Restaurant Health & Safety

Food service operations are able to produce large quantities of food in a short amount of time. However, one case of food poisoning is enough to destroy a restaurant’s reputation. Find out what it takes to provide a dining experience that is healthy for both your customers and your business.

Food Hygiene Concerns

Restaurant Health Inspections

	Restaurant Food Safety Apps for Up-To-Date Information Food safety apps allow you to receive the latest information on industry updates that can affect your restaurant.
	Restaurant Egg Safety: Storing, Preparing and Serving Keep Salmonella Enteritidis off the menu and learn how to safely store, prepare and serve eggs in your restaurant.
	6 Food Quality Control Tips for Restaurants Maintaining high product quality is crucial to getting repeat business and assuring that the customer's dining experience is safe and enjoyable.
	Food Safety Temperatures and The Danger Zone Perishable foods must be kept outside of the temperature danger zone at all times in order to maintain proper food safety.
	Germs that Cause Food Poisoning Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your establishment.
	Preventing Cross-Contamination Cross-contamination is when bacteria transfer from one food surface to another. It threatens both customers and employees.
	Preventing Foodborne Illness Provide a safe, healthy meal. Learn the steps needed to prevent an outbreak of food poisoning from originating in your establishment.
	The Importance of Handwashing Proper handwashing is critical. Learn how and when employees are supposed to wash their hands to prevent the spread of bacteria.

Learn the basics behind the health inspection and know what to expect the next time the health inspector walks through your door.

	Restaurant Pest Control
	The Top 7 Health & Safety Regulations that Most Bars Break
	Preparing Your Restaurant for a Health Inspection
	Things Health Inspectors Look For
	What To Do During a Restaurant Inspection
	Health Inspection Basics
	General Health Inspection Grading
	8 Tips for Safe Food Storage in Your Restaurant

Health & Safety Glossary

Find out the meaning of terms used throughout this section in this easy-to-use glossary.

Health & Safety Glossary

Non-Profit Health Organizations

Several non-profits help protect us by holding manufacturers to a higher standard.

	National Sanitation Foundation The NSF develops equipment standards that assure the reduced risk of food poisoning to customers.
	Underwriters Laboratories The UL Mark is an internationally recognized symbol of product safety.

Safe Food Handling

Proper food handling and preparation is crucial to ensuring that the food you serve is safe. Learn what is required to provide a safe, healthy meal to your customers.

	Sick Restaurant Workers and the Increased Risk of Foodborne Illness Are sick employees putting your customers and business at risk? Learn how to manage employee illness in your food service business.
	9 Cooking Safety Tips for Commercial Kitchens Cooking can be a dangerous occupation when unsafe techniques are used. Learn how to keep your cooks safe in the restaurant kitchen.
	Filtered Water Makes The Best Ice A water filter is essential to making crystal clear ice that does not taste like chlorine and has no residual bacteria.
	Heating Foods Safely: Thawing, Cooking, and Reheating Learn how to properly thaw, cook and reheat food items to make sure they spend as little time as possible in the food Danger Zone.
	How Commercial Kitchen Operators Can Obtain a Food Handler's Permit Food handler's permits are required by the FDA. Learn how to obtain a permit and what the permit means.
	Keep Hot Foods Hot: Focusing on Food Safety Hot foods must be kept above 140°F to assure a safe product. Proper hot food holding methods reduce the risk of food poisoning.
	Proper Cooling and Cold-Holding Methods Food passes through the Danger Zone when it is cooling, too. Find methods to quickly chill leftovers, minimizing contamination risks.
	Proper Fruit and Produce Washing Fruits and vegetables are not always washed before serving; learn how to properly wash all produce to remove any surface bacteria.
	Safe Ice Handling Ice is food too and needs to be handled like any ready-to-eat food in order to prevent contamination.
	Top 10 Food Safety Tips for the Commercial Kitchen The best way to handle an outbreak of food poisoning is to never have one at all. Here are a few tips to help minimize the risk of a food-related illness occurring in your establishment.
	Types of Restaurant Food Safety Certification Food safety certification is another way for restaurant owners to protect both customers and their business from the damages caused by food poisoning.
	When to Accept or Reject Fresh Meat, Poultry and Seafood Food must be properly handled before it enters your establishment. Learn when to accept and reject fresh food shipments.

