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Food Hygiene happens before the Kitchen!

 The kitchen where your five-star dinner out with your special someone may be the cleanest and most sanitary environment in Australia and the food may have been prepared by the caring hands of a world-renowned chef. But if a Food Safety Supervisor NSW has not carefully watched over others involved in the hospitality industry, you may spend less time enjoying your meal and more time recovering!

Fortunately, food retailers must employ a certified Food Safety Supervisor in NSW in order to maintain their operator’s license. The supervisor’s job is to ensure that all personnel in the hospitality service industry are following personal hygiene practices, including those working in the kitchen but also the housekeeping and laundry staff, sales people, owners-operators, and water carriers.

                A food safety supervisor NSW may recognize the owner stomping out a cigarette before coming into his/her restaurant from the cold air. After taking off his coat and hat, quickly brushing his hair and blowing his nose, he comes into the kitchen joyfully greeting all the hardworking staff and encouraging them to have a great night as he goes around chatting briefly with various individuals. The food safety supervisor will firmly remind the owner that before he enters the kitchen, he needs to thoroughly wash his hands since touching the cigarette, his hair, and the nose-blowing could all have allowed harmful bacteria on his hands.

                Of course, if the owner or manager has not already done so, the food safety supervisor NSW urges the salad prep lady to go home early, as her frequent trips to the lavatory or constant coughing show that she is not 100% healthy. Though it might slow the serving of the salad a few minutes, waiting a few extra moments for the salad in the restaurant will be better than sharing the potential food borne illness for the next couple days.

                Similarly, a food safety supervisor NSW would be expected to speak with the manager if they noticed the tablecloths were cleaned and delivered to the restaurant in the morning, and yet had not been folded, aired out, or put on the tables until mid-afternoon. Damp tablecloths bundled together for hours carry increased risk of bacteria and mold. A food manager needs to be aware of all these aspects of a restaurant and areas that could pose a risk to employees and customers. It’s not just about food. Work surfaces, storage areas and dishes all need to be monitored.

                Everyone in the hospitality industry is responsible to ensure they are constantly attentive to personal hygiene practices so that the risk of food contamination or poisoning can be eliminated. In addition, food safety supervisors NSW are expected to ensure processes are in place so that anyone involved in the chain – from suppliers of the food, to preparation and serving, to disposing of excess food – works in a safe and hygienic manner. Working together, they can make sure your special dinner is truly an evening to remember and enjoy!