Are Your Food Safety Procedures Past Their Used By Date?
When diners come into your establishment for a meal, they are placing a lot of trust in you. They trust you to serve them a meal which is not only delicious, but safe for them to eat. As you may know, there are a number of restaurants here in Australia which are now paying hundreds of thousands of dollars in damages to patrons who were serving food which sickened them; in one case, a patron even died!
So, how can you know that your kitchen is safe? Even one mistake leading to an outbreak of illness can permanently tarnish your establishment's reputation and affect finances due to damage claims. Many times these are simple mistakes that could easily have been avoided.
Salmonella is one of the most common food borne illnesses; it causes diarrhoea, cramping, dehydration and vomiting in those affected. Salmonella is most commonly a result of poor food sanitation and cooking food at insufficient temperatures.
In 2004, food from the Sofia Pizza restaurant sickened at least 33 patrons. In 2003, 135 people who had become ill as a result of the food served at Thanh Phu in Footscray filed a class action suit. You can't assume that this could never happen to your business; be sure to protect your restaurant. Food safety should be a primary concern for anyone who owns a restaurant or catering business.
Victoria, Australia has strict food regulations dictating that all food distributed meet certain requirements. Depending on the food you are mainly selling or preparing there are several different authorities with whom you will need to register. There are also standards for importing or exporting food.
The Food Safety Program (or FSP) lists the requirements which are necessary to keep your kitchen clean and the food you serve safe for your customers to eat. All measuring devices have to be calibrated at least once a year and tested halfway through each year. Kitchens must keep a log detailing when foods have been thawed so it is known by what time these foods must be used. Delivery trucks and package temperatures must also be logged, as must the time when foods are to be discarded if not used.
If these rules are not followed, stiff fines will be enforced. This applies to fresh food stands as well as stores and restaurants.
There are a lot of regulations which must be followed - and for your business, there is a lot at stake. Even one mistake could really cost your business. There are training programs available to ensure that your staff are up to speed on all the applicable regulations. This will help your business avoid outbreaks of food borne illness which in turn can save your reputation and a lot of money.
About the author: Malcolm J. Richmond offers more information on food safety on his website where you can read handy tips to improve your kitchen's level of food hygiene.
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