When patrons walk in your door for a meal, they are placing their trust in you. Your patrons are relying on you to serve them food which is safe and prepared in a clean kitchen. You might have heard of some of the restaurants in Australia which are paying massive settlements to customers who were sickened; and in one case, killed by the food they were served at these establishments.



How can you be sure that the food which comes out of your kitchen is safe to eat? Even one mistake which leads to customer illness can seriously and permanently damage the reputation of your business. In most cases, these are mistakes which could be easily avoided.

Salmonella is most often the culprit in cases of food borne illness. Salmonella causes vomiting, dehydration, stomach cramps and diarrhoea in victims. Salmonella can usually be traced to food cooked at low temperatures and poor food sanitation practices.

In 2004 the Sofia Pizza Restaurant infected at least 33 people with salmonella and in 2003 Footscray restaurant Thanh Phu faced a class action suit from 135 people. Situations such as these could cost thousands and shouldn't be shrugged off as something that will "never happen to me". Prevention should be a priority for all restaurant owners.

There are strict regulations in place in Victoria, Australia regarding the requirements food served to the public must meet. There are different authorities with whom you must register, depending on what sort of food your business serves. Standards for the import and export of foodstuffs also exist.

The Food Safety Program (or FSP) lists the requirements which are necessary to keep your kitchen clean and the food you serve safe for your customers to eat. All measuring devices have to be calibrated at least once a year and tested halfway through each year. Kitchens must keep a log detailing when foods have been thawed so it is known by what time these foods must be used. Delivery trucks and package temperatures must also be logged, as must the time when foods are to be discarded if not used.

The FSP stipulates that fines be levied if the regulations are not adhered to. The regulations apply not just to restaurants, but also to food stores and even stands which serve food.

There are a lot of regulations which must be followed - and for your business, there is a lot at stake. Even one mistake could really cost your business. There are training programs available to ensure that your staff are up to speed on all the applicable regulations. This will help your business avoid outbreaks of food borne illness which in turn can save your reputation and a lot of money.