Ensure everyone is properly trained.
All managers and staff must have proper food safety knowledge. The health inspector will ask questions and a restaurant can be fined for showing inadequate knowledge of safe food handling practices.

Hands must be washed.
One of the main culprits of foodborne illnesses is person-to-person contact resulting from dirty hands. Restaurant employees must regularly and thoroughly wash their hands in order to protect customers and the restaurant from a food poisoning outbreak.

Produce must be washed.
Fresh produce is not always cooked before serving so washing by hand is the only way to remove any bacteria that may be on the surface.

Not all kitchens are the same.
Here are 5 common reasons for poor hygiene ratings.

No documented food safety management system in place.
Whilst your premises may not be dirty if there is no documentation demonstrating that food safety is being taken seriously then there’s no immediate proof.


Failure to manage an existing food safety system.
Documenting and monitoring records such as fridge/freezer temperatures etc must be logged in regular and timely manner.

Food borne illnesses are infections caused by food substances or drinks consisting of harmful bacteria, viruses, parasites or even chemicals which lead to irritations in the gastrointestinal tract. Your GI tract constitutes a series of organs connected to each other to form a long, hollow tube from the mouth to the anus. While most food borne illnesses tend to be acute, which means they occur abruptly and last for a short period, there are some instances in which a food borne illness may be severe and cause debilitating complications.