Instill good hand hygiene habits in your workforce to reduce the risks of cross contamination and lowered productivity.
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As well as creating a pleasant environment in which your customers can enjoy great food and drink, good hygiene for food and beverage businesses is essential to minimise the risk of cross-contamination. Hygiene practices should ensure food safety for customers whilst meeting ever-increasing regulatory and legislative requirements.
The principles of HACCP (Hazard Analysis and Critical Control Point) can help businesses introduce procedures to the workplace that ensure the food they produce is safe to eat. Determining critical control points where hazards can be prevented and eliminated is essential.
Here are a few common hazard control points for consideration:
Contaminated hands are a leading cause of foodborne diseases. The Centre for Disease Control (CDC) estimates that up to 40% of cases may be linked to poor hand hygiene. Hands can carry and transmit dangerous pathogens such as norovirus, and they pick up transient organisms such as Salmonella from the gut after using the toilet.
During food preparation hands touch a variety of surfaces, food, and equipment that may themselves be contaminated and this can be a major factor in cross-contamination.
Studies have found bacteria levels as high as 1000 times the acceptable standard in some food courts. Kitchens and food preparation areas provide the optimal environment for bacteria to breed and spread if good hygiene practices are not put in place. Minimising the risk of cross-contamination and spread of bacteria and ensuring proper food hygiene and safety are critical elements in ensuring the well-being of staff and customers.
Customers often make a decision on where to eat based on nothing more than a quick look at the appearance of your premises. Ensuring the entrance to your establishment is clean and inviting is important to encourage customers to dine with you.
The state and standard of the bathrooms in a restaurant can directly impact a customer’s perception of the cleanliness of the kitchen; a clean bathroom gives 91% of people confidence in the quality food and drink being served.
Providing the right facilities to ensure that good bathroom hygiene practices are observed can also help minimise the risk of dangerous pathogens being spread from the bathroom to the kitchen and food preparation areas.