Whether you’re running a small café or a popular food chain like Kutchi King, hygiene is non-negotiable. It’s not just about customer safety—it’s about trust, loyalty, and your brand’s reputation.
1. Train Your Staff
Start with your team. Everyone from chefs to servers should be trained on hygiene protocols—handwashing, glove usage, clean uniforms, and food safety.
2. Daily Deep Cleaning
A restaurant must be cleaned before and after service. Countertops, tables, kitchen equipment, and washrooms should be sanitized multiple times a day.
3. Proper Food Handling
Raw and cooked foods should never be stored together. Use color-coded cutting boards and dedicated utensils to avoid cross-contamination.
4. Temperature Controls
Refrigerators should be checked regularly to ensure ingredients are stored at optimal temperatures. The same goes for hot food—always served above 60°C.
5. Pest Control Measures
Schedule routine pest control and inspect for signs of infestation regularly. Keeping food sealed and storage areas clean helps prevent unwanted guests.
6. Customer-Side Hygiene
Make sanitizer available at the entrance. Keep tables and menus clean. Even your beverage cups and serving plates should be spotless every time.
7. Regular Audits
Conduct hygiene audits weekly to ensure nothing is missed. Surprise checks can be even more effective in maintaining discipline.
