Top 7 Food Hygiene Tips ‘Don’t Compromise on Food Safety’

There are a number of legal requirements that restaurants, cafés and other catering businesses have to adhere to. Failure to meet these requirements can result in severe fines, an exclusion order preventing trading, or even imprisonment. Each of these penalties can have a damaging effect on a business, including its reputation.

blogmain2Rigorous food safety laws must be put in place to make sure that diners are safe, and at the heart of any food safety policy should be the following food safety fundamentals:

  1. Ensure that all staff washes their hands on a regular basis. The most common reason food borne illnesses are passed around is because hands haven’t been washed properly, making it simple for dangerous organisms to multiply.
  2. It is important that food safety is observed whenever you thaw frozen foods. Frozen food can be kept in the refrigerator and allowed to thaw, with the temperature set at 4ºC (400F). This is regarded as ‘safe’ because it does not allow pathogens to build-up. The food should be placed in a drip-proof container and kept at the bottom of the refrigerator. This helps to prevent cross-contamination.
  3. Third pointIf serving or displaying chilled food you can keep it above 8ºC (46.40F) for a maximum of four hours. Hot foods must be stored above 68 ºC (145.40F) to prevent the excessive growth of bacteria.
  4. Forthg pointUse separate cutting boards and plates for different foods. Placing ready-to-eat food on a surface that held raw meat, poultry, seafood or eggs can spread bacteria and cause illness.
  5. Materials used for wrapping and packaging of food must not be a source of contamination and wrapping materials must be stored away from risks of contamination.
  6. Sixth PointYou have to keep your premises spotless and maintained in good repair and condition. The layout, design, construction and size of your  premises must:
  7. You must have a satisfactory number of flush lavatories connected to an efficient drainage system; a sufficient number of washbasins with hot and cold running water, soap and materials for hygienic drying; good ventilation; and adequate lighting.
  • Provide sufficient working space to carry out all tasks in a hygienic manner.
  • Protect against the accumulation of dirt, contact with toxic materials, shedding of particles into food, and forming of condensation or mould on surfaces.
  • Prevent or minimise airborne contamination.

Last ParagraphThe points raised in this piece are merely scratching the surface of food safety and what is required in the running of a commercial kitchen. There are no excuses when it comes to food safety and several violations of food hygiene law can lead to immediate closure. The basics must to be covered, but there is so much more to consider. Consequently, if you are running a commercial kitchen we advise you to seek professional advice. We at Al Halabi would be delighted to help you, for food safety is an area where you simply can’t afford to compromise.

 

“by al Halabi Ref & Kitchen Equipment www.al-halabi.com

 



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