Quick Tip

Whether storing, cooling, cooking or thawing, all foods must spend as little time in the food Danger Zone as possible. The Danger Zone is the temperature range of 40 – 140°F. When preparing or storing foods or leftovers, it is important to bring food through the Danger Zone as quickly as possible. When cooling foods down, blast chillers are specifically designed to bring the food below 40°F as soon as possible. Be sure to regularly check the temperature of all foods. Foods that stay in the Danger Zone for more than two hours must be thrown away because no amount of cooling or cooking will be able to kill the amount of bacteria presen

Government Health Organizations

There are several government organizations dedicated to keeping America’s food supply among the safest in the world. Learn how each one helps protect us from farm to fork.

	Centers for Disease Control The CDC provides information and suggestions to public health officials to better our food handling practices.
	Occupational Safety and Health Administration OSHA is responsible for creating standards that ensure a safe and healthy work environment.
	U.S. Department of Agriculture The USDA is responsible for assuring that our domestic food supply is the safest and healthiest on the planet.
	U.S. Food and Drug Administration Inspecting both imported and domestic foods, the FDA regulates nearly 80% of our food supply.

Equipment and Employee Safety

Keep Your Restaurant Workers Out of Harm's Way

Commercial kitchen equipment is designed to help prepare large batches of food in a short amount of time. But if proper operation and safety practices are not observed, employees can become injured.

	First Aid for the Professional Kitchen: Are You Prepared? Prepare your kitchen for minor injuries and major medical emergencies with these helpful tips.
	Are Your Workers Safe? Why Personal Protective Equipment is a Necessity for Restaurants Personal protective equipment is designed to keep restaurant workers safe. Learn when to use which pieces of personal protective equipment.
	Common Burn Hazards in the Commercial Kitchen Cooks, servers and dishwashers are all subject to potential burns in the commercial kitchen. This article outlines some of the common areas where employees suffer burns and what managers and workers can do to minimize the risk.
	Common Electrical Hazards in the Commercial Kitchen Electrocution is a danger faced by all commercial kitchen employees. Learn where the common threats are and what both managers and employees can do to protect themselves.
	Cut Hazards in the Commercial Kitchen An employee cutting their hand is a danger to everybody in the restaurant. Learn how employees can protect themselves from cuts and what OSHA requires employers to do to minimize the risks.
	Excessive Cold Dangers Faced By Restaurant Employees Employees that help unload delivery trucks and take inventory in the walk-in cooler are most at risk for hypothermia and other cold-related illnesses. Learn what employees and managers can do to protect themselves when working with excessive cold.
	Excessive Heat Dangers Faced By Restaurant Employees Heat-related illnesses and injuries are a common threat faced by commercial kitchen workers. Learn more about the specific dangers and what managers and employees can do to protect themselves.
	Food Preparation Hazards in the Commercial Kitchen Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.
	Hazardous Chemicals and Restaurant Safety The very chemicals used to protect customers from foodborne illnesses can, unfortunately, harm employees. There are several things restaurant managers and employees can do to protect themselves from hazardous chemicals.
	How to Develop a Hazard Communication Program in Your Restaurant OSHA requires any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that all hazards are clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.
	Knife Safety in the Commercial Kitchen Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.
	Restaurant Fire Hazards A single spark is all it takes to turn a profitable restaurant into a smoldering pile of ashes. Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat.
	Slip and Fall Hazards in the Commercial Kitchen Wet and slippery floors are common in a commercial kitchen. There are several things employees can do to protect themselves, and OSHA has standards that require certain behavior from managers to protect employees and customers.
	Strain and Sprain Hazards in the Commercial Kitchen Commercial kitchen employees are at risk of strain and sprain injuries because they often perform the same tasks every day. Learn what employees and managers can do to help reduce the incidents of lost work due to pulled muscles or strained tendons.
	The Importance of Food Safety Training for Restaurant Employees Food safety should be a priority in all aspects of the commercial kitchen, but without proper training, employees have no way of knowing whether they are being safe or not.
	Top Ten Safety Tips for the Restaurant Employee Though restaurant managers are responsible for properly training their employees on safe operating procedures, it is up to the employee to be mindful of their actions to minimize there risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.

Restaurant Equipment Safety

Large pieces of food preparation equipment, like mixers and slicers, all have machine guards to protect the user from harm. Learn some training tips so users know how to properly operate these machines and why it is important that the guards remain in place whenever the machine is being used.

