In a restaurant, high-quality food should be fresh, safe and tasty. The restaurant staff and management should follow a first-in, first-out food rotation procedure and should always wash their hands before and after they handle any food products.
Remember: a restaurant that’s generally clean—including a clean waiting area, dining area and bathroom—is more likely to have a clean kitchen as well. Conversely, when the customer-facing spaces in a restaurant look dirty and grimy, it can be a sign that the kitchen isn’t well kept either.
How do restaurants ensure that food is high quality?
A restaurant has the responsibility to train its employees in proper food handling processes, including strict and specific procedures for hand washing, food storage and food service.
Controlling food quality starts as soon as food products enter a restaurant, and it’s the management’s responsibility to ensure those measures are taken. The fresher the food, the easier it will be to maintain its original quality.
Be wary of the following signs of poor-quality food:
• Food products that have been left out for a long time or left out at an incorrect temperature
• Food that’s been handled by a staff member who hasn’t washed his or her hands
• Food that should be hot or cold but is served at room temperature
What are the benefits of food safety to the restaurant industry?
General food safety is paramount in the restaurant industry; when appropriate safety measures are not taken, a restaurant puts its customers’ health at risk, not to mention its reputation. Do yourself a favor and find a restaurant that values high-quality food as much as it does its customers!
Sources:
6 Food Quality Control Tips for Restaurants, www.foodservicewarehouse.com
7 Signs Your Food is of Quality, www.trueactivist.com
How do restaurants ensure that food is high quality?
A restaurant has the responsibility to train its employees in proper food handling processes, including strict and specific procedures for hand washing, food storage and food service.
Controlling food quality starts as soon as food products enter a restaurant, and it’s the management’s responsibility to ensure those measures are taken. The fresher the food, the easier it will be to maintain its original quality.
Be wary of the following signs of poor-quality food:
• Food products that have been left out for a long time or left out at an incorrect temperature
• Food that’s been handled by a staff member who hasn’t washed his or her hands
• Food that should be hot or cold but is served at room temperature
What are the benefits of food safety to the restaurant industry?
General food safety is paramount in the restaurant industry; when appropriate safety measures are not taken, a restaurant puts its customers’ health at risk, not to mention its reputation. Do yourself a favor and find a restaurant that values high-quality food as much as it does its customers!
Sources:
6 Food Quality Control Tips for Restaurants, www.foodservicewarehouse.com
7 Signs Your Food is of Quality, www.trueactivist.com