If you are someone who is in charge of one, or several kitchens in the bustling city of Melbourne, you already know that the sanitation and health of both your workers and your customers needs to be one of your highest priorities.
There are many things to keep in mind when you are looking at making sure that your kitchen meets the food safety standards standards that have been set by the health code, but the truth of the matter is that for even the most conscientious of kitchens, it can be easy to get sloppy.
When you are looking at the sanitation of your kitchen and the good health practices of your staff, there are many things that are at stake. The goal of many restaurateurs is to ensure that customers have an enjoyable experience and that they associate the restaurant with good times. This is much harder to do if they get sick.
There is also the fact that if you are careless with your sanitation you can, and most likely will run into legal difficulties. There are many things that you can do to help leave legal matters out of your life, and taking care of your health issues is one of them. Also keep in mind that it doesn’t take much to ruin the reputation of even an established restaurant.
There are some very basic things that can be done to reduce the chances of a food poisoning outbreak at your restaurant. First, make certain that your staff are educated on matters of food safety. Verify that they are aware that spoiled food does not necessarily look or smell different from food that is good, and let them know that food must be kept hot or very cold in order to make sure that bacterium doesn’t grow on it.
Remember that all food should always be covered and that raw and cooked foods should always be kept separate. Take some time to make sure that food is not defrosted in the open air and that hands are washed before and after handling food.
Also take care that the various hot and cold places in your kitchen meet the requirements of the local legislation, and always store meats on the bottom shelf of the refrigerator in order to keep juices from dripping down onto other foods. These are the basics for a commercial kitchen, but remember that as a general rule, the busier the kitchen, the more stringent food safety procedures need to be.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind, let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant’s ability to produce safe, quality food.