When disease-causing bacteria and viruses such as swine flu become a health threat, restaurants are on the alert. Very often, when health-related crises occur, the food business becomes risky — customers are more wary, food preparation procedures undergo revisions and the food service sector comes under strict scrutiny. However, protecting your restaurant against the risk of swine flu and other deadly viruses does not need to be costly or troublesome. Here are just a few practical solutions restaurant owners can implement at any time to save on cost and keep customers safe:
Promoting awareness
The most important asset of every restaurant and food service establishment is its staff. Staff must be aware of the risks presented by swine flu and other deadly viruses not just to themselves and their customers but also to the business. Restaurants should have a set of food preparation and handling procedures in place that staff must follow. These rules are meant not just to control how food is handled and prepared but also to ensure that good quality and safety is maintained.
Another advantage to having restaurant staff that is aware and educated about the risks of swine flu is that they can work independently and will not require close supervision in order to maintain the restaurant’s quality standards. This increases the restaurant’s efficiency and improves their service.
Minimizing physical contact with food during preparation and serving
Swine flu can be passed on through livestock-to-human and human-to-human transmissions. It is believed to be transmitted in the same manner that the common flu or cold is transmitted — by sneezing or coughing. It may also be possible for a person to become infected if he touches his hands or fingers to his nose, mouth or eyes after he has touched a surface that already has the virus on it.
Restaurants can minimize this risk by requiring their workers to wear food safety products such as food handler gloves, safety gloves and face masks. This should prevent food contamination and protect customers from food contamination caused by unhygienic practices.
Restaurants can also implement food safety standards by using products that are specifically designed to protect food and prevent or minimize contamination. Bulk food dispensers and food storage containers, for example, are excellent for this purpose. Dispensers keep food relatively fresh, prolonging their shelf life and preventing spoilage.
Ensuring food safety during serving
Restaurants can keep food safe and clean prior to serving by using products such as Saf-T ice scoops, sneezeguards and food wraps made of film or foil. Food should also be served on food pans that do not encourage bacterial growth. Food pans and serving plates must be made with materials such as stainless steel, glazed ceramic or even plastic/melamine. These materials are easy to clean and will not contaminate food. Food containers should also have the NSF food safety seal and can withstand the range of temperatures required for their use.
Prior to serving, chafer covers should also be used with food pans and containers. Chafer covers not just protect the food from foreign material, they also help maintain the ideal temperature before serving.
Keeping a clean environment
Restaurants are required by health and food safety laws to ensure cleanliness. Restaurant staff and customers should be provided by the means to maintain good hygiene. Helpful products in this department include soap dispensers, push button hand dryers, toilet seat covers, seat cover dispensers and paper towels. They provide the means with which people can keep their hands clean before and after a meal and can significantly minimize contamination by reducing the risks of bacteria and viruses such as swine flu within restaurant premises.
