Food Safety Blog Cover

Commercial Food Safety – 5 Key Elements


Food safety in commercial catering kitchens is imperative in order to produce food that is safe for human consumption, and to prevent the incidence of food borne illness. Commercial catering businesses also have a legal obligation to follow the food safety standards upheld by Workplace Health & Safety.

Here are 5 key elements you must abide by, ensuring food safety and hygiene within your commercial kitchen:

  1. Kitchen staff must wash hands thoroughly with soap and warm running water BEFORE preparing and cooking food, handling food – especially ready-to-eat foods or serving food. It is also important to wash hands again AFTER handling raw meat, raw poultry or raw eggs, or dealing with matters of personal hygiene.
  2. All commercial cooking equipment, utensils and food preparation surfaces must be washed, sanitised and thoroughly dried before they are used each time, as bacteria can be transferred to food from equipment and utensils. Make sure that refrigeration equipment is clean and free from mould. All equipment should feel clean to touch, and be free from visible matter and objectionable odour.
  3. Unwashed fruit and vegetables may contain contaminants such as dirt or chemicals and needs to be washed and/or scrubbed thoroughly before being served. Never use soap or bleach on produce; cold water is best. A produce brush for harder items such as carrots, potatoes or turnips is also recommended.
  4. Some foods, such as meat, seafood, poultry, eggs, dairy products and small goods, ready-to-eat processed fruit and vegetables, pasta and cooked rice are potentially hazardous and must be refrigerated at 5 degrees or below for chilled foods and 60 degrees or above for hot foods.
  5. Foods must be fully cooked or they will not be safe to eat. Soups, sauces, gravies and casseroles that use raw ingredients should be brought to a boil, which will prevent bacteria surviving the cooling process. It is necessary to achieve an internal temperature of at least 74 degrees C when cooking potentially hazardous foods like rotating spits, rolled roasts and whole chickens.

It is important that all staff are trained in the correct procedures to comply with Food Safety Standards and practice good personal hygiene. Failure to comply can result in fines or being temporarily shut down until problems are corrected.

Having a good reputation for producing safe food is essential to your success. Our team at ACE Catering Equipment want to see your reputation upheld and your business thrive and prosper. We care because your business is our business.

Contact Ace Catering today – save time and get the best service, best prices and advice for your commercial catering equipment needs, Ph (07) 3279 5204, or mobile 0414 887 298