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If you are someone who is in charge of one, or several kitchens in the bustling city of Melbourne, you already know that the sanitation and health of both your workers and your customers needs to be one of your highest priorities.

Every restaurant has a few ground rules and parameters that it has to follow stringently. If it fails to meet any of these guidelines then the restaurant is bound to run into legal complications. It is a good idea to hire professionals who are well versed with such guidelines so that you do not go wrong it your own set up.

When you are looking at the sanitation of your kitchen and the good health practices of your staff, there are many things that are at stake. The goal of many restaurateurs is to ensure that customers have an enjoyable experience and that they associate the restaurant with good times. This is much harder to do if they get sick.

The most basic way to make sure that food looks fresh is to make sure that the utensils it is served in is clean. If they have been washed recently, make sure that the excess water is dried. If the dishes have been wiped with a cloth make sure no fibre from the wipe is sticking on or there are no oily fingerprints on the edge.

Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.

Here are a few more fundamental rules of kitchen hygiene. Keep all food always under cover, care being taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to step up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after food usage of any kind

Do not reheat leftover food over and over again. The constant heating then cooling then putting into the fridge results in bacteria cultivation leading to rotting. Also make sure the water that the food is cooked in is clean. Make sure the stored spice in the kitchen is not too old. Discard old damp packets of spice and replace them with new ones.

Washing hands before cooking or serving food, covering the head to avoid strands of hair ending up in the chicken soup and not spilling the oyster sauce all over the customers lap are good starters to make your eating joint a popular one.

About the author: Mr Malcolm J. Richmond is an expert on Food Safety Programs and his advice will make sure you have the most effective rules for HACCP Food Safety.

Technorati Tags: Commercial Kitchen, food, Food Hygiene, Food Safety, kitchen, Restaurant Kitchen

Tags: Commercial Kitchen, food, Food Hygiene, Food Safety, kitchen, Restaurant Kitchen