What rules apply to eating and drinking in the kitchen itself?
While many restaurants focus on customer dining experiences, the real food safety battles happen behind kitchen doors. A single sip of water from a glass near t...
What accidents in the kitchen do you record that could affect food safety?
Picture this: your line cook slices their finger while dicing onions during the dinner rush. Blood might've contacted the food, creating a serious contamination...
How do you inform your team about when they can't work with food?
A single sick line cook infected 67 diners with norovirus at a Portland restaurant last year. The employee worked through stomach symptoms, thinking it was just...
What steps do you document when someone gets sick and goes home during a shift?
Every week, restaurant managers face the challenge of staff getting sick mid-shift. Sick employees in the kitchen pose serious risks to guests and other team me...
How do you handle employees who are sick or have a cold in relation to food safety?
A single line cook working through stomach flu infected 47 diners at a Portland bistro last winter. What seemed like dedication to the team turned into a $23,00...
What agreements do you make about hand washing and how do you check it in practice?
Hand washing mistakes can shut down your kitchen in minutes during an inspection. Most violations happen because staff don't know exactly when or how to wash th...
How do you make sure employees know what's expected of them regarding hygiene?
Picture this: a health inspector walks into your kitchen during the lunch rush and asks to see proof that your staff knows proper hygiene protocols. You've got...
What rules apply in your kitchen for jewelry, nails, and work clothes?
Over 76 million Americans get food poisoning annually, often from preventable hygiene lapses. Jewelry, nails, and work clothes harbor bacteria that transfer dir...
What should you regularly check in your allergen registration?
Proper allergen tracking prevents life-threatening incidents in your restaurant. One misidentified ingredient or overlooked cross-contamination risk can send a...
How do you train new employees to communicate allergen information correctly?
Proper allergen communication training prevents life-threatening incidents and protects your restaurant from liability. Most hospitality staff understand allerg...
What agreements do you have about cross-contamination when working with allergens?
Last month, a customer with severe peanut allergy went into anaphylactic shock after eating our "allergen-free" salad. The culprit? A prep cook used the same to...
What do you do when a guest reports an allergic reaction and how do you register it?
Many restaurant owners think they can handle allergic reactions with just a quick apology and a replacement dish. But an allergic reaction creates both an immed...
How do you make it clear which dishes are suitable for specific dietary requirements?
Every day, millions of diners scan menus looking for dishes that match their dietary needs. More guests now request gluten-free, vegan, or lactose-free options...
Which type of allergen menu works best for your guests and team?
Last month, a regular customer with celiac disease had to leave mid-meal because our server couldn't quickly confirm which appetizers were truly gluten-free. Yo...
How do you ensure your allergen overview always matches what happens in the kitchen?
Last month, a guest with a severe nut allergy ended up in the hospital after eating our "nut-free" salad. The problem? Our chef had switched to a new dressing c...
What's your routine for updating allergen information when you change a recipe?
Picture this: you've just tweaked your signature pasta sauce with a new brand of tomato paste, and a guest with celery allergies ends up in the hospital because...
How do you record which allergens are in each dish?
Tracking allergens in your dishes is like building a safety net under a trapeze act. Many restaurants rely on memory or scribbled notes, but that creates danger...
Which steps of the HACCP principle are you already following without realizing it?
Most restaurant owners think HACCP requires a complete overhaul of their kitchen operations, but the reality is quite different. You're already performing many...
What must be in your HACCP plan for a small restaurant at minimum?
Food poisoning lawsuits can destroy a small restaurant overnight - that's why every food business needs an HACCP plan by law. Most restaurant owners assume it's...
How do you identify which products in your kitchen are extra risky?
Certain ingredients in your kitchen carry significantly higher food safety risks than others. Identifying these risky products allows you to focus your attentio...
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