If food is improperly cooked or stored at unsafe temperatures, bacteria can accumulate and make people sick.
Likewise, where and how food is stored is equally important to avoid contamination or spoilage.
From front to back of house, everyone who handles food should follow set personal hygiene standards and protocols to avoid contamination.
Anything that comes in contact with food has the potential to cause contamination, so regular maintenance is key.
Just because it doesn’t come in contact with food doesn’t mean it doesn’t need to be clean!
Whether for guests or staff, all restrooms should be kept clean and sanitised.
Restaurants produce a lot of waste – how, where and when yours goes is important.
Pests are the last thing you want in your restaurant, but with so much food they can find ways in.
If your entire staff understands the importance of food safety practices, the more likely they are to self-regulate and help keep things ship-shape – and the more prepared they’ll be for an inspector’s questions.
NOTE: Don’t forget to follow up with staff after every inspection (whether internal or official) to address questions and issues or retrain as necessary!
Just as you maintain a record of daily stock and sales revenue, you should be keeping track of your food safety practices.
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