Improving Food Safety Compliance in Commercial Kitchens

With over 30 years’ experience in operating and now consulting for F&B establishments, one of the consistent things that isn’t addressed is Food Safety compliance. Often ignored or due to lack of training / interest overlooked.

Here are my top 10 observations for improving food safety compliance in commercial kitchens to including better training, infrastructure, monitoring, and culture.

1. Staff Training & Certification

Mandatory food safety training for all staff (e.g., Food / Health & Safety, Allergens, HACCP).

Regular refresher courses and updates when standards or practices change

Use visual aids and multilingual materials for better understanding

2. Hygiene and Sanitation Protocols

Implement strict handwashing protocols (with signage at sinks)

Set cleaning schedules for equipment, surfaces, and floors (daily, weekly, monthly).

Use colour-coded cleaning tools to avoid cross-contamination (e.g., red for toilets, green for food prep)

3. Clear SOPs (Standard Operating Procedures)

Document and display SOPs for:

Food handling and storage

Cleaning and sanitizing

Cooking and reheating temperatures

Make procedures accessible and simple to follow

4. Proper Temperature Control

Maintain cold chain: refrigerators ≤ 5°c; freezers ≤ -18°c

Cook food to minimum internal temperatures (e.g., chicken to 74°c).

Use calibrated digital thermometers and check regularly

Keep temperature logs for fridges, freezers, and hot holding

5.Cross-Contamination Prevention

Separate prep areas for raw and cooked food

Use colour-coded cutting boards and knives

Store raw meat below ready-to-eat foods in refrigerators

Train staff on proper glove use and when to change them

6. Kitchen Design and Equipment

Ensure easy-to-clean surfaces (e.g., stainless steel)

Install hands-free sinks and soap dispensers

Use pest-proof storage containers and close-fitting doors

Proper ventilation to reduce humidity and bacterial growth

7. Regular Inspections and Audits

Conduct internal audits weekly or monthly

Hire third-party auditors for objective evaluations

Act promptly on non-compliance issues and maintain corrective action logs

8. Digital Food Safety Systems

Use apps or software for:

Digital HACCP plans

Logging temperatures

Task reminders and cleaning schedules

Reduces errors and improves accountability

9. Foster a Food Safety Culture

Encourage staff to speak up about risks or unsafe practices

Recognize and reward safe behaviour

Management must lead by example

10. Stay Updated with Local Regulations

Always be aligned with local health department guidelines.

Join industry associations for updates and best practices

 

Talk to us if you require support in delivering a compliant establishment.