Food Safety 101 For Restaurant Owners

The food industry is a big one, and it's filled with all sorts of opportunities for you to make a positive impact on your community. One way to do this is by promoting food safety in your restaurant. This can be done by making sure that everything from the kitchen to the dining area is clean and sanitary at all times—and doing so will also help keep customers happy! In this blog we'll look at some tips for promoting safe food-handling practices in your restaurant kitchen:

Make sure all food is stored correctly.

Food should be kept at safe temperatures, which can be determined by checking the temperature of your cooler or freezer. If you have a deep freezer and you're storing meats, it's important to keep them cold (below 40 degrees F) so they don't spoil before you use them up. Raw chicken should be stored in a separate area from cooked chicken; this is because raw poultry has a higher risk of contamination than cooked poultry due to pathogens present in its raw state that cause illness when ingested by humans or animals. 

Know what temperature foods must be held at to prevent bacterial growth.

When you're serving food, it's important to know what temperature foods must be held at to prevent bacterial growth. For example, if you're making a salad with chicken and dressing, you should keep the dressing cool enough that it doesn't begin to separate from the lettuce before serving. If your chicken has been stored in an inappropriate environment (such as an uninsulated cooler), then this could lead to bacterial growth on its surface.

You'll also want to make sure that your kitchen is clean and sanitary at all times—and this includes keeping surfaces free of contaminants such as grease or dirt particles that may contain harmful bacteria. In addition, don't reuse any utensils or equipment until they've been cleaned properly by hand washing them in hot water with soap; otherwise bacteria could grow on them!

The temperature of potentially hazardous foods should be checked when hot holding or cooling them. This includes:

• Cold food (e.g., soup, sauce) that has been kept in the freezer for more than 2 hours at 0°F (or below)
• Hot foods (e.g., patties and fried chicken) held at room temperature for longer than 2 hours

Use a thermometer to check meat, fish, and poultry before serving them.

It's important to use a thermometer because it's the only way you can be sure that your food is at the right temperature when served. If your customers don't know how hot their meals are going in their mouths or on their fingers, then they won't enjoy them as much.

The best way to check whether meat, fish, or poultry has reached its desired internal temperature is by using an accurate digital thermometer. This will allow you to monitor temperatures quickly and easily–so there's no need for guesswork!

Avoid cross-contamination.

The best way to avoid cross-contamination is to use different cutting boards, knives, and utensils for different types of food. For example, if you're preparing chicken on a cutting board that has been used for raw meat, it's best to wipe down the board with soap and water before moving on to other tasks.

In addition to using separate equipment for each type of food (and washing them thoroughly), always wash your hands thoroughly before going back to work after touching raw ingredients—and then again after leaving work for the day.

Practice strict personal hygiene standards.

To promote food safety in your restaurant, you must first practice strict personal hygiene standards. This means making sure that all employees wash their hands frequently with soap and water, wearing disposable gloves when handling food, and avoiding touching their face or hair. You should also avoid wearing jewelry or watches while working in the kitchen since these items can contaminate other foods if they come into contact with them during preparation or cooking. Lastly, it is recommended that you avoid eating, drinking, or smoking in the kitchen so as not to contaminate any potential sources of food contamination such as refrigerators and freezers (which may contain bacteria).

The Centers for Disease Control & Prevention recommends washing your hands thoroughly with warm running water after going to the bathroom - even if you've just been using the restroom!

Wear proper attire in the kitchen.

Wearing proper attire in the kitchen is important for several reasons. First, it protects your skin from potential contamination by germs that could be on or in food. Second, it helps you feel more confident about what you’re doing and increases your sense of safety when working with food. And third (and most importantly), it prevents accidents!

Use gloves while handling raw meat and poultry. This can reduce the risk of cross-contamination/bacteria transfer between foods and utensils used to prepare them—particularly if they were previously handled by someone who hasn't washed their hands before touching other foods.

Wear a hat or hairnet when working with potentially hazardous materials like bleach solutions; this will help keep any stray strands out of your eyes while also preventing them from getting caught up in machinery parts.

Wear clean aprons over clothing while washing dishes after each shift so that employees aren't exposing themselves unnecessarily during these tasks. 

Keep chemicals out of the kitchen and storage areas.

The chemicals used to maintain food safety are so common that many restaurants use them without thinking about what they’re doing to the environment or their employees. The problem is, some of these chemicals can be harmful if they get into food or equipment that comes into contact with it. To avoid this, keep these items in a separate area from where you prepare food. All chemical cleaning products should be stored away from any raw meats (or anything else). As well as all scouring pads, brooms, and other cleaners should also be stored separately.

Train your staff about the importance of food safety and how to work safely.

The best way to ensure that your employees are trained on proper food handling is to provide training in person. Also, make sure they have access to the appropriate equipment and materials needed for each task.

Train your staff on how to use proper equipment. They must know which utensils and tools are safe for their jobs, as well as what not to touch or handle—and why! If you have employees who are allergic or sensitive to certain foods, make sure they know what foods need special handling. Also, don’t forget about proper sanitation; if there's ever an outbreak at your restaurant, it'll be much easier for everyone if everyone knows exactly what needs to be done during an outbreak rather than trying to figure out which employee has the best knowledge base when something goes wrong in the kitchen.

Train employees to avoid waste accumulation by cleaning up spills, clearing out trash bins regularly, storing recyclables in separate containers from trash bins, and keeping dumpsters/garbage cans clean. Don't let food waste accumulate on the floor, in the trash bins, or throughout your restaurant. Keep dumpsters and garbage cans clean. A clean dumpster or garbage can is one of the first things customers see when they enter your establishment, so keep them looking good by cleaning out any spills right away!

Food safety is an important part of the restaurant business, and you can help your customers avoid illness by being knowledgeable about what foods are most likely to cause foodborne illnesses. We hope this article has given you some insight into how to promote food safety in your restaurant!