Commitment to food safety is something every restaurant owner and chef can empathize with. From food handling, importing, employee training and cooking, there are so many facets of food safety practices that come into play in a restaurant—and your dedication to food safety is imperative for both your operation and your reputation.
In this article, we’re going to cover the common food safety challenges that restaurants face and how they can overcome them. As we explore these hurdles, protect your operation with an Indianapolis Restaurant Insurance.
Lack of commitment from staff.
In order for food safety practices to be successful, everyone has to get it all right, every single time. One slip up could result in severe consequences such as food contamination and customer illness. This means everyone from the owner to the line cooks and food runners needs to be committed to food safety. To say the least, this is a very challenging thing to address in your businesses.
According to The National Restaurant Association, one of the most effective ways to get your staff to buy-in and avoid food safety risk is to provide information that makes business sense. Some examples of this include:
- Tracking data related to customer feedback to identify trends related to the improvement or reduction of quality/safety of the product
- Recording how often you reject a product at delivery because of poor quality or safety issues, along with the cost
- Calculating cost savings from food waste reduction due to improved training that results in fewer mistakes
Resources, time and money are obvious roadblocks when it comes to employee training on food safety. Still, providing safe food handling training to all employees who come into contact with it is a must. There are online options for e-learning that are great ways to keep employees informed without compromising budget and time.
Program monitoring and tracking.
You won’t know where your largest areas of exposure are unless you continuously monitor safety and cleaning programs while tracking their progress. A daily task list is all you need to make sure these requirements are getting done each day.
This does take a few extra minutes for your employees, but it will pinpoint areas of risk that you can focus more effort on to resolve and reduce your exposure.
To start implementing a food safety program, understand and assess your risks, develop practices to reduce them and train staff. The challenge is doing this while performing resource-intensive everyday operations.
The more a culture of food safety is developed and strengthened, the more your safety practices will become operationalized and make business sense.
About Walker & Associates
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