Should you be responsible for one or more kitchen in the busy and vibrant city of Melbourne, you would be sure to know that your clients have healthy appetites both for what they eat as well as for the safety of doing so. In the circumstances, hygiene and cleanliness ensuring the wellbeing of your clients will naturally be your main concerns.
There are many things to keep in mind when you are looking at making sure that your kitchen meets the standards that have been set by the health code, but the truth of the matter is that for even the most conscientious of kitchens, it can be easy to get sloppy.
However, there are a couple of safety measures that each food joint can follow to keep problems at bay. The food that is being served to the customers should look clean. Food is something that deserves to be enjoyed. In such a situation if the dish is sloppily presented then the most appetizing items can look disgusting.
Please be aware that apart from suffering the consequences of ill will a report on insufficient cleanliness could find you facing legal charges of negligence in hygiene standards. So always follow prescribed health standards and keep far away from legal hassles. Remember, it takes a long time to build a reputation but only one negative incident can destroy it.
Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.
It is very difficult to thaw meat and fish. The intense cooling of the deep freezer takes hours to melt before it is ready to be cooked. However, many of us do not think twice before placing the frozen meat under tap water to force the ice to melt faster. This spells disaster. The residual blood and dirt that has remained inside the meat before it was put into the fridge dissolves with the water and is absorbed by the meat. This can often spoil the meat even before it is cooked, or at least gives off a strange odour after it has been prepared.
There are highly regimented laws of keeping food in the kitchen. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there?s no chance of non-veg juices dripping onto other foodstuff. Most of these rules are common sense but busy staff tends to become lax.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant?s ability to produce safe, quality food.
There are many things to keep in mind when you are looking at making sure that your kitchen meets the standards that have been set by the health code, but the truth of the matter is that for even the most conscientious of kitchens, it can be easy to get sloppy.
However, there are a couple of safety measures that each food joint can follow to keep problems at bay. The food that is being served to the customers should look clean. Food is something that deserves to be enjoyed. In such a situation if the dish is sloppily presented then the most appetizing items can look disgusting.
Please be aware that apart from suffering the consequences of ill will a report on insufficient cleanliness could find you facing legal charges of negligence in hygiene standards. So always follow prescribed health standards and keep far away from legal hassles. Remember, it takes a long time to build a reputation but only one negative incident can destroy it.
Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.
It is very difficult to thaw meat and fish. The intense cooling of the deep freezer takes hours to melt before it is ready to be cooked. However, many of us do not think twice before placing the frozen meat under tap water to force the ice to melt faster. This spells disaster. The residual blood and dirt that has remained inside the meat before it was put into the fridge dissolves with the water and is absorbed by the meat. This can often spoil the meat even before it is cooked, or at least gives off a strange odour after it has been prepared.
There are highly regimented laws of keeping food in the kitchen. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there?s no chance of non-veg juices dripping onto other foodstuff. Most of these rules are common sense but busy staff tends to become lax.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant?s ability to produce safe, quality food.
About the Author:
Author: Malcolm J. Richmond is experienced in Food Safety Programs and his opinions will give you access to the latest regulations for HACCP Food Safety.
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