Food Hygiene in Your Restaurant
If you want to start a restaurant business or any other establishment that sells food, you need to give importance to food hygiene. With so many responsibilities to care for, you will need a guide and your roadmap to success would be a business plan.
The secret to success is to prepare good food that will not make your customers ill.
About Food Hygiene
Being in the catering or restaurant business can be hard. There are so many elements that you need to look into and for one, running this type of business is not just about preparing great food to your customers! When you’re just starting out, you will need to have the skills of a great cook or you can hire a chef, hire service crew members, market the business, handle financials, serve great tasting and good looking foods, and many others. With so many responsibilities to care for, you will need a guide and your roadmap to success would be a business plan.
Even if you’re a great cook, you won’t get enough customers if your marketing strategies are poor. You need to have adequate service crew to cater to the needs of customers. If it takes too long for you to serve the food, the customers will get mad and will not come back. When you are able to succeed in this kind business, you have definitely conquered one of the most stressful industries. Whether you own a restaurant, a food stall, or fast food chain, you will need to give much importance to food hygiene.
The Secret to Success
The secret to success is to prepare good food that will not make your customers ill. A single mistake can cost you to lose your business. If you can’t address this element properly, you have already sealed the faith of your business. Aside from keeping the eating area, the hardest part to monitor is the kitchen. All your staffs should be educated about proper food hygiene. Cooked foods that are stored inside the fridge should maintain a temperature of 41˚F. This is the ideal temperature to prevent potential bacterial growth. Before handling uncooked foods, the cook and assistants should wash their hands with anti-bacterial soap to prevent germs transfer.
Cross contamination is a very common problem and one way to prevent this is by using separate knives and chopping boards for meat, poultry, fruits, and veggies. You can establish a color coding in the kitchen so that foods can be prepared properly. All surfaces should be cleaned thoroughly with anti-bacterial sprays, sponges, and cloths. You and your staff can undergo a food hygiene training before the startup so that you will know what to do during the actual operation of the business. There are online courses that you can take up but a local organization may be able to help you with your needs. This is very important before you can register your business.
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