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Making sure your commercial kitchen is safe.

The hospitality industry is the United Kingdom’s fourth biggest commercial sector, bringing some £143 billion to the economy. This is the result of hard work among market participants to raise standards so that the country’s hotels and restaurants are fit for the domestic population and also attract overseas visitors. It’s no exaggeration to say that there has been a revolution in British hospitality.

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There is, however, little room for complacency, and the industry needs constant refinement in terms of the product it’s delivering and attention to crucial issues like food safety. This latter point is amply illustrated in a recent Guardian article: The following are some key tips for food safety in your commercial kitchen:

1. Staff

Profit margins are notoriously slender in the catering sector, and there’s an understandable temptation to cut corners where possible. One area where you shouldn’t economise, though, is in protecting workers’ health. This means, among other things, maintaining optimum hygiene. Keeping your staff safe is, of course, an employer’s legal responsibility, but ensuring that they only work in food preparation when they are fit and well performs another important function: it reduces the risk of customers being infected by viruses (for example).

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2. Equipment

Investing in professional-standard cleaning equipment is worthwhile, helping you to observe the strictest standards of cleanliness without being too time-consuming or labour-intensive. Pub or bar kitchens, You will also want to make sure that your ovens and fridges are operating correctly and that is where suppliers of Electrical Control Components such as can be invaluable ensuring this is running smoothly

3. Hand Washing

A simple but effective strategy for promoting safety is to remind staff to wash their hands and to facilitate this by installing dedicated washbasins for their use. Cross-contamination can be substantially minimised by having workers wash hands with soap and running water for at least 20 seconds before touching food.

4. Gloves

By the same token, your kitchen employees almost certainly wear gloves when preparing foodstuffs. But do they change their gloves after contact with different products? It’s vital, for example, that fresh gloves are applied after touching raw meat and poultry so that potential contaminants from these foods aren’t transferred to other ingredients.

5. Labels

Foods should be carefully labelled according to date and used on a first in, first out basis. This helps to eliminate waste and makes sure the fare served to customers is fresh and safe.

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