Restaurant Food Safety

Written by Patricia Skinner
Bookmark and Share

Restaurant food safety is quite possibility the most important aspect of safety in the entire food industry. For several reasons, restaurants are the places where bad food safety practices can do the most damage. For starters, many members of the public are regularly in the same place, eating the same food, and being exposed to the same germs, if they exist. This also happens all within a very short space of time, which is also crucial.

To be sure of effective restaurant food safety, every restaurant owner should create a safety check list. To begin with, it is really essential that every single restaurant worker has attended a food safety course. The requirement that everyone has food safety certification could be a valuable addition to your food safety strategy. Remember though, that just because someone has attended a food safety course, doesn't mean they're following the rules. Having a manager or supervisor who can monitor the safety practices of individual employees is probably also necessary.

Rules for Restaurant Food Safety

Without rules and regulations for the running of the establishment, there can be no effective restaurant food safety. There should be a right way and a wrong way of doing everything, from stacking the dishes in the dishwasher, to wiping down tables, to handling the food itself. Every part of the restaurant operation needs to be spotlessly handled for everyone's sake.

Relying on employees' knowledge of restaurant food safety is probably not enough though. You'll need to take steps such as disposing of food once it has been in use for longer than a certain period of time, having someone wipe down surfaces that could be touched by someone with unclean hands (door handles, door edges, backs of chairs, strategic wall surfaces and so on), so that a customer or other visitor (delivery boy for example) won't inadvertently spread germs that could affect food.

Bookmark and Share