The restaurant business is built on two things - repeat clientele and a good public image of your establishment. Your reputation IS your business. Even one lawsuit stemming from improper food handling can be a catastrophe for your restaurant.



You have to take some basic steps to ensure food safety as well as making sure that all of your kitchen staff are well aware of the risks of food poisoning and other food borne illnesses. Additionally, you must be prepared for surprise health inspections, these can happen at any time. An employee who witnesses improper food handling can also be disastrous for your restaurant, since they may decide to tell others - especially should they lose their job.

There's more to it all than just proper food storage and waste disposal, too.

You must keep all food preparation areas clean at all times. This sounds easy but is often neglected as well. Different cutting boards have to be used for cutting meat, vegetables and seafood. Some restaurants use stainless steel counters for this as they are very easy to clean. This tends to dull knives and can also give an off flavor to meats - harmless, but hardly desirable. Better than this are plastic cutting boards which are very sanitary compared to wooden cutting boards and are easy to clean as well. After each use, cutting boards must be washed very thoroughly. Bleach may be used - but be sure to rinse very well afterwards if you are using bleach to clean your cutting boards.

Utensils need to be washed as well after each meal preparation in which they are used.

To ensure that all harmful bacteria have been killed, meats have to be cooked to a minimum internal temperature - 69 degrees for pork and red meats, 74 degrees for seafood. Even if a customer orders a rare steak, it must be cooked to 69 degrees for at least 15 seconds to reduce the risk of food poisoning. If you have any meats which are not definitely fresh, then you must make sure to prepare them very well done.

The preparation of raw foods such as sushi call for even greater care. These foods require you to keep your kitchen perfectly clean and a grade-A preparation staff are essential here, as is being sure that your supplier of seafood is very clean. When preparing sushi, disposable gloves and hair coverings must be worn and the preparation area so clean that one could literally eat that sushi off of the floor. Sushi must be discarded if it is not absolutely certain that it is fresh.

It boggles the mind how many kitchen workers do not wash their hands in between preparing meals, even after handling raw meats. Between meal preparation hand washing is a must and washing one's hands in between preparing different foods (switching from meat to vegetables, for instance) is, to say the least, a good idea.

By implementing a strictly sanitized food preparation system, you can be assured that your customers will be safe, your business will be safe from legal suits and bad publicity, and if there is a legal suit you will win because you'll have done the right things.