There are several reasons why sanitation and safe food handling practices are important in the commercial kitchen.
Firstly, sanitation is a legal requirement, therefore the simplest argument for maintaining a safe, sanitary commercial kitchen is because you are legally required to do so. Health inspectors are commissioned to inspect restaurants every six months or so, to ensure local safety regulations are being followed.
Secondly, proper sanitation helps prevent food poisoning outbreaks. Most of the food-related illnesses that are caused by eating out are the result of unsanitary food handling practices. Having just one case of food poisoning linked to your restaurant is enough to destroy your business, so training employees to follow safe food handling practices is a necessity. Aside from keeping patrons healthy, sanitation also helps maintain food 'health' or quality. Even if customers do not get sick, storing, preparing or serving food in unsanitary conditions will adversely affect the food quality and taste. Once quality starts to slip, patrons choosing other establishments are not far behind.
Here are a few tips, which we follow to ensure food, as well as working spaces, remain sanitary and hygienic at all times:
In the end, sanitation protects your business. No restaurant or store wants to be known as "the grease pit" or any other unflattering moniker. Keeping things clean and sanitary will gain the trust of patrons, so much so that they will not have any concern over the standards of your food preparation area.