So, you have finally succeeded in designing the best possible menu, buying the highest quality restaurant catering equipment and using just the most appropriate marketing strategies to attract customers. While these are without a doubt the perfect ingredients to attain a successful career in food service industry, food borne diseases and illnesses resulting from unhygienic equipment, such as insanitary restaurant ovens or industrial dishwashers are enough to destroy your reputation within days. Let’s face it; these risks always lurk in almost every kitchen in the world, even if you use the finest quality food preparation equipment, such as Waldorf oven ranges or rational combination ovens, the best way is to adequately prepare your staff and train them to maintain proper hygiene in your restaurant. Let’s have a look at some of the effective steps you can take to accomplish this goal.
1. Maintain proper hygiene standards in the workplace: The simplest thing you can do to accomplish this task is to place certain signs in your rest rooms to notify employees regarding washing their hands. This simple step is quite essential before your employees are allowed to use commercial food processors or even kitchen fridges. You will need to create effective policies and programs in order to eliminate any chances of contamination by your working staff directly. Locate the areas where your employees handle most of the food related tasks, and install hand washing sinks at these places. Always remember that poultry, sea food and raw meat are some of the items that have higher chances of contamination. Therefore, make sure to instruct your staff to properly wash their hands after handling these ingredients and before using food preparation equipment.
2. Use separate food preparation equipment: The best piece of advice any experienced restaurateur can give you is that you should use separate cooking equipment to prepare different food items. This strategy will not just help you to utilize the idle time of your workers, but it will also drastically minimize the chances of cross-contamination in the work area. Therefore, always use separate set of utensils, cutting boards and even containers to keep contamination risks at bay. Use cutting boards made of polyethylene for high-risk items, such as raw meats, sea foods and poultry. To make the task even easier, use colour codes on your washtech dishwashers, cobra oven ranges and other equipment to identify which coloured equipment are used for certain foods in your kitchen.
3. Sanitize your utensils: It’s a well known fact that simple rinsing is not enough to completely remove dangerous bacteria, all your kitchen utensils and equipment should be sanitized before any staff member use it to prepare any food item.
4. Train your staff: You should make efforts to constantly remind your staff about the importance of hygiene, and how the surroundings can make a huge impact on food safety and lead to food borne diseases. It may sound surprising but this step is even more crucial than training them to use the restaurant catering equipment. If any of the staff members has reported sick, he should never be allowed near the kitchen and even in commercial cool rooms during his illness. Your staff members should know the right ways to use food preparation equipment to prevent these health risks. For instance they should know the recommended temperature while preparing dishes to effectively destroy dangerous bacteria.