When patrons walk in your door for a meal, they are placing their trust in you. Your patrons are relying on you to serve them food which is safe and prepared in a clean kitchen. You might have heard of some of the restaurants in Australia which are paying massive settlements to customers who were sickened; and in one case, killed by the food they were served at these establishments.
How can you be sure that the food which comes out of your kitchen is safe to eat? Even one mistake which leads to customer illness can seriously and permanently damage the reputation of your business. In most cases, these are mistakes which could be easily avoided.
One of the most common problems is salmonella poisoning which causes stomach cramps, diarrhoea, vomiting, and dehydration in its victims. This is most often a result of poor hygiene when handling food and inadequate oven cooking temperatures.
In 2004 the Sofia Pizza Restaurant infected at least 33 people with salmonella and in 2003 Footscray restaurant Thanh Phu faced a class action suit from 135 people. Situations such as these could cost thousands and shouldn't be shrugged off as something that will "never happen to me". Prevention should be a priority for all restaurant owners.
There are strict regulations in place in Victoria, Australia regarding the requirements food served to the public must meet. There are different authorities with whom you must register, depending on what sort of food your business serves. Standards for the import and export of foodstuffs also exist.
The Food Safety Program (or FSP) lists the requirements which are necessary to keep your kitchen clean and the food you serve safe for your customers to eat. All measuring devices have to be calibrated at least once a year and tested halfway through each year. Kitchens must keep a log detailing when foods have been thawed so it is known by what time these foods must be used. Delivery trucks and package temperatures must also be logged, as must the time when foods are to be discarded if not used.
If these rules are not followed, stiff fines will be enforced. This applies to fresh food stands as well as stores and restaurants.
With so many regulations and so much at risk, any oversight could be disastrous. Training programs are available to educate employees and equip them with the skills and knowledge necessary to avoid an outbreak. While these programs do incur an expense, in the long run they could save you money.
How can you be sure that the food which comes out of your kitchen is safe to eat? Even one mistake which leads to customer illness can seriously and permanently damage the reputation of your business. In most cases, these are mistakes which could be easily avoided.
One of the most common problems is salmonella poisoning which causes stomach cramps, diarrhoea, vomiting, and dehydration in its victims. This is most often a result of poor hygiene when handling food and inadequate oven cooking temperatures.
In 2004 the Sofia Pizza Restaurant infected at least 33 people with salmonella and in 2003 Footscray restaurant Thanh Phu faced a class action suit from 135 people. Situations such as these could cost thousands and shouldn't be shrugged off as something that will "never happen to me". Prevention should be a priority for all restaurant owners.
There are strict regulations in place in Victoria, Australia regarding the requirements food served to the public must meet. There are different authorities with whom you must register, depending on what sort of food your business serves. Standards for the import and export of foodstuffs also exist.
The Food Safety Program (or FSP) lists the requirements which are necessary to keep your kitchen clean and the food you serve safe for your customers to eat. All measuring devices have to be calibrated at least once a year and tested halfway through each year. Kitchens must keep a log detailing when foods have been thawed so it is known by what time these foods must be used. Delivery trucks and package temperatures must also be logged, as must the time when foods are to be discarded if not used.
If these rules are not followed, stiff fines will be enforced. This applies to fresh food stands as well as stores and restaurants.
With so many regulations and so much at risk, any oversight could be disastrous. Training programs are available to educate employees and equip them with the skills and knowledge necessary to avoid an outbreak. While these programs do incur an expense, in the long run they could save you money.
About the Author:
Author: Malcolm J. Richmond offers futher details regarding food safety on his website where you can find practical advice to improve your kitchen's level of food hygiene.
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