Restaurants Safety and Rats

Rats are not respectful of restaurant safety or food hygiene legislation. They’re opportunists who will seize on their chance to secure food and a safe place to reside. Factors including not storing rubbish securely in wheelie bins to leaving doors and windows open with food or crumbs on worksurfaces to neglecting property repairs can lead to a rat issue, cross contamination, disease and in the worst-case scenarios, fatalities.
Educate, protect and enjoy peace of mind.

Statistics reveal that we are never more than 6 metres from a rat
Cross contamination and food poisoning caused by rats pose a risk to consumers, workers and the establishment itself. Anyone entering your premises expects to be kept safe, healthy and enjoy a hygienic environment.
Rats gnaw wood, fabrics, paper, wires, packaging, furniture and food, fresh stock or wastage. Chewed wiring represents a fire risk and they can burrow deeply and create drainage, structural and subsidence problems.
Rats procreate at a staggering rate and so your problem could escalate within weeks; act immediately when you see a rat.
Are you confident that every member of your team is HACCP compliant at all times?
Does an employee have a knowledge gap?
Has it been three years or more since food hygiene and health and safety training was received?
Is each employ aware of their responsibilities, the cause and effect of their actions?
Are they aware of E-Coli, Salmonella, Norovirus and other diseases spread by cross contamination and rats?
Would you prefer to be proactive about risks and educate your team or wait until a rat infestation and/or a food hygiene incident has presented itself?

Training through industry experts like Food Alert is less expensive than legal action, fines, a poor food hygiene audit, a loss of reputation and closure. Courses are available in classroom, on the premises and, at lower levels, online. All courses are unquestionably worthy of the investment.
An HACCP food safety management system is a mandatory food hygiene tool.
Level 2 HACCP courses are for staff; GCSE grades A*-C equivalent.
Level 3 HACCP courses are tailored to supervisors, management and owners. These are AS/A level equivalent.

An overview of the CIEH level 3 Award Food Safety in Catering is below:
(Chartered Institute of Environmental Health.)
Applying and monitoring good food hygiene practices.
Microbiology, factors of bacteria multiplication, threats of food poisoning, prevention of food contamination, types of contamination.
Legislation.
Temperature control. Various methods of measuring food temperatures, heating and cooling temperatures and stages of cook-chill.
Workplace/equipment design.
Waste disposal, cleaning and disinfection.
Types of pests, their impact and methods to control pests.
Personal hygiene standards of staff – The importance of good personal hygiene in the workplace and the role of the supervisor in ensuring this.
Contributions to staff training – legal regulations on training.
Good communications and record keeping.
Implementation of a food safety management system.
Food safety management tools – the HACCP system.
Food legislation and supervisory management – Legislation in food businesses, how it is enforced, employer/employee responsibilities. Due diligence.

Banish rats and cross contamination risks in your restaurant with Food Alert.

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