How To Make Your Staff Aware Of The Importance Of Food Safety
If you work in a kitchen professionally, especially in a city like Melbourne where food is taken very seriously, you know like no one else does that this is a very high-pressure situation with a lot at stake. Of course you need to make sure that your customers get the best food, but you also need to make sure that food safety and hygiene are a first priority.
Illness, a loss of reputation and even legal action are just some of the negative side effects that can occur when you start playing fast and loose with food safety. As a restaurant manager you have a responsibility to make certain that your restaurant is doing all that is necessary to meet the various challenges that food safety poses.
So first, you need to make sure that you educate your staff in food safety practices. It's true that your kitchen staff might be quite experienced, but even so, make sure that they have all the education necessary to be able to prepare food appropriately and safely.
Some food safety procedures are fairly straightforward, others are not. Make sure that everyone on the floor understands the measures that are taken and why they are necessary. Also make sure that they understand that no matter what kind of rush they are in, this is not something that they can be lax about!
Another area to be concerned about is food storage. Keep your freezer and refrigerator at the appropriate temperatures. There are things you also need to be concerned about, like making sure food does not become contaminated before it's cooked, or that cross-contamination does not occur while cooking is being done. Remember as well that meat has to always be stored on the lowermost shelf possible in the refrigerator or freezer so that in the event of a thaw a drop in temperature, raw meat juices don't drip on the food below and contaminate it. Raw food and cooked food must also be stored separately so that there is no chance of cross-contamination there either.
Your staff must also be aware of the fact that they have a responsibility when it comes to keeping their areas clean. For instance, dishes, utensils and surfaces need to be cleaned and dried, with a strong preference for things to air dry. Similarly, all equipment that comes in contact with food needs to be sanitized in some fashion between tasks and before every use. All equipment that comes in contact with food, whether it is for transporting the food or serving or preparing it, must also be cleaned.
The consequences of taking food sanitation too lightly can be severe. You have a responsibility to ensure the safety of your guests, and a failure to do so can result in some extremely negative consequences.
Remember that consulting with an expert can save you a great deal of grief down the road, so if you are feeling nervous about the issue, make sure that you consider the services of a food safety expert who can offer valuable advice to ensure that your restaurant runs smoothly and meets or even exceeds the food safety legislation. Peace of mind in this area will enable you to focus on providing your customers with the most enjoyable dining experience possible.
Author: Malcolm J. Richmond offers useful information on food safety on his site where you can also find tips to ensure that your staff are knowledgeable when it comes to food hygiene.
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