One of the most important aspects of running a restaurant is health and safety, and one of the biggest responsibilities of restaurant management and staff is to ensure that they send out food that is fit for consumption by their customers.
From the General Manager to the supervisors, and the Head Chef in his or her chef whites down to the line cook who prepares the ingredients for the dishes, they should always ensure that the food preparation happens in a clean and hygienic manner, so as to prevent cross contamination of food which can cause disease and illness, and may even result in the restaurant being closed down by health authorities.
Cross contamination in general terms is the spread of bacteria around the kitchen, from food to equipment, surfaces and hands, and back to other food. Customers can get very severe food poisoning from consuming contaminated food, which is why restaurant owners try their best to prevent such situations from arising by following stringent procedures for cleanliness, hygiene and sanitation.
Cross contamination of food can be prevented by using proper methods and by adopting procedures for staff to follow regarding personal hygiene, as well as storing and food preparation methods.
The following are some procedures that should be followed by all staff working in a restaurant with regard to their personal and work space hygiene.
Procedures to follow with regard to food storage and temperatures.
During food preparation, the following procedures should be followed in order to prevent cross-contamination of food.
By following strict rules such as the above, restaurants can ensure that they maintain a hygienic and sanitary food preparation service, which is an important part of providing a memorable experience for their customers and guests. All staff should be properly trained on cleanliness and hygiene and regular training sessions should be carried out to ensure that everyone is knowledgeable on what should be done.
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