The restaurant business isn’t for the faint-hearted. Around 60% fail within their first year. You need to have exceptional planning for your new venture with numbers like that.
One thing to put at the top of your priority list is food safety. That’s more than a tick in the box. Avoiding potential food poisoning issues is essential for any restaurant.
So we’ve put together this guide on our top tips for implementing basic food safety.
Wash Your Hands
Germs pass from item to item via our hands. One of your most important food safety rules should be to ash your hands in warm water with soap, remembering to clean in between the fingers and your wrists.
You could choose to wear disposable gloves for high-risk food handling, such as raw meat, to minimize any risk of contamination.
Prepare and Store Raw Food Separately
Raw food, including meat, poultry, eggs, fish, and seafood, must always remain separate from cooked foods to avoid contamination.
That means storing on a separate shelf in the refrigerator and containers solely used for raw food.
Likewise, you should always prepare this food on separate worktops and chopping boards to cook meats and vegetables. Always wash knives in hot, soapy water when you’ve finished prepping any raw food.
Check Refrigerator and Freezer Temperatures
A good, modern refrigeration unit should remain at a constant temperature.
Still, in a professional food prepping environment, it’s always best for you to continually monitor these temperatures and keep fridges and freezers in a good state of repair.
Refrigerators should stay at around 40 degrees Fahrenheit or below. A commercial freezer should remain below 0 degrees Fahrenheit.
Check Meat is Cooked Properly
Food poisoning from undercooked meat is a significant risk to the future of your restaurant business.
Always double-check food-safe temperatures before serving to ensure it isn’t undercooked. A good food thermometer is the easiest way to do this.
Note Food Expiry Dates
If you remove food from the original packaging to store it in containers, note the manufacturer’s expiry date.
Always train your staff to check these dates and do a visual check on the food. Check the smell for signs of visible mold and wilting or bruised vegetables.
Clean Storage Units Regularly
The best way to keep your food away from harmful bacteria is to keep everything in airtight containers and clean storage units.
Get your kitchen staff to regularly deep-clean cupboards and refrigerators. Defrost the freezer regularly too. And when cleaning work surfaces, always use a cleaning product with a bacteria-killing agent.
Wash Floors and Surfaces After Each Use
Create a strict food safety routine in your kitchen environment for cleaning and hygiene.
Assign all your members of staff the task of cleaning work surfaces and mopping floors after every food preparation. Use a checklist to ensure every team member covers all items on the list to ensure nothing gets forgotten.
Don’t Forget Basic Food Safety
Don’t take risks with food safety. Problems such as food poisoning are catastrophic for a restaurant. Use our tips on implementing basic food safety processes to ensure you protect your customers and your business.
For more helpful tips for startups, why not explore our business section?