3 replies to this topic

[ahmadlashari]

Hello everyone,

I’m reaching out to gain insights on food safety best practices for small food businesses. As a small restaurant owner, I want to make sure I'm prioritizing the right aspects of food safety to stay compliant and ensure the safety of my customers.

What are the top areas to focus on when starting out? Any specific certifications or resources you recommend? I’d love to hear your experiences and advice!

Thanks in advance!

[GMO]

I'd focus on the key things which make people ill or cause regulatory action.  I don't know what the latter would be in Pakistan but in the UK that would include:

 

Refrigeration, cooking, cooling, hot holding etc.  All the stuff that really causes micro disasters if you get it wrong.

Cross contact between raw and cooked.

Allergen management

Pest management

Personal hygiene

 

It's not Pakistan legislation based but the UK Food Standards Agency has some great advice (free) for small businesses, it might be worth looking and cross referencing your own laws to check as you might find some of the resources directly useful.  

 

Safer food, better business (SFBB) | Food Standards Agency

[Lynx42]

There are HACCP courses specific to restaurants.  My daughter works for a restaurant and she says they talk about HACCP all the time.  She's not required to take a course, but the supervisors and managers are per their company policy.

[GMO]

There are HACCP courses specific to restaurants.  My daughter works for a restaurant and she says they talk about HACCP all the time.  She's not required to take a course, but the supervisors and managers are per their company policy.

 

Good shout.  Also a big shout out again to FSA with allergen and RCA courses (free) online:  Online food safety training | Food Standards Agency

And some frankly BRILLIANT HACCP guidance.  I mean so good I'd argue it's better than the FAO MyHACCP | Helping you produce safe food

[MOHAMMED ZAMEERUDDIN]

Maintaining high hygiene standards is crucial. Ensure that all staff members are trained in personal hygiene practices, including regular handwashing, wearing clean uniforms, and using gloves when handling food. Regular cleaning and sanitizing of surfaces, equipment, and utensils are also fundamental to prevent contamination.

 

It’s vital to follow established procedures during food preparation. All ingredients should be sourced from reputable suppliers, and proper storage temperatures should be adhered to. This includes keeping perishable items refrigerated and ensuring that raw foods are handled separately from cooked foods to avoid cross-contamination.

 

Cooking food to the appropriate internal temperatures is essential to eliminate pathogens that could cause food poisoning.

 

[MOHAMMED ZAMEERUDDIN]

Maintaining high hygiene standards is crucial. Ensure that all staff members are trained in personal hygiene practices, including regular handwashing, wearing clean uniforms, and using gloves when handling food. Regular cleaning and sanitizing of surfaces, equipment, and utensils are also fundamental to prevent contamination.

 

It’s vital to follow established procedures during food preparation. All ingredients should be sourced from reputable suppliers, and proper storage temperatures should be adhered to. This includes keeping perishable items refrigerated and ensuring that raw foods are handled separately from cooked foods to avoid cross-contamination.

 

Cooking food to the appropriate internal temperatures is essential to eliminate pathogens that could cause food poisoning.