Guidelines to a Successful Sanitation

Sanitation and safety are important for every business. But it gets even more serious when it comes to food industry. A negative review of sanitation could cause an irreparable harm to restaurant’s or cafe’s reputation. Not only health inspectors have a major impact on restaurant’s well-being, but also customer’s reviews on social media. No matter how good the food was, but if a customer writes a review about something weird found in the soup, you can be sure that numbers will drop in your diner. Practising proper food safety in your kitchen will maintain your reputation. Follow these tips and you will keep your customers coming back for your temptingly tasty food!

Good ventilation

This might sound too simple, but ventilation is actually crucially important in such a heated setting as a restaurant kitchen is. And it is important not only for customers, but also for the staff itself. Cooking and preparing food produces steam, odors, and smoke that can cause dry skin and throat, it can also irritate eyes. Low levels of oxygene and high levels of carbon dioxide causes fatigue, discomfort, dizziness, shortness of breath and nausea. Poor ventilation also isolates interior air and in this way increases the spread of viruses and transmittable diseases. A proper ventilation would nip this problem in the bud.

Staff hygiene

Personnel hygiene means restaurant hygiene. That’s why it is very important to train the staff about how to maintain personal hygiene at work. If they develop this good habit, you can be safe that your restaurant will not have major issues with restaurant health inspectors. Staff should wear a hair restraint and a special uniform in food preparation areas. But they should remove their aprons when leaving them. Staff should never swipe their hands in aprons. Also, it would be better to keep nails short and it is very important to always wear gloves when prepairing food. Eating, drinking and even chewing gum has to be restricted in kitchen. Single-use gloves should be always worn when making food and it is important to change them as often as possible. Hands must be washed properly and in between the tasks, especially when something but food has been touched. Great personnel hygiene is one of the best ways to prevent food-borne diseases.

Restaurant health inspection

Probably it would not be lying to say that health inspectors are not the most welcomed people at the restaurants. They are extremely picky, and if they find out that something is not according to the minimum standard, they deduct points that usually means fines. But even though they can be annoying, we could not survive without them in this 21st century, when so many restaurants and cafes are opening every day. Health inspectors and health department are the reason why we have food safety guidelines and why practices that could lead to contamination are forbidden. Controlling in restaurant business is important, since it does not let to lower the bar of the standards.

Just keep everything clean 

Cleaning is crucially important in the foodservice industry to prevent cross-contamination. Naturally, the restaurant should be cleaned properly and regularly, and managers should also carefully inspect kitchen areas. But there  are a lot of things to clean and it can be difficult to remember all of the cleaning tasks, and how regularly the certain equipment has to be cleaned. To ease the burden, you can create a checklist that the employees could use to keep track of all the cleaning tasks that should be done. And when they have finished the task, they should sign so that all staff members could know who was responsible for it, in order to avoid any misunderstandings.

Constantly cleaning and sanitizing floor, restrooms, kitchen and dining areas is the only way to prevent the restaurant from becoming filthy. A clean and neat diner will quickly become prominet, and it will attract many clients.

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