A restaurant’s kitchen can be a dangerous place. It’s a fast-paced workplace with all manner of dangerous areas and precision of commercial kitchen equipment. Unfortunately, the best commercial restaurant equipment is also the equipment that is kept the most or has the capacity to heat the highest, so you and your kitchen staff needs to practice caution day in and day out inside the kitchen. Here are some guidelines to assess the level of safety and cleanliness of your kitchen so you can be productive and careful at the same time.
Make a Cleaning and Safety List
Cleanliness and safety should be the top priority in the kitchen. Avoiding food-borne ailments and problems that stem from food allergies are major issue for restaurants, and preventing those issues with a strict cleanliness policy is essential. Likewise, it is a basic rule to make sure that your kitchen is a safe place. Making a checklist for the end of the day, you can create good habits. Sample safety and cleaning checklist are…
You should also have your staff rotate doing different tasks so that everyone is prepared in every practice.
Train your Employees
It is equally important to keep all employees aware of the best practices for food safety, such as preventing cross-contamination of kitchen equipment, it is also important for all restaurant staff to practice in safety kitchen habits. You should…
Evaluate Your Traffic Plan
Last, you should assess if your kitchen’s layout is the ideal one for its function and safety. Checking that your kitchen activity flow is efficient and free from accident will limit safety concerns and make your kitchen more efficient. Make sure your activity flow…
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