In Malaysia and other developed countries, the food space sector has become an on-going concern not only for clienteles but more so for the business owners. The eating behaviors of the consuming public have evolved rapidly through the years. It has been observed that a higher percentage of folks favor dining out or ordering take-out rather than cook food at home. With this kind of lifestyle, the business operators have the social accountability to comply with food safety regulations and standards. Even a slight perception of hazardous food preparation can drive away patrons and cause a tailspin of their business.
- Keep the entire premises a sanctuary of cleanliness. Maintaining a hygienic environment is foremost in cementing business reputation. Serving good food and providing competent service are no guarantees. There should be no compromise where health and safety of customers are concerned. 2. Preserve the kitchen as a restricted area, limited to authorized personnel only. This is the ‘heart and soul’ of the business where food preparation emanates. Food safety is crucial for many food businesses in Malaysia. Having compartmentalized wash basins or sinks for food washing, dish washing and hand washing is a masterful way to prevent food contamination.
- Be attentive to the health conditions of personnel with food handling duties and contact to food surfaces. Implement health and safety guidelines in the kitchen and educate them in a manner that it becomes an inherent trait. 4. Sustain ‘spotless’ comfort rooms. Establishments may be known to have dirty ones and yet business operators are clueless why business is not as brisk. Assign a dedicated staff to frequently inspect and clean the comfort rooms whether they are for the customers or staff.
- Have instructive signs (no smoking, rest room, i.e.) posted in strategic areas within the premises. People tend to be obedient to signs. They are helpful in a way that shows safety and orderliness.
- Maintain an inventory of cleaning materials and supplies. The inventory should cover and be particular to each area (e.g. dining, kitchens, furniture, refrigeration, equipment, comfort rooms).
These 6 ways are practiced on a daily basis. Both the managers and personnel also keep documents and perform regular monitoring to ensure the practices above are being implemented. In general, daily cleaning should be the norm in every food business. Food safety and health should be of paramount importance in equal terms to food taste. If cleanliness is the barometer of customers to patronize an establishment, then business owners should take heed and follow these surefire tips.