RECIPE FOR SUCCESS INGREDIENT CARDS
Ingredient 1: Be Food Safe
What contributes to food poisoning?
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.
Ten Contributors to Food Poisoning
Store high-risk food at 5 degrees C or less.
Food stored at room temperature:
Minimise the time high-risk food is stored at room temperature (a maximum of 4 hours).
Food prepared too far in advance:
Can increase the likelihood of contamination and time in the ‘danger zone’.
Cool food quickly in small batches.
Heat food quickly to over 60 degrees C to destroy bacteria.
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.
Clean premises reduce the number of bacteria that can be transferred during food preparation.
Staff with good food handling practices will reduce the likelihood of cross-contamination.
Contaminated processed food:
Use reputable suppliers to ensure you receive good quality food.
Poor personal hygiene:
Ensure staff knows and practice good personal hygiene habits.
Want to know more about restaurant and cafe food poisoning?
For a very low investment, why not purchase a copy of:
and find out if your food is safe for your customers.
For a low investment:
- User-friendly eGuide – How to Be Food Safe
- eventbrite.com Online Workshop: Restaurant & Cafe Entrepreneurs: ‘Open for Business’ for Hospitality Owners (8 evenings Tues and Thursday or 4 Saturdays)
- eventbrite.com Webinar: Restaurant & Cafe Entrepreneurs: Hospitality Business Startup (1 evening)
- BLOG articles
- Monthly ‘Recipe for Success’ Newsletter
RECIPE FOR SUCCESS
Business – keep within the law
Marketing – increase sales, make more profit
Operations – controls to save time and money
Ideas – keep your customers coming back