The secret to successfully running restaurants and healthy homes is following the necessary food safety tips. We are saying this because, according to reports, every 1 in 6 individuals gets sick from foodborne illnesses. Moreover, 128,000 people get hospitalized, and 3000 die from foodborne diseases yearly. In this article, we are going to tell you the top 10 food safety tips for restaurants and commercial kitchens.
Food Safety Tips For Restaurants And Commercial Kitchens
Before I met my uncle last summer, I used to take food safety for granted. My uncle told me about all the illnesses and illnesses caused due to negligence.
1. Train Employees And Enforce Hygiene
It is essential to train the employees of the restaurant and kitchen about the tips on saving food from causing illnesses. The common diseases are unsafe sources, improper cooking, not maintaining the temperature, contaminated equipment, and improper hygiene.
It is your responsibility to enforce hygiene routines. It includes wearing a proper uniform during duty, washing or sanitizing hands after regular intervals, and covering your head to prevent hairs from falling in the food.
2. Fire Suppression System
Everything you cook in a kitchen requires gas, increasing the chances of gas leakage leading to a fire. There are many reasons for fire outbreaks, like a grease fire, not maintaining gas equipment, etc.
Before you use any gas equipment, it is necessary to get your appliances checked by a gas safety engineer and get a commercial gas safety certificate.
The way to handle kitchen fire is to use a fire suppression system. The system can connect the range hood and the gas line, which can cut off the source when tripped. As a backup, there are nozzles to spray the fire suppressor.
3. Correct Cleaning Techniques
The poor hygiene routine is not only the reason for foodborne illnesses for the customers but also for the workers working in the restaurant. To overcome this, train your workers in the proper cleaning techniques with the appropriate equipment.
Some ways include cleaning the cooking range, so no chemicals are left behind, scrubbing the cutting board more often, keeping the sharp equipment safe, etc.
4. Wash Fruits And Vegetables
The importance of cleaning vegetables and fruits can be known because even the fruits and vegetables that are peeled before eating should be washed properly. Otherwise, it can result in the spreading of germs. Also, read about food nutrition hacks.
Assign the duty to a worker to wash every fruit and vegetable before use. Moreover, use a separate tap to wash fruits to stop the spreading of germs.
If you need extra care, which is a good practice, wash the fruits and vegetables with an FDA-approved rinse. It will make sure that fruits and vegetables are bacteria-free.
5. Use Gill Onions
Once the bacteria enter the kitchen, it is nearly impossible to get them out. The only way to make your kitchen bacteria-free is to restrain such products, which carry the chance of bringing bacteria.
Bulk onions contain 100 times more bacteria than gill-peeled onions. It is a good practice to invest in fresh value-added products. Gills and onions are safer and better products. The onions are packed in a gentle way leaving room for oxygen.
The process helps in minimizing the risk of microorganism growth.
6. Check The Temperature Of The Food
Cooking food at the right temperature helps kill the unwanted bacteria in the food. Bacteria in the food can easily cause food poisoning, especially when the bacteria are in danger.
A food thermometer is a necessary product that should be present in the commercial kitchen. The right temperature for killing the bacteria depends on the type of food.
7. Wear Gloves
If your workers are not wearing gloves during the cooking, it is a clear violation of the rules set by the FDA. Wearing gloves helps in preventing bacteria from entering the food.
Train your workers to wear gloves while they are on their duty. It gives an excellent feeling to the customers who visit your restaurant. Moreover, advise your workers to change gloves as soon as the pair gets dirty.
8. Preventing Cross Contamination
The prevention of cross-contamination is essential in restaurants and commercial kitchens. For this, keeping the cooked and raw food separate from one another is necessary.
An excellent way to achieve this is to separate places for the cooked and the raw food and assign different workers—to issue strict orders to maintain the distance.
You must supervise your workers and ensure they don’t violate rules and regulations.
9. Presence Of Refrigerator
A kitchen is a warm place, and some of the products in the commercial kitchen need low temperatures. For this, it is essential to put a refrigerator in your kitchen.
The products that need refrigeration stay productive at 40 degrees Fahrenheit or below. Ensure that the thermometers of the refrigerators are present, so you get notified when the products are about to contaminate.
Assign this duty of taking the food from the refrigerator to a worker. Doig this will take responsibility for you, and you will get satisfied.
10. Don’t Allow Sick Workers In The Kitchen
As an owner, you are responsible for taking care of the workers. Talk to them, and resolve any issues they are facing. Ensure all the workers are healthy and grant them leave if they are not feeling well.
It will make the workers happy and save other workers from getting ill. People take the issue for granted and force their workers to be on duty while sick.
Checking all the workers makes them happy and keeps your commercial kitchen safe from illnesses.
Providing quality and bacteria-free food to your clients not only improves sales but also gives a sense of satisfaction to you. As an owner, you are responsible for providing healthy food to your customers.
The abovementioned are some of the many food safety tips you should follow. The prizes are small but have long-lasting effects.