	Commercial Kitchen Ventilation: Clean Air for a Healthy Business Breathe easy with these tips to keep the air quality in your kitchen safe and healthy.
	Commercial Microwave Oven Safety Despite the fact that microwaves are a common household item, commercial microwaves have specific safety requirements for hazard-free operation.
	Cutting Boards and Safety Learn how to choose between wood and plastic cutting boards, as well as how to handle them, when to replace them, and how to use them as safely as possible.
	Restaurant Hazards Posed by Commercial Fryers Though they are simple to use, commercial fryers can pose a threat simply because of the high temperatures and hot oil. Learn to avoid these hazards for safe fryer use.
	Safely Operating Commercial Mixers Commercial mixers are far more powerful than their residential counterparts, and thus require more attention to safety instructions to avoid dangerous incidents.
	Safely Operating Commercial Slicers Operating commercial meat slicers requires knowledge of the product and how to use it safely. Avoid the hazards of commercial slicers with these tips.
	Ten Tips for Commercial Range Safety This article outlines suggestions for safe commercial range use, including tips on fire prevention.
	The Importance of Machine Guards in the Commercial Kitchen Machines like commercial slicers and cutters usually have guards in place to protect the user from potential hazards of sharp hazards.

Controversial Food Safety Issues

Food Safety Alerts, Allergies and Awareness

The last few decades have seen some major advances in food safety technology. But some of these technologies and procedures are facing sharp consumer criticism or even fear. See what some of the major consumer concerns are to determine whether or not your business would benefit by phasing out some of these controversial foods.

	Restaurant Crisis Management: Protecting Profits from Foodborne Illness Outbreaks Consumers are more informed today than they ever were. Stay on top of food safety alerts and keep your customers informed of the precautions your restaurant is taking with these helpful tools and tips.
	Irradiated Foods Irradiation is a food safety technology that uses radiation to kill disease causing bacteria both in and on the surface of several foods. However, many consumers are hesitant to accept this method for several reasons. Learn about irradiated foods to decide whether it is a viable food safety precaution or if your customers will rather eat foods not treated ith radiation.
	Residual Antibiotics in Food Though the debate is still open, the threat to human health posed by animal antibiotic residue in food is causing some consumers to switch to restaurants that serve organic foods. Learn about antibiotic residue in food and decide if serving foods produced without antibiotics will increase your customer base.
	Serving Customers with Egg Allergies Some diners who suffer egg allergies face serious threats from a single egg protein. Learn to indentify what foods to avoid.
	Serving Customers with Fish and Shellfish Allergies Many people are allergic to shellfish and certain types of fish. Be sure to avoid cross-contact with cooking utensils or equipment when serving these customers, as the proteins in these foods can be deadly to allergic customers.
	Serving Customers with Food Allergies Food allergies are an increasing health concern for consumers and restaurants alike. Learn the most common foods that cause allergic reactions and how to serve customers with food allergies.
	Serving Customers with Milk Allergies Any food allergy can be life-threatening. If a customer indicates a milk or dairy allergy, be sure that the server, shift manager and cooks understand that customer’s meal needs to be prepared separately and free of dairy products.
	Serving Customers with Peanut and Tree Nut Allergies Peanuts and tree nuts are a common ingredient, but for many people even a trace amount can cause an allergic reaction. Be aware and consider communicating these ingredients on your menu.
	Serving Customers with Soy Allergies Some people have severe reactions to foods containing soy. In this case, it is very important to refrain from serving customers any soy products in order to avoid triggering a negative allergic response.
	Serving Customers with Wheat Allergies Wheat allergies are separate and different fro wheat or gluten intolerances. Wheat is found in a broad spectrum of products, and allergies need to be treated seriously as they can be life-threatening.
	Serving Food with a Side of Growth Hormones American consumers are demanding foods that do not contain residual animal growth hormones. Learn about growth hormones and determine whether your customer base falls into the category of those for or those against animal hormone injections.
	Serving Genetically Engineered Foods Genetically engineered foods pose ethical, religious and safety concerns for many American consumers. Learn more what those for and against GMOs have to say and decide whether your business can benefit from serving non-engineered foods.
	Serving Organic Foods With the increasing awareness of the threats posed by conventional food sources, more and more consumers are selecting restaurants that serve organic food. But for all of its apparent benefits, there are some drawbacks to organic food that have some consumers questioning its overall value.