Clean restaurant? Look at the kitchen...

To judge a restaurant is clean or otherwise, it is not enough to check on the dining area.  The kitchen should be the area to determine (although we do not used to observe it). 

One of the equipment to be concerned is the Refrigerator.  Refregerator is used to keep food so that food can last longer and safe to be consumed. 

If Refrigerator is utilized in such as way (as per in the photo), it does not serve the purpose to prolong the shelf life of food.  Let's check it out the errors - 

1. Raw foods are not kept in the enclosed container. 

2. Liquids (blood) flow out from raw food that could contaminate other food. 

3. There are thick frost that disturb the freezer system.  

4. Arrangement of raw food that causing cross contamination.  

Thus, do make sure  

a) to do frequent check against the freezer

b) to wash the freezer once a week so that no frost is formed.

c) to keep raw food in an enclosed container. 

d) temperature should be at 4oC or below (for chiller) and -18oC to 0oC for freezer.

Credit: Food Safety & Quality Division, Labuan Federal Territory Health Department