Regulations of local councils and state health authorities regarding food service must be followed.
These regulations are quite similar in every council, although there may be some local rules to abide by. Most council’s will provide you with a booklet or pamphlet outlining their regulations for little or no cost. It is worth checking out.
When we opened our restaurant in busy Crows Nest we were visited by the local council health inspector. Immediately we were on his good books as he could see that we were steam cleaning what had been a previously filthy kitchen. Then we always maintained a high level of hygiene and cleanliness, so that on his regular future visits he would see that there were no hygiene issues.
In maintaining hygiene standards it is always better to err on the side of cleanliness. As implementation of sanitary practices depends on you and your employees, constant vigilance is required.
The main points of hygiene are:
- Equipment and layout should be set up to allow good sanitary practices.
- • Food should be handled, stored and refrigerated so as to prevent spoilage and contamination.
- Food should be safe guarded in distribution and service.
- Never accept frozen or refrigerated products that arrive at an unacceptable temperature.
- Washing of dishes, glasses, utensils and equipment should always be to the highest of standards.
- Floors, wall, ceilings, counters, tables and chairs should be cleaned regularly.
- Hair bands, hair nets or caps are recommended for all kitchen staff.
- Hands and finger nails must be clean at all times. Hand washing basins must be provided in all work areas.
- Chef Knives and cutting boards should be washed thoroughly prior to working with different meats to prevent cross contamination.
- Kitchen exhaust hood and filters to be cleaned regularly.
All of these regulations can be enforced by strict surveillance, but the task is easier if your staff have an understanding of the dangers of food contamination.
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