If your lifelong dream is to open a successful restaurant and attain the kind of acclaim enjoyed by Jamie Oliver, Gordon Ramsay, Marco Pierre White and Heston Blumenthal, aside from tantalising customers’ taste buds, you should be prepared to meet the high standards of the health inspector.
Without indulging in hyperbole, failing a health inspection has the potential to sound a death knell for your fledgling eatery if warnings are ignored, lessons aren’t learned and subsequent failures follow.
As a responsible owner, then, implementing and maintaining impeccable hygiene levels should be one of your top priorities. After all, achieving a Michelin star is unlikely to materialise if your kitchen is filthier than a hillbilly’s barbecue after a mudslide.
It’s not only visible traces of grime you should be wary of, but the clandestine threat of bacteria swarming around kitchen surfaces and contaminating your lovingly prepared food – and your clientele – should be on your radar, too.
To get it spot on before and after you swing your doors open to the public, our four killer hygiene tips will help you avoid the steely gaze and punitive wrath of the health inspector, and ensure your restaurant ONLY receives positive comments about its scrumptious food and faultless service …
Create a cleanliness culture
To avoid bad practice spreading like wildfire between your kitchen and front of house staff, it’s vital to ensure hygiene standards are above reproach and implemented from the very beginning. Lead from the front and encourage good hand hygiene while imparting the risks poor cleanliness can cause to the business and its customers.
Catch spillages promptly
Allowing spills to fester in the kitchen or the eating area is likely to increase the risk of bacteria multiplying. Not only that, a diner presented with a tablecloth resembling a tramp’s bedding is unlikely to stick around long enough to sample your, almost inevitably, considering the surroundings, bacteria-laden grub.
Invest in a regular deep clean
Training your employees to keep on top of their cleaning duties is one thing, but to maintain a high standard of hygiene and to provide specialist cleaning services, it may be necessary to call in the professionals for a regular deep clean. This involves scrubbing extractor fans and ventilation systems, along with cleaning your grease trap and safely removing its contents.
Don’t neglect the toilets
For many diners, the cleanliness of a restaurant’s toilet is a deal breaker, with a large proportion of customers unlikely to return if the washroom is as welcoming as First World War trench. Consequently, your eatery’s cleaning routine should include the sanitisation of all surfaces, urinals and sinks, and ensure the hand washing facilities are up to scratch.