The Restaurant’s Guide To Food Quality Control This Mother’s Day

Foodborne illness is a no-no. Customers trust restaurants to give them the best quality of food and service. Learn some restaurant’s guide to food quality control this Mother’s day!

This mother’s day, your restaurant will be packed with customers and you’ll be busy making sure all the food comes out on time. Don’t forget to practice food quality control and don’t let the bad food bugs bite. Follow these helpful tips on making your mother’s day at the restaurant foodborne illness free:

Train your staff. Trained staff is effective and efficient. Food handlers properly trained in the basics of food safety will guarantee that every possible prevention manner is utilized to avoid foodborne illnesses.

Practice what you preach. In this case, providing quality food service is more than telling your staff what to do, it is in applying food safety techniques yourself. The spread of foodborne illness can overshadow your food and damage your good name. It is best to be trained in food safety measures yourself so that your employees will have an example to follow.

Keep the bad guys from growing on your food. Proper food storage can help prevent bacteria and other microorganisms from cultivating in your food. Microorganisms will probably develop in the danger zone where the internal food temperature is between 41 degrees Fahrenheit and 135 degrees Fahrenheit.

Have a chart of food storage temperatures printed out to keep track of food storage guidelines for your raw meat, produce and other perishable items. You can store meat at a maximum of two hours after purchase or delivery. Don’t let frozen meat thaw on your countertops, as this can lead to bacterial growth, thaw instead in the refrigerator overnight or using the microwave.

Know cooking temperatures. Bacteria perish when food has reached the right internal cooking temperature. Recognize the importance of a great food thermometer! Keep track of cooking times and cooking temperatures in the kitchen.

Avoid cross-contamination. Separate your fresh produce from raw meat products. Use different chopping boards when cutting and slicing meat and other foods to avoid bacteria such as salmonella and E.coli from affecting other products.

Practice hygiene (personal and kitchen-wise). Handwashing is the first line of defense from foodborne illness. Make sure that your staff washes their hands for at least 20 seconds. It is also important to clean and sanitize all kitchen surfaces as well as utensils and food equipment.

Always rank food quality control on the top of your restaurant to-do list not only this mother’s day but to all days of the year. Practice food safety and happy mother’s day!