Important Safety Hygiene Steps for Food Service Businesses
Separate the Serving and Other Areas from the Kitchen
This helps to prevent cross contamination issues during food preparation. Separating the Serving and other areas from the kitchen is a great way of preventing cross contamination issues with food processing. For example, in restaurants it’s very useful to have one area that prepares food for customers while another does dishes or laundry because this helps keep things clean. In addition, refrigerators should be separated from dry good storage facilities so as not to contaminate anything else in there like raw meat products would if they were allowed into those areas- which could cause a variety of problems. Butcher rooms should be separated as well because raw meat products can contaminate each other while being processed therein. Refrigerators, freezers and dry good storage facilities also need separation when they’re adjacent one another due to their similar purposes of containing perishable goods with a high risk for spoilage or rot if not stored correctly.
Use Coloured Cutting Boards
Cross-contamination occurs when someone touches one food with their hands and then touches another. It can cause food poisoning. Cross-contamination can be avoided when coloured cutting boards are used for each type of food. Cutting boards also need to be washed after use to get rid of bacteria that might cause illness, and they need to be cleaned before using them again with a new type of food. This reduces the risk of getting sick from one type of food by 87%.
Implement Proper Labelling
Labelling food products makes the process of rotating foods much easier. Labels also help prevent spoilage and offer consistent, high quality meals for each customer. For food products to be rotated properly, all covered foods need to have labels. This will make the process of rotating easier and provide customers with a fresh product that is safe for consumption. These labels are also important in following safety guidelines as well, which help prevent spoilage.
Establish a Regular, Accountable Cleaning Schedule
Employees are generally not motivated to clean floors, drains and sinks. Consequently employees often defer these tasks until these important hygienic chores get to the point of being bigger messier problems. Some of the ways to keep the restaurant clean and presentable are to establish a regular, accountable cleaning schedule. This should be the responsibility of both owners and employees. Managers must take time when training new employees on how they can help keep the restaurant clean too. Even for part-time or temporary help, training is important, in order to shift priorities and make sure everyone knows how to do their part when it comes to keeping things clean.
Create a product and work flow design
A lot of environmental issues can happen when there is not a good flow design. This can be true for both large food plants and small kitchens. Every day restaurants and the people that work in them face a myriad of environmental sanitation issues. Poor flow, whether it is from large food plants to basic kitchens creates problems for everyone involved with these establishments. This is because every restaurant has evolved over many years of human history into something more complex than those who don’t know about this industry may realize. Restaurants are a unique business as they’re both consumer service providers and manufacturers at one location – meaning sales happen on site, while production happens too. Restaurants have to think about flow design because both sales and production to happen at the place where consumption happens.
Drop-ceiling tiles are often reasonably priced, but they’re not the best choice for food service facilities. Consider plastic or stainless steel panels instead of porous drop ceiling tiles that can be difficult to clean and maintain in active food processing plants. Air vents should also be easily accessible so staff members have access to regular sanitizing procedures without having to dismantle ceilings every time a pipe leaks water on them. In order for these easy air vent cleaning techniques work properly, vertical piping must always use caulking from approved manufacturers who specifically design their products with your industry’s needs in mind.
Proper restaurant sanitation can be a continuous nightmare if the walls are not constructed of either nonporous, cleanable materials or porous materials that will easily seal. All wall-to-ceiling and wall-to floor junctions should be curved where they meet each other to minimize microbial niches and prevent dirt from accumulating on any surface in your establishment. Ceilings must also have adequate sealing around every junction so as to avoid contaminant niches being formed at all costs.
Enforce Cross Contamination Education
The cross contamination of food is a common factor in the spread of harmful pathogens. This happens most frequently when there is transfer from raw meat, poultry and seafood to other foods such as cooked or ready-to-eat dishes. This can happen out of ignorance and haste which are common factors in the spread of food borne diseases. These dangerous bacteria often lurk within raw meats such as poultry and seafood that have not been cooked thoroughly enough for consumption; they must be kept separate at all times with other foods including fruits and vegetables. We must also ensure these items do not become contaminated by eating them without being properly prepared. Keeping these proteins apart while also sanitizing all work surfaces can help prevent this problem.
Cross contamination in the food industry is an important topic and it should be taught to all restaurant workers. It’s very easy for bacteria from one surface or raw meat to transfer onto another, so good hygiene practices is essential. These include washing your hands with soap and warm water after handling any ingredient that won’t be cooked before eating as well as keeping foods separated while cooking them, cleaning surfaces with a sanitizing spray between uses of different ingredients (even if they’re not touching each other); using gloves when you know contact will occur; wearing head coverings like nets over hair which may come into contact with food; avoiding work during illness outbreaks such as those caused by E-coli infection because these can easily spread cross contaminating germs throughout.
Engage a Facility Hygiene Maintenance Company
To further protect the business, it’s also important to engage a professional facility hygiene services company that can provide ongoing facility and restroom sanitation solutions, environmental odor control, pest control and management and air freshening strategies, so that all food borne-illnesses can become unpleasant remnants of the past.