| Restaurants have a natural challenge that just | | | | bacteria. |
| comes with the territory: cleanliness and food | | | | Employees who don't wash their hands before |
| safety. It seems not a day goes by without | | | | returning to their work station can unknowingly |
| another horror story in the news about | | | | spread bacteria and other diseases. That is why it |
| contaminated food products. Restaurants get | | | | is of the utmost importance that employees |
| routinely shut down by the Health Department. | | | | wash their hands and also why every fast food |
| Even if things don't get that bad for your | | | | restaurant should have at least one sink |
| business, all it takes is for a delivery person to | | | | designated for hand washing only, with properly |
| see a puddle of muck on the floor in your kitchen | | | | posted instructions, and including the necessary |
| for a bad word-of-mouth campaign to start | | | | soap, paper towels. Wearing gloves when in |
| circulating about your establishment. The media | | | | contact with food helps as added protection, but |
| reports cases of food poisoning on a daily basis in | | | | even gloves can touch unclean surfaces just like |
| spite of the fact that the fast food business is | | | | hands can, so they need to be changed after |
| flourishing. | | | | coming into contact with unsanitary surfaces and |
| It seems fast food has become the American | | | | items. |
| way and the public will go blindly forth ordering | | | | Even pests can present a challenge to cleanliness |
| with the expectation that the food has been | | | | in fast food working environments, so it is |
| prepared in sanitary conditions. From bug | | | | important that restaurants are regularly inspected |
| problems to breeding bacteria, fast food | | | | and treated for pests. No one wants an |
| restaurants especially have countless issues behind | | | | unwelcome visitor in their food, but it does |
| their counters. The rules are put into place and | | | | happen more than we'd like to think. If an |
| enforced by management, inspectors, the Food | | | | employee witnesses any pest making contact |
| and Drug Administration, and so forth, are there | | | | with the food, the entire amount of food in the |
| as the minimum defense, and just the beginning. If | | | | container should be discarded. |
| you are the manager, awareness on your part | | | | Hair nets are a good idea for keeping stray hairs |
| isn't enough; you have to be vigilant in ensuring | | | | and dander out of food. Hats are more often the |
| that every employee knows and follows the rules | | | | rule, but less effective in preventing hairs and |
| to the letter. | | | | dander from getting into the food. Wearing long |
| One of the most common causes of food | | | | hair tied back in a ponytail or braid is a must. And |
| poisoning is bacteria transfer, which is due to food | | | | while we're at it, today's generation does need to |
| not being properly cooked or kept at the proper | | | | be made aware that the extreme fashion |
| temperature. With such a demand for fast food, | | | | statements are out of place in a professional |
| it is often all too easy for the employees to | | | | kitchen. There are many work environments |
| compromise their duties for the sake of saving | | | | where dreadlocks, mohawks, and afros present |
| time, and before they know it, they've served a | | | | no problem, but the kitchen is not one of them. |
| meal that carries a nasty risk of food poisoning. | | | | A fast food kitchen is set up to be convenient, |
| The rules should be followed every time, not | | | | but not always easy to clean. Every establishment |
| some of the time, as is unfortunately sometimes | | | | should go above and beyond the norm to ensure |
| the case. | | | | that food is properly handled. Customers, before |
| It is up to the management to see that the | | | | ordering their next meal at your restaurant, are |
| employees are properly doing their job, and, of | | | | these days taking a close look at the employees |
| course, effective management makes all of the | | | | and the environment if they can. They may not |
| difference in this endeavor. Close supervision is a | | | | be able to spot what goes on behind the scenes, |
| necessity to help ensure that the work is being | | | | but they trust their instincts for what they are |
| performed properly. Employees must care about | | | | able to observe. |
| their job and in return feel valued so that they will | | | | This is one more reason why it's better not to |
| be more willing to perform their responsibilities | | | | understaff. Ensure that your expectations of your |
| correctly. Too often, factors like low pay, long | | | | employees are reasonable, and hold regular |
| hours, and little recognition makes employees | | | | training programs. Even taking a few hours out of |
| more likely to burn out and do less than what is | | | | a day between meal times to conduct a food |
| expected of them. Also, improper training of staff | | | | safety drill, involving the whole team, will go a long |
| leads to improper fulfillment of job duties. | | | | way to promoting healthy practices in your |
| Unclean areas like counters or tables where food | | | | kitchen. Dropping in for a spot check every now |
| has been prepared can also spread bacteria and | | | | and then will also be effective. To prevent your |
| cause food poisoning. That is why it is important | | | | employees from resenting your surprise |
| for employees to clean up after themselves and | | | | inspection, show up ready to help out for an hour |
| make sure that their work space is kept | | | | or so during the shift. You will have an opportunity |
| fastidiously clean. Also, food containers that | | | | to set a good example, as well as boost morale |
| haven't been properly washed and stock that | | | | by showing the staff that you can work beside |
| hasn't been properly rotated are havens for | | | | them as equals. |