In this article, Ahmad M. Shmoury, F&B Sector - Division Manager, from Reza Hygiene, points out how hygiene practices in F&B facilities is a collaborative effort
As consumers, we often take for granted the food and beverage establishments we frequent, assuming they will provide us with safe and healthy meals. However, ensuring food safety and hygiene is a shared responsibility between businesses and consumers. By following proper hygiene practices, food and beverage facilities can significantly reduce the risk of spreading germs and pathogens, ultimately protecting the health and safety of their customers.
To achieve optimal food safety, it is critical to emphasize personal hygiene. F&B employees should practice good personal hygiene by regularly washing their hands, wearing clean clothing and aprons, and keeping their hair tied back. They should also avoid touching their face, hair, or any other part of their bodies while preparing food to prevent the spread of germs.
Cleaning and sanitization are also crucial aspects of maintaining hygiene in F&B facilities. All tools, utensils, and surfaces must be thoroughly cleaned and sanitized before and after use, including culinary tools, chopping boards, and preparation surfaces. The frequency of cleaning and sanitization will depend on the level of use and traffic in the facility.
Proper food storage is essential to prevent the spread of dangerous pathogens. Raw meats should be stored separately from other foods to minimize cross-contamination, and food should be stored in containers with tight-fitting lids to prevent contamination.
Temperature control is another key element of food safety in F&B facilities. Food that is stored or served at temperatures between 5°C and 60°C is considered to be in the danger zone, where microorganisms can grow and multiply. Staff members must ensure that hot food is served hot and cold food is served cold, and all food should be stored at the appropriate temperature.
Waste management and pest control are also critical for maintaining a clean and safe environment. Regular garbage bin emptying and proper trash disposal are required to prevent the transmission of pathogens. Effective pest management methods should also be in place to prevent the invasion and spread of pests, which can spread diseases and contaminate food.
In Saudi Arabia, the SFDA has enforced Good Manufacturing Practices (GMPs), which ensure food products are consistently produced and inspected to fulfill the quality requirements necessary for their intended purpose. GMPs have contributed to increased food safety, higher product quality, and better industry adherence to regulations.
REZA Hygiene, a leading distributor of hygiene and cleaning products in Saudi Arabia, has played a crucial role in helping the food industry implement food safety regulations. The company offers training and education services, a wide selection of hygiene and cleaning products, hygiene audits, consultation services, and support for food safety certification.
By following these hygiene practices and implementing GMPs, F&B establishments can improve the safety and quality of their food products, gain international reputation, and ensure the health and satisfaction of their customers. As consumers, it is our responsibility to also play a part in food safety by choosing establishments that prioritize hygiene and following proper food handling practices ourselves. Together, we can create a safer and healthier food environment.
About the author: Ahmad M. Shmoury is the Division Manager (F&B Sector) from Reza Hygiene.
