We look at the importance of good cleaning
and hygiene practices in your F&B venue

Arguably the most significant practice of any F&B venue is the cleaning regime.It is imperative that restaurants take the right precautions to make sure their service is up to the hygiene standards expected.

With modern hygiene guidelines forcing venues to be more open about the cleanliness of their kitchens - with local councils even shaming those not up to standard - a poor hygiene evaluation can be seriously damaging to a business.

Bob Wood, director of DC Warewashing & Icemaking Systems, says that creating a good cleaning and food hygiene policy helps operators to obey the law, reduces the potentially lethal risk of food poisoning among their customers and protects their businesses' reputation.

Good hygiene means consistent compliance and having an effective, regular cleaning routine to not only protect the business, its staff and customers but it also takes the stress away from food safety inspections.

Wood adds that cleaning practices should also extend to equipment, for example ice makers. "The consequences can be very serious," he says. "We've seen recently where food and premise inspections have discovered contaminated ice as a result either of poor personal hygiene of staff or failure to clean and maintain the equipment properly.

"Most catering operations will have at least one ice machine so remember that ice is considered a 'food' when it comes to food safety and hygiene."

Read full article in Hotel F&B magazine May 2017 issue ...