Did you know that 48 million people in the US get sick of foodborne illnesses, and 60% of these outbreaks are linked to restaurant establishments?
Let’s face it: It’s every restaurant owner’s worst nightmare to be associated with a foodborne disease outbreak.
When something like this happens, it not only puts the health of your guests at risk, but it can also damage your reputation, lead to hefty fines, or even result in a shutdown. Additionally, juggling the pressures of compliance, staff training, and maintaining a spotless kitchen can feel overwhelming.
But here’s the good news: there’s a solution to this challenge, and it all starts with understanding and implementing the right restaurant food safety guidelines.
In this article, we’ll walk you through the most important food safety practices in restaurants, common violations, and what you can expect during restaurant food safety audits.
Key Takeaways
- Proper hygiene, handwashing, and preventing cross-contamination between raw and cooked foods are essential food safety guidelines for restaurants.
- Organize and label foods with the First-In First-Out (FIFO) method to use older products first and utilize them before their expiration date.
- Maintain a consistent cleaning schedule for all kitchen surfaces and equipment and ensure proper waste disposal and pest control to avoid contamination risks.
- Follow food safety guidelines about correct storage and temperature control to prevent violations.
What is Restaurant Food Safety?
Food safety in restaurants covers a set of procedures you should follow to keep customers safe and prevent any foodborne diseases. It covers everything from the moment your ingredients are delivered to the second the meal is served.
These guidelines also ensure that every step of the process is handled with care and protect your business from potential fines, closures, and bad reviews. Whether it’s properly storing ingredients at the right temperatures, avoiding cross-contamination, or keeping the kitchen spotless, each detail matters.
The result?
Safe food handling practices contribute to better operational efficiency, reduced waste, and, ultimately, happier, healthier customers.
Restaurant Food Safety Guidelines: 5 Core Practices You Can’t Ignore
In any successful restaurant, food safety must be a top priority. Here are 5 key restaurant food safety standards you should follow:
1. Safe Food Handling
Since your staff is in constant contact with food, personal hygiene is one of the most important aspects of food safety.
You should ensure everyone follows proper handwashing techniques – e.g., washing hands with soap for at least 20 seconds before and after preparing food, after handling raw ingredients, using the restroom, or touching garbage. Using gloves appropriately can also reduce the risk of contamination.
Additionally, you can opt for food handling training like the ServSafe Food Handler Program to ensure all your staff knows how to maintain high food safety standards.
A few other rules on how to improve food safety in restaurants include:
- Raw meat should never encounter cooked or ready-to-eat foods.
- Color-coded utensils and cutting boards can help you with food separation by type.
- Meat should be cooked to the appropriate internal temperature to eliminate harmful bacteria.
- Cooling and reheating food should follow strict guidelines as well, with reheated foods reaching at least 165°F.
2. Food Storage Best Practices
Proper storage is just as important as how you handle food.
When it comes to food storage temperatures, you should aim to keep cold foods below 40°F (4°C) and hot, cooked foods above 140°F (60°C). This prevents food from spoiling as most bacteria thrive in temperatures between 40°F and 140°F.
Also, aim to store raw meats on the bottom shelves of your fridge, with ready-to-eat items higher up to avoid cross-contamination from dripping liquids.
Additionally, you should have a well-established food labeling system. For example, the First-In, First-Out (FIFO) method ensures that older products are used before newer stock. To implement this in practice, you just need to label all food with the date it was received and the use-by date to prevent expired items from being served.
3. Sanitation and Cleaning
Maintaining a clean kitchen is a daily task that should involve everyone on staff. Surfaces, utensils, and equipment must be sanitized regularly, especially after handling raw food. To achieve that, establish a cleaning schedule that outlines when and how each area of the kitchen will be cleaned, from countertops to walk-in refrigerators.
All surfaces used for food preparation should be thoroughly cleaned, too. This helps remove any dirt, food remnants, and pathogens. For surface cleaning, opt for food-safe products that use chlorine, QACs (Quaternary Ammonium Compounds), or iodine against contamination.
You should also ensure that waste is disposed of properly and that pest control measures are in place. A pest infestation can not only ruin your reputation but also lead to immediate health code violations. That’s why even if you do not face any pest problems, you should inspect the premises of your restaurant regularly, seal any entry points, and maintain clean outdoor areas.
4. Keep Track of Food Recalls
A product recall means that a specific item has been deemed unsafe for consumption and must be removed from distribution. Staying informed on all major food recalls means you guarantee that not only is your kitchen clean and well-maintained but also all the ingredients you use are safe.
To be in the loop of food recalls and be able to respond immediately, you should regularly check updates from the USDA or FDA and maintain communication with your suppliers. This prevents unsafe food from reaching your customers and helps avoid potential health risks or legal consequences.
