Hygiene and food safety in the foodservice environment
By following these tips and constantly improving your plant’s hygiene processes and standards, you will be well-positioned to maintain that squeaky clean record.
With September being National Food Safety Education Month, it’s a great time to take a step back and assess how you approach hygiene. While it should certainly be a top priority year-round, it’s easy to get in the habit of doing tasks a certain way without realizing there may be a better process or approach. As businesses of all kinds evolve, their needs and processes are sure to change as well. It’s important to regularly take stock of where improvements can be made or where certain areas of hygiene are falling short.
One of the primary causes for concern in hygiene is always cross-contamination. The good news is that there are a number of ways to reduce exposure to cross-contamination risks. Some of these lie in work area setup and design, while others take up space in processes and procedures. But, by following a few key tips, operators can exponentially reduce the risk of cross-contamination-related issues.