One of the worst nightmares for restaurant owners or managers is to receive complain towards the food they are serving or the place that are not neat at all. It’s the guest nightmares to experience food poisoning after eating in a restaurant or your restaurant. The prices they pay are not worth it of taking care of hygiene and cleanliness in your hospitality facility. To avoid such incidents and to show your guest a clear sight that your facility is really clean and tidy – it would be wise to make certain preventive actions.
TIPS TO PROVE TO YOUR GUEST THAT THE AMOUNT THEY PAY IS WORTH IT!
- At the entrance of your restaurant place all the certificated from medical and sanitary inspection service for the current year. This is the first sign for your guest that the place is safe to order and dine.
- Presence of cockroaches and other insects, rats and other scavengers are a sure signs of an unhealthy environment – so the time is now to eliminate them.
- Your employees and persons that are working with food should look neat and clean. Attention should be paid to cleanliness and length of nails – long nails are the ideal home bacteria. Your employees should wear protective gloves and hairnets or hats. Restaurateurs who really care about cleanliness and food safety insist that the employees carry these minimal precautions.
- The toilets must have been always clean, and water pipes should be working perfectly – without dripping and the clogging. All the staff should wash their hands with antibacterial soap and hot water. You could put signs to remind employees to wash their hands after visiting the toilet.
- Food remains and dirt on the floor from previous guest is the last thing your new guest wants to see when coming in your restaurant. After each guest floor must be clean up.
- Water and food in the kitchen may not be present and effused on the floor. If your staff respect the working rules and have enough working space in the kitchen you have a good basis for cleanliness and hygiene.
- Raw food, especially meat and greens should be adequately separated. Cross-contamination of these food products usually happen when raw meat comes in contact with food which is eaten fresh such as salads.
- One of the most hygienic practices is disinfection of tables and furniture with disinfectant.
With these actions, you will minimize possibility of food poisoning caused by lack of cleanliness and hygiene. Be a part of the teams of clean restaurants from where your guest only comes out with a smile on his face.