5. Perform Routine Inspections and Audits
Regular self-audits can help you maintain high food safety standards.
Such an audit can include the following steps:
- Creating a comprehensive checklist that covers food handling, storage, sanitation, and staff hygiene.
- Scheduling your audits monthly or quarterly to identify any issues before they escalate into serious violations.
- Analyzing data from your audits to identify common patterns or causes of food safety hazards in your restaurant.
- Implementing corrective actions to ensure that your kitchen remains compliant with food safety regulations.
- Regularly checking for updates on local health code regulations.
Avoiding Food Safety Violations in Restaurants
Food safety violations are pretty common. According to research, there’s at least one food worker action in every restaurant that leads to cross-contamination.
Here are some of the main food safety issues in restaurants you should avoid at all costs:
1. Missing Signs and Posters
Health regulations often require visible signage that outlines key food safety practices for staff, such as handwashing protocols or equipment cleaning procedures. Failing to display these posters can result in violations during inspections.
Additionally, keeping these signs in place serves as a constant reminder for your staff, so your chances of staying compliant will be much higher.
2. Improper Handling and Storage of Serviceware
Storing clean utensils in unsanitary areas or mishandling them during setup can expose customers to harmful bacteria.
That’s why all your serviceware must be handled and stored correctly. For example, you should store all dishes, glasses, and utensils in designated clean areas and ensure your staff handles them with clean hands or gloves.
3. Storing Expired Foods
Serving expired food is one of the easiest ways to end up in a violation and can put customers’ health at risk.
To avoid this, you can use the FIFO system to ensure older products are used first. Also, you should regularly check expiration dates and discard anything past its prime.
4. Improper Food Storage
Storing food at incorrect temperatures or in the wrong locations is a common health violation.
To avoid it, you should keep cold foods below 40°F and hot foods – above 140°F to prevent bacteria growth. You should also have a clear separation between different food types (e.g., raw meat should be stored away from cooked foods).
To ensure compliance, you need to regularly check food storage areas and use food safety charts.
5. Improper Food Temperature
Failing to cook, reheat, or store food at the proper temperatures can lead to foodborne illnesses. Always check that meats are cooked to their recommended internal temperatures and that foods are kept out of the “danger zone” (40°F to 140°F).
Use calibrated thermometers and conduct regular temperature checks to ensure food safety.
6. Poor Staff Hygiene
If your staff isn’t washing their hands regularly or wearing proper protective gear, you could face a violation. Ensure that all employees follow hygiene protocols and provide regular training.
7. Cross-Contamination
Cross-contamination occurs when bacteria from one food item, usually raw meat or seafood, transfers to another food item, surface, or utensil. This can happen if the same cutting board is used for both raw meat and vegetables or if raw meats are stored above cooked or ready-to-eat foods. To avoid this, you can implement a strict separation system, such as using color-coded cutting boards and utensils.
8. Improper Use and Storage of Cleaning Supplies
Improperly labeled chemicals or using them near food can lead to serious health violations. That’s why you should always store cleaning supplies in designated areas away from food and ensure they are labeled correctly.
Food Safety Standards for Restaurants
Food safety requirements for restaurants vary based on the type of outlet you operate.
Below, we outline the specific food safety standards and challenges for each type of dining establishment.
Fast-Food Restaurants
In fast-food environments, where speed and efficiency are key, maintaining high restaurant food safety standards can be particularly challenging. With orders being processed in rapid succession, it’s critical to have quick yet thorough practices in place.
- Holding temperatures: One of the main challenges in fast-food restaurants is keeping hot foods hot and cold foods cold. In this case, using proper equipment (like heat lamps and refrigeration units) is essential to avoid major food safety hazards.
- Frequent handling: The fast pace of operations often means food is handled frequently, increasing the risk of cross-contamination. Staff should use gloves and utensils correctly to prevent bacteria from spreading. Regular handwashing and changing gloves between tasks are also crucial safety rules for fast food restaurants.
- Efficient storage: Since inventory moves quickly, it’s vital to stay on top of food storage. Organize your storage areas to ensure that raw and cooked foods are kept separate and use the FIFO system to prevent spoilage.
Full-Service Restaurants
Full-service restaurants often involve longer preparation times, more complex menus, and larger kitchen teams, all of which can introduce additional food safety risks.
- Temperature control: With extended preparation times, full-service kitchens need to closely monitor cooking and holding temperatures. Dishes that take longer to prepare must be checked regularly to ensure they stay out of the danger zone. Use food thermometers to monitor internal temperatures, especially for meats and poultry, which need to reach safe cooking temperatures.
- Cross-contamination risks: The complexity of full-service menus often means multiple ingredients are being prepared simultaneously. Prevent cross-contamination by using separate cutting boards and utensils for raw and cooked foods, and ensure all surfaces are sanitized between uses.
