There are many important things to consider when planning to start a catering service. First of all, it is important that a catering company is operated in an authorized commercial kitchen.
The commissary kitchen is an integral part of the catering service and must have appropriate facilities for equipment storage, supply cleaning, food preparation, and other food service related activities. Food service business establishments must also ensure proper and clean sanitary conditions for preparing and serving food. The most important thing that must be considered when planning a catering service is to ensure that the business has a commissary kitchen, which is capable of preparing the catering for a number of events.
To be able to maintain a commissary kitchen, it is essential to conduct routine maintenance of equipment and supplies. If the catering service is to function properly and safely, every necessary activity should be performed within the premises and in the sanitary condition of the kitchen.
On a daily basis, the commissary kitchen should be cleaned with hot water and detergent. All dirt, grease and food particles should be removed from the surfaces. The kitchen should also be thoroughly scrubbed with disinfectant soap and dishwashing detergent.
The walls of the kitchen should also be disinfected using the same detergent. The surfaces should then be wiped down with a damp sponge to remove all the soap residue. The dishes should also be cleaned with a damp sponge. The cooking utensils should be washed to remove any soap residues. If the staffs of the catering service do not regularly attend the commissary kitchen, the cooking utensils can be used to clean the utensils before the cleaning process.
The sanitary condition of the commissary kitchen can be maintained by cleaning it with a wet towel or vacuum. Every time the kitchen is used, food particles should be swept away from the surfaces by the use of a dry cloth. It is important to keep the kitchen clean and hygienic. Every time food is served in the commissary, the surfaces should be wiped and sanitized using disinfectant products. This will ensure that the catering service is performed safely and effectively.
The use of the kitchen should be done as per the requirements of the catering service. The kitchen should be used in a manner which is suitable and in conformity with the other catering services. This should also be applicable for the hygienic hygiene of the kitchen. The commissary should not be used for any activity such as preparing raw materials and foods, such as cooking and baking.
Cleanliness and hygienicity of the catering staff are essential for the catering service to function properly and smoothly. Cleanliness is an essential factor in every industry and catering service is no exception.
In catering service, sanitation and cleanliness are of paramount importance. Caring staffs should conduct their job in a safe and hygienic manner and they should do so consistently and efficiently. If the catering service is not conducted in a hygienic manner, it is bound to fail to meet all the requirements of its customers.