Simple Guidance for You in Food Safety Plan

1. In a restaurant, a food joint or any other type whichever is connected with food there is one thing on which prime focus should be and that’s food safety measures. Most of the times it is good to see that food safety plans are present in every organization. However, there is always a scope of improvement. Essentials of a good food safety Plan: A good food safety curriculum must generate a planned approach for every individual working to check and terminate any potential hazards which can create serious problems for eaters. It ensures proper ways of correction when the hazard is controllable. It also provides organization a system to document all the proceedings of actions taken against all latent hazards. Importance of documented proceedings: These proceedings come handy for future and also work as a text book for future recruits. It helps in three ways first it helps to scrutinize repetitive mistakes. Secondly it helps to plan corrective measures and third, it helps to make a checklist of most common food errors. Role and responsibilities of a Food safety Auditor: Most importantly, a good plan should always include daily, monthly, half yearly and yearly audits by different food safety experts. A food safety auditor is in simple words the soul of any food safety plan. He is the one directly responsible to ensure that the entire plan is working by the book. Here are some of the widespread points which explain many responsibilities of a food auditor    Ensures that audits are being done on times specified in respective food safety plan Checks up daily audit records and level of implementation by the daily auditors. Checks out kitchen, raw material, spices, vegetarian and non-vegetarian stock physically including storeroom and all the storage options used. Checks whether storage options are coming in use according to the mentioned ways in safety plan or not. Carries out rigorous follow-ups and ensure successful flow of information upwards and downwards. Ensuring that improper implementation is in the eyes of concern authorities. Also shares same feedbacks and outcome report with all staff members. Sending surprise auditors and making appropriate changes is also a very good practice done by many organizations.    Importance of a daily checklist:

2. Fine dine take away or a continental restaurant there is nothing that is more important for your business than its goodwill. To state the obvious here, there is nothing which kills your good will faster than a food poisoning case. A regular cleaning list ensures timely division of work and appropriate cleaning practices before and after working hours. There are many organizations which open seven days a week in such cases a sluggish season is a godsend for performing bigger cleaning behaviors on a monthly basis. Here are some of the main points which may help you to plan some good checklists for a successful professional kitchen        Cleaning the griller and sanitizing the grill bars daily Cutting boards cleaning with hot water and sanitizer Regular change of sanitizing water and chemical Check and discard contaminated raw material including meat veggies and liquids daily Segregation of waste bins according to dry, wet, trash is a mandate Ensure to change waste bin poly bags daily Assign a senior staff member to repeat all the above in the evening Also, keeping a date record and refrigerating raw and cooked vegetarian and non-vegetarian foods separately is also very necessary. Choosing appropriate freezing options and making their segregation according to different categories are mandatory points in any food safety plan. Abiding by the above will lead your business to new heights making your venture profitable in no time.