How to ensure your Restaurant is Serving Safe Food
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by: MalcolmJ.Richmond
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Word Count: 478
In many cases of food poisoning, Salmonella is the culprit. Raw poultry and eggs are generally the source of this bacterium in foods, but this bacterium can also be carried by contamination from faeces as well as pet reptiles.
Salmonella is a bacterium which can affect many types of food items. Usually, raw poultry and eggs are the prime suspects in salmonella related food poisoning cases, but contamination from faeces and pet reptiles can also carry these bacteria. There are two ways to prevent salmonella form causing food poisoning which are guaranteed to be effective: thoroughly cooking food before serving and regular, thorough hand washing before, during and after cooking or eating.
Escherichia coli, more commonly known as E-coli can cause severe illness and even fatalities in some cases. E-coli is naturally occurring in the human body and in some foods - but other strains can kill. E-coli bacteria make harmful substances which cause its symptoms, which include watery or bloody diarrhea. The methods of preventing E-coli are much the same as those for preventing the spread of salmonella - thorough cooking and hand washing. Washing one's hands should become a habit for anyone who works in a kitchen, as this can prevent food poisoning. Remember, you pick up everything with your hands; including germs!
It is understandable that with all of the headlines about food borne illnesses that many may feel as if dining out is tantamount to playing Russian roulette. You can ensure that your restaurant is safe from the hazards presented by infected foods by following the HACCP principles (Hazard Analysis Critical Control Points). These principles are a preventative measure designed to ensure the safety of foods made for human consumption. Most are common sense rules, such as putting perishable ingredients like milk back into refrigeration after using and dating items put into the freezer.
Running a restaurant kitchen requires that you stay on top of a lot of different things. If you've got employees whom you supervise, you must ensure they are up to speed on HACCP principles and adhere to them. You don't want all of the work you've put into your restaurant to be ruined by one mistake made out of ignorance of the HACCP principles.
Having a HACCP certified kitchen is very marketable. If you have received stickers or certifications from health officials, be sure to place them where your customers can see them. This way they know that the food which you are serving to them was prepared in a clean kitchen which complies with health and safety regulations and they can dine in without getting anxious.
About the Author
About the author: Malcolm J. Richmond gives expert advice on food safety issues in commercial kitchens. Visit the best "Food Safety" website for more excellent information on HACCP Certification.
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