Four Important Safety measures for food joints..Serve healthy and hygiene food to customers

If you run a restaurant or food business ,it is first and foremost rule to avoid food poisoning or keeping your customers from becoming ill, due to food illness. Most reputed food hubs and even people are not much aware of this food illness which causes due to unhygiene environment and cooking methods. Not only servers, each and every employee who are working in the kitchen should be aware of it. The Center for Disease Control and Prevention estimated that nearly 48 million people get sick from foodborne diseases every year, with 128,000 being hospitalized. A good food joint means maintaining the utmost cleanliness and safe conditions for preparing food.

Here are four crucial food safety tips for you to keep in mind to ensure your customers are safe:


ENCOURAGE HANDWASHING:

The most important thing that you and your staff can do to safeguard your customers is encouraging hand wash. This means that you must provide wash basins for hand washing for your employees also . Having a dedicated wash basin for hand washing will minimize the cross-contamination risks and allow your employees to have clean hands before touching any food. Even the smallest amount of bacteria can make people sick if it finds its way onto a piece of food.

DON'T ALLOW SICK WORKERS INTO THE KITCHEN:

In a Health Survey, five percent of workers said they prepared food when they were suffering from diarrhea or vomiting. By doing this, they put their customers’ health at risk. If your employees are sick, they shouldn’t be allowed to prepare any food until their symptoms have passed and they are no longer ill.

COOK IN RIGHT TEMPERATURES:

One of the important thing that is known during a food inspection is that foods aren’t kept at the right temperature, resulting in the food being tossed. You must make sure that everyone on your staff is aware of the food items safe temperature zones. For example, chicken must be cooked to an internal temperature of 165°F to ensure that any bacteria has been killed and that it is safe for consumption. It is essential that your staff learns to use different kinds of thermometers for different types of meat to prevent cross-contamination.

WASH THE FOOD CORRECTLY:

To avoid food poisoning at your restaurant or kitchen, it is crucial that your staff is well trained in how to wash fruits and vegetables correctly. If not properly washed, you run the risk of spreading bacteria from the outside of the product to the inside when you prepare it.