The Importance of Food Safety for Restaurants

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.

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 Factor	No. 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 illness	104	24.4%	20.8%
Contaminated raw product	88	20.7%	17.6%
Bare-hand contact of RTE food by a food handler with an illness	72	16.9%	14.4%
Cross-contamination of ingredients	68	16.0%	13.6%
Other source of contamination	62	14.6%	12.4%
Gloved-hand contact of RTE food by a food handler with an illness	53	12.4%	10.6%
Contaminated raw product (intended to be consumed after a kill step)	27	6.3%	5.4%
Storage in contaminated environment	15	3.5%	3.0%
Toxic substance part of the tissue	14	3.3%	2.8%
Foods contaminated by nonfood handler with an illness	13	3.1%	2.6%
Foods from contaminated sources	12	2.8%	2.4%
Poisonous substance accidentally added	3	0.7%	0.6%
Addition of excessive toxic ingredients	1	0.2%	0.2%

Source: CDC

The CDC’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 Factor	No. 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 cooling	53	41.1%	10.6%
Improper cold holding due to malfunctioning refrigeration equipment	33	25.6%	6.6%
Food preparation practices that support proliferation of pathogens	27	20.9%	5.4%
Improper hot holding due to an improper procedure or protocol	25	19.4%	5.0%
Improper cold holding due to an improper procedure or protocol	23	17.8%	4.6%
No attempt to control the temperature of implicated food	21	16.3%	4.2%
Improper adherence to approved plan for using time as a public health control	12	9.3%	2.4%
Other situations that promoted or allowed microbial growth or toxin production	9	7.0%	1.8%
Prolonged cold storage	3	2.3%	0.6%
Improper hot holding due to malfunctioning equipment	2	1.6%	0.4%
Inadequate modified atmosphere packaging	1	0.8%	0.2%

Source: CDC

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 Category	Practical Steps
Temperature Control	Hot Foods: Maintain above 140°F using warming trays, steam tables, or slow cookers. Cold Foods: Keep below 40°F 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 (>90°F). 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., 165°F for poultry). Cook in smaller batches for freshness and safety.
Storage and Display	Store raw ingredients at correct temperatures (0-4°F 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.

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 Cause	Findings
Norovirus	20% of outbreaks occurred in restaurants with a CKM; 80% occurred in restaurants without a CKM.
C. perfringens	No outbreaks occurred in restaurants with a CKM; 100% occurred in restaurants without a CKM.
Bare-hand contact with food	This 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

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.

• Ensure High-Traffic Areas Are ADA compliant: Keep pathways and high-traffic zones clutter-free to prevent accidents and facilitate smooth movement for staff.

• 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.

• Waste Management: Dispose of waste properly, using leak-proof containers.

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.

2. 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.

3. 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.

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

5. 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.

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

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

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

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

10. 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.