Should you be responsible for one or more kitchens in the busy and vibrant city of Melbourne, you would be sure to know that your clients have healthy appetites and an appreciation for the quality of food that is served. In these circumstances the hygiene and cleanliness of the food you serve will naturally be one of your main concerns.
It isn't easy to ensure your kitchens adhere to Health Code standards around the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. To help prevent these slip-ups from occurring there are a number of things that you should keep in mind.
Your staff need to be taught to maintain the cleanliness of your kitchen. A lot is at stake here. Food and table service must leave customers feeling good as this is what entices them to become regular clients. The very last thing you want is for them to feel sick. News of a bad experience spreads very quickly by word of mouth and can be disastrous for your restaurant.
There is also the fact that if you are careless with your sanitation you can, and most likely will run into legal difficulties. There are many things that you can do to help leave legal matters out of your life, and taking care of your health issues is one of them. Also keep in mind that it doesn't take much to ruin the reputation of even an established restaurant.
There are however, a couple of safety measures that commercial kitchens can follow to keep problems at bay. The food that is being served to the customers should look, and be fresh. Spoiled food should of course never be served to customers and staff should be conscious of use-by-dates and aware of simple rules such as keeping hot food hot and cold food cold to prevent bacterium from flourishing.
Remember that all food should always be covered and that raw and cooked foods should always be kept separate. Take some time to make sure that food is not defrosted in the open air and that hands are washed before and after handling food.
The hot and cold areas of your kitchen should be monitored to ensure that they are in keeping with local legislation. Refrigerators should be organised such that meat is stored on the lower shelves to avoid juices dripping down to spoil other foods. Procedures such as these seem basic but kitchens, especially busy ones, need to ensure that they are strictly adhered to at all times.
Luncheon and dinner hours are usually very busy times indeed for restaurants with reputations to keep. These are precisely the hours when short cuts tend to creep into work practices. Beware of this human failing and take no chances. If need be, enlist the professional services of a food safety expert who can help streamline your kitchen procedures. At the end of the day, good food is safe food. And that's what keeps customers happy and brings them back again and again to your restaurant. If you can accomplish this, you and you're restaurant will be on a winning path. - 15359
It isn't easy to ensure your kitchens adhere to Health Code standards around the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. To help prevent these slip-ups from occurring there are a number of things that you should keep in mind.
Your staff need to be taught to maintain the cleanliness of your kitchen. A lot is at stake here. Food and table service must leave customers feeling good as this is what entices them to become regular clients. The very last thing you want is for them to feel sick. News of a bad experience spreads very quickly by word of mouth and can be disastrous for your restaurant.
There is also the fact that if you are careless with your sanitation you can, and most likely will run into legal difficulties. There are many things that you can do to help leave legal matters out of your life, and taking care of your health issues is one of them. Also keep in mind that it doesn't take much to ruin the reputation of even an established restaurant.
There are however, a couple of safety measures that commercial kitchens can follow to keep problems at bay. The food that is being served to the customers should look, and be fresh. Spoiled food should of course never be served to customers and staff should be conscious of use-by-dates and aware of simple rules such as keeping hot food hot and cold food cold to prevent bacterium from flourishing.
Remember that all food should always be covered and that raw and cooked foods should always be kept separate. Take some time to make sure that food is not defrosted in the open air and that hands are washed before and after handling food.
The hot and cold areas of your kitchen should be monitored to ensure that they are in keeping with local legislation. Refrigerators should be organised such that meat is stored on the lower shelves to avoid juices dripping down to spoil other foods. Procedures such as these seem basic but kitchens, especially busy ones, need to ensure that they are strictly adhered to at all times.
Luncheon and dinner hours are usually very busy times indeed for restaurants with reputations to keep. These are precisely the hours when short cuts tend to creep into work practices. Beware of this human failing and take no chances. If need be, enlist the professional services of a food safety expert who can help streamline your kitchen procedures. At the end of the day, good food is safe food. And that's what keeps customers happy and brings them back again and again to your restaurant. If you can accomplish this, you and you're restaurant will be on a winning path. - 15359
About the Author:
About the author: Malcolm J. Richmond highlights the significance of food hygiene on his site where you can read information and advice to make sure your food safety procedures are always up to scratch.
