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Catering and Maintenance by Mona Lee
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Catering and Maintenance |
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Business,Food & Beverages,Cooking
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Maintenance is always a priority for establishments offering catering services.
Unsatisfactory or poor standards of maintenance procedures and of observance of these procedures can cause major accidents in the catering business. More often than not, the poor standard of upkeep becomes a huge underlying source of unexpected and desirable events.
Not being able to highlight the priority and importance of these guidelines can cause accidents for which can be really costly as it may not only involve the source and medium that caused the accident , but it can also cause further damages such as with restaurant design items and furniture. Most accidents can demand quite a large amount of money and may sabotage reputation as well as a large part of the business’ finances.
A good set of guidelines is not enough though. Many a time, accidents springing from poor maintenance incorporate the malfunctioning of essential catering equipment and machinery. Given that, a caterer would also need to consider checking the staff’s observance of the specific rules and guidelines set out. Ensuring both the well performance of equipments and reliability of staff to operate efficiently while properly observing maintenance procedures will definitely help prevent the occurrence of accidents and the major loss that may be involved in such scenario.
Some types of accidents
There are 3 usual accident types that may happen when maintenance procedures are poor and improper guidelines observance is tolerated:
- Slips – Leaks and spillages brought out by unmaintained or nearly malfunctioning equipment and unsafe wet cleaning methods by incompetent staff may lead to slips. During peak seasons, most of the kitchen staff will be under extreme pressure; it is best to clean up spillages and make it a point to always keep floors dry to avoid such accidents. When washing dishes, it is advised to purchase good quality commercial dishwashers to avoid spillage brought about by staff pressure.
- Fire/Explosion/Electrical Issues - Just like any other electric material, improper maintenance and handling may cause it to malfunction and trigger explosion, fire and electrical problems.
- Broken Machinery
-A malfunctioning machine or broken equipment is the last thing caterers need especially during peak season when the workload is at its highest. Machinery and equipment must always be checked and serviced to ensure they are and will be working at its best. Utmost performance of machinery can only be achieved when it is properly maintained and proper upkeep is observed.
Related Articles -
BFES, BFES UK, BF Engineering Services Ltd, catering equipment, catering equipment london, commercial dishwashers, restaurant design,
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