All-Important Factors to Remember for Good Food Hygiene for Your Restaurant

June 10, 2016


We all know how important it is to make sure that the food that we eat is not only healthy, but safe as well. This is especially true if you are the owner of a restaurant and are concerned with giving your diners delicious yet safe food. If you want to promote good food hygiene for your establishment, what should you keep in mind? Let’s find out.

The four Cs

If you practice good food hygiene in your establishment, this means that the food you provide is safely prepared and cooked. But what’s more, if you practice good food hygiene, you are making sure that you are following the law and protecting the reputation of your business at the same time. This is precisely where the four Cs come in. So what are the four Cs? The answer is: cross-contamination, cleaning, chilling, and cooking. By remembering what is important for the four Cs, you can ensure that your establishment follows ideal food hygiene processes and procedures.

  • Cross contamination

Simply put, cross contamination occurs when bacteria spreads between food, work surfaces, and equipment. Cross contamination frequently happens when raw food (such as fish or poultry) touches or drips its juices onto other types of food, work surfaces, or equipment. Cross contamination is one of the most common reasons for poisoning through food. To avoid it, your work surfaces should be regularly cleaned as well as disinfected or sanitised. Different pieces of equipment should also be used for different kinds of food, such as separate chopping boards for fish or vegetables. The key here is to keep everything separate – raw food should always be stored separately from food that is ready to eat. Separate equipment should be used for raw food and ready to eat food as well.

  • Cleaning

It goes without saying that cleanliness is essential in any kitchen. Staff should keep their hands clean by washing before handling any type of food, and staff should make it a point to clean as they go as well.

  • Chilling

When food is properly chilled, bacteria can be prevented from developing. There are particular foods that need to be chilled and used by a certain date, such as ready-made salads, cooked food, and desserts.

  • Cooking

Cooking food properly will kill off any bacteria in the food, so you should make sure that the food you served is properly cooked, especially when it comes to poultry, minced meat, and pork. These foods should never be served in ‘rare’ condition. Whole beef or lamb cuts can be served rare, but the outside should already be fully seared.

When it comes to food hygiene, it’s always better to be safe than sorry. Have your staff take a food hygiene course before they begin working for you, and let them take refresher courses as their skills and responsibilities progress.

Image attributed to Bill Longshaw/

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