| In any catering businesses, the employees should be | | | | from human and other external sources. All staff |
| judged both on the quality of the food they produce | | | | should be under strict instructions to wash their hands |
| and the level of food safety they uphold. Many | | | | thoroughly both before and after handling any meat |
| establishments neglect basic food hygiene regulations, | | | | products, especially raw meats, to eliminate the threat |
| often at a cost to quality of the food they produce, for | | | | of bacterial contamination due to their coming into |
| many reasons. We need to ensure that they go home | | | | contact with the meat. |
| satisfied every time they visit, and doing so not only | | | | Staff must keep their hands away from their noses, |
| requires impeccable food, but impeccable standards. | | | | hair, eyes and ears at all times, especially when in the |
| Storage | | | | process of handling a foodstuff. Additionally they must |
| All food that we prepare must be stored correctly at | | | | keep the foodstuff protected from other potential |
| every stage of the supply chain. Raw meats are to be | | | | contaminants, such as other food or unclean surfaces |
| kept separate from pre-cooked meats and other food | | | | to reduce the risk of cross-contamination. |
| at all times to reduce the risk of cross-contamination | | | | Preparation |
| that can lead to bacterial illnesses such as Salmonella. | | | | The process of preparing a food can run into a |
| As such, separate storage locations for raw foods of | | | | number of potential hazards, even assuming that the |
| different types should be maintained at every step of | | | | food has been stored and handled correctly at all |
| the supply chain to ensure that the food we serve is | | | | times. Chopping boards and work surfaces must be |
| of the highest standard every time. | | | | regularly disinfected after every use, to reduce the risk |
| Reusable goods must be sealed at the end of every | | | | of cross contamination. It is extremely dangerous to |
| night to prevent potential contamination from other | | | | prepare two types of meat on the same surface. |
| food stuffs. Thus it should be kept in an airtight | | | | Additionally cooked food and food that is being |
| container and separate from any other foods that | | | | prepared must be kept completely separate to ensure |
| may cause the spread of bacteria. | | | | that no contamination can take place on either side. |
| Additionally all meats and other frozen foods must be | | | | After initial preparation, it is imperative that all food |
| stored at below 5 Degrees Celsius to ensure that the | | | | should be cooked to the highest possible standard. |
| spread of any bacteria is halted. Keeping perishable | | | | Allowing improperly cooked food to be served to a |
| goods at room temperature provides the perfect | | | | customer is amongst the worst offenses to be |
| breeding ground for bacteria and thus it should be | | | | committed within the catering industry, and can led to |
| avoided at all costs. Non-perishable goods should be | | | | infection and general customer dissatisfaction. |
| kept separately and should be kept away from raw | | | | All staff are duty bound and and must be impeccably |
| meat at all times. Any respectable restaurant will work | | | | trained so that they offer the best quality service to all |
| diligently to ensure that all of its food is stored to the | | | | of our customers. Our restaurant has built a reputation |
| correct food hygiene procedures, and maintain regular | | | | for providing the finest in Indian cuisine, and we look to |
| checks of all of our refrigeration units to ensure that | | | | maintain that status by providing only the best for all of |
| there is no breakdown in our storage method. | | | | our customers and ensuring that all the food we cook |
| Handling | | | | is cooked properly to provide the most succulent |
| Handling foods is one of the most risky practices in the | | | | dishes possible. A solid focus on food hygiene ensures |
| catering industry due to the risk of contamination, both | | | | that our customers go home happy every time. |