Hygiene And Food Safety: Importance In Bars And Restaurants
What is food hygiene?
Food hygiene is all those measures necessary to ensure the safety of food from the moment it is obtained until it reaches the ultimate consumer. Gastronomic establishments in which food is prepared and food is handled must meet certain requirements related to cleanliness and hygiene. And it is that hygiene must be the top priority in any food business, ahead of the quality of service or the supply of products. In this article, we are going to carry out a guide to correct hygiene practices for restaurants and bars, to avoid possible poisoning and guarantee the health of all customers.
What food hygiene guidelines must a restaurant adhere to?
We have previously highlighted the importance of food hygiene. The basic hygiene guidelines that any bar or restaurant must comply with are the following.
Reception and storage
First of all, you must carry out a small control on the state in which the products of your suppliers arrive at your establishment. In this way, you will be able to be aware of if there is any product that arrives in poor condition, and if so, it must be withdrawn at that very moment.
Once received, food must be stored and preserved at an adequate temperature to prevent the development of microorganisms. Cold food must be kept at a temperature below -18ºC, while fresh food must be refrigerated at a temperature between 0 and 5ºC.
Food handling and preparation
It is essential that all personnel who handle food in any food establishment have the respective training in food safety. The use of gloves is also a highly advisable measure for all staff who work in the kitchen. In this way, it will be possible to prevent the hands of a person from contaminating food.
Preparation and preservation of food
For the elaboration, it is necessary to cook the foods to their respective adequate temperatures. A clean and tidy kitchen must also be maintained, and food must be properly packaged before being stored again.
All food handlers must maintain strict personal hygiene to avoid being carriers of bacteria that contaminate food. For this, hand hygiene is the most important since it is part of the body that is in direct contact with food. Hand washing is one of the safety measures in a restaurant that cannot be forgotten.
Pest control is another of the fundamental aspects that must be taken into account in the food safety of hotels and restaurants.
General hygiene plan in hospitality
A general hygiene plan is a set of safety measures for a restaurant to
safeguard the safety of customers who come to a food business. It is mandatory to have one of these general food safety and hygiene plans to be able to open a restaurant, bar, or any other business in the hotel or restaurant sector.
How to prevent food from being contaminated?
To avoid food contamination, it is essential to comply with the safety and hygiene protocol in a restaurant. Note the following aspects.
- That the temperature is adequate for the preservation of food.
- Hygiene and cleanliness of storage places and elements used to prepare food.
- Do not prepare food too far in advance and do not spend too much time between preparation and consumption.
- Prevent food from coming into direct contact with the floor or walls during storage.
What dangers are food exposed to?
The main danger to which food is exposed is the appearance of pathogens or toxin-producing microorganisms. These cause diseases of food origin have the particularity that they grow in humidity, pH, and temperature conditions similar to those inside the human body. These microorganisms can cause food poisoning and endanger the health of customers.
Factors that put food at risk
Respect the appropriate temperature for food preservation. This way we will avoid the development of microorganisms.
Take into account the shelf life of food and consume it before the expiration dates are marked. Also, check if its conservation status is good before preparing any food.
The conservation of food in restaurants must be carried out correctly, storing the products in closed containers to avoid moisture at all times.
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