Are you prepared to take control and boost food safety in your restaurant? Today is the perfect day to start a food safety program that will protect your customers and your brand. Considering the multitude of high-profile foodborne illnesses associated with restaurants in the last year, there’s no time like now to get started. But don’t feel overwhelmed — you can set daily and weekly goals for your team and food safety program so that success is attainable. Below are seven ways to take control of food safety in 2024.

It’s vital that all restaurants, food retailers and food distributors implement and execute strict food safety programs. You should always assume the product you’re receiving is coming into your establishment already contaminated. The great news is that by following the important steps listed below, you can limit or stop cross-contamination and the spread of deadly pathogens and foodborne illness.

1. Controlling temperature

Keep cold food cold and hot food hot — simple, right? Actually, controlling food temperature in the kitchen is probably the most challenging issue to overcome. But it’s very much achievable if you’re mindful of temperature control and implement consistent monitoring. This means keeping a daily temperature log and training employees on food temperatures. All meats should be fully cooked. For poultry, the magic number is 165⁰ F. Beef and pork should be cooked to 155⁰ F. In the first two hours, cool food from 140°F to 70° F, then 70° F to 41° F or below in the next 4 hours. That gives a total of 6 hours to go from 140°F to 41°F. Stay out of the danger zone: All potentially hazardous foods (for example, meats, pastas, cooked foods, cut tomatoes, melons, and cut leafy greens) must not be held between 41⁰ F–135⁰ F.

2. Storage

To reduce the risk of foodborne illness, store raw potentially hazardous foods away from ready-to-eat products. In food storage areas, organize food on separate shelves or racks from top to bottom this way:

• Top rack: Cooked meats and ready-to-eat foods

For the racks below the top, remember: SWIM, WALK, FLY. This will help with properly storing raw meats in the right order:

• Raw fish
• Raw beef and pork
• Raw chicken

3. Personal hygiene

Employee personal hygiene is a must for restaurants. Have a hand washing policy and train employees on the proper way to wash hands. They should wash with soap for 20 seconds and use running warm water in a hand-wash sink. Line cooks should wear gloves when handling food, and it’s essential to wash hands before putting on gloves. Employees should only be allowed to work when they are healthy. Every restaurant should have an employee sick policy in place. Finally, employees should not eat in prep areas.

4. Sanitizer

All prep and storage areas need to be sanitized regularly, especially after working with raw products. Have a sanitizer bucket in each area that’s used to sanitize surfaces between tasks. Make sure to frequently check that the concentration of sanitizer is correct and the water is changed. Note that cleaning and sanitizing are not the same. Sanitizing involves using chemicals (such as quaternary ammonia or chlorine) or heat (165° F or hotter) to reduce harmful organisms on surfaces and equipment.

5. Food safety processes

Use the Hazard Analysis and Critical Control Point (HACCP) system when engaging in complex processes such as cooling and reduced oxygen packaging (ROP). Food Safety Nation has a great article summarizing the 7 Principles of HACCP for Restaurants. HACCP is an excellent way to support great food safety practices in your restaurant.

6. Dating and rotating products

Fresher is better! Dating and labeling foods that are ready to eat, potentially hazardous, refrigerated and kept for more than 24 hours is the only way to keep track of food freshness. Each label should include the name of the food item, the date it was prepared and the name of the employee who prepared it. There should be a person designated to check the labels, dates and that food is rotated. Any prepared food older than seven days should be thrown away. There are some exceptions to date marking food, such as commercially processed dressings and cured meats, some cheeses and uncut melons.

7. Buy products from reputable outlets only

Research farms and producers for recalls, clean audit reports and good reputations. Ask them if they have a food safety program. To protect your restaurant from liability, you should absolutely know about the food safety practices of all your suppliers and distributors. You should not do business with any that refuse to share this information with you. Make sure to confirm the food safety program through a third-party auditor to ensure you’re getting accurate information.

Go Forth and Conquer

By following these important food safety controls, you will not only stop the spread of deadly bacteria but also reduce liability. This will help to protect your brand and your customers—the lifeblood of your business! If successful, your community will reward your efforts by repeat business and a good word-of-mouth reputation.

If you need help developing a comprehensive food safety program, contact our sister company Respro Food Safety.

Dennis Keith

Founder and Owner at Food Safety Nation and Respro Health & Safety

With more than 25 years in the restaurant industry, Dennis is passionate about helping restaurant professionals improve their businesses, whether it be for food safety, training, sustainability, sourcing new technologies for restaurants or connecting service providers with restaurant operators. You can learn more about Dennis by connecting with him on LinkedIn.