You work hard to make your restaurant the best it can be. You want happy customers, good reviews, and healthy profits. But what if you don’t have any of those?
What if you are struggling to keep up with all the demands? What if your profits are improving no matter how much you try? One way to increase revenue is by reducing costs in specific areas.
A great place to start is food safety practices! By implementing some simple steps like washing hands repeatedly and separating raw foods from cooked ones, you can reduce illness rates and save money at the same time! Here is how.
Wash Hands Repeatedly
The single best thing you can do to avoid illness is to wash your hands. Wash them often, especially when handling raw foods and before eating or preparing food. Your restaurant should have at least one set of hand sinks for this purpose (either in the kitchen or near the restrooms).
Make sure employees know where it is and how they can clean their hands. They should use soap and water, dry well with a paper towel, turn off the faucet using both hands, open the door with the right foot first then left – make sure people understand all these points as unsafe practices will lead to sickness on your premises.
Ensure you have enough hand soap so that employees can use it all the time, not just when a guest comes in and asks for some because you need to keep your customers healthy! Take care with what type of soap you buy: avoid antibacterial products or those containing alcohol (they kill germs but also reduce skin moisture). Some people are allergic to certain ingredients – better safe than sorry. And don’t forget air dryers – paper towels leave bacteria on your hands- who wants to eat food prepared by someone else’s sweaty palms?
Keep All Your Surfaces Clean
A clean and tidy restaurant prevents illness. A company’s most valuable asset is its people, so make sure to keep them healthy for your business to remain successful. Additionally, invest in the best cleaning tools and ensure they use them accordingly. But if cleaning seems like a huge task, you should consider outsourcing this service from Restaurant Hood Cleaning in Exton.
Cleaning surfaces counter the spread of bacteria like E-Coli and Salmonella. These are just two examples of illnesses encountered by someone eating at a dirty or unsanitary restaurant. Cleaning also reduces costs because there will be less food waste due to contamination with dangerous substances.
Keeping all surfaces and not just those used for cooking well maintained can reduce the risk of contracting illnesses from other customers and workers coming in contact with harmful materials on their hands such as grease, oil, and dirt, transfer onto common surfaces.
Separate Raw and Cooked Foods
Cooking food is one of the most common ways to avoid illness. But it’s not enough just for your staff members to wash their hands and cook with clean utensils. You also need to make sure that you keep all surfaces in your kitchen clean (including walls, floors, equipment).
For example, if a worker uses raw meat on a cutting board without cleaning it first, they can spread bacteria when preparing other foods. And this applies even more so when storing raw meats in an area where cooked meats are stored or consumed – refrigerators at home will often have two separate compartments for these purposes!
So, what should you do? First, ensure that only cooked foods enter walk-in freezers and storage areas where raw meat is prepared and stored. Second, if you need to prepare raw meats, make sure that the area is cut into pieces or otherwise touched by food workers is clean before it becomes contaminated with bacteria from other foods.
Wash Utensils After Every Use
The last thing you want to do is transmit bacteria from one dish to another. So, wash utensils after every use! You will also want to make sure that you clean any food preparation surface with warm water and soap before preparing a new batch of dishes or cooking begins.
The final step in this process should be hand washing, which needs to happen not only at the end but throughout the day for anyone who handles raw meat, seafood, fruits, veggies, or anything else that could contain harmful germs.
If your restaurant wants to avoid illnesses and reduce costs related to potential health violations, then these easy tips are just what they need. After every use, wash your utensils. Ensure to get in all the cracks and crevices of the implements you are cleaning for safe food practices.
In conclusion, following these practices may seem like a lot of work, but it will help keep your restaurant safe, reduce the amount of money you have to spend on food-borne illnesses, and keep customers coming back.