Eateries, takeaways, bistros and cafés are required by law to keep their operations safe for customers and employees. Safety and hygiene must be maintained when handling food, and the entire environment must be kept as accident-proof as possible. By following some standard measures, you can make your business safer.

 

Safety and health checklist for food businesses

 

Handling the food: Particular attention must be paid to hygiene so that no diseases are transmitted through the food. Every employee must wash their hands thoroughly with soap and water before and after touching food, especially raw fish, meat and poultry. Surfaces that come into contact with food should be sanitised afterwards. Hot food should be kept hot, cold food cold. Meat products should not be defrosted in the sink or on the worktop, but in the refrigerator overnight. Kitchen utensils and cutlery must be kept clean. Refrigerators should be cleaned at least once a week. The oven, hob and extractor bonnets should be cleaned at the end of the day.

 

Premises: Freshly cleaned or wet floors should be marked with a sign so that nobody slips. Mats and carpets must not be creased or present a tripping hazard. All exits should be signposted and clearly visible. Tables and chairs should be stable and in good condition.

 

Cleaning agents: Chemical cleaning agents should be stored separately from food. Each product should be labelled.

 

Storage: Stores should be well organised and clearly laid out. Containers should be stacked securely and stably so that they do not fall over.

 

First aid: The kitchen should be equipped with a well-stocked and easily accessible first aid cabinet. Every employee should know where they are. Fire extinguishers should be installed in the dining room and kitchen.