Restaurant policies & procedures

Written by anne baley
  • Share
  • Tweet
  • Share
  • Pin
  • Email
Restaurant policies & procedures
(Public Domain Photos)

Food safety is one of the most important tasks given to a restaurant manager and staff; policies and procedures must be followed in order to ensure that food-borne illnesses are not allowed to spread.

Other People Are Reading

Handwashing

The most important policy to follow is proper handwashing procedures. Hang a handwashing poster over each sink, and ensure that all team members follow it religiously.

FIFO

When storing food, always follow the FIFO plan: First In, First Out. Newer food is to be stored behind or on the bottom of the stacks, leaving older food more likely to be used first.

Dishwashing

Follow all state laws in regards to dishwashing procedures. Use a three sink method, utilising wash, rinse and sanitise procedures. Keep test strips nearby to test sanitiser water frequently.

Tables

Tables must be cleaned and sanitised after each customer. Sanitiser water should be kept in separate buckets for this use, and it should be changed frequently.

Sick Employees

Employees with coughs, sneezing or other symptoms should stay home so as not to infect fellow workers.

Temperature

Use digital thermometers to test food temperature frequently throughout the day. Cold food should be below 4.44 degrees C, hot food above 140. Any food that is not within the desired range should be immediately discarded.

Don't Miss

Filter:
  • All types
  • Articles
  • Slideshows
  • Videos
Sort:
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the eHow.co.uk site, you consent to the use of cookies. For more information, please see our Cookie policy.