Main feature

Cleaning up your act

Food service professionals must manage the sanitation and maintenance operations in order to minimise the potential problems. Express Hospitality presents some thumb rules for maintaining hygiene in food areas

The food service industry, lately, has been facing challenges that have a profound impact on restaurateurs' ability to remain operationally and financially viable. Hygienic distinction is a must in the food service industry and exposure by the media regarding unhygienic environment and poor quality of services has left a serious dent on the consumers' mind in terms of quality of food products and his perception of the market.

The supply of food is inherently fragile. This is compounded by questionable processing techniques that are used by majority of manufacturers in the industry. India's food industry has largely remained unsupervised and unregulated despite spurts of drives and campaigns specially directed towards the A-grade restaurants.

Clean restaurants

Restaurants are just one link in the food supply chain; but their role in food borne illnesses is crucial. According to a study conducted by All India Medical Institute in Delhi, about 70 per cent of all food borne outbreaks occur in food service operations, compared to 20 per cent traced to homes. Food processors account for three per cent, but this figure is increasing. It is obvious that the restaurant industry, particularly the fast food industry, must train all food handlers more vigorously, hire trained individuals and take every possible precaution to serve wholesome foods. This will cost but its better to be safe than sorry. Ingesting food that has been contaminated by bacteria, viruses, parasites or chemicals causes food borne illnesses. Food-safety procedures can be introduced into food service operations in a number of ways, through quality check on food, equipment and supplies. The hazards may be biological (bacteria, viruses, parasites and fungi); chemical (cleaning supplies, pesticides, and food additives); or physical (dirt, broken glass and crockery that accidentally get into food). Diseases can also be spread by cross-contamination. Utensils, washcloths, and human hands can contaminate ready-to-eat foods. Contamination can also occur via food-to-food, such as when thawing meat drips on ready-to-eat foods.

Preventive measures

Restaurateurs must take into consideration the importance of hygienic setting. The correct fixtures are important because they aid in the establishment of a clean environment. Following measures should be kept in mind while setting up and operating a restaurant:

Floor design and drains

Graded floors should be constructed in all kitchens and other production areas of the restaurant. The floors should slope naturally towards the floor drains. Floor drains should be an essential part of the design element of the facility and should be located in the centre.

Temperature charts

Temperature charts should be placed on all temperature sensitive equipment, dish machines and refrigeration units. Temperatures should be checked thrice a day and logged on the charts. At the end of the month, these should be filed along with other month-end paper work. This procedure could prove useful to the management in any food-related case. It demonstrates diligence on the part of the operator and is favourably viewed by our legal system.

Hats and hair-nets

The head, face, and hair are areas that promote cross-contamination, and hair is one of the most common foreign objects found in food. Therefore, hats and hairnets are an integral component in running a hygienic operation, and the staff must be educated with regards to donning hair restraints at all times.

Day dots and labelling

The correct labelling and day dotting of all covered food products will help to properly rotate food products. This rotation is essential in serving the best product possible, and there are ancillary benefits as well. For instance, the system of allowing staff to sign on their work, they will take greater pride in their product. This will enhance the motivational levels of the employees.

These are some of the systems and processes that operators should follow to manage their operations safely and effectively. One can successfully implement several such measures and improve operations while reducing the chances of generating food-borne ailments. Think about the positive impact it will have on the customer and the business!