Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps; it is also the worlds most commonly identified bacterial cause of diarrheal illness. In order to ensure food freshness and food safety, commercial kitchens should always follow the First In, First Out rule, otherwise known as FIFO. Refrigerating perishable food slows down the bacterial growth dramatically but it does not stop. The grading scale for health code inspection varies between municipalities but unsatisfactory grades or ratings can negatively impact the bottom line of a restaurant. Most E. coli strains are harmless and found as naturally occurring flora of the gut, but some serotypes can cause serious food poisoning in humans. Keeping these things in mind, those who work around food need to understand and practice proper restaurant food safety.
There are quite a few things to pay attention to when it comes to restaurant food safety. Handling food has many rules to it that can be easily forgotten which makes it important to follow procedures and practices of restaurant food safety. There are some courses and lessons that can help kitchen and restaurant workers obtain the knowledge and skills to practice good restaurant food safety that might be worth investigating. Having employees with their food safety certification and food handling certificate will greatly reduce the risk of infection around the restaurant. It might also be worth the time to take a food and sanitation or food and hygiene course. Find out more at this site: www.keepingitkleen.com