How To Improve Food Safety In Catering Services?

By Author: niha
Total Articles: 51
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Eating has long away from a need to an experience that must to be enjoyed every time! Eating well gives incomparable joy and creates a bond of goodwill and companionship. Food safety should always be the top import for every catering service. There is a reason the catering business is part of the hospitality industry; cannot ignore the most significant aspect of hospitality - taking care of guests! Food safety is confirming the best quality products are used accompanied by great service simply to show how much honestly care about people. Also, run a big hazard of tearing down business due to carelessness if disregard food safety, as it would take just one sick consumer with a social media platform to ruin reputation and credibility. Restaurant and catering food safety measures have the same basic guidelines, except that also have to take care of aspects like transport in catering.
Here are strategies that help to improve food safety in catering services:
Start from the source: If get this first step right, then a main part of work is done. Always assure that the food use is fresh. Always confirm that suppliers follow ...
... FSSAI guidelines. Buying organic produce is a great option. Always check the manufacturing date, expiry date and date of all items being used. Always take supreme care to take the most fresh and best quality food to the table.
Prepare with care: Separation of foods to stop cross infection is one of the biggest concerns in food handling. Raw meat must be stored discretely from cooked foods. Do not use similar chopping boards for vegetables and meat. Always sanitize and wipe down cooking and prepping surfaces after handling raw foods. Wash all equipment in hot, soapy water before each use. Keep washing hands regularly. Destroy gloves after each use. Do not cook foods hours before the actual event. If food is left outside for long, do not use it even if it looks and smells well as it can make people sick. Constantly cook food to the precise temperature.
Stay on track with correct storage and transport: Food should never be left out of the refrigerator in the temperature zone of 4-60°C for more than 2 hours. After 2 hours, it wants to be discarded as it is not safe and cannot be rewarmed or refrigerated. Eating such food leads to food poisoning. Assure that food is stored at accurate temperatures in air-tight containers. Keep meat and poultry at the lowest shelf of the fridge to prevent any drops onto other foods. During transportation, hot and cold foods must be stored at the correct temperature. Make sure that the food is in top condition when it reaches the venue. Transport vans are always kept clean in pristine condition.
Service is sacred: Most caterers sustain a hygienic kitchen and serving station, but when things get a bit rushed, sometimes hygiene can slip in favour of fast service. Still, it is important to wash hands regularly, clean the shells often, and assure that all the dish cloths and tea towels being used are washed frequently. Make sure the glasses, serving plates, spoons& bowls, cooking pots and pans, and everything that will be in interaction with guests and the caterers is clean. All staff is enthusiastic to confirming the best service while obeying to the strictest hygiene norms.
Train employees: Working in the food industry means day-to-day exposure to hazards like sharp knives, hot water, and boiling oil. This makes it imperative to always be ready for an emergency. Have first aid stations with adequate first aid supplies for staff and guests to improve food safety. If any of the workers who are responsible for making the food get injured, confirm that they get instant attention and appropriate care and away from areas of food preparation.
Food safety for catering will deliver knowledge about effective food safety culture growth in the catering business. It also guides with individual hygiene, pest control, sanitization and cleaning practices. Food Safety for Catering training presents the features and application of Food Safety and HACCP principles with overall requirements for effective food safety culture in catering business. It will be helpful to gain knowledge and understanding of several food safety hazards, food safety culture and its implementation, etc.