Food service establishments that do not comply with food safety standards can face severe repercussions, from fines to temporary or permanent closure. Common violations include storing perishable items at improper temperatures, distinguishing raw from cooked ingredients to prevent cross-contamination, and labeling and dating foods properly.
To avoid such issues, the best approach is to develop a culture of compliance with food safety regulations.
Hand Hygiene
As per the owner of Ram’s Horn Restaurant Fraser, food safety is of utmost importance to both diners and restaurant owners alike. Following proper storage and preparation protocols can reduce the risk of foodborne illness, ultimately keeping people healthier.
Hand washing is an integral component of the kitchen hygiene routine. It removes bacteria that have transferred from contaminated surfaces or food and prevents cross-contamination, so employees are strongly recommended to wash their hands before starting work, after coughing/sneezing, touching unsanitary items, or visiting the restroom, and between food prep tasks and during breaks. A dedicated handwashing station in your restaurant encourages employees to adhere to best practices and keep their hands clean.
According to the owner of Ram’s Horn Restaurant Fraser, to further reduce contamination, chefs must wear hairnets when preparing food and wipe down aprons and uniforms regularly. Furthermore, it would be good to post clear handwashing guidelines in the kitchen and on sinks so employees are reminded to follow these simple steps.
Temperature Control
Consumers of food safety are constantly concerned. They want assurances that restaurants follow proper procedures to keep everyone safe, such as good front-of-house (FOH) practices and back-of-house (BOH) ones.
The owner of Ram’s Horn Restaurant mentions that restaurants must ensure that all foods are stored at an ideal temperature to ensure food safety, preventing bacteria and fungi from rapidly multiplying and leading to contamination or illness. Also, keeping foods within their recommended temperature range will keep them fresh longer while reducing waste.
Raw meat left lying around for too long can enter the danger zone between 41-135 degrees Fahrenheit, where bacteria multiply rapidly, becoming potentially toxic for consumption.
To prevent this, the FDA advises storing cold foods below 40 degrees Fahrenheit and hot foods over 140 degrees Fahrenheit for optimal temperature before serving, thus helping ensure no health code violations or food-borne illnesses arise.
Storage
Food hygiene involves more than just cooking; it also encompasses how you store and handle the food you make - from receiving delivery of ingredients to being served on plates for serving.
The owner of Ram’s Horn Restaurant highlights that storage issues are one of the primary areas where restaurants violate food safety codes, often by improperly storing perishable foods at inappropriate temperatures, failing to separate raw and cooked items to avoid cross-contamination, or failing to label and date items correctly.
To reduce the chances of harmful bacteria entering your restaurant's food supply chain, all ingredients and products must be stored at least six inches off the floor. This will prevent contaminants or allergens from touching food while it's being stored, which could potentially cause illness among your customers.
All staff should receive adequate training on all aspects of food safety, such as proper hand-washing techniques, methods for avoiding cross-contamination, and temperature requirements for TCS foods. Doing this will help your restaurant avoid food poisoning from foodborne illness and potential lawsuits. Furthermore, every kitchen should create and implement a master sanitation schedule outlining all cleaning and sanitizing tasks to be completed intermittently to comply with food safety laws and regulations.
Cleaning
Food storage and handling practices that fail to comply with health code requirements can lead to serious restaurant violations, spreading bacteria that could make diners sick.
One effective way to address these problems is establishing regular cleaning and sanitizing regimens in your kitchen. This should include routinely washing countertops, cutting boards, cutting mats, and any other surfaces used daily and regularly sanitizing all food-contact equipment, including the insides of refrigerators and freezers.
Food should always be prepared in designated areas that can only be reached by those working on it to prevent unauthorized people from gaining entry and cross-contamination. It's also important to mark these zones while staff who enter those zones wear clean clothes and have had their hands washed before handling any food items.
The owner of Ram’s Horn Restaurant suggests that restaurants must take every precaution to protect employees and uphold food safety standards. This means creating clear procedures and checklists for every task to ensure everyone follows them daily, creating an ideal working environment, and guaranteeing diners receive fresh, quality meals.
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