10 Tips for Food Health and Safety at Your Restaurant

Keep Things Clean

As a restaurant owner, keeping your customers healthy and happy is a top priority. That's why we've assembled these 10 tips on how to prevent foodborne illnesses at your restaurant:

1. Keep things clean: Make sure all surfaces, equipment, and utensils are cleaned and sanitized regularly. Use different cutting boards and knives for different types of food to avoid cross-contamination.

2. Train your staff: From proper hand washing to handling hazardous foods, make sure your team knows the ins and outs of food safety.

3. Use safe ingredients: Buy your ingredients from reputable suppliers and ensure they're stored and handled properly. Don't use anything that's expired or spoiled.

4. Keep things cool: Store perishable foods like meat, poultry, and dairy at the right temperature, and cook everything to the right temperature to kill bacteria.

5. Keep raw and cooked foods separate: Use different utensils and cutting boards for raw and cooked foods to avoid cross-contamination.

6. Keep an eye on food prep: Make sure food isn't left out at room temperature for too long and throw away anything that's been out for more than two hours.

7. Encourage good hygiene: Encourage your team to keep things clean and healthy by washing their hands frequently and covering their noses and mouths when they cough or sneeze.

8. Have a food safety plan: Develop a plan that outlines procedures for handling potentially hazardous foods, from cooking temperatures to storage and handling.

9. Check in regularly: Conduct regular inspections to make sure your team is following your food safety plan and make any necessary changes.

10. Educate your customers: Keep your customers informed about food safety by displaying posters and pamphlets in your restaurant. Make sure they understand how important it is to handle and store food properly.

If you’ve had changes in your restaurant since the last time you talked with your local insurance agent, now is the time for a fresh conversation. Reach out today to make sure your coverage is up to date.

Sources: CDC, FoodSafety.gov

The information presented in this document is for informational and educational purposes only. It is intended to assist individuals, farmers, and business owners in identifying common hazards/risks and considering proactive loss prevention or loss mitigation actions. For information related to specific loss hazards, please contact your insurance agent.