Why Food Safety & Hygiene is Important for Restaurants

Food safety and hygiene practices in restaurants play an important role.  Inadequate food safety procedures may result in food-borne infections, endangering customers and undermining the restaurant's reputation. In addition, there may be severe fines, legal action, and the shutdown of the business for violating food safety regulations.

Hygiene is at the Top

“At QEY, food safety is our top priority. We adhere to stringent protocols, ensuring that all ingredients are sourced from trusted suppliers and stored at the correct temperatures. Our kitchen staff is trained to handle food with utmost care, following the latest food safety standards,” explained Divyesh Thakkar, Founder, QEY: Sip & Vault who further added that we maintain a rigorous hygiene routine, which includes regular sanitization of all surfaces, equipment, and utensils. Our staff follows a strict hand-washing protocol, wears gloves, and uses hairnets while preparing food. We also conduct routine pest control checks and ensure that our kitchen is spotless at all times.

Commenting on the same Ajay Thakur, Head chef, Hitchki & Bayroute said, "Our commitment to food safety is unwavering, and we have implemented rigorous protocols to ensure the highest standards in our kitchen. From thorough staff training on essential hygiene practices such as proper handwashing, the use of gloves, and avoiding cross-contamination, to strict procedures for food storage and handling, we leave no room for error. Regular cleaning and sanitization of all surfaces, utensils, and equipment are part of our daily routine to prevent any contamination risks.”

Handling Food Safety in the Kitchen

    •    Proper Storage: Store food at the correct temperatures. Perishable items should be kept in refrigerators or freezers at appropriate temperatures to prevent bacterial growth. Raw and cooked foods should be stored separately to avoid cross-contamination.
    •    Labeling and Rotation: Use a “first in, first out” (FIFO) system to ensure older items are used first. Label food with dates to keep track of freshness and expiration.
    •    Cooking Temperatures: Ensure that food is cooked to the right internal temperature to kill harmful bacteria.
    •    Cross-Contamination Prevention: Use separate cutting boards and utensils for raw meat, vegetables, and cooked foods. Clean and sanitize surfaces regularly.
    •    Regular Cleaning and Sanitizing: Keep all kitchen surfaces, equipment, and utensils clean. Regularly sanitize high-touch areas like handles, knobs, and counters to prevent the spread of bacteria.

Hygiene Practices and Measures Taken:

    •    Hand Hygiene: Regular hand washing is essential. Employees should wash hands before handling food, after using the restroom, after touching raw food, and whenever hands are dirty. Hand sanitizer can be used as an additional measure.
    •    Personal Protective Equipment (PPE): Use of gloves, hairnets, and aprons is standard practice. Gloves should be changed frequently, especially when switching between handling different types of food.
    •    Health Checks: Regular health checks for employees to ensure no one with a contagious illness is handling food. Employees should report any symptoms of illness immediately.
    •    Cleaning Protocols: Implement a strict cleaning schedule for the entire kitchen. This includes deep cleaning of floors, walls, and equipment, as well as daily cleaning of all surfaces.
    •    Waste Management: Proper disposal of waste is crucial to prevent pests and contamination. Use closed easily accessible bins that are emptied and cleaned regularly.
Challenges Faced:
    •    Staff Compliance: Ensuring all staff consistently follow safety and hygiene protocols can be challenging, especially during busy periods. Continuous training and supervision are essential.
    •    Pest Control: Keeping pests out of the kitchen requires constant vigilance, regular inspections, and sometimes professional pest control services. Even a minor infestation can pose a significant threat to food safety.
    •    Temperature Control: Maintaining the correct temperatures for storage, cooking, and serving can be difficult, particularly in older kitchens or during peak times when equipment is under heavy use.
    •    Cross-Contamination Risks: Preventing cross-contamination requires strict discipline and awareness from the entire kitchen team. In a fast-paced environment, mistakes can happen, leading to potential risks.
    •    Supply Chain Issues: Ensuring that all ingredients are fresh and safe upon arrival can be challenging, especially when dealing with multiple suppliers. Quality control measures must be in place to inspect and verify the safety of all incoming products.

Conclusion

If a restaurant does not maintain good hygiene and food safety, it can lead them to a lawsuit and the brand can lose its reputation and brand value. It is important to follow the basic guidelines by the FSSAI to ensure safety of the customers.