Category Archives: Food safety

Restaurant Sanitation Problems

Everyone who owns or oversees a restaurant should prioritize sanitation above all else. Eateries that fail
to offer patrons a sanitary dining experience typically don’t last long and often find themselves on the
receiving ends of law suits and hefty fines. Additionally, in the age of instant feedback, a single bad
review can do irreparable damage to a fledgling restaurant’s reputation. As such, every restaurateur
should strive for impeccable sanitation. When working to keep your establishment safe and sanitary,
take care to avoid the following problems.

Unsafe Buffet Displays
If your restaurant has a buffet display that contains hot food, it’s in your best interest to keep it warm.
When allowed to sit at room temperature, certain foods spoil and become dangerous to consume. In
the interest of storing these entrees at a safe temperature, invest in a self-warming buffet table from a
dependable hot food merchandiser. This will provide both you and your patrons with peace of mind,
curb food-borne illness and reduce unnecessary waste.

Unbussed Tables
Fast food restaurants and casual dining establishments generally aren’t as meticulous about bussing
tables as their four-star contemporaries. Although a lot of diners tend to give the aforementioned
eateries a free pass on this issue, unbussed tables are notorious for spreading germs and assorted
bacteria. The longer a table goes unbussed, the more dangerous it’s likely to become. No matter what
type of restaurant you oversee, promptly bussed tables are an absolute necessity. For best results, have
at least one busboy on duty at all times.

Dirty Food Prep Tools
Unsurprisingly, dirty kitchens are synonymous with food-borne illness. When preparation tools and food
storage areas aren’t consistently cleaned, bacteria can spread like wildfire. As such, all the counters,
grills and cutting boards in your kitchen need to be cleaned multiple times throughout the workday.
Although your kitchen staff may view this as cumbersome, cleanliness in the kitchen is among the
foremost tenets of restaurant sanitation. To drive this point home, impose strict penalties on chefs and
kitchen workers who shrug off their cleaning duties.

Anyone who works in food service should be well-versed in proper sanitation. Whenever sanitation
becomes an afterthought, people get sick and restaurants suffer severe consequences. To prevent
lackluster sanitation from rearing its head at your restaurant, invest in self-warming buffet tables, never
allow a table to go unbussed and be meticulous about cleanliness in the kitchen.

Food Safety Tips

Food Safety is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use.

Food and Water-borne Diseases
Is a group of illness caused by any infectious (bacteria, viruses and parasites) and non-infectious agents (chemical, animal and plant toxins).

Common Causes of Food and Water Borne Diseases

  1. unsafe sources of drinking water
  2. improper disposal of human waste
  3. unhygienic practices like spitting anywhere, blowing or picking the nose
  4. unsafe food handling and preparation practices i.e. street vended foods

Five Keys to Safer Food (Source: WHO)

  1. Keep Clean.
  2. Separate raw and cooked foods.
  3. Cook foods thoroughly.
  4. Keep food at safe temperatures.
  5. Use safe water and raw materials.

In case of Suspected Foodborne Illnesses

  1. Preserve the evidence. If a portion of the suspected food is available, wrap it securely “danger” and freeze it.
  2. Seek treatment as necessary. If symptoms persists or are severe (i.e. bloody diarrhea, excessive nausea and vomiting or high temperature), immediately consult a doctor.
  3. Report the incidence to the local health department.

Source: DOH

Image not mine

Tips on Proper Food Refrigeration

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One of the mistakes that people make when they are refrigerating food products is that they assume that because it is in the refrigerator, it will not become rotten. Food also has a shelf life and while placing them on the refrigerator will prolong the number of days before they will rot, there will come a time when other factors will start to take over.

  1. Make sure that you transfer your milk from cartons to bottles because cartons will tend to store more bacteria.
  2. When you have leftover food, make sure that you place them in leak proof containers or wraps. Make sure also that they have cooled down before placing them on the refrigerator.
  3. Do not rewrap your fresh meat, poultry and fish because you might expose them to bacteria that way.

There are still other tips that you can follow for food refrigeration.

Image not mine.