Restaurant Insurance and Food Contamination Issues

Cross contamination is one major reason why restaurant owners experience health risks and the possibility of customers becoming ill from food served to them in their establishments.
Cross contamination is one major reason why restaurant owners experience health risks and the possibility of customers becoming ill from food served to them in their establishments. 

Cross contamination is one major reason why restaurant owners experience health risks and the possibility of customers becoming ill from food served to them in their establishments. This is a potential risk in any kitchen, and can be very damaging to your reputation, and could even lead to lawsuits and other forms of litigation.

Kitchens that do not adhere to safety provisions run a higher risk of infecting patrons, and for this reason, it is essential to have restaurant insurance and keep staff trained on proper food handling procedures. This will help ensure that no food borne illnesses are spread through negligent sanitation practices.

Primary safety rules for food storage

Having a solid understanding of how and why the exposures exist can make it easier to prevent contamination from occurring. Employees need to follow a number of guidelines in order to keep any food service facility safe and sanitary. All staff should remember those minor details that, if left unchecked, can contribute to the problem.

Raw meat, especially poultry, is the main carrier of harmful bacteria into the kitchen. While these bacteria are effectively killed when meat is cooked, it is essential that, prior to cooking, bacteria is not transferred to other foods or surfaces. In order to prevent cross-contamination that results in bacteria being transferred from contaminated foods to other foods, keep the following rules in mind:

  • Keep raw and ready to eat foods separate in all situations
  • Store raw foods in well-sealed containers
  • Store raw foods on the lowest shelves in the refrigerator or walk-in cooler, so that if there are any leaks they will not spill onto other foods and contaminate them
  • Use separate cutting boards for raw and ready to eat foods
  • Using color coded cutting boards can help ensure they do not get mixed up, with designated boards for meat, vegetables, and dairy

Even the most careful employees will make mistakes now and then. Protect your business with adequate amounts of restaurant insurance for food contamination.

 

photo credit: thefoodplace.co.uk cc

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