How to Ensure Your Staff are Food Safety Savvy
Article Written By: MalcolmJ.Richmond
If you are a professional kitchen worker and you manage staff, especially if you're somewhere like Melbourne where food is very high on the entertainment list, you are aware as no one else is that this can be a very high-pressure situation to be in. One of your jobs is to make sure that your customers get the best food possible, of course, but you also need to make sure that your staff's first priority is food hygiene and safety. If you don't do things right in that regard, you risk having your customers become ill, losing a reputation, and even becoming the target of legal action. These are just some of the things that can happen to you if you begin to be careless with food safety. If you're a restaurant manager, it's your responsibility to make sure that those who work in your restaurant are doing all they can to make sure that the food they prepare is as safe as possible.
First, education for your staff is very important. They need to know about food safety practices. Even if your kitchen staff is quite experienced, it's still your responsibility to make sure that they have all the knowledge they need in order to be able to prepare food safely and with the appropriate sanitation practices. It's true that while certain safety procedures might be common sense, others may not be. It's up to you to make sure that everyone who works in food preparation and serving understands what measures they need to take and why. Make sure they understand well that no matter how much of a hurry they might be in, they must not be careless about food safety. You also need to consider food storage. Of course your freezer and refrigerator temperature need to be set properly and kept that way. There also are other things you'll need to do, like making sure food does not get contaminated before it's cooked, or that there isn't cross-contamination while the food is being cooked. For example, remember that meat must always be stored on the lowest shelf possible, so that it doesn't drip on food below it in the event it should melt because of a temperature drop. In addition, any raw food and cooked food must be kept separately so that they don't contaminate each other. 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. If you don't take food sanitation seriously enough, the consequences can be severe indeed. It is your responsibility to make sure that your guests are safe if they eat in your establishment, and if you fail to do so, you risk very dire outcomes. 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.About the Author
About the author: Malcolm J. Richmond offers professional advice regarding food safety on his site where you can also find strategies to make certain that your staff are knowledgeable when it comes to food hygiene.
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This Article Has Been Published on Mon, 5 Jan 2009 and Read 190 Times
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