Should you be responsible for one or more kitchens in the busy and vibrant city of Melbourne, you would be sure to know that your clients have healthy appetites and an appreciation for the quality of food that is served. In these circumstances the hygiene and cleanliness of the food you serve will naturally be one of your main concerns.



There are many things to keep in mind when you are looking at making sure that your kitchen meets the standards that have been set by the health code, but the truth of the matter is that for even the most conscientious of kitchens, it can be easy to get sloppy.

Your staff need to be taught to maintain the cleanliness of your kitchen. A lot is at stake here. Food and table service must leave customers feeling good as this is what entices them to become regular clients. The very last thing you want is for them to feel sick. News of a bad experience spreads very quickly by word of mouth and can be disastrous for your restaurant.

Please be aware that apart from suffering the consequences of ill will a report on insufficient cleanliness could find you facing legal charges of negligence in hygiene standards. So always follow prescribed health standards and keep far away from legal hassles. Remember, it takes a long time to build a reputation that just one negative incident can destroy.

Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them that spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it.

Other fundamental rules of kitchen hygiene include keeping all food under cover. Care should be taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to speed up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after touching food in any way.

The hot and cold areas of your kitchen should be monitored to ensure that they are in keeping with local legislation. Refrigerators should be organised such that meat is stored on the lower shelves to avoid juices dripping down to spoil other foods. Procedures such as these seem basic but kitchens, especially busy ones, need to ensure that they are strictly adhered to at all times.

Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant's ability to produce safe, quality food.