Restaurant safety

The Importance of Food Safety for Restaurants

Worried about food safety pitfalls in your restaurant business? Discover essential tips to ensure customer health and boost your restaurant's reputation. Read our guide now!

November 09, 2023

Restaurant Insurance eBook

Author's Bio

Matt Fry is the Marketing Manager of The Food Connector, a B2B marketing firm for food brands. The Food Connector works to build brand awareness and increase visibility to produce strong leads and sustainable business growth.

In the world of restaurants, ensuring food safety is paramount. It's not just about compliance; it's about safeguarding your customers and your reputation. Discover the essential practices and insights in this article. By the end, you'll know how to protect your diners and elevate your restaurant's success.


Source: The statistics below are taken from a study conducted by the Environmental Health Services (EHS), the findings of which are reported by the CDC.

Food Safety for Restaurants

Factors Contributing to Restaurant Foodborne Illness Oubreaks

The CDC conducted a study of 25 state and local health departments over a three year period. The study found the following factors contributing to foodborne illness outbreaks at restaurants:


Contributing FactorNo. of Outbreaks with this Contributing Factor% of Outbreaks with a Contributing Factor in the Specific Category (Contamination)% of All Outbreaks with a Contributing Factor
Other mode of contamination by a food handler with an illness10424.4%20.8%
Contaminated raw product8820.7%17.6%
Bare-hand contact of RTE food by a food handler with an illness7216.9%14.4%
Cross-contamination of ingredients6816.0%13.6%
Other source of contamination6214.6%12.4%
Gloved-hand contact of RTE food by a food handler with an illness5312.4%10.6%
Contaminated raw product (intended to be consumed after a kill step)276.3%5.4%
Storage in contaminated environment153.5%3.0%
Toxic substance part of the tissue143.3%2.8%
Foods contaminated by nonfood handler with an illness133.1%2.6%
Foods from contaminated sources122.8%2.4%
Poisonous substance accidentally added30.7%0.6%
Addition of excessive toxic ingredients10.2%0.2%

Source: CDC

Correct Food Temperature

The CDCโ€™s study of 25 state and local health departments over a three-year period found the following temperature-related factors contributing to foodbourne illness outbreaks at restaurants:


Contributing FactorNo. of Outbreaks with this Contributing Factor% of Outbreaks with a Contributing Factor in the Specific Category% of All Outbreaks with a Contributing Factor
Improper or slow cooling5341.1%10.6%
Improper cold holding due to malfunctioning refrigeration equipment3325.6%6.6%
Food preparation practices that support proliferation of pathogens2720.9%5.4%
Improper hot holding due to an improper procedure or protocol2519.4%5.0%
Improper cold holding due to an improper procedure or protocol2317.8%4.6%
No attempt to control the temperature of implicated food2116.3%4.2%
Improper adherence to approved plan for using time as a public health control129.3%2.4%
Other situations that promoted or allowed microbial growth or toxin production97.0%1.8%
Prolonged cold storage32.3%0.6%
Improper hot holding due to malfunctioning equipment21.6%0.4%
Inadequate modified atmosphere packaging10.8%0.2%

Source: CDC

restaurant chef

Tips for Buffet Restaurants to Maintain Temperature Control


Buffet restaurants face unique challenges in maintaining safe temperatures. By following these steps, buffet restaurant owners can significantly reduce the risk of foodborne illnesses and ensure a safe dining experience for their customers:


Food Safety CategoryPractical Steps
Temperature Control
  • Hot Foods: Maintain above 140ยฐF using warming trays, steam tables, or slow cookers.
  • Cold Foods: Keep below 40ยฐF with ice baths or refrigerated display cases.
  • Regularly monitor temperatures with a food thermometer.
Time Management
  • Do not leave food out for more than two hours. Reduce to one hour in hot conditions (>90ยฐF).
  • Rotate dishes frequently for freshness and safety.
Food Handling and Hygiene
  • Ensure proper hand hygiene among staff.
  • Use separate utensils for each dish to avoid cross-contamination.
  • Regularly clean and sanitize serving areas and utensils.
Food Preparation
  • Cook to recommended internal temperatures (e.g., 165ยฐF for poultry).
  • Cook in smaller batches for freshness and safety.
Storage and Display
  • Store raw ingredients at correct temperatures (0-4ยฐF for refrigerated items).
  • Use shallow containers for even temperature distribution.
Customer Education and Management
  • Label dishes clearly, especially those with common allergens.
  • Encourage use of clean plates for each buffet visit.
Regular Training for Staff
  • Conduct regular training on food safety protocols.
  • Stay updated with latest guidelines and regulations.
Inspection and Compliance
  • Regularly inspect buffet setup for health regulation compliance.
  • Maintain records of food safety practices for inspections.

Certified Kitchen Manager (CKM)

The CDC found that when restaurants have a Certified Kitchen Manager (CKM), outbreaks of foodbourne illnesses significantly drop.

A CKM is a manager who passed an exam that demonstrates their knowledge of food safety. To become a Certified Kitchen Manager in the United States, consider enrolling on a widely recognized certification program such as ServSafe, which offers food safety training and certification exams.



