Important Food Handling Safety Tips For Small Restaurants

What is one of the main concerns that comes along with running a small restaurant? What do consumers worry about the most when they are going to a new place in town? They will worry about the way the food is being handled. There have been numerous law suits over the years that have resulted because the restaurant did not handle the food properly and someone got ill. Make sure this is taken care of and drilled down for everyone that is working and/or handling food in the restaurant. If this is not done, your restaurant could be next in the line of places that have been shut down. Here are some of the most important tips to remember when it comes to food handling safety.

Hot Soapy Water Every Single Time

You have to understand the importance of washing your hands especially when handling food. There are so many germs that can be passed on and it has to be avoided.

In this day and age, there is no leeway when it comes to this part of the process. All personnel that are going to be handling food should be ready to wash their hands for at least 20-30 seconds with hot, soapy water. Anything less than this is not acceptable and is a risk to the safety of the people eating the food.

Never Defrost

This is a mistake that has to be avoided as it can cause a lot of issues for those who eat the food. You have to ensure the food is being thawed in the fridge and not defrosted on the kitchen counter.

This is essential as all of the bacteria that is going to develop could cause a lot of problems down the road especially when it is consumed by a person that is unaware.

Always thaw and avoid defrosting because it will be contaminated right away and have to be thrown out.

Wash Cutting Boards After Every Meal

Cutting boards are a key part of a small restaurant and what the chef uses to cook. Yet, what is the right way to use the cutting board and ensure germs don’t contaminate the food?

It is imperative to wash the cutting board (with hot, soapy water) every single time. If you don’t do this, you are never going to be satisfied with the results and neither are the customers (or the food inspector).

The cutting board has to be washed every single time. Make this a rule and stick to it in the restaurant.

There are many other factors that have to be remembered when it comes to food handling safety. If you don’t keep these in mind, the restaurant is going to fall apart in a hurry and the results are going to be quite poor. Make sure you are paying attention to these details and letting everyone in the restaurant know about them. This is all important for the overall quality control process that is in place.

Author : Aria Meyer is a freelance write and an active blogger. She writes mainly about fashion and technology, but she also writes about other topics too. She is currently working with several ecommerce websites to help them with content. Aria got her Bachelor Degree from Cal State Long Beach and currently living in Walnut, CA. Right now, she is working closely with Fantasyard to help them grow the marketing department.


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