Hygienic conditions

Let’s admit; there is high job dissatisfaction in restaurants where there is no concern for personal hygiene. The customers will be unhappy as they suffer from stomach issues like gastritis. The workers do not remain unaffected either.

To put it all simply, let’s list all harms under two comprehensive categories: –

Poor Hygienic Conditions of the Environment

Carelessness is more harmful than you expect

Not cleaning your hands before you cook food is one thing, but not cleaning the fridges, cooking utensils, surfaces on which food is prepared on and other careless ways is highly risky as they may lead to serious food poisoning.

Pest infestation

The amount of food destroyed by rodents each year is enough to feed 200 million people. Hence, it is never wise to spare a rat when it is in the kitchen. Rodents harbor and spread more than 200 human pathogens. These pathogens can prove deadly and cause diseases such as the plagues.

Flies and other bugs aren’t to be taken lightly either. Fly zappers are NOT recommended to be kept in restaurants. What is safer is to build restaurants in sites where flies or mosquitoes do not breed. Where traps are necessary, a trap that uses the combination of ultraviolet rays and pheromones are best. In buffet areas, ‘Luralite Ultraviolet fly traps’ can prove to be effective in pest control.

Building restaurants in air polluted areas or with unsanitary sewage

For the workers, there is always an easy way out, ‘blame the surroundings’.

Air pollutants can readily be mixed with food such as curries or stews and prove to be a major health hazard. Nobody would like a spoon full of something similar to carbon monoxide.

The irrigation of food with polluted water can allow toxins to be mixed with vegetables and be a source of food pollution: vegetables become contaminated with toxic bacterial strains.

Poor Hygienic Conditions of the staff

Hair nets and suitable kitchen garments

Almost all successful restaurants never forget to use hairnets. This might seem like a simple precaution for tidiness, but one can never be too safe. According to the CFR (Code of Federal Regulations) Title 21, it is mandatory to wear garments suitable to the task to be done that prevents food contamination and contact with food surfaces or packaging.

Gloves should be used with impermeable material.

Perspiration, skin medicines, hair, tobacco chemicals; these all can cause contamination by microorganisms that can cause nausea, vomiting, and rare cases; chronic stomach illnesses that may cause blood come out from stool due to internal organ damage.

Campylobacter Poisoning

This has become quite common due to contaminated chicken being served by restaurants which are not cooked properly. This is where the chef has to be extra careful while buying and preparing his meat.

Washing raw poultry under the tap can spread campylobacter bacteria.

Using the same knives and same containers without properly cleaning them after every use can also be a source of this kind of food poisoning.

Gastroenteritis

This has become the most common health hazard in countries where the laws of WHO are not taken into consideration. Staff members who do not wash their hands properly before serving or cooking food can be the cause of customers being diagnosed with gastritis.

Claiming Compensation

There should be regular visits by health safety organizations.

Restaurants against which there is evidence for their unhygienic conditions should be reported and closed down immediately.

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