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Or, perhaps the dirty silverware?
What should you look for when dining at a new restaurant?
Over the last two decades, Camac has had a fruitful career in the hospitality industry.
director of industry relations at theInstitute of Culinary Education
3 restaurant cleanliness red flags, according to an industry expert
1.
Whats more, gloves helpprevent cross-contaminationand the spread of foodborne illnesses.
In fact, he notes that one often is a reflection of the other.
In other words, a dirty bathroom usually equates to a dirty kitchen.Big sigh.
I will not return to a venue that has a dirty bathroom.
It should be maintained often in a busy venue, Camac says.
As such, uniforms should be clean and staff members should be washing their hands repeatedly throughout the day.
If thats not the case, its a no-go for him.
3 restaurant cleanliness green flags
1.
director of industry relations at theInstitute of Culinary Education
(Otherwise known in the industry as cleaning as you go.)
He also recommends doing a deep-clean of a kitchen at least once per month.
That said, a restaurant kitchen isnt the only kitchen that should be kept pristinely cleaned.
Camac also recommendsholding yourownkitchen to the same standardsyoud expect from a restaurant.
Clean, well-maintained, and up-to-date menus
Menus tend to get a lot of exposure and hands-on time.
Thats to say, lots of folks will handle and flip through them in a day.
The cleaner they are, the cleaner the back of the house is likely to be.
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