- Storage throughout preparation: Food items that are prepared ahead of time should be stored safely in a fridge until they are ready to be cooked or served. Label all prepped items with preparation dates and expiration dates to ensure their freshness.
Catering Services
Catering involves transportation and off-site serving of food. This makes food safety procedures a bit more different for caterers as they must ensure that food remains safe throughout the journey from kitchen to event.
- Temperature maintenance during transport: One of the biggest challenges in catering is keeping food at safe temperatures during transport. To achieve that, you can use insulated containers or portable refrigeration units during transit.
- Preventing contamination when serving: At events, food is often served buffet-style, which increases the risk of contamination. This means food should be properly covered and served with utensils that minimize direct contact with guests.
- Non-kitchen environments: Catering involves preparing and serving food in less-than-ideal environments, which might lack full kitchen facilities. To ensure food safety, plan ahead by bringing along portable handwashing stations, sanitizers, and any necessary equipment to safely handle and serve food.
What Happens During a Restaurant Food Safety Audit?
A restaurant food safety audit ensures that your establishment complies with all health regulations. While this might sound intimidating at first, with the right preparation, you can ensure you have everything needed to pass the inspection successfully.
Here’s what to expect during an audit:
Inspection Process
Inspectors focus on several key areas to determine whether you’re following all the needed restaurant food safety regulations. Some of the main things they’ll inspect include:
- Food storage: Inspectors will check whether food is stored at the correct temperatures. They’ll also look for proper labeling and organization of food to avoid cross-contamination, especially in the refrigerator and freezer.
- Sanitation: When it comes to food safety and sanitation in restaurants, inspectors examine whether your kitchen is regularly cleaned and free from contaminants. This includes examining food preparation areas, dishwashing stations, and food storage units.
- Employee hygiene: Staff hygiene is a crucial restaurant food safety policy. Inspectors will observe whether employees are washing their hands properly and wearing gloves or other protective gear when handling food. They will also check whether staff uniforms are clean and if employees are following handwashing protocols after tasks like handling raw food or using the restroom.
- Temperature control: Inspectors want to see that you are regularly checking and recording food temperatures, both for cooking and for storage. Make sure you have thermometers on hand to measure internal temperatures of food, and that your staff knows the correct temperature ranges for different foods.
Preparation for an Audit
Here are some practical steps you can take to make sure your restaurant is ready when the inspector arrives:
- Conduct internal audits: Regularly inspect your own restaurant using the same thorough food safety audit checklist that health inspectors use. This way, you can address potential issues before the official audit.
- Train staff regularly: Ensure that all employees understand food safety guidelines. Refresher courses should be held regularly to reinforce these practices.
- Keep detailed records: You should keep records of food temperatures, cleaning schedules, and staff training. These logs show the inspector that your restaurant consistently follows food safety protocols and can help you avoid violations.
- Label and store food properly: Make sure all food items are labeled with the date they were prepared and their expiration date.
Common Violations
Even well-run restaurants can slip up occasionally, but being aware of common violations can help you avoid them. Some of the most frequent issues inspectors find include:
- Failing to store food at the correct temperature or in the right locations
- Having dirty kitchen surfaces, unclean equipment, and infrequent sanitization
- Failing to label food correctly, especially regarding preparation and expiration dates
Who Regulates Restaurant Food Safety? Understanding the Agencies Involved
There are several government agencies responsible for food safety in the United States. Here’s a brief overview of them:
FDA (Food and Drug Administration)
The FDA oversees food safety procedures in restaurants, focusing on food handling, preparation, and sanitation. It also monitors food safety for all non-meat products, ensuring that these foods are handled and cooked appropriately.
Their guidelines offer detailed instructions on proper food storage temperatures, hygiene practices, and prevention of contamination. Restaurants must adhere to these recommendations to ensure food is prepared and served in a safe manner.
USDA (United States Department of Agriculture)
The USDA regulates meat, poultry, and egg products, which are crucial to many restaurant menus. Their Food Safety and Inspection Service (FSIS) ensures that these products are properly inspected, stored, and prepared to prevent foodborne illnesses.
For restaurants serving these foods, USDA guidelines help ensure compliance with safe handling and cooking practices.
Local Health Departments
Local health departments play a critical role in enforcing food safety at the state and municipal levels. They conduct routine health inspections, ensuring compliance with local restaurant food safety laws, which can vary by location. These inspections cover everything from employee hygiene to proper food storage and kitchen cleanliness.
Note: You should stay updated on your local regulations and be prepared for routine health inspections to avoid violations and penalties.
Why is Food Safety Important in Restaurants?
