lunch in a fine restaurant
lunch in a fine restaurant

Cleanliness and sanitation are vital to any commercial establishment. In the restaurant industry, though, these aspects are especially important in mitigating the contamination of food and in preventing the spread of foodborne illnesses.

Workplace sanitation, hygiene and food safety are integral to the success of your restaurant. The common goal of each of these factors is to keep your restaurant free from foodborne diseases that may jeopardise your customers’ health and your business’ reputation. Bear the following tips in mind for a successful food business.

Workplace Sanitation

The cleanliness of your entire restaurant plays a crucial role in keeping the food you’re serving safe and free of contaminants. By maintaining a kitchen that’s not just clean but also sanitised, you reduce the chances of bacterial contamination.

It is also important to maintain sanitation not only in the kitchen but also in all facilities and parts of the establishment, from the tableware and service equipment to the kitchen tools and even the walls and floors. It is ideal to invest in heavy-duty machines that will make cleaning easier and to reduce manpower. Industrial scrubbers and vacuums are highly efficient machines that require minimal manpower, saving time and energy. This will benefit not only your customers but you, the owner, as well because your restaurant will make a good impression on your health inspector.

chefs doing quality taste test on foodPersonal Hygiene

One of the most common causes of foodborne illnesses is the cross-contamination that occurs when bacteria or other microorganisms are spread through the people who handle food. Maintaining cleanliness starts with oneself. Simple personal hygiene habits go a long way in establishing standard workplace sanitation practices. Personal hygiene routines such as frequent handwashing, wearing clean clothing and keeping one’s hair in place are basic yet critical standards to uphold in any food establishment.

Food Safety and Storage

In food handling, there are a lot of factors that contribute to and influence food safety. One of the most pressing concerns is cross-contamination. This happens when viruses, pathogens or allergens transfer from a contaminated source to the food that is being prepared or handled. Cross-contamination can happen from kitchen implements such as chopping boards and knives to the very ingredients that go into the dish or the product being prepared. Contamination may also occur as a result of improper food storage, either due to poor facilities, poor storage temperature, low-quality containers and such. Additionally, when raw food comes in direct contact with ready-to-serve food, it may result in cross-contamination as uncooked meats may harbour bacteria. Eliminate some of these contamination threats by thoroughly washing and drying kitchen supplies before use. In addition, thoroughly wash raw vegetables such as potatoes and root vegetables as these may also carry bacteria that may affect ready to eat food.

The safety and sanitation of the meals and beverages that you serve combined with the overall hygiene in your restaurant greatly influence your business’s reputation. Guard your reputation – after all, it is among the major factors that affect your clientele’s loyalty to your brand.

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