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 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.
Your staff have to be taught to keep the cleanliness of your kitchen flaw proof. A lot is at stake here. Food and table service must leave customers feeling good. That?s what keeps the goodwill of your restaurant on a consistent high. The very last thing you want is for them to feel sick. News of a bad experience spreads very fast by word of mouth and can be pretty dreadful for your restaurant.
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.
Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.
Here are a few more fundamental rules of kitchen hygiene. Keep all food always under cover, care being taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to step up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after food usage of any kind
There are highly regimented laws of keeping food in the kitchen. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there?s no chance of non-veg juices dripping onto other foodstuff. Most of these rules are common sense but busy staff tends to become lax.
Washing hands before cooking or serving food, covering the head to avoid strands of hair ending up in the chicken soup and not spilling the oyster sauce all over the customers lap are good starters to make your eating joint a popular one. - 32406
There are many things to keep in mind when you are looking at making sure that your kitchen meets the 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.
Your staff have to be taught to keep the cleanliness of your kitchen flaw proof. A lot is at stake here. Food and table service must leave customers feeling good. That?s what keeps the goodwill of your restaurant on a consistent high. The very last thing you want is for them to feel sick. News of a bad experience spreads very fast by word of mouth and can be pretty dreadful for your restaurant.
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.
Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.
Here are a few more fundamental rules of kitchen hygiene. Keep all food always under cover, care being taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to step up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after food usage of any kind
There are highly regimented laws of keeping food in the kitchen. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there?s no chance of non-veg juices dripping onto other foodstuff. Most of these rules are common sense but busy staff tends to become lax.
Washing hands before cooking or serving food, covering the head to avoid strands of hair ending up in the chicken soup and not spilling the oyster sauce all over the customers lap are good starters to make your eating joint a popular one. - 32406
About the Author:
About the author: Mr Malcolm J. Richmond is an expert on Food Safety Programs and his opinions will make sure you have the latest rules for HACCP Food Safety.
