One thing that commercial restaurants want to avoid is having a customer become ill as a result of eating food that came out of their kitchen. The loss of reputation and the resulting fines could turn this experience into a terrible nightmare.
Most restaurant managers take the initiative to make sure that the entire staff is properly train in regards to food preparation safety. However, that training becomes absolutely useless if the staff doesn’t adhere to the food prep systems that the management has established.
The basics of food hygiene strategies are that all food preparation, storage and handling areas need to be kept scrupulously clean and the food handlers themselves need to maintain scrupulous personal hygiene.
It is common practice for managers to post signs that clearly outline what needs to be done in each area and these signs are felt to be very effective. It is also normal to see signs posted prominently in all restrooms that remind the staff of their responsibility to wash their hands often using warm soapy water and disposable towels for drying.
The kitchen staff needs to have the technical knowledge needed to carry out safe food handling practices. If the city where you do business has a process in place to certify restaurants make sure that the document is easily accessible in the event an inspector should ask for it.
The kitchen staff should have adequate training in each and every step that is required to keep the operation running smoothly. The staff should attend training when they are first hired and then periodically to be sure the staff is reminded of the importance of their duties and is kept abreast of the latest techniques and laws. It is the management’s responsibility to provide ongoing on-the-job training so the staff will never be tempted to cut corners when it comes to food handling and safety.
Regular staff meetings are a necessity and nearly every manager will agrees with this practice. It is the perfect chance to discuss any issues or concerns that the staff may be having. The management should strive to make the employees comfortable enough to voice their opinions or concerns. When staff does bring up a concern it is important that something is done to correct their concerns or they will eventually lose faith and stop voicing their opinions.
In order for restaurant management to work properly the management needs to also implement ‘performance management’ rather than future preventative management. This means that the chinks that may appear as far as compliance to the internal food safety programs you may have set up need to be reviewed frequently for their actual performance. Increasing competition from restaurants across the world means that restaurants need to be much more careful about their food safety and their choices of strategies to maintain their reputation and financial footing.
Food service managers have no choice but to implement an easy to follow internal program that uses self-inspection to make sure that the operating procedures are not just posted but are being religiously followed at all times.
Food service managers need to implement an easy to follow internal program that requires self-inspection to ensure that the standard operating procedures are not only in place but are being judiciously followed at all times. Their experts monitor everything being done in your particular food service, and often improve on existing procedures. Considering what’s at stake, this may often prove to be the best step you may take to stay in business.