How Can Food Service Establishments Meet Food Safety Parameters

Food safety comes from proper handling, preparation, and storage of food so as to prevent food-borne illnesses. Since the food service establishments handle and prepare large amount of foods, they need to ensure food safety so consumers are provided safe food.

Food safety builds trust

The best way to ensure food safety in food establishments is to develop a culture of food safety among all personnel in the restaurant. The restaurant industry works on fluid lines and the managers cannot be everywhere so employees must be trained fully and must be aware of food safety compliance. Following all the food safety requirements builds the brand of the restaurant and also instils trust in consumers.

Food safety manager

A number of food establishments have more than one branch, so there should be a food safety manager to oversee food safety and quality in all the branches for uniformity. The food safety manager can also ensure that suppliers understand food safety and comply with the same.  Since the food safety manager is well-versed with food safety norms so they can provide coaching, training and even conduct audits for self-compliance. If food safety issues are identified the food safety manager can take corrective action based on the information. The food safety manager can also see to it that the food establishments engage with suppliers to ensure that raw materials and ingredients supplied will not cause any food safety risk.

Third party auditors for food safety

Another way that food establishments can ensure food safety is to engage third party auditors. The audits must involve individual employers across the board and suppliers in all regions. Based on the audits the food establishment can design an effective and customised food safety management system that caters to the needs of the individual food establishments. Also an effective food safety management system depends on the nature of the work in the restaurant and the turnover of personnel and food handlers who might or might not have a grasp of food safety.

Food safety in smaller establishments

While the larger food establishments might be able to have a separate food safety department it might not be viable for smaller food businesses.  However, food safety and quality is an important factor that helps to build the reputation of the restaurant.  Smaller food establishments need to carry out self-compliance according to structured criteria that can be measured. Any fall in the measures can be improved upon the moment it is identified and even resolved. They must ensure that the frontline staff, the ones who actually serve food to customers are well trained and must not display any lack of personal hygiene. Restaurant managers in small food service establishments can play a huge role in giving food safety high priority. They must be competent to identify potential food safety risks and take action as soon as possible, whether it is associated with supply of raw materials, ingredient quality, food preparation, transportation or food service.