Restaurant Safety Procedures

Following restaurant safety procedures is important and a must to ensure the well-being and safety of patrons and employees. Safety procedures cover all aspects of the restaurant operation, including procedures to protect employees and their workspace as well as the proper techniques for food preparation.

Workspace

• Employees can follow several safety procedures to make their work environment safe and avoid hazards that can arise from working in a restaurant. Employees should wear appropriate attire such as slip-resistant shoes, aprons, hairnets and plastic gloves to avoid contaminating food with loose hairs and germs. Washing your hands thoroughly with soap and warm water before and after handling equipment, food and utensils will minimize transferring bacteria. If you are feeling ill, you should not report to work to avoid spreading germs to the food, equipment and fellow restaurant employees. Employees shouldn't eat, drink, sneeze or cough in any areas where food is prepared.

  To avoid hazardous conditions in the restaurant, immediately clean spills and remove any wet spots to keep employees or customers from slipping and falling. Always use oven mitts and pot holders when working around hot food and equipment to avoid burns from hot food, water, oil, and surfaces. Wear cut-resistant gloves when working with knives or any machines and equipment that have sharp edges.

Food Preparation

• Restaurant safety procedures are especially important when preparing food. Every precaution possible should be taken to avoid contaminating food served to customers as that could result in poisoning, illness and possibly death. Wash fruits and vegetables just before serving with cold water as fresh produce can contain dirt and residual pesticides. For hard produce such as melons, carrots and potatoes, use a brush with soft bristles to vigorously clean and remove dirt from them.

  Safety procedures are necessary for heating foods to avoid food-borne illnesses that can harm diners. When cooking, make sure the oven temperature is 160 degrees Fahrenheit or higher and use a food meat thermometer to check the temperature of the food. To properly thaw foods for preparation, place them in the refrigerator for at least 24 hours or submerge food in cold water and remember to replace the water every 30 minutes. You shouldn't thaw foods in hot water because that can cause the growth of bacteria, and don't leave foods to sit out at room temperature because they become easily susceptible to food-borne illnesses.

  Even ice must be handled correctly as a safety precaution as regular maintenance on the ice machine is necessary to battle against slime buildup and mineral deposits. Only use dedicated containers or plastic ice scoops to remove ice from the machine and never re-freeze ice that is melting or put unused ice back into the machine.