The Best Practices To Maintain A Hygienic Restaurant Kitchen

//The Best Practices To Maintain A Hygienic Restaurant Kitchen

The Best Practices To Maintain A Hygienic Restaurant Kitchen

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“I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.” Gordon Ramsey

Being a chef or restaurant staff is not an easy job anywhere in the world. It needs a lot of hard work and strength to maintain the taste and hygiene of the food they serve to the people. Hygiene is one of the main factors that chefs learn at the very first of their careers, and it also defines the restaurant’s perception. Restaurant hygiene maintains the health of the staff and plays a vital role in building the restaurant image. If the customer gets unclean tables and unhygienic food, they would never return to the place again. Fancy restaurants these days have higher standards of hygiene. They prepare a log sheet that guarantees that whether the staff is keeping pace with the restaurant hygiene rules or not.

As a pioneer in making full custom chef coats for the restaurant staff, we came to know many important factors to maintain a hygienic restaurant. Have a look at some best practices below:

Checking the dining, kitchen, and storage areas of the restaurants:

Customers trust the restaurants that have passed all their hygiene standards. The restaurants should hold all the cleaning materials and a separate cleaning staff first on hand. Regular checking of the dining areas, kitchen, and storage areas help maintain proper hygiene and cleanliness. All the countertops and places that come in contact with food should be cleaned on a daily basis. Smoking should not be allowed in the kitchen area because the smoke can contaminate food. Each and every equipment of the kitchen, including the cooking range, must be sterilized weekly. The floors of these areas must be cleaned every few hours. Stored and frozen food needs to be labeled to avoid any expired food served on the table. Refrigerators must be very clean and maintained.

Staff should maintain personal hygiene rules:

Staff plays the most crucial role in a restaurant. From preparing the food to serving it on the table, they are everywhere. For handling the customers correctly, the staff needs to be very clean at first. Maintaining personal hygiene is the most critical rule in a restaurant. The employees should change their gloves and masks every few hours. They need to wear proper hairnets to avoid any hair getting into the food. They need to change their uniforms daily and keep it clean. They should sanitize their hands frequently at their workspace. They should wear proper masks, gloves, and headgears while preparing the food or washing the dishes. They should not wear any jewelry or bracelets. Full custom chef coats wonder those who want to look fancy yet simple at the workplace. Maintaining the uniform is a must in personal hygiene rules.

Cleanliness while preparing the food:

Clean food and utensils reflect the hygiene standards of a restaurant. Raw and cooked food must be kept separated from each other. All the surfaces of cutting boards and counters must be cleaned immediately after use. The bowls used for preparing the food must be washed before and after cooking. Cooking must be done correctly to kill any harmful bacteria present in the food. The food should not be kept for a long time after being prepared. It should be served hot. Discard it or at least put in the refrigerator if it is not served after two hours of preparation. Always keep the prepared food covered. Defrost the frozen food before cooking it. Wash hands aptly after touching raw meat every time.

Make a checklist for hygiene rules:

The restaurant and kitchen manager must make a log sheet for the hygiene rules of the restaurants. It varies on the restaurant’s size, but all staff members will know their duties if this checklist is maintained regularly. For example, the managers should list down the rules of dishwashing areas and the hourly check of floor cleaning. This list can mainly include the management of hygiene to be followed by the chefs and serving staff. The plan should also include the sanitization reminder for a staff member at the start and end of their shift. They should mark the duties they have performed during their shift and must be motivated with some bonuses.

Installing proper ventilation tools:

The restaurant kitchen must have a proper ventilation system to get any sort of smell out. It is essential for the adequate storage for food and health of employees. Unpleasant odor and smoke can ruin the food and atmosphere and destroy the air’s moisture that is highly needed when preparing the food. The restaurants with poor ventilation or hygiene system are much likely to fail because no one can hide the smell of any contaminated or ruined food from anywhere unless it is not ventilated. The restaurant ultimately becomes a victim of bad rumors, and it can destroy the image within days.

Bottom line:

An unhygienic restaurant environment can bring the staff’s positive energy down; therefore, following the aforementioned best practices can take the restaurant to the next level of success. If you are going to start a small restaurant, follow these smart hygiene practices and contact us to make full custom chef coats for your staff. We guarantee that you will never find the quality of fabric we serve anywhere else!

By |2020-11-11T05:21:13+00:00November 11th, 2020|Health|0 Comments

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