It can be safely said that a few years ago the food industry, especially catering and restaurant services, saw a paradigm shift. The lifestyle of the workers changed. Food hygiene saw a breakthrough. Complicated measures were put in place to keep ingredients safe. This transformation occurred when:
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People became aware of foodborne illness
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Careless food handling and hygiene practices came to light
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The skills and behavior of the food handlers were found to be lacking.
The result was the improvisation of existing rules and the addition of new ones to provide greater customer security.
Why should the food industry maintain hygiene standards?
Be it a wedding caterer or a nellai restaurant; food hygiene is vital for both. Cleanliness can define the fate of the business. When hygiene is maintained as a priority, it not only ensures the health of each worker but also establishes the image of the same. Proper sanitation maintains food safety and creates a good perception from catering or restaurant service providers.
Today’s customer is more aware than ever. They choose outlets and catering companies that offer excellent quality food, a good atmosphere and beyond hygiene. So much so, that hygiene has begun to take the second level just after quality. Ergo, any food business that wants to thrive in a fierce and competitive world needs to invest in cleaning and sanitation practices.
It’s not just the kitchen and prep area that needs to be spotless; the entire location has to be clean. For caterers, it means keeping silverware and crockery spotless. For restaurants, it means keeping the entire establishment spotless.
How can catering companies maintain standards?
A few simple steps are required to keep food and all equipment used to prepare meals sanitized. Some methods that indoor and outdoor catering services can employ include:
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Clean all surfaces with a mixture of warm water and detergent.
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Once it’s clean, disinfect it. The step must be carried out to ensure that microorganisms that damage or contaminate food are removed.
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To do this, make a mixture of boiling water and a disinfectant.
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The disinfectant must be non-toxic.
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To disinfect cutlery and flatware:
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Get rid of all food scraps and waste on them
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Wash with water and detergent.
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Rinse with hot water. Prevents future infections.
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Sterilize them in a solution or soak them in boiled water at eighty degrees for thirty seconds. Chlorine is the most common chemical that may be appropriate for sterilization because it kills a wide variety of organisms and can be handled at low temperatures.
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If a dishwasher is used, keep in mind that it must eradicate all food waste. Only then should utensils be placed in the device; otherwise they will not wash evenly.
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Make sure the employee knows how to operate the equipment accurately.
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Do not use a cloth, cloth or tumble dryer to remove excess water after cleaning and sanitizing dishes. Let them air dry at room temperature.
What can restaurants do to practice better hygiene?
Restaurants and joints have a physical space that extends beyond the kitchen. Therefore, the practices they must implement for sanitation are broader than those for catering services. In addition to following the same procedure for cleaning the tools of the trades, as explained above, five more habits should be instilled. The 5 steps explained below can also be implemented by professional caterers.
- Maintenance team
Restaurant kitchens have industrial grade equipment for storing and preparing food. All employees should receive training on:
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How to use it correctly
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How to clean it thoroughly
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How to keep them
It will increase the cleanliness factor of the kitchen which will lead to a better reputation.
- Adequate ventilation
Cooking continuously generates heat, humidity, and smoke, which creates a build-up of sweat on workers. Hence, another practice that restaurants must apply is adequate ventilation. It will offer a friendlier environment for employees and increase their morale. Also, food preparation areas and storage sections will be more comfortable to maintain when temperature is controlled.
- Scheduled check
Cleaning periodically is only part of the story. Another is auditing it. Therefore, the dining room and kitchen area should have an inspection schedule. A regular check-up will ensure that standards are maintained. An employee should be put in charge of overseeing whether or not the required hygiene benchmarks are being met.
- Staff cleaning
No matter how much you clean the kitchen and watch over its maintenance, the effort goes down the drain if the food handlers aren’t spotless. Therefore, it is essential to train all workers in the maintenance of personal hygiene. Three aspects of creating a healthy environment are:
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Clean clothes
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Use of hairnet and gloves
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Continuous hand washing
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Create checklists
Employees are often overworked. They do not have time to remember new practices implemented. Therefore, a restaurant should develop a checklist that details all the tasks that must be performed to maintain hygiene. Each time a task or duty is completed, the list can be updated. It will ensure that each worker implements their cleaning responsibilities.