Business

Restaurant and Cafe Food Poisoning

By October 27, 2020 No Comments
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In order to keep your food outlet clean and the food you serve safe, it is necessary to put food safety and food hygiene management procedures in place.

As an owner of the food business do complete a formal course in food safety and food hygiene even if it is just a basic course, to begin with.  It is so important to have this knowledge so that you can pass it onto your staff.

Ten Contributors to Food Poisoning

  1. Inadequate refrigeration – store high-risk food at 5 degrees C or less.
  2. Food stored at room temperature – minimise the time high-risk food is stored at room temperature (a maximum of 4 hours).
  3. Food prepared too far in advance – can increase the likelihood of contamination and time in the ‘danger zone’.
  4. Inadequate cooling – cool food quickly in small batches.
  5. Inadequate re-heating – heat food quickly to over 60 degrees C to destroy bacteria.
  6. Inadequate thawing – ensure raw meat such as poultry is thawed thoroughly so the cooking process heats the internal temperature to over 60 degrees C, destroying bacteria naturally present.
  7. Poor housekeeping – clean premises reduce the number of bacteria that can be transferred during food preparation.
  8. Cross-contamination – staff with good food handling practices will reduce the likelihood of cross-contamination.
  9. Contaminated processed food – use reputable suppliers to ensure you receive good quality food.
  10. Poor personal hygiene – ensure staff knows and practice good personal hygiene habits.

Restaurant and Cafe Food Poisoning

Understand and comply with health and safety food standards, to ensure the food you are selling is safe for your customers.

Want to know more about restaurant and cafe food poisoning?  

For a very low investment, why not purchase a copy of:

How to Be Food Safe eBook 

and find out if your food is safe for your customers.

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