Even though they might seem commonplace in every hotel or cafe, you must leave your kitchen habits at home when working in a professional kitchen. As a manager or owner of a café, it is your responsibility to make sure that the food that is being served to customers is safe to eat.
When you break sanitation regulations, you run the risk of not only contamination problems but also a public relations disaster if your restaurant is ever linked to a foodborne illness. According to the Centers for Disease Control (CDC), around 48 million people contract a foodborne illness each year due to eating contaminated food. Sometimes, this openness can lead to serious problems as well as passing by, especially in populations of young, aged, or pregnant women.
Certification for HACCP Plan in Restaurants
All food manager certification programs must include the Hazard Analysis Critical Point Program (HACCP Certification), which is governed by guidelines established by the Food and Drug Administration. Through effective management systems, the FDA seeks to limit the spread of foodborne illnesses. Additionally, HACCP is a requirement for all ANSI (American National Standards Institute) Food Safety Manager Initiatives. Do you know HACCP can be applied to the packaging industry too? You can visit here for detail.
Also, check –>> HACCP for Packaging
Because it’s possible that careful monitoring of food from the farm through manufacture, distribution, and consumption can prevent food contamination. The program is specifically designed for businesses that use food, like supermarkets, manufacturers, and restaurants.
It focuses on basic preventative measures, like quick chilling when perishable food is transported. Because it hasn’t been ingrained in training or habit, it is frequently unintentionally overlooked despite the fact that it tends to be a basic aspect of sanitation.
All kitchen employees are required by many states and a few networks to complete a food handling curriculum. However, you can also take alternative actions.
Cleaning the kitchen at your restaurant
Your kitchen will be regularly cleaned, or at least it should be done all regular intervals. It is necessary to perform some cleaning tasks, such as sanitizing prep surfaces and changing the disinfectant water.
Every day, several tasks should be performed, such as rotating the stock or making out the trash. Additionally, additional cleaning duties, like cleaning the coolers, can be improved from month to month. Finally, some cleaning tasks, like cleaning the kitchen barbecue’s hood, can be performed periodically or even yearly.
The failure to do these tasks on a convenient basis may result in the growth of bacteria and associated sanitary problems.
Also, check –>> HACCP Verified Kitchen
Valid hand washing is quite probably the most important factor in overall wellbeing. Your employees need to understand the proper hand washing technique as opposed to a three-second rinse under lukewarm water. It can prevent the spread of everything from the common cold to H1N1 and Hepatitis C. Using the proper hand washing technique can help to reduce the likelihood of food handling contaminating surfaces.
Signs that read “All Employees Must Wash Hands” should be placed in every washroom. Additionally, workers should wash their hands after handling trash, soiled food, or dirty dishes. When they feed, hack, wheeze, or are exposed to any natural fluids, they should act in this manner.
Although it may seem as though your entire crew will be spending the bulk of their shifts at the wash sink, this is not the case. A little change can go a very long way toward preventing many different types of pollution.
When you implement the 7 Principles of HACCP program, regularly clean your kitchen, instruct your staff on excellent food handling techniques and explain the importance of HACCP, you will significantly lower the likelihood of hazardous food conditions at your café.