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What Are The Restaurant Food & Kitchen Hygiene Tips?

As a restaurant owner, it is important to serve clean and hygienic food to all customers. Learn the essential points in serving safe and clean food.


The key to food hygiene is regulating harmful bacteria, which can cause illness. As restaurant owner, it is our duty to guarantee that we are just serving food that is hygiene and safe.

The four basic principles to remember for good hygiene are cross-contamination, cleaning, chilling and cooking.

Cross Contamination

Cross – contamination is one of the most well-known reasons for food contamination. It is when bacteria are spread between food, surfaces or hardware. It is likely to happen when raw food contacts ready to-eat food, equipment or surfaces. Practicing procedures, for example, sanitizing work surfaces like chopping boards and blades just as using separate tools and equipment, similar to vacuum packing machines, slicers and mincers, for raw and ready to-eat food will have a drastic difference in the hygiene conditions of the food.

Cleaning

Effective cleaning gets rid of bacteria on hands, equipment and surfaces. It helps in preventing harmful bacteria from spreading onto food. Simple acts like making sure that all your staff wash and dry their hands completely before taking care of food just as cleaning up used hardware, spilled food and so on as you work and clean work surfaces thoroughly so as to avoid growth of mess leading to better sterile conditions.

Chilling

Chilling food effectively prevents harmful bacteria from growing. Some food should be chilled to keep it safe, for instance, food with a 'use by' date, cooked dishes and other ready to-eat food, for example, prepared salads and desserts. It is important not to places these kinds of food at room temperature. Fusing tips, for example, checking chilled food on delivery to ensure it is sufficiently cold or even putting food that should be kept chilled in the refrigerator straight away is a successful way of chilling food.

Cooking

Though cooking kills harmful bacteria in food. That is the reason it is so important to ensuring that food is properly cooked. When preparing or warming food, one must guarantee that it is properly cooked. Food must be always served over a temperature of 63°C. It is particularly important to ensure that you altogether cook poultry and items produced using minced meat, for example, burgers and sausages.

This is because there could be bacteria in these type of items. They should not be served pink or uncommon and should be steaming hot all the way. Whole cuts of meat and sheep, for example, steaks, cutlets and entire joints, can be served pink/rare as long as they are completely sealed outwardly.

Conclusion

Having a sterile kitchen space is exceptionally basic. By incorporating the above said points into your kitchen space, you are probably going to prevent a foodborne illness and guarantee that your customers never need to manage food-related illnesses.

AUTHOR

Lauren Deol

Lauren Deol is Takeaway Genie's Content Strategist. She writes about the trends, tips and other things that enable customers serve better and be more helpful awesome overall. She also writes about the need and importance of having a website for a takeaway business to run their business successfully.