Health and safety tips for restaurant owners are important, but not just for employees or customers. Health and safety are often a buzz word in the food industry and many health and safety tips are common sense but can actually reduce workplace injuries which can be costly both to employer and employee.
General Definition
Health and safety in restaurants come in two different forms: First, there is general health and hygiene and the second is specific to restaurant owners. General health and hygiene include things like washing hands after each visit, washing hands before preparing food and using sanitary equipment. Specific to the owner of a restaurant is that he or she is responsible for making sure that each of their employees and customers follow his or her strict health and hygiene policies.
Health and hygiene also cover the cleaning and maintenance of the restaurant equipment, such as dishwashers and refrigerators. Cleaning and maintenance is essential, because a restaurant that does not have regular cleaning of these items will not be able to provide good customer service. This is especially important if a restaurant is running out of money, which can often happen when it is winter or raining in a city.
Specific Definition
General health and hygiene for restaurant owners are important, but specific to the type of restaurant you own is more important. A restaurant owner who owns a fast food restaurant will need to make sure that he or she follows guidelines set forth by the U.S. Department of Health and Human Services regarding the use of pesticides. Restaurateurs should also be aware that the Occupational Safety and Health Administration (OSHA) and the Department of Labor require all businesses to comply with health and safety guidelines.
Health and safety in restaurants also cover the management of the establishment itself. Each restaurant owner should carefully observe the cleaning and maintenance methods of his or her establishment and implement these measures in order to avoid any unnecessary injury. There are no hard and fast rules when it comes to the proper cleaning and maintenance of a restaurant or a business but there are certain steps that should be followed to prevent unnecessary harm to staff and customers.
Cleanliness
Cleanliness and care of the kitchen and bathrooms are of the utmost importance. Any spills or other messes that occur on the floor should be cleaned up immediately and properly without leaving any mess behind. The kitchen and bathrooms should always be kept as clean as possible.
The floors should be kept in a sanitary condition and should be cleaned with hot pans and paper towels as soon as they get dirty. All hot pans and pots and pans should be removed immediately from the cooking area and cleaned with hot water.
Any food that has been cooked on a hot pan should also be washed down with hot water before it is put back on the heat. It is important that every utensil and equipment used in a restaurant is kept clean and maintained.
Employees
The health and safety of employees are of the highest priority in any establishment. In order to keep them safe and healthy, health and safety in restaurants should be enforced by the owners.
Employees must be trained about health and safety. They should know how to quickly identify hot spots, spillages, and food hazards and how to use hand sanitizers.
Food workers should be aware of the way their food is being stored. They must not leave dirty dishes on the plates or on the counter. and have a way of retrieving them after use.
Takeways
All restaurant owners should keep up to date on the latest trends regarding food handling techniques and the latest ways of keeping the food fresh and free from harmful bacteria and germs. Food should always be thoroughly cleaned before it is served. Restaurant owners should also keep in mind that the restaurant owner should never leave a dirty or unkempt table or apron unattended.
