When cooking dishes for your customers to eat there are two main priorities – the first is that the food is safe for consumption and the second is that the food is cooked to specification.
A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs had worked in kitchens which served meat which is no longer fresh, or is spoiled.
One of the main ways to prevent meat from being spoiled is by making sure that your refrigerator and freezer has the correct temperature, particularly when it’s situated in hot working kitchens.
Forget quality food, good service and a great atmosphere, when it comes to choosing where to eat, consumers think that hygiene is the most important factor.
New research* has revealed that more than two-thirds of people put hygiene first when it comes to choosing where they dine, and a further 84% wouldn’t eat somewhere if they heard it had bad hygiene ratings. As awareness of the Food Standards Agency’s Food Hygiene Rating scheme grows – 86% of people now recognise the rating – operators are being encouraged to think not only how critical kitchen cleanliness is for their establishment, but also how important food hygiene ratings are to customers.
It is imperative for any foodservice operator to be aware of the current back of house legislation and best practices that will affect the safety of your staff and customers. We have created a new Food Safety and Hygiene e-brochure showcasing our core range of products; providing you with a better understanding of the most suitable safety items for your business.