FOOD SAFETY
N E H C IT K R U O Y R O F BEST PRACTICE ep is Make sure your food pr
safe and compliant
S
erving tasty meals is what makes your business successful. When people come to your tavern or restaurant, they don’t only come for nourishment, they come for pleasure and enjoyment. Eating a great meal is part of our culture and all our great occasions include food. If food is so important to your business success, it is important that you do right by your food. It is also costly and the last thing you want is wasted food you cannot serve.
There are a few simple things you can do to ensure you are making the most of every bite. Use our handy checklist to assess your kitchen and identify areas where you could do better.
How to use the checklist This checklist describes some of the best practices for your kitchen. Walk around your kitchen and look carefully at what you are doing. Be honest with yourself, even critical. This checklist is designed to help you identify potential problems and guide you in making improvements.
My comments Best practices
s like REQUIREMENT any other non-food item d is stored separately from Food storage and My foo . des tici micals or pes receiving cleaning che not be contaminated. floor to make sure it can My food is stored off the h like. cific areas to keep like wit My food is stored in spe y are in my fridge I from cooked foods. If the I store raw food separate the cooked foods. store the raw food under ure they are still in plastic containers to ens I store open bags/boxes ination. sealed to prevent contam best quality and safe t to make sure I get the I use suppliers that I trus food. not damaged or off. arrives to make sure it is I check my food when it ves en d is still frozen wh it arri • I check that frozen foo red in the fridge sto be uld sho t tha ds foo • I check that perishable k. arrive in an insulated truc and cooked foods and cutting boards for raw I use different containers to avoid contamination. collect dust. kaging so that it does not I store any take away pac know what I should date when it arrives so I I label my food with the use first. in my freezer Frozen foods are stored hout overloading for all the food I need wit My freezer is big enough is too full). it.(ice build up means it red in my fridge Perishable foods are sto hout overloading it. for all the food I need wit My fridge is big enough too full) (ice build up means it is flies or rats can get in. is closed to make sure no Pest control My kitchen when I am cooking pets to be in the kitchen I do not allow animals like ke sure there are no rage areas regularly to ma I clean and check the sto signs of infestation. king. are closed when I am coo I make sure my dustbins an. cle when not in use and I keep my dustbins empty a closed bin until outside my kitchen is in I make sure refuse stored s not attract pests. collection so that it doe
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