How to Eliminate the Risk of Food Poisoning in Commercial Kitchens

How to Eliminate the Risk of Food Poisoning in Commercial Kitchens

If you’re a chef, a restaurant owner, or somebody who is responsible for a commercial kitchen, food safety should be your first priority. You need to be sure that all food prepared and served complies with regulation and is fit for consumption. Neglecting proper protocol around food can have severe consequences for your customers and your business.

The best way to eliminate the risk of contamination and food poisoning is to understand food safety standards and to invest in high-quality food safety tools. With the right equipment to handle, cook and sell food, you can guarantee food safety and a successful service.

Here’s how the risk of food poisoning can be eliminated in a commercial kitchen:


Following The Three Cs - Clean Cook and Chill

The Ministry of Primary Industries’ website estimates that “Foodborne illness, or food poisoning, strikes about 200,000 New Zealanders every year. Following handwashing rules and the 3 Cs – clean, cook, and chill – can help keep you safe from bugs in food.”

By prioritising hygiene throughout the entire preparation process, MPIE highlights the importance of protocol in all food preparation areas. In their tips for food safety, the authority reiterates that “good food hygiene starts with clean hands, but it’s also important to make sure your cooking area and tools are clean.”


Understanding Safe Food Temperatures

Proper cleaning, cooking and chilling are known to eliminate the risk of food poisoning. However, it’s essential for those handling food to understand the exact temperatures required for safety.

Temperature control is crucial for food safety, whether you’re freezing or heating. Food Standards Australia New Zealand states that “Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body.”

While it’s important to note that all types of food will have unique safety procedure, these are great guidelines for maintaining high-standards during the preparation process.


Using Reliable and Accurate Food Safety Equipment

“With compliance and the health of the public being major priorities, cooking staff need versatile tools that are portable, can be used quickly and still provide accurate temperature readings.” Testo Australia comments in their article about effective restaurant food safety.

Without the peace of mind from trusted food safety equipment, there’s no way of being 100% sure the food produced in your kitchen is completely free of risk. Add the very real likelihood of stress and time constraints, and safety can be unreasonably compromised.

Versatile, certified and accurate measuring equipment allows for ease of use and compliance in commercial kitchens - even in the most rushed situations. Commercial kitchens need to have effective food safety equipment on hand to maintain safety, integrity and reputation. These tools will allow food prep staff to guarantee food safety in any environment, whether you are a 5-star restaurant or serving food from a food stall.

Testo NZ supply a complete range of temperature monitoring and measurement equipment. View our range here and put food safety first in your commercial kitchen.