When working in the restaurant industry, impeccable hygiene should be the top priority. There are three restaurant-saving practices that you can implement to ensure a healthy, hygienic kitchen as well as happy healthy staff and customers.

First train the staff in hygiene practices

  1. Staff working in the kitchen should wear protective clothing before entering the area.
  2. Pay close attention to staff cleanliness and the length of their nails. Long nails are home to a lot of bacteria.
  3. Jewellery should not be worn.
  4. Hair should be tied up and staff should wear hairnets and gloves.
  5. Management must make sure that all members of the staff are educated on all sanitary procedures.


Sanitise and secure the premises from top to bottom

  1. All food contact surfaces must made of smooth, rust-proof, non-toxic and non-absorbant material.
  2. All surfaces should be disinfected regularly and washed before and after use.
  3. Crockery, cutlery and utensils must be clean and must not have any chips, splits or cracks.
  4. Eliminate all health and safety hazards in the location, from ensuring the floors are non-slip to repairing faulty electrical connections, installing fire extinguishers, or providing adequate waste disposal bins.
  5. No animals should be allowed anywhere near the kitchen area.


Keep all food storage facilities organised

  1. Food health requirements should include liquid proof, easy to clean refuse.
  2. Waste containers must have close fitting lids.
  3. Bins should be cleaned and disinfected regularly.
  4. Refrigerators are must be cleaned and disinfected at least once a week.
  5. Always store and prepare food separately. Be vigilant of what ingredients you have in your commercial fridge and how long those foodstuffs have been there. Labeling all items conscientiously removes the guesswork from this process – and eradicates the risk of spoiled ingredients being used in dishes.

Become a hero in the restaurant industry through the above mentioned hygiene practices. The importance of food safety resulting from good hygiene cannot be stressed enough.