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8 Food Safety Tips for Your Commercial Kitchen

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Running a commercial kitchen comes with the added responsibility of food safety. Some foodborne diseases like norovirus, E.coli, salmonella, listeria, and many others can be fatal. Unfortunately, many food businesses are shuttered down due to unsafe food handling. Thus, understanding food safety is mandatory for every food establishment. 

Before we start listing the useful tips, let us first see what food safety refers to: 

What is Food Safety? 

This term refers to safe handling, preparing, and storing food in a way that prevents it from bacteria and illnesses. So, restaurants should follow proper food handling guidelines. These rules and procedures can successfully eliminate the chances of food poisoning and foodborne virus outbreaks. 

Food Safety Tips 

Following the below tips will result in gaining credibility besides enhancing food quality. So, jot down the key points quickly: 

  • Hand Washing 

Though everyone knows about the importance of washing your hands before touching food, only a few employees follow it. So, set it as a rule. In this way, every employee will be bound to follow this practice. This simple yet useful rule plays a big role in preventing cross-contamination. 

Bonus Tips: 

  • Create a dedicated sink for washing hands. Put an anti-bacterial hand wash and make sure that it has warm water. 
  • Ensure that every employee visits the sink and washes their hand before entering the kitchen. 
  • Teach every employee about the right handwashing procedure. It includes rubbing the hands, the part in between the fingers, and the palm for at least 20 seconds. 
  • Check Refrigeration Regularly 

Even a minor issue in refrigeration can impact your food quality. But, to eliminate this risk, branch managers should regularly check the refrigeration. A temperature of 40 degrees Fahrenheit is ideal for refrigerator equipment, whereas freezers maintain the equipment at 0 degrees Fahrenheit. 

Gas Leakage 

One common issue in poor refrigeration is gas leakage. Especially if the refrigerator is old, the chances of gas leakage are higher. Therefore, do not make any compromise in obtaining a gas certificate. A certified professional will come and check all your appliances. If the appliances are in proper condition and there is no issue of gas leakage, you will get a certificate. 

  • Gloves, Aprons, and Hair Covers

Employees should never work in casual clothing. There should be a proper uniform. Besides this, wearing jewelry, covering nails with nail polish, or having artificial nails should be strictly forbidden. These things can fall inside the food and contaminate it. 

Following are some of the key guidelines: 

Aprons

Apart from wearing a uniform, every employee should have a separate apron. 

Gloves 

Cooking gloves are easily available. Make it a mandatory rule to wear gloves, especially when handling food. 

Hair covers 

Hair covering heads are easily available. Buy these covers for your team and make sure that everyone wears them. 

  • Prevent Cross-Contamination 

In addition to regular cleaning and disinfecting, a thorough weekly sanitization of the kitchen is essential. Besides this, proper kitchen protocols are required to eliminate the cross-contamination risk. These protocols include: 

  • Separate sections for raw and cooked food 
  • Separate sections for spices, vegetables, and ready-to-serve food
  • Colored labels on each kitchen section 
  • Separate basin for used kitchen utensils. This should not be near to the counter of cooked food
  • Track Shelf Life 

Put colored stickers to differentiate fresh products from the ones that are near the expiry date. Also, put a different sticker on the product that should be consumed within 24 hours. However, remember to discard expired products immediately. Some suggestions are given below: 

  • Red is a sign of danger so put a red sticker for products that can expire within a day. 
  • Green is considered fresh. So, put a red sticker on fresh food. 
  • Yellow is a neutral color, so you can put them on items that have a long expiry.
  • Give Leave to Sick Employees

You should give leaves to employees who are sick. Many companies do not follow this practice which results in transferring the virus. For instance, during the recent coronavirus outbreak, many restaurants were strictly following precautionary measures. If an employee was sick, leaves were given immediately due to the risk of transferring the virus. Viruses can also be transferred through food. So, even a minor risk can put our life in danger. 

  • Wash Vegetables, Fruits and Meat

Set a rule of washing fruits and vegetables before cutting. It will be good if you wash them with warm water. It has more power to kill bacteria and germs. However, normal tap water is also fine. 

Furthermore, be sure to wash meat properly. Even if you purchase washed and cleaned meat, wash it again. 

Washing things can reduce the chances of getting food diseases. Salmonella is a common food disease, and its main cause is consuming vegetables and fruits directly. 

  • Train Your Staff

Lack of training is another big reason for food contamination. When employees do not have full knowledge regarding food handling and storage, they make mistakes. Consequently, consumers bear the cost in terms of food poisoning. 

Therefore, never let new employees handle the food before training. Train the employee at least for a month after hiring. Additionally, provide yearly training for reinforcing the safety rules. 

Besides ensuring acute food safety, this practice will also protect your business identity. Otherwise, a single case of food contamination can spoil your business within minutes. 

Follow these 8 Tips to Ensure Food Safety in Your Commercial Kitchen

In short, the above-mentioned food-safety tips are vital for your business success. Food safety automatically increases the quality of your product. Therefore, it results in getting repetitive sales. 

So, all commercial kitchen owners should set mandatory rules like washing hands, washing fruits, meat, and vegetables, creating kitchen sections, and training employees. Besides this, employees should wear gloves, cover their heads, and wear an apron. Practices for avoiding cross-contamination and leaves for sick employees are also essential.

Let your consumers enjoy healthy and safe food from your kitchen. Follow all these tips and successfully maintain a high quality of your food products. 

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