¿Cuáles son las mejores prácticas de seguridad alimentaria para los restaurantes de la granja a la mesa?

Farm-to-table restaurants play a crucial role in ensuring food safety from source to plate. First, establish strong supplier relationships, verifying their adherence to safety standards. Regularly inspect and monitor farms for hygiene and proper handling. Implement a robust cold chain system to maintain optimal temperatures during transportation and storage. Train staff on proper food handling, emphasizing hygiene, and provide clear guidelines for cross-contamination prevention. Regularly inspect and maintain kitchen equipment to ensure safe food preparation. Lastly, stay informed about food safety regulations and undergo regular health inspections to maintain a high standard of safety for your patrons.

TRANSPORT THE ON ACCURATE TEMPRATURE. RECIVING , LABELING , STORING , SANITIZING , COOKING , SERVING . MAKE SURE YOU RECIVE PRODUCT ON CORRECT TEMPARATURE , IF YOU ARE SERVING FOOD CHILD ITS SHOULD BE 0 DEGREE CELSIUC TO 5 DEGREE CELSIUC . & IF FOOD IS HOT TEMPRATURE MUST BE ABOVE 60 DEGREE SELCIUS .

Vendor audits are a great way to evaluate food safety practices of the produce manufacturers. When it comes to fresh farm produce, everything matters including the soil quality and water used.

Building good relationships with your suppliers is essential in the success of a farm to table operation. Make sure your supplier is able to meet the demands of your current operational needs as well as the needs for future growth. Don't make the mistake of choosing a vendor that can't keep up with your needs and having to find a new vendor to source an inferior or more costly substitute, especially if you have designed your menu and have done your marketing highlighting the source.

In my experience I love a facility tour. I always ask if I can bring my team members and I use it as an opportunity to teach. It's great team building exercise and a way to partner with facilities. I teach future Chefs what to look for the right way and they remember and use the same sources. It allows us to review a facility in an educational way and not one where we are being intrusive. Works well for both parties.

Training of the staff is a crucial factor not only in food industry but also in the health care industry. It is important that the staff is trained on hygiene and food handling, processing practices and relevant procedures and is aware of different pathogens and allergens. Regular checking and validation of the training effectiveness is to ensure that the staff is actually trained and follow the best practices.

Training is the key. (Simple) If your staff don't know what to do everything will be in Chaos. Training ranging from safety to food prep is what makes the restaurant go smoothly

Training your staff to recognise hazards and how to fix them, will allow your site to work in a safe and efficient manner. Will also avoid any potential problems with any new products.

Well trained staff are they key, all staff should be aware of the history of the food, where it came from and how it should be handled due to the potential hazards it may bring, whether it be locally sourced or not.

Apart from time temperature controls which most food service establishments have, include raw material and finished product testing at defined intervals. Most regulations would need toxins, pesticides, heavy metals and microbiological parameters to be tested at defined intervals to ensure farm to fork food safety.

Yes when it comes to implementation, it will give a percentage of 80% if there are good trained employees to follow up all the plan sectors

Food Safety plan is a regulatory requirement for FBOs. There must be a system to record, analyse the non-conformances due to deviations against the set food safety plan, actions plan and execution taken to address the issues. Action plan must include the corrections, corrective and preventive actions. There must be CAPA system to document and address the long term actions. These Quality systems (NC, CAPA, Audit and product recall etc.) need to be periodically evaluated to check their effectiveness.

By using a combination of two different methods you can ensure food safety in your site stays at the highest level. Online applications and when visiting the site I double check they are using it correctly. Food safety training, ensures good practices on a daily bases.

Again this should be in place generally and then adjusted for the hazards as an when changes come into play. This comes back to staff training again as this should be something ongoing throughout the year, many of your local suppliers will welcome the Chefs on site to see the process for them selves which would be advised for any back or front of house staff.

Il est important que le personnel soit formé à l’hygiène et à la manipulation des aliments, aux pratiques de transformation et aux procédures pertinentes et qu’il soit conscient des différents agents pathogènes et allergènes. NB si possible aussi donner quelque formation au fournisseur sur certain aspect du transport et du stockage lors des livraison

We use an online food safety and hygiene tool that allows the management to see any issues whilst not on site. We can give feedback to the site by using the application.

It is very much essential to take the feedbacks from the internal and external customers. The feedback from the customers reflects the performance of the product and services rendered. Customers feedback is the starting point for making efforts towards improvements in the process, products and services. Feedback from customer is also the essential part of Food Safety and Quality System Management process. Customer complaints is also a type of feedback. Analysing and timely resolution of the complaints and taking necessary corrective and preventive actions is a step towards improvement. Staff feedback provide the information on the mood of the staff and this has bearing on the final product quality and services.

One of the most important things to always remember and remind others of is the fact that we as humans who are handling the food or beverage are one of the largest prevention lines between sick and healthy, maintaining a clean hygiene is a huge factor that people can easily forget about!