A $100,000 mistake - Can your restaurant afford it?

http://www.informations2u.info
by Malcolm J. Richmond

When people walk into your restaurant to eat, they are putting their trust in you. They blindly have faith that you will serve them food that is fresh and safe to eat.

There are several restaurants in Australia right now that are paying out hundreds of thousands of dollars in penalties and settlements because they served contaminated food to patrons who became seriously ill and, in one particular case, died.

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 one of the most common food borne illnesses; it causes diarrhoea, cramping, dehydration and vomiting in those affected. Salmonella is most commonly a result of poor food sanitation and cooking food at insufficient temperatures.

In 2004, food from the Sofia Pizza restaurant sickened at least 33 patrons.

In 2003, 135 people who had become ill as a result of the food served at Thanh Phu in Footscray filed a class action suit.

You can’t assume that this could never happen to your business; be sure to protect your restaurant.

Food safety should be a primary concern for anyone who owns a restaurant or catering business.

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.