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Archive for April 9th, 2012

Food and Sanitation

Food and sanitation are two subjects of interest that all restaurant or other commercial food servicing establishments have in common. One of the most important reasons to put so much emphasis on safely handling food and knowing sanitation practices is because of the very real change for causing someone to get food poisoning. The last thing a restaurant or commercial establishment wants to do is to have someone file a suit against them for food poisoning. Such a suit can ruin a commercial establishment and wipe them out financially. Besides that, no one ever wants to make someone sick because they didn’t practice safe food and sanitation habits.

Cleanliness and safe food handling go hand in hand and are critical to food safety. You probably have heard horror stories about people getting sick and dying because a restaurant or commercial food establishment was lax on food and sanitation practices. The last thing you would want is a wrongful death suit on your hands. Food and sanitation guidelines must be strictly adhered to. This is why the Health Department conducts food and sanitation inspections on commercial restaurants. In fact, the Health Department can shut down a commercial enterprise that is not practicing safe sanitation and food handling. Poor food and sanitation practices can earn a restaurant a bad reputation in no time too. This can ruin a restaurant so you want to make sure your employees practice food and sanitation practices.

Being diligent about safe food and sanitation will keep everyone safe. Not only that but food and sanitation practices can keep bugs out of food supplies and bacteria will be kept to a minimum. A common cause for food poisoning is cross contamination. Food also needs to be cooked to a safe temperature. All employees need to know safe food and sanitation guidelines. In fact, restaurant owners should post safe food and sanitation guidelines in an easy to see area. Employees can be hired with a safe food handling certificate. These are the food handlers that have learned all they need to know about serving food safely in a commercial enterprise setting.

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