If you happen to be a restaurateur in Australia, it is quite certain that you know all about the horror stories about periodic outbreaks of food poisoning in kitchens, where regular food safety procedures were not implemented meticulously. A client coming to enjoy the delicious cuisine in your restaurant is definitely going to expect that you took the same precautions in making sure that all the rigorous food safety regulations were followed in your kitchen, in the same orderly fashion and trouble you took, in preparing his meal. In one million dollar food poisoning suit against your restaurant is not only going to wipe out your profits for the past 10 years, but it is also going to make sure that the general public does not beat a path to your door ever again. Can you afford to take this chance?
Food safety is the 1st priority and primary concern of every budding restaurateur, who wants to make a go of this potentially lucrative food and beverages career. Just one moment of carelessness, when you took a decision not to bother about safety rules can have a long-lasting effect upon your business. Such mistakes are easily avoidable, especially when you intend to make a real success of your enterprise.
Botulism is going to take the form of nausea and stomach cramps. The case of 33 people falling sick after having a meal ordered from a restaurant is a nightmare one could very well do without. Such cases are normally due to handling food carelessly, using not so fresh and ready into the preparation of, and not taking care of primary safety measures in the matter of food hygiene. Cooking the food at a temperature which does not destroy all the bacteria totally, can also be a reason for botulism.
Inadequate safety measures and the preparation of the food in unhygienic surroundings are not only going to be a health hazard to your potential clients, but you are also going to be faced by a stiff lawsuit, if there happens to be an outbreak of food poisoning, in your restaurant. So to make sure that your restaurant is protected, you need to know all about the food safety regulations in your area, as well as the laws and requirements pertaining to the distribution of the food.
There are plenty of programs, which are going to help you gain more information about safety regulations in your kitchen, and other procedures like discarding “high-risk” food items. You can get more information at the FSP regarding these requirements. These requirements are also going to include keeping a meticulous log about the temperature of the items delivered to your restaurant. The temperature of thawed food items will also need to be regarded in this log.
Apart from that, there are plenty of training programs that you are going to get up-to-date knowledge about safety regulations and food safety audits. So to keep your business safe, as well as your staff abreast with safety rules and regulations, it is necessary that you look at the option of any good and effective food safety program, in your city. It is only then that you can rest assured that the chances of food poisoning in your restaurant are going to become considerably lowered.