How a Simple Mistake Cost One Restaurant $100,000
Image via Wikipedia
When people walk into your restaurant to eat, they are putting their trust in you. They blindly have faith that you will serve them food that is fresh and safe to eat. There are several restaurants in Australia right now that are paying out hundreds of thousands of dollars in penalties and settlements because they served contaminated food to patrons who became seriously ill and, in one particular case, died.
So how can your business be certain that the food you serve to patrons is safe? It only takes one mistake to permanently damage the reputation of your business. Most of the time, these mistakes could have been avoided with a minimum of effort and education.
Salmonella is one of the most common food borne illnesses; it causes diarrhoea, cramping, dehydration and vomiting in those affected. Salmonella is most commonly a result of poor food sanitation and cooking food at insufficient temperatures.
In 2004, food from the Sofia Pizza restaurant sickened at least 33 patrons. In 2003, 135 people who had become ill as a result of the food served at Thanh Phu in Footscray filed a class action suit. You can’t assume that this could never happen to your business; be sure to protect your restaurant. Food safety should be a primary concern for anyone who owns a restaurant or catering business.
Victoria, Australia has strict food regulations dictating that all food distributed meet certain requirements. Depending on the food you are mainly selling or preparing there are several different authorities with whom you will need to register. There are also standards for importing or exporting food.
The Food Safety Programme (FSP) details a number of requirements for keeping your kitchen clean and safe. First of all, all measuring devices should be calibrated annually and tested mid-year. A log should be kept listing when sauces and other foods are thawed so there will be a record of the time frame in which they should be used. The temperature of delivery trucks and delivered packages should be measured and recorded in said log. Records should also be kept as to when “high risk” foods are discarded.
The FSP stipulates that fines be levied if the regulations are not adhered to. The regulations apply not just to restaurants, but also to food stores and even stands which serve food.
There are a lot of regulations which must be followed – and for your business, there is a lot at stake. Even one mistake could really cost your business. There are training programs available to ensure that your staff are up to speed on all the applicable regulations. This will help your business avoid outbreaks of food borne illness which in turn can save your reputation and a lot of money.
Related articles by Zemanta
