Food for thought catering hygiene 101

When it comes to working in the restaurant and food for the thought in the catering industry, an attentive team of staff is key. But whether you’re a restauranteur, hospitality manager, or hotel caterer, you’ll know that there’s more to a menu than beautifully presented meals and service with a smile. Here, we combine the idea of food for the soul and catering hygiene 101 as a combined concept.

Sure, your guests expect a warm welcome, but it’s what goes on behind the scenes in the kitchen that says a lot about your quality of service. So, what are the food hygiene best practices that make for a truly stellar standard of catering?

Make sure your food preparation is on the point

Food handling must be done with meticulous care, from preparing fresh ingredients to the very basics of health and safety, such as washing your hands. It’s important that you or your staff are trained to handle food in the right way in order to prevent invisible bacteria and germs from spreading.

The last thing you want to do is risk the health of your diners, so make gloves your best friend, tie your hair up and remember to always use separate chopping boards for handling raw meat.

Keep those surfaces sparkling

It goes without saying that food catering calls for spotless kitchen surfaces; but are you keeping your bins covered, does your staff know the rules of commercial cleaning and are they familiar with the methods for preventing workplace contamination? A food hygiene course such as our Level 2 Food Hygiene and Safety for Catering can provide them with expert training.

Lock, seal and store

Storage is key to keeping food fresh and storing raw and cooked food separately is a golden rule that should be standard knowledge for every catering professional. From keeping prepared food in airtight containers, to knowing the right temperatures to store your ingredients, it’s important to know the fundamentals of a healthy kitchen environment.

Check yourself

Your own personal hygiene plays a big role in maintaining a healthy workstation. Even if the kitchen is sparkling like new, it’s the staff’s responsibility to keep themselves in check too. This means using antibacterial hand sanitiser after every toilet trip, using disposable towels to dry your hands and keeping your fingernails short. Remember, you can’t set high standards of cleanliness without being hygienic yourself.If you’re interested in a career in food catering, or want to familiarise with food hygiene rules and practices, then check out our online catering courses and gain the skills you need to further your prospects in the hospitality industry.