Food and beverage
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As well as creating a pleasant environment in which your customers can enjoy great food and company, good hygiene for food and beverage businesses is essential to minimise the risk of cross-contamination and ensure food safety for customers whilst meeting increasing regulatory demands.
The principles of HACCP (Hazard Analysis and Critical Control Point) can help businesses introduce procedures to ensure the food they produce is safe to eat. Determining critical control points where hazards can be prevented and eliminated is essential; below we explore a few areas for consideration.
Contaminated hands are a major factor in foodborne diseases. The CDC estimates that up to 40% of cases may be linked to poor hand hygiene. Hands can carry and transmit dangerous pathogens such as norovirus, they also pick up transient organisms such Salmonella from the gut after using the toilet.
During food preparation hands touch a variety of surfaces, food and equipment that may themselves be contaminated, and this can be a major factor in cross-contamination.
Studies have found bacteria levels 1000 times the acceptable standard in some food courts. Kitchens and food preparation areas provide the optimal environments for bacteria to breed and spread if good hygiene practices are not put in place. Minimising the risk of cross-contamination and spread of bacteria and ensuring proper food hygiene and safety are critical elements in ensuring the well-being of staff and customers.
Customers often decide where to eat from a glimpse of the menu or the premises before they decide to enter. Ensuring the entrance to your establishment is clean and inviting is important to encourage customers to dine with you.
The standard of washrooms in a food establishment can directly impact a customer’s perception of the cleanliness of the kitchen; in fact a clean washroom gives 91% of people confidence in the quality the food and drink being served. Providing the right facilities to ensure good washroom behaviours can also help minimise the risk of dangerous pathogens being spread and making their way into the kitchen and food preparation areas.