In a restaurant, a food joint or any other type whichever is connected with food there is one thing on which prime focus should be and that’s food safety measures. Most of the times it is good to see that food safety plans are present in every organization. However, there is always a scope of improvement.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
In a restaurant, a food joint or any other type whichever is connected with food there is one thing
on which prime focus should be and that’s food safety measures. Most of the times it is good to
see that food safety plans are present in every organization. However, there is always a scope of
Essentials of a good food safety Plan:
A good food safety curriculum must generate a planned approach for every individual working to
check and terminate any potential hazards which can create serious problems for eaters. It
ensures proper ways of correction when the hazard is controllable. It also provides organization a
system to document all the proceedings of actions taken against all latent hazards.
Importance of documented proceedings:
These proceedings come handy for future and also work as a text book for future recruits. It
helps in three ways first it helps to scrutinize repetitive mistakes. Secondly it helps to plan
corrective measures and third, it helps to make a checklist of most common food errors.
Role and responsibilities of a Food safety Auditor:
Most importantly, a good plan should always include daily, monthly, half yearly and yearly
audits by different food safety experts. A food safety auditor is in simple words the soul of any
food safety plan. He is the one directly responsible to ensure that the entire plan is working by
the book. Here are some of the widespread points which explain many responsibilities of a food
Ensures that audits are being done on times specified in respective food safety plan
Checks up daily audit records and level of implementation by the daily auditors.
Checks out kitchen, raw material, spices, vegetarian and non-vegetarian stock physically
including storeroom and all the storage options used.
Checks whether storage options are coming in use according to the mentioned ways in
safety plan or not.
Carries out rigorous follow-ups and ensure successful flow of information upwards and
downwards. Ensuring that improper implementation is in the eyes of concern authorities.
Also shares same feedbacks and outcome report with all staff members.
Sending surprise auditors and making appropriate changes is also a very good practice
done by many organizations.
Importance of a daily checklist:
Fine dine take away or a continental restaurant there is nothing that is more important for your
business than its goodwill. To state the obvious here, there is nothing which kills your good will
faster than a food poisoning case. A regular cleaning list ensures timely division of work and
appropriate cleaning practices before and after working hours. There are many organizations
which open seven days a week in such cases a sluggish season is a godsend for performing
bigger cleaning behaviors on a monthly basis. Here are some of the main points which may help
you to plan some good checklists for a successful professional kitchen
Cleaning the griller and sanitizing the grill bars daily
Cutting boards cleaning with hot water and sanitizer
Regular change of sanitizing water and chemical
Check and discard contaminated raw material including meat veggies and liquids daily
Segregation of waste bins according to dry, wet, trash is a mandate
Ensure to change waste bin poly bags daily
Assign a senior staff member to repeat all the above in the evening
Also, keeping a date record and refrigerating raw and cooked vegetarian and non-vegetarian
foods separately is also very necessary. Choosing appropriate freezing options and making their
segregation according to different categories are mandatory points in any food safety plan.
Abiding by the above will lead your business to new heights making your venture profitable in