The Food Sanitation Rules Require Someone At Your Restaurant To

The Food Sanitation Rules Require Someone At Your Restaurant To

The food sanitation rules require someone at your restaurant to take daily food temperatures, but who should do it; The chef; A manager; The dishwasher; Or maybe you need to hire a part-time employee to ensure the temperature readings are accurate. No matter the answer, you’ll want to ensure your staff follows the rules correctly and consistently. 

General cleanliness

Every day when you open for business, do a quick walkthrough of your space. Look for obvious things, like spills and trash on countertops and tables. But also check for less visible issues like rust, hair in drains, or unclean grout lines.

Small details can make a big difference in keeping customers happy. People are more likely to return if friendly employees serve them in clean surroundings with well-stocked facilities. It’s worth taking some time every day to ensure all these small details are accounted for; better yet, get new employees in on it, so everyone gets into a routine of doing daily rounds or spot checks of their area.

Proper equipment maintenance

If you own a restaurant, you’re responsible for maintaining specific equipment clean and working order. This applies to large equipment like stoves and refrigerators and minor things like light bulbs and door handles.

Even if you hire other people or businesses to take care of maintenance for you, you’re still responsible for making sure they know what they’re doing. Be wary of providers who tell you that all they need is access to fix something on their own if it breaks while they have access, then they aren’t entirely in charge anymore.

Hand washing sinks

The U.S. Food and Drug Administration Food Code requires commercial food operations to have one hand washing sink that is either supplied with running water or connected to a sanitary sewage system, with soap and paper towels available in each room where food is prepared or packaged.

This also applies to employee lunch rooms. Running water isn’t required if you serve single-service items, such as takeout containers or plastic utensils. Still, a supply of soap must be provided (along with a sink dedicated only for hand washing).

Remember, if any sinks are used for purposes other than hand washing (like mopping), they can’t be used for hand washing by employees unless they are disinfected first.

Separate raw and cooked foods

Your patrons enjoy eating out because they don’t have to do their cooking or cleanup. But when you fail to separate raw meats and seafood from ready-to-eat foods, you could be putting them in danger by allowing dangerous bacteria to spread from one meal ingredient to another.

After handling raw foods, don’t touch ready-to-eat foods with your bare hands

It would help if you washed your hands before handling ready-to-eat foods or used a paper towel to grab a raw steak from the fridge. It’s easy for bacteria on natural foods to end up in other foods if you don’t take precautions.

Temperature control

According to data collected, foodborne illnesses are mainly due to improper temperature control in restaurants. Most bacterial forms grow best between 40 and 140 degrees Fahrenheit. Keeping cooked foods above 140 degrees Fahrenheit is essential for killing bacteria before it has a chance to multiply and make you sick.

Refrigerated foods must be kept below 7 degrees Celsius

Temperature is critical when it comes to refrigerated foods. To ensure food safety, cold foods must be kept below 7 degrees Celsius and hot foods above 60 degrees Celsius.

As well as ensuring your refrigerator is set correctly, you should also ensure that perishable foods are stored correctly and placed with other items of a similar temperature. For example, vegetables should not be stored next to meat products, and seafood should not be kept on top of dairy products.

Countertop surfaces may not have cracks or gaps that could harbor bacteria

Food preparation surfaces, storage areas, and equipment should be cleaned as often as necessary to keep them free of potential hazards. Counters, table tops, and other working surfaces can harbor bacteria if they are not kept clean.

Try these simple cleaning techniques: Use a sanitizing solution when you do not have access to running water with a high enough flow rate for proper hygiene.

Wash fruits and vegetables in running water before serving them

The Centers for Disease Control and Prevention recommends washing fruits and vegetables in running water. This reduces bacteria and decreases their risk of making you sick. Restaurant workers should always wash their hands with soap before touching anything edible, including produce.

Single service items (cutlery, glasses, cups) are also considered part of good hygiene practices

The problem is not so much having dirty cutlery as people touch their face and mouth with those hands. Remember that you may have germs on your hands (that came from your nose, for example) even if you didn’t know you had a cold or were sick.

You can quickly spread these germs by touching other people or serving food with those same hands.

Openings into wall voids, floors, and ceilings must be covered with a solid material to prevent pests from entering

Exterminators term these holes and spaces in ceilings, walls, and floors as openings. Openings allow rodents, birds, and insects to enter a building and also give them a route for traveling through a building.

The general public is unaware of many of these openings because they are not visible from ground level. Many exterminators claim over 100 types of spaces into wall voids, floors, and ceilings that need to be covered with a solid material so pests can’t enter.

Exit doors must open outwards – this helps keep pests out

This is one of those rules which help keep pests out. Spiders, mice, and other critters hide in cupboards and closets, so if you can get rid of them, they won’t be able to get into your food or make a home there.

Check under appliances and storage bins pests tend to like living in these places. Also, remember that pests will also crawl up pipes, so if you have an exposed pipe, make sure it’s clean too!


That no one will get sick from eating in your establishment means training all employees on how to cook and prepare food safely; it also means monitoring their actions.

If you aren’t prepared or equipped to do these things yourself, consult with a professional who can help you stay in compliance with local health codes. You’ll want and need to keep customers happy and healthy by obeying these laws!