Findings


Outbreak CauseFindings
Norovirus20% of outbreaks occurred in restaurants with a CKM; 80% occurred in restaurants without a CKM.
C. perfringensNo outbreaks occurred in restaurants with a CKM; 100% occurred in restaurants without a CKM.
Bare-hand contact with foodThis was not a contributing factor in any outbreaks in restaurants with a CKM. It was a contributing factor in 47% of outbreaks in restaurants without a CKM.

Source: CDC

Build a Food Safety Checklist for Your Restaurant

A robust food safety checklist is an essential foundation for any food business. It aligns with the guidelines set by the US Food and Drug Administration (FDA) and plays a central role in a preventive controls system designed to identify and mitigate food safety hazards, thereby minimizing health risks.

Here's a checklist you can use as part of your food safety plan:

  • Labeling and Inventory Management: Implementing a meticulous labeling system ensures the use of fresh ingredients and minimizes waste. Regular inventory checks help prevent the inadvertent use of expired products.

  • Hand Hygiene: Proper handwashing is crucial, especially before and after handling food, using the restroom, or engaging in tasks like smoking or handling cleaning agents.

  • Uniform: Employees should wear clean, well-fitting uniforms and comfortable, polished shoes.

  • Hair and Nails: Regular hair and nail maintenance is essential, with guidelines for both men and women.

  • Facial Hair: Men should maintain well-trimmed facial hair.

  • Equipment Maintenance: Proper cleaning of equipment, from order-taking notepads to bar surfaces, is vital. Training staff in cleaning procedures and reporting faults ensures efficiency and reduces contamination risks.

  • Handling Food and Money: Front-of-house staff should never handle food and money simultaneously. Keep food covered and away from customer contact areas to prevent contamination.

  • Customer Needs: Understand and cater to customer requirements, including allergens and food hazards. Educate staff on potential risks and the severity of negligence in addressing them.

  • Contain Food Hazards: Implement best practices to comply with food hygiene regulations. Store raw and high-risk foods separately, maintain clean work surfaces, and prevent cross-contamination through proper cloth management.

  • Maintain Cleanliness From Floor to Ceiling: Regularly clean all surfaces, from kitchen countertops to ceilings, to eliminate dirt and grease buildup. Choose the right cleaning tools, such as degreaser wipes, to tackle stubborn stains and maintain hygiene.


  • Keep Tools Well-Stocked and Accessible: Maintain a well-stocked inventory of cleaning supplies, ensuring they are easily accessible when needed, to avoid disruptions during tasks.

  • Prepare for a restaurant inspection: Compliance is critical because the food standards agency has the authority to close your business if you are found to violate health and safety regulations.

  • Get restaurant insurance: Restaurant insurance covers you against potential risks and liabilities from claims of foodbourne illnesses and more.

  • Implement a Thorough Cleaning Schedule Involving the Entire Staff: Establish a comprehensive cleaning schedule that involves all team members, distributing cleaning responsibilities evenly to maintain a consistently clean and organized back-of-house environment.

  • Pest Control: Address pest issues, and maintain pest control contracts.

Takeaways

  1. Understand the Impact: Recognize that food safety is crucial for customer well-being and your restaurant's reputation. With 1 in 6 people in the U.S. getting sick from contaminated food annually, prioritizing food safety is non-negotiable.

  1. Certify Your Kitchen Manager: Restaurants with a Certified Kitchen Manager (CKM) are less likely to face foodborne illness outbreaks. Ensure your kitchen manager is certified in food safety.

  1. Focus on Hand Hygiene: Since 65% of outbreaks are linked to infected food workers, emphasize strict hand hygiene and the use of gloves, especially when handling ready-to-eat (RTE) foods.

  1. Avoid Bare-Hand Contact: Discourage bare-hand contact with RTE foods. This practice contributed to 35% of outbreaks in restaurant settings.

  1. Implement Comprehensive Training: Provide food-safety certification training for your staff, either through state/local agencies or your restaurant corporation. This training is crucial in reducing the risk of outbreaks.

  1. Maintain Proper Food Temperatures: Adhere to the correct temperature zones: keep hot foods above 140ยฐF and cold foods below 40ยฐF. Use appropriate equipment like warming trays and refrigerated display cases.

  1. Implement Time Controls: Do not leave food out for more than two hours (one hour in temperatures above 90ยฐF). Regularly rotate dishes to ensure freshness and safety.

  1. Prevent Cross-Contamination: Use separate utensils for different dishes to avoid cross-contamination. Regular cleaning and sanitizing of serving areas and utensils are essential.

  1. Cook Food Thoroughly: Ensure all foods are cooked to the recommended internal temperatures, such as 165ยฐF for poultry. Cooking in smaller batches can also help maintain food safety.

  1. Educate Your Customers: Label dishes clearly, especially those containing allergens, and encourage customers to use clean plates for each trip to the buffet. This not only helps in maintaining hygiene but also enhances the dining experience.

By implementing these practices, you can significantly reduce the risk of foodborne illnesses in your buffet restaurant and ensure a safe, enjoyable dining experience for your customers.

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