Monthly Archive for October, 2009

Does your Food Preparation Staff Make these Food Safety Mistakes?

If you own a restaurant or a catering service, or you have a great deal of experience in the food industry, you already know that safety concerns should be one of the highest priorities. Not only can poorly prepared and unsafe food have dire consequences for your guests, you’ll find that it is the number one way to make sure that your business plummets. Furthermore, if you are someone who operates in Australia in general or in Victoria in particular, you are already aware that word of mouth can make or break you. If you want to make sure that your food-related business is going to survive, keep the following mistakes in mind and make sure that you can’t be accused of making them.

The first mistake that people often make is that they will not pay attention to what temperature that food is stored at. When you are thinking about the bacteria that most commonly infect food, you’ll find that it will tend to start between 5 °C to 60° C. This is a fairly wide range, and if you have to prepare food a long time before you serve it, make sure that you have taken a look what the temperature conditions are like.

Similarly, keep in mind that foods that are raw and that foods that are cooked are a place where bacteria can be spread and then passed on to your clients. Remember that raw food should always bee kept in their own separate containers and that they should be kept on the lowest level of the refrigerator to avoid their dripping on the raw foods below and possibly contaminating them. Remember that all food, raw or cooked, should be stored in the appropriate containers and that they should always be fully covered.

Remember that your water supply is another important consideration. Keep alert for any water warnings in your area and when it comes to food preparation, remember that you should always be safe rather than sorry. Remember that you can always boil the water first or get water from sealed bottles if you feel that there is a problem. Similarly, keep in mind that ice can be problematic and that it is always better to be safe than sorry.

When it comes to food contamination, remember that the consequences can be severe. You might be dealing with things like a guest’s severe illness, problems with the health inspectors, even a shut down if things are seen as being deeply problematic, so take the time to look over the proper procedures for keeping your kitchen clean and hygienic.