How-To Handle Food In a Restaurant

Handle food like a professional and customers will never stop coming back

Handling food is a hygiene issue in many facilities such as restaurants or any businesses that handle food. Contact with anything that can directly impact the health of your customer is of vital importance to the reputation of your company.

Your competition is terrible at handling food. Most of the time, they do not even try to hide that fact. Even the timers that are set to tell staff when food has been sitting for too long are reset. They never throw anything away! Plus, by the admission of a past employee who worked at this famous fast food joint, “No one really washed their hands every hour either.”

So here is a massive opportunity for you and your team. If you can learn to handle restaurant food like a professional who cares about their customers, people will see it. They will taste it, and they will never stop coming back to your restaurant. Here is how:

  •        All food must be documented, with clean records kept in case of exposure. Only 22% of companies in the U.S. do this, and it pays when they do.
  •        Use specifically assigned cutting boards for raw meat.
  •        Always wash and rinse surfaces before sanitizing them.
  •        Use thermometers when cooking chicken to prevent food poisoning.
  •        Do not store raw eggshells for longer than four hours before disposal.
  •        Know when to wear gloves and when to use your bare hands.
  •        Always wear hairnets in the kitchen and appropriate uniforms.
  •        Hand washing needs to be done every hour and before certain activities.
  •        All gloves should be thrown away after use.
  •        While preparing food, handle it as little as possible.
  •        Do not handle raw food and then cooked food, and never store them together.
  •        Do not taste foods with the same utensil and transfer saliva into the food.
  •        Always sanitize surfaces and cooking implements repeatedly.
  •        Do not have direct contact with eating or drinking surfaces (plates, inside of glasses).
  •        Never deviate from recipes, and keep a recipe list (for allergies).

Food needs to be handled with care and the rules adhered to for proper hygiene. Focus on training your team to do this, and you will have far less poisoning incidents and illness.

 — by David Linton, author of “Facility Hygiene Management & Maintenance: The Ultimate Guide to Maintaining a Safe and Sanitary Business”  This book gives you valuable insider tips from a leading expert on commercial facility hygiene who has inspected venues in the USA and abroad. With this new book, you can learn how to develop a customer-centric cleaning strategy that will help you win the battle against the big names among your competition. When you put the information in this just released book to work for you, your business will start to really shine.

If you have a small business and are competing with large corporations, it can seem like a hopeless, uphill battle just to keep the doors open, but this book with a new strategy to give your business a real boost. You can use the one area larger businesses consistently neglect to give your premises an impeccable reputation that will earn you rave reviews, an expanding base of satisfied customers and even happier employees. 

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Facility Hygiene Management & Maintenance Book