Restaurant Food and Hygiene.
Why Is Food & Hygiene So Important:
There are many stages and key elements to the restaurant food and hygiene protocols. A well thought out food and hygiene check list will guild you and your staff through the process and rule and regulations outlined by the local authorities.
It’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water before starting to prepare food, after touching raw food such as meat, poultry and vegetables, after going to the toilet, after touching the bin.
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly. You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching other foods, worktops, chopping boards & knives. You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
It’s important to read food labels to make sure everything you’re going to use has been stored correctly (according to any storage instructions) and that none of the food is past its ‘use by’ date. Food that goes off quickly usually has storage instructions on the label that say how long you can keep the food and whether it needs to go in the fridge. This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. Therefore, the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see ‘eat within two days of opening’ on the label.