How to Keep your Catering Business Hygienic
Early preparation is particularly advantageous when you are catering for a huge event or when you are working at the weekends (such as Saturdays). This way you can keep on providing food without keeping people waiting. Other than that, you should also keep a check on your kitchen’s hygiene in ways such as:
Clean and polish your cutlery and dishes during downtime and confirm you’ve got many extras. Set tables beforehand and supply a couple of spares on tables reserved for giant parties. Put water glasses and jugs out.
Ensure there’s plenty of space within the fridge – discard anything you don’t need or that has deteriorated in quality. If the orders are received by you beforehand, organize the fridge so you will be able to access whatever you would like first.
Listen to your guests
Comments and complaints are a chance to enhance your Kolkata caterer recipes and service. Rather than reacting defensively, utilize them constructively while hosting an event. This way you will earn the trust of your new as well as old customers and also, they will post good reviews about you.
Moreover, if you display the comments given to you by your clients, your new prospects would find it easier to trust you. Also, if you have a social channel, clients can reach out to you there and talk to you directly.
And most important of all, you should reply to the comments and feedback given by the guests as often as you can. Prospects who think that you actually listen to them, will have great things to say about your business.
Prioritize food hygiene
Hosting a private party requires no licenses or such. However, once you start to use your cooking skills for monetary benefits, and start selling commercially, you have to take care of storing and handling food in a legal way. Moreover, you have to prepare food and give it to the consumers in accordance with food hygiene law.
Tips for a Hygienic Catering:
- Use color-coded chopping boards to stop cross-contamination – you should assign a different color for meat, raw fish, vegetables and fruit, root vegetables, cooked meat, and bakery as well as dairy products. Also, use a separate board to organize food for those who have allergies to some food.
- Fridge hygiene: bottom shelf should be used for storing meat, the temperature should be between 1 and 4°C, and the shelf should be cleaned on a regular basis. Label everything with use-by dates and best-before dates in a systematic way to arrange food.
- Clean as you go: Working in a messy environment isn’t only an enormous hygiene risk but also stressful for you as a caterer.
Sanitary Preparation
Preparing food for catering is no unique than making ready meals for any restaurant. Employees need to comply with fashionable meals sanitation procedures like ordinary hand washing and the use of gloves to keep away from cross-contamination. Foods thawing for transport need to be saved far from uncooked meals and no timber should be used within the preparation of meals.
Sanitary Suppliers
Any great catering commercial enterprise starts with exact meals. Your meals suppliers ought to already have a food safety certification procedure in place, something which is especially vital for high danger ingredients. Make positive that your suppliers comply with HAACP pointers for food protection and ask approximately the strategies they observe. By starting with remarkable meals, that removes one piece of the infection puzzle.
Shielded Food Transporters
As the food depends on the event or function you are covering, there can be a great chance that you should reload your food truck with product to cook and sell. Both hot and cold meals want to be saved at the best temperatures when being transported to the event. The only manner for cellular food companies to assure hot ingredients are stored hot and cold foods cold even as in transit is by using insulated meals carriers.