Germs are the enemy in a food preparation environment and the spread of germs through negligence or not recognising the dangers of actions can spell disaster for a professional enterprise. The Food Standards Agency in partnership with local authorities monitors premises not only for their food related skills but the environment that staff work in.
Having the ability to make a perfect snack in a grimy location will cost you dearly because the F.S.A. rating that your business is given has to be displayed on your premises and if it’s off-putting this will impact on business and reputation.
Every establishment must make their premises as clean as possible at all times. The most effective way to garner knowledge and ensure that the workers and management are following the correct procedures is to take food hygiene courses and food safety courses.
You may believe that it’s unnecessary to set staff the task of a food hygiene training course but consider the following:
Worker A was taught as a child that if food hit the floor as long as it sat for no longer than five seconds it was fine to eat.
Worker B heard on the news that being too clean was an impediment to good health.
Worker C isn’t particularly dedicated to washing their hands thoroughly and believes that a quick rinse under cold water is adequate whichever type of food they are handling.
A professional food safety course through a company like Food Alert will make these workers re-evaluate their beliefs. We get so many messages via the media that an up to date legislationabiding food safety course is the only answer for businesses that want to eliminate risk, which should be every business.
Below are some facts about food hygiene. Is every single person working in your premises adhering to even this short list of points? If not, a food hygiene course is beckoning.
- Soap and hot water or disinfectant should be used to kill germs.
- A deep clean once a week is not sufficient. Maintaining a hygienic environment is a full time responsibility.
- Germs stick to cleaning tools. They need to be germfree (disinfected) at the start of a cleaning task or germs will transfer from the tool to the surface that it’s meant to be cleaning.
- Did you know that in the space of eight hours one bacterium on a damp cloth can multiply to six million bacteria? That means the work surface you wiped down last night could be very highly populated with germs by the morning.
- Dampness allows germs to flourish and multiply so always dry a surface to kill germs.
- Immediate cleaning should take place after food preparation.
- Disposable cloths are far more hygienic than a cloth which is repeatedly used.
- Tiles and grout should be maintained and cleaned.
Online and classroom based food safety courses cover so many more pertinent and invaluable points. Please act now.