A Restaurant’s Guide to Food Safety

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A Restaurants Guide to Food Safety

• By Zai Estabillo
• Blogger / Food Enthusiast

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A Restaurants Guide to Food Safety

• As a business in the food service industry,
  customers expect not only great tasting food but
  safe food.
• For food protection managers and food handlers,
  it is imperative to protect your customers
  against foodborne illness.

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• In 2011, the Centers for Disease Control (CDC)
  and Prevention estimated that contaminated food
  caused 47.8 million illnesses a year in the
  United States.
• A foodborne-illness outbreak can have damaging
  effects to a restaurant.
• The business can face major fines, negative media
  exposure or worse yet, closure. Avoid the
  headache of foodborne illness with our guide to
  food safety.

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Local Food Safety Rules

• Your city, county or state sets rules and
  regulations for food safety. These directives are
  set to ensure safe food handling and cooking
  practices for your establishment. Foodsafety.gov
  states that most decrees are composed of the
  following
• Food or food ingredients come from a safe source.
• Food is held at the correct cold or hot holding
  temperatures.
• Food is cooked properly, especially foods such as
  meat, poultry, and pork.

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Wash Your Hands

• According to CDC, dirty hands account for 89 of
  outbreaks in which food was contaminated by food
  workers. Proper hand washing can decrease
  bacteria on workers hands and the transfer of
  germs from hands to food and from food to other
  people. Food handlers must wash their hands for
  at least 20 seconds before preparing or serving
  food. The CDC also recommends further protection
  by using food gloves during food preparation.

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Prevent Cross-Contamination

• Clean and sanitize all work surfaces, storage
  facilities, utensils and equipment. Use separate
  sets of cutting boards for the preparation of raw
  meat, seafood or poultry. Practice proper food
  storage especially for perishable items.

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Inspection

• Food service providers are inspected by local
  authorities to secure the publics health and
  safety. Inspections usually result to grading
  systems published publicly. Prevent a low grade
  or worse, a failing one by adhering to your local
  food safety rules.

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Training

• Guide employees in food safety practices. Let
  them take food handler safety training or a food
  protection manager course for more information on
  how to prevent foodborne illnesses.

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Thank You! Always Promote Food Safety in
Your Restaurant! ?