When you are taking a food and hygiene course, one of the first things you will probably learn about is FIFO. Most restaurants have adopted this acronym meaning, First In First Out, because it helps keep all the food that is being served fresh and never expired. Of course, if you do not keep perishable foods under forty degrees Fahrenheit FIFO will not matter because of the dangers of multiplying bacteria. By taking a food handling course, you can learn all of this and prevent it from happening in your restaurant.
It is a smart idea for restaurant owners to require their employees to take a food safety certification course. If you do they might learn that food borne illnesses are especially prevalent in young children and senior citizens. Also pregnant women and anyone with an immune compromised system can be at a higher risk. During a food and hygiene course restaurant employees can learn about how to be safer while working.
Health inspectors, who have a food protection certificate, are trained to make sure that a restaurant is up to code in every category. The rules can vary slightly, but for the most part each food protection course teaches the same things. If you take a food and hygiene course you can learn those things, too.
Restaurant food safety is important because people in the US spent about two thousand eating at restaurants in 2011. By taking a food and hygiene course you and your employees can make sure that customers will keep coming back to your safe and clean restaurant. Helpful sites: www.keepingitkleen.com