subject: Restaurant Sanitation [print this page] Hungry patrons go to restaurants every day to have a great meal without the hassle of doing the dishes or cleaning the table. However, a low number of these customers know what happens behind the scenes in restaurants.
Restaurant sanitation is an imperative aspect of running any eatery. From the bar to the kitchen, restaurants must follow a long list of precautions in order to keep the establishment clean and safe. Here is a short list of things that owners and employees of restaurants must be wary of in order to not only pass a test from the health sanitation department, but also keep customers returning:
All food must be obtained from an approved, reliable source.
Certain foods, like raw meat, must be stored at a proper temperature to prevent it from becoming spoiled. Additionally, these foods must be prepared at specific temperatures to eliminate and kill any harmful diseases.
Hair nets or chef hats must be worn by anyone preparing food in the kitchen.
Water must come from a safe and legitimate source.
All employees must wash their hands before leaving the washroom. Hand washing facilities must be easy to access and properly installed.
There should be no trace of any bugs, insects, rodents, or any other animal throughout the entire restaurant.
Any employee with a contagious infection should be restricted from working until the disease is totally gone.
All utensils and cooking equipment must be properly cleaned and sanitized on a regular basis.
Garbage (and water) disposals, trash compactors, and any other waste disposal equipment should be sanitary and in good working form.
Any toxic substances are to be properly labeled.
Using appropriate restaurant sanitation techniques will prevent an establishment from developing a buildup of harmful bacteria that can cause food poisoning and a handful of dangerous diseases. Any restaurant that does not take pride in providing a clean, well-maintained environment should be avoided by any customer looking for a bite to eat.
by: rob bell
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