Restaurants have a moral and legal duty to prepare food in an environment that meets certain standards. Not doing so can have serious implications for customers, owners and staff. If customers fall ill from food poisoning this can cause reputation damage, penalty notices and even force your restaurant to close. As such, getting the basics right is critical to your operation.

Food Storage

Correct storage is an integral part of food hygiene and needs to be properly managed in every restaurant environment. All foods and ingredients, cooked or uncooked, must be stored appropriately to reduce the chances of food contamination and poisoning from bacteria growth. Controlled environments should be used that regulate temperature and light to preserve food, whilst certain food groups can’t be stored next to each other.

Cleaning Procedures

The cleaning of kitchen and storage facilities is another fundamental factor in food hygiene standards. Thorough cleaning is required on a daily basis to ensure that food preparation areas and the general restaurant environment are at an acceptable level of cleanliness. Again, this is to reduce the risk of food contamination with bacteria such as Salmonella and E. coli, but also to mitigate the risk of accidents in the workplace.

Cross-Contamination Precautions

Cross-contamination is a serious risk in a kitchen environment, posing a threat to both staff and customers. Preventing cross-contamination is essential to ensure that customers aren’t exposed to bacteria, allergens or substances that are potentially harmful to them. This can ruin the reputation of a restaurant and cause complications when it comes to compliance and health and safety standards. Cross-contamination can be avoided with a few precautions such as colour-coded chopping boards and knives, a thorough cleaning schedule and appropriate food storage.

Employee Hygiene

Employee hygiene is another consideration that restaurateurs must consider when it comes to food safety standards. Staff should always avoid work if they are ill and wash their hands properly and regularly in all areas of the restaurant. Uniforms and protective equipment are also important to consider. The workplace should have multiple handwashing stations, glove dispensers and hats or hair nets if required.

Cooking Methods and Temperatures

Food should be stored, cooked and then served at an appropriate temperature in all restaurants. This reduces the risk of bacteria growth and food poisoning and can kill any bacteria that is already on produce such as fruit, vegetables and meat. A food poisoning outbreak at your establishment could almost certainly cause you to lose business and even the restaurant as a whole.

These are the very basic food hygiene considerations and requirements that restaurants have a duty to abide by. Failing to meet these standards can cause serious complications and poor ratings from organisations like the UK Food Standards Agency. Food hygiene is in the best interest of all restaurateurs to build a healthy and sustainable business.