Incredibly Delicious Chocolate Candies
File under : Food & Beverage
3:10 am
Should you be responsible for one or more kitchen in the busy and vibrant city of Melbourne, you would be sure to know that your clients have healthy appetites both for what they eat as well as for the safety of doing so. In the circumstances, hygiene and cleanliness ensuring the wellbeing of your clients will naturally be your main concerns.
It isn?t easy to ensure your kitchens keep to Health Code standards round the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. Slip-ups can be dangerous particularly because food is a perishable commodity.
However, there are a couple of safety measures that each food joint can follow to keep problems at bay. The food that is being served to the customers should look clean. Food is something that deserves to be enjoyed. In such a situation if the dish is sloppily presented then the most appetizing items can look disgusting.
The most basic way to make sure that food looks fresh is to make sure that the utensils it is served in is clean. If they have been washed recently, make sure that the excess water is dried. If the dishes have been wiped with a cloth make sure no fibre from the wipe is sticking on or there are no oily fingerprints on the edge.
There are some very basic things that can be done to reduce the chances of a food poisoning outbreak at your restaurant. First, make certain that your staff are educated on matters of food safety. Verify that they are aware that spoiled food does not necessarily look or smell different from food that is good, and let them know that food must be kept hot or very cold in order to make sure that bacterium doesn’t grow on it.
Here are a few more fundamental rules of kitchen hygiene. Keep all food always under cover, care being taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to step up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after food usage of any kind
Also take care that the various hot and cold places in your kitchen meet the requirements of the local legislation, and always store meats on the bottom shelf of the refrigerator in order to keep juices from dripping down onto other foods. These are the basics for a commercial kitchen, but remember that as a general rule, the busier the kitchen, the more stringent food safety procedures need to be.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant?s ability to produce safe, quality food.
About the author: Malcolm J. Richmond is experienced in Food Safety Programs and his opinions will give you access to the latest regulations for HACCP Food Safety.