No Food Preparation Checklist? You Could Be Courting Disaster!

By: Malcolm J. Richmond..


If you run a restaurant or kitchen of any sort in Melbourne, you already know that it is a tough town when it comes to food standards and restaurant reputation. You will find that there are number of things that can sink a restaurant in Victoria, but nothing will shut a business down faster than sanitation violations. If it is discovered that your restaurant has health violations, you can watch your business drop like a rock.
It is highly advisable to take adequate precautions in order to maintain the high standards of kitchen cleanliness. Here are a few suggestions that can help you operate your kitchen at a higher standard of sanitation and safety. Note that this is not a complete list but merely some suggestions to help get your kitchen on the right track.
Store you uncooked and cooked foods separately, this is vital to maintaining the highest degree of restaurant kitchen sanitation. In essence, the majority of your cooked foods will go straight to your dinning tables. Keep in mind that uncooked, untreated raw foods may contain bacteria and other types of contaminants. These contaminants can be easily transferred to you cooked foods. You can avoid the counter-contamination of foods by maintaining them separately.
Remember to label everything. You should always label anything that comes into your restaurant kitchen. This will help your kitchen staff to be able to immediately know what is in various containers. It also cuts down on staff opening containers that they do not need reducing the risk of contamination due to exposure.
Labelling all the containers will improve the efficiency and production speed of your kitchen. You may also consider dating everything that comes into your kitchen so that you are able to maintain all your foods as good and nutritious for future use.
Regardless of where you may keep food, you should always ensure that there is a temperature readout nearby. Temperature readouts are very helpful for aiding you in keeping your cold foods safe for consumption by your diners.
Take some time and really consider what your options are going to be when it comes to installing thermometers in your food storage location; this can help you a great deal.
You should also consider orientation classes or mini lectures for your restaurant staff. Your staff plays a leading role in helping you to keep up the maintenance and sanitation procedures of your business. Since kitchens have such a high rate of staff turn around, you should ensure that your staff are constantly reminded of the high standards that you must take in order to keep a well-maintained and sanitized kitchen. Everyone on your staff, such as your front room staff and you kitchen staff should be aware and adhere to the high standards of cleanliness and safety. Orientate everyone who works for you.
When you are the owner of a commercial kitchen, you should always consider everything that is to take priority in terms of safety and sanitation. As a responsible restaurant owner, you should investigate every option available to you. Educate your staff when it concerns clean kitchen maintenance. Hiring professional services is also a great alternative. They can help you by monitoring your existing procedures as well as offering you a detailed list of things you can improve upon in order to adhere to such high standards. By making a small investment today, you can avoid any future legal fees.

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About the author: Malcolm J. Richmond offers more information on food hygiene on his website where you can also find out to what degree your kitchen meets today's food safety procedures.

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