Food Safety Checklist for Restaurants
Did you know September is the Food safety Education Month? Well, this is the perfect time to learn more about a practical food safety checklist for restaurants. We have seen that foodborne illnesses such as norovirus and salmonella cost a lot of money to food industry. This waste of money is not fair if you can avoid this issues. That’s the main reason you should read this post and follow this recommendations.
Food safety, food storage and temperature controls
Improper food storage and temperature control can easily lead to foodborne illness. Follow these easy tips to prevent food spoilage and avoid the “danger zone” temperature (40°F – 140°F):
- Always store food in air-tight containers.
- Follow the FIFO rule (first in, first out).
- Never overload your freezers and refrigerators.
- Always keep track of your refrigerator/freezer temperature.
- Make it a habit to use an infrared thermometer.
Do you consider yourself a responsible restaurant owner? Then, you should be taking safety precautions from the moment you receive inventory to the time it’s served to your customers.
Make sure that your storage areas are cleaned and organized. always put the new items in the back and store raw meat, poultry and sea food in sealed bags or air-tight containers to prevent cross contamination.
Remind your kitchen staff to wash their hands and all surfaces often. Wash all produce thoroughly and make sure that all raw foods are cooked to a safe internal temperature. If you want to keep your staff safe, keep your kitchen stocked with personal safety supplies like oven mitts.
Waste management and restrooms
It’s very difficult to practice safety without proper sanitation. So, your restrooms should be sanitized regularly and equipped with adequate hand washing materials. Faulty plumbing in your commercial kitchen can also lead to foodborne illnesses.