Hi everyone,

For those working in restaurants, cafés or catering, how do you keep food safety consultancy procedures consistent when the kitchen gets extremely busy?

It can be easy for routine checks to become rushed during a particularly busy service. Things like temperature monitoring, preventing cross-contamination, allergen controls and cleaning still need attention, though.

Do you have specific routines that help your team stay consistent during busy periods?

I’d be interested to hear what systems or practical methods other food businesses use.

https://fooddsure.co.uk/consultancy/