Foodservice businesses have no higher priority than food hygiene. Every customer who visits your establishment to purchase food must be confident that the products they receive have been produced, transported, stored, prepared, and presented in the cleanest and safest manner possible. In the United States, scrutiny by local health departments and general oversight by the Food and Drug Administration (FDA) and the USDA, consumers have come across relatively few food hygiene issues. However, they do occur.

Central Plastics & Rubber Commitment to Food Hygiene

For nearly sixty years, Central Plastic & Rubber of Phoenix has produced and sold a wide range of high-quality food handling equipment designed to help maintain the highest levels of food hygiene.

Central Plastic's  high-quality acrylic pastry display cases are ideal for storing and presenting baked goods in a hygienic atmosphere, minimizing the potential for mold, bacteria and other air and human-borne contaminants.

Presenting Pastry Products: Impact of a Poor Food Hygiene Standards

Local authorities establish standards and inspection procedures for each layer of the food supply chain. Inspections are designed to monitor food processors, warehouses and transportation, cafeterias and restaurants and all other food purveyors. News of lapses in hygiene practices and poor inspection results travels extremely fast in today’s social media world. In many cases, the establishment is forced to close or endure an extended period of reputation rebuilding. Some customers never return.

The worst scenario, of course, for any food business is to have an outbreak of illnesses resulting from poor hygienic practices.

Learning and Applying Best Practices

Living with a reputation for poor hygiene can be an insurmountable burden for a foodservice operator. While inspections are only a snapshot of conditions, customers can usually spot problems when they exist. Food products unnecessarily exposed, littered floors, unwiped tables, open and messy display cases, dirty uniforms and aprons, and employees who appear to be less than clean and are handling food without sterile gloves are clear warnings that management is not prioritizing product hygiene.

After a thorough cleaning, management’s next step is to provide training and protocols for employees and management. Since the industry already has food hygiene programs, owners and managers should adopt a formal educational plan that best fits their business.  

An employee hygiene training program should begin with a clear explanation of foodborne illnesses and underscore the fact that employees can carry pathogens internally and externally on their hands, hair, and skin.

Cleanliness

  • Personal cleanliness and proper sanitation practices
  • Handwashing
  • Hairnets and beard covers
  • Clean uniforms and clothing
  • Eliminate jewelry

Disease Control

  • No employee with symptoms of flu, colds, diarrhea, sore throat, or another communicable disease should be allowed to work.

Improving Food Presentation for Hygiene

Food service management should be conscious of food handling practices. Proper temperatures and protection must be maintained to check food deterioration. Hot products must be kept warm and cold products must be held only in a chilled or freezer cabinet.

Also, in bakeries, cafes, and convenience stores, baked goods and other products must be protected from airborne exposure and minimize customer contact. Display cases should present the products in a  positive light, kept extremely clean, and allow for easy access, either from the front for the patron or the back for a serving employee. Tongs should be provided to eliminate human contact whether served by staff members or self-serve.

For More Information, Contact Central Plastic & Rubber

Central Plastic and Rubber Company of Phoenix is a leading supplier of hygienic food preparation, storage, and presentation implements and cabinets products for national and local food service companies.  

For more information, call Central Plastics at 602-268-6368.