Proper Food Preparation for Restaurants

A primary concern in any commercial kitchen involves the transfer of dangerous and harmful microorganisms from one surface to another that infects food preparation. Cross-contamination can adversely affect any commercial kitchen and one of many reasons why you need to carry Restaurant insurance in the event that a customer becomes ill from eating improperly prepared foods.

It’s important to have kitchen staff take all necessary steps to avoid this from happening by following standard procedures. This includes making sure that foods are stored properly, preparation of foods separately to ensure contamination doesn’t occur, maintaining proper personal hygiene, and correctly cleaning and sanitizing kitchen equipment and supplies.

Implementing this type of behavior can go a long way towards ensuring a safer and more sanitary restaurant environment. By training employees to look for, and safeguard against the possible contamination of food products a business owner greatly reduces the risk of food poisoning and other food borne illness.

Store and refrigerate raw foods separately from ready-to-eat foods

It’s best to keep raw foods in a separate unit altogether, as this will greatly lessen the chance for cross-contamination to occur. If not possible for whatever reason, then make sure to keep raw meats in well-sealed containers and store raw foods on shelves below ready-to-eat foods in order to minimize contamination from raw materials dripping or otherwise coming into contact with other food items.

Prepare foods on clean, separate surfaces to minimize the spread of germs, utilizing clean cutting boards as safe surfaces for preparing foods, and designating individual cutting boards for different types of foods. For example, use one cutting board for raw meat and another for vegetables.

In addition, employees should be required to maintain proper health standards at all times. They should wash hands properly and consistently before touching food, as well as pay special attention to washing hands before and after handling raw foods, which are considered potent carriers of bacteria.

All staff should be cleaning up between jobs, using hot, soapy water to clean all supplies and equipment, especially utensils and surfaces between food preparation tasks. This provides extra defense against the likely transfer of germs and allergens. Even the cleanest kitchens and a well-trained staff can still experience issues concerning food prep, which is why Restaurant insurance is vital to the running of your business.

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