4 Things Every Restaurant Owner Should Know About Food Production
~by Rachelle Wilber~
The food production and preparation processes are key to your restaurant’s success. Any lapse in safety could cause a loss of your business license and serious illness in anyone dining at your restaurant.
Keep these four things in mind during all of your food production activities.
1. Understanding Natural and Organic Labels
As a restaurant owner, you may want to focus your menu on ingredients that are natural, locally harvested or organic. The food label “natural” has no legal meaning and may differ from one food source to the next. Certified organic has legal requirements. If you purchase food with the label “certified organic,” you can trust in it being fully organic. Locally-harvested food does not necessarily mean it is organic.
2. Handling Foods Properly
Proper handling of foods requires specific safety procedures as outlined by the Centers for Disease Control and Prevention and local health department guidelines. For example, employees are required to wash their hands after using the restroom and before touching food. Foods should be cut and prepared with clean utensils. Meats, fish and raw eggs should not touch the same surfaces as foods that will be consumed fresh, such as raw vegetables, breads and fruits. All surfaces must be properly sanitized between touching different foods.
Using industrial boilers ensures that a food production facility has enough hot water for all of the sanitizing that is necessary for maintaining a hygienic environment. These industrial boilers deliver enough hot water for dish washing, hand washing, and floor and surface cleaning. Industrial boilers also help maintain a comfortable indoor environment in the food production and dining areas.
4. Following Food Storage Guidelines
Once your employees have prepared the foods, they need to be stored properly. Raw meats should not be placed above foods that are ready to eat. All foods should be clearly labeled with the date and time of production. Containers require tight-fitting covers. No prepared foods should be left on counters. Be sure to regularly check the thermometers and sanitize them and all other food storage areas, including walk-in coolers, chest freezers and refrigerators.
Thorough and regular employee training, attention to detail and well-maintained equipment will keep your restaurant operating safely. Following the outlined safety procedures is key, and everyone must completely understand all guidelines. From understanding what food labels mean to making sure that your industrial boiler is operating efficiently, you can educate yourself about food production and safety requirements for your restaurant’s success.
Meet the Author: Rachelle Wilber
Rachelle Wilber is a freelance writer living in the San Diego, California area. She graduated from San Diego State University with her Bachelor’s Degree in Journalism and Media Studies. She tries to find an interest in all topics and themes, which prompts her writing. When she isn’t on her porch writing in the sun, you can find her shopping, at the beach, or at the gym.
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