Positive word-of-mouth is critical to any restaurant’s success, so when a customer contracts a foodborne illness at your establishment, you both suffer.
The Centers for Disease Control and Prevention estimates that roughly one in six Americans contracts a foodborne illness every year. Around 128,000 patients wind up in hospitals sick from food poisoning every year, and 3,000 lose their lives because of foodborne illness.
Serving a multitude of meals each day increases a restaurant’s odds of accidently plating contaminated food and jeopardizing customer health. In addition to being bad for a restaurant’s reputation, it can also open a restaurant up to legal action.
By avoiding common food safety errors, food service professionals have the opportunity to prevent food-related illnesses and reduce food service liability. Though Society’s comprehensive restaurant coverage has foodborne illness protection baked into every policy, following this recipe can help keep contamination out of the kitchen entirely.
- Use a safe minimum cooking temperature chart and a food thermometer to ensure meat is cooked thoroughly.
- Safely thaw foods in the microwave, fridge or in cold water.
- Marinate meat or seafood in the refrigerator.
- Date, rotate and throw away food before harmful bacteria grow.
- Wash utensils before and after each use.
- Use separate plates for raw and cooked meats.
- Refrain from washing meat, poultry or eggs.
- Refrigerate perishable food within two hours (or one if the temperature is over 90 degrees Fahrenheit).
- Only reuse marinade that has been boiled.
- Display signs reminding cooks to wash hands regularly, especially after handling raw meat.
Making customer safety a number-one priority will feed into the success of your restaurant for many meals to come. More kitchen safety tips can be found on our site, including a restaurateur’s guide to preventing food allergies and fires. For a specially prepared and detail-packed policy, contact a local independent Society agent today.