Complying with food safety guidelines reduces the risk of foodborne illnesses and legal consequences. Beyond compliance, ensuring food safety builds customer trust, leading to repeat business and positive reviews.
Food safety also plays a key role in minimizing food waste. When food is stored and handled correctly, it lasts longer, reducing the chances of spoilage. Techniques like labeling, proper storage, and the FIFO method ensure that older stock is used before newer items. This not only improves operational efficiency but also saves money and reduces your environmental footprint.
Restaurant Food Safety Checklist
This food safety checklist for restaurants can help you maintain high standards and keep both your customers and business protected.
1. Safe Food Handling
- Wash your hands for at least 20 seconds before and after handling food.
- Use gloves and utensils properly to avoid direct contact with food.
- Prevent cross-contamination by using separate cutting boards for raw and cooked foods.
2. Proper Food Storage
- Store cold foods below 40°F and hot foods above 140°F.
- Label all foods with their preparation and expiration dates.
- Use the FIFO method to rotate stock and avoid spoilage.
3. Sanitation and Cleaning
- Clean and sanitize kitchen surfaces, utensils, and equipment regularly.
- Establish a cleaning schedule for food prep areas, storage, and dishwashing stations.
- Use proper waste disposal methods and implement pest control practices.
4. Temperature Control
- Cook the meat to safe internal temperatures.
- Regularly check and record food storage temperatures.
- Ensure proper cooling and reheating of foods.
5. Staff Hygiene
- Ensure employees follow strict handwashing and hygiene protocols.
- Provide training on proper food handling and safety practices.
6. Inspections and Audits
- Conduct internal audits regularly to ensure compliance with food safety standards.
- Keep records of cleaning schedules, temperature logs, and staff training.
7. Food Recalls
- Stay updated on food recalls and communicate with suppliers regularly.
Food Cooking Temperatures Guidelines
Ensuring that food is cooked to the right internal temperature is critical to killing harmful bacteria and preventing foodborne illnesses. Below is a table of safe minimum internal temperatures based on guidelines from the USDA.
| Food Type | Safe Minimum Internal Temperature |
| Poultry (whole, parts, ground) | 165°F (74°C) |
| Ground meat (beef, pork, veal, lamb) | 160°F (71°C) |
| Beef, pork, veal, lamb (steaks, roasts, chops) | 145°F (63°C) with a 3-minute rest |
| Fish and shellfish | 145°F (63°C) |
| Egg dishes | 160°F (71°C) |
| Leftovers and casseroles | 165°F (74°C) |
| Ham (fully cooked, reheated) | 140°F (60°C) |
For more detailed guidance, visit the USDA Food Safety and Inspection Service.
Storage Chart
Here’s how you should store your products based on their type:
Meat and Poultry Storage Chart
| Food Type | Refrigerator (≤ 40°F) | Freezer (≤ 0°F) |
| Poultry (whole or pieces) | 1-2 days | Up to 1 year |
| Ground meats | 1-2 days | 3-4 months |
| Beef, pork, veal, lamb | 3-5 days | 4-12 months |
Seafood Storage Chart
| Food Type | Refrigerator (≤ 40°F) | Freezer (≤ 0°F) |
| Fish (fatty) | 1-2 days | 2-3 months |
| Fish (lean) | 1-2 days | 6-8 months |
| Shellfish (raw) | 1-2 days | 3-6 months |
Dairy and Egg Storage Chart
| Food Type | Refrigerator (≤ 40°F) | Freezer (≤ 0°F) |
| Milk | 1 week | Do not freeze |
| Cheese (soft) | 1 week | 1-2 months |
| Eggs (raw, in shell) | 3-5 weeks | Do not freeze |
Leftovers, Soups, and Stews Storage Chart
| Food Type | Refrigerator (≤ 40°F) | Freezer (≤ 0°F) |
| Leftovers (meat, poultry) | 3-4 days | 2-6 months |
| Soups, stews | 3-4 days | 2-3 months |
Fruits and Vegetables Storage Chart
| Food Type | Refrigerator (≤ 40°F) | Freezer (≤ 0°F) |
| Fresh fruits | 1-2 weeks | 8-12 months |
| Vegetables (raw) | 3-7 days | 8-12 months |
The Bottom Line
Maintaining proper food safety practices is essential for the success of any restaurant. By implementing the right guidelines, you can ensure compliance, reduce food waste, and improve overall kitchen efficiency.
Partnering with a food waste management company like Shapiro can further help you streamline operations and reduce waste. Contact us today to learn how we can assist your restaurant in managing food waste while staying compliant with food safety standards.
Baily Ramsey, an accomplished marketing specialist, brings a unique blend of anthropological insight and marketing finesse to the digital landscape. Specializing in educational content creation, she creates content for various industries, with a particular interest in environmental initiatives.
