Hygiene and food safety are essential for every foodservice business, so it's vital operators follow best practice to avoid costly mistakes.

Every decent foodservice operation should understand the importance of running a hygienic business, but it's just as important to keep things looking tidy too. Customer perception is vitally important to the success of a business and messy dining areas can be a real turn off for consumers. Few thing put customers off more than dirt and clutter.

Stringent hygiene standards are vital for all foodservice operations. In order to minimise the risk of food contamination outbreaks, it's important that businesses implement strict cleaning and food handling regimes.

"Good cleaning and hygiene help operators to obey the law, reduce the potentially lethal risk of food poisoning among their customers and protect their reputation," says Bob Wood, director of DC Warewashing and Icemaking Systems.

"Glasswashers and dishwashers have long been recognised as playing a critical role in the kitchen in cleaning, food safety and hygiene as the heat used to wash the contents sanitises any bacteria, so it's important to look after them", says Wood.

Concerns over food safety are continually on the increase, with an alarming number of food poisoning cases being attributed to food eaten outside of the home.

"There are many models of low-grade icemakers on the market today", says Wood. "For crystalline, safe, hygienic ice ensure that your icemaker complies with FDA regulations (Food & Drug Administration) and is constructed from catering-grade stainless steel for strength and hygiene and antibacterial, non-toxic plastic".

Read full article in OOH magazine Jan 2017 issue ...