It doesn’t matter if you are running a small or big restaurant, food safety must always be your priority since food safety is everyone’s responsibility and we often say that food safety is non-negotiable. Food safety is proper practices of food preparation, cooking, handling, storage, and delivery to your customers and consumer without any food safety risks or these practices can avoid any food born illness or food poisoning to consumers.

Food Sanitation in Restaurants

Food sanitation is one of the fundamental pillars of the food safety system of a restaurant. Food sanitation means the implementation of certain rules and practices which can prevent contamination of food during preparation, cooking, serving or storage. Without following proper food sanitation rules we can guarantee that the food you are supplying to your consumer is 100% safe and will not cause any food-related issues or illness. We are going to list down to 10 Food sanitation Rules for Restaurants below.

10 Food sanitation Rules for Restaurants

Following is the list of top 10 food sanitation rules for restaurants:

1. Personal Hygiene is the top most important thing for restaurants, every employee of the restaurant must ensure proper personal hygiene requirements are well understood and being followed all the time. Like proper uniforms, use of hair nets, use of gloves, no smoking, spitting, and nails must be trimmed.
2. Ensure first of all collect all debris, and food leftovers, access food waste manually and keep it in the basket,then cover them
3. Equipment used in food restaurants must be kept in proper working order to guarantee the safety and quality of the food produced.
4. Effective training, including knowledge of GMPs, cleaning and sanitizing procedures, and safe usage of cleaning agents, should be provided to employees to ensure the proper implementation of these practices.
5. A validated schedule for cleaning and sanitizing must be established to ensure the safety and quality of food being produced in restaurants.
6. Sufficient resources, including personnel, time, equipment, and cleaning agents, should be made available to effectively carry out the cleaning and sanitizing of the food sanitation of the restaurants
7. The cleaning and sanitizing agents used must be suitable for the equipment and manufacturing conditions and must have the approval for use in food contact, meeting both local regulations and the regulatory standards of the country
8. Transportation containers for cleaning and sanitizing agents must be labeled correctly.
9. The cleaning and sanitizing procedures to sanitize different equipment and utensils of the restaurant must be well-documented and communicated to employees.
10. Once food restaurant equipment is cleaned, washed, and sanitized then make sure to air dry the equipment to remove moisture. Also, ensure that the waste you collected in the first step and during the whole cleaning and sanitation operation must be properly sealed and kept at the designated area for removal.

I hope by following the above-mentioned food sanitation rules we can improve our overall restaurant sanitation system and can avoid food-born illnesses or food poisoning.