The centerpiece of any restaurant is most obviously the food. Any serious restaurant owner wants to provide his or her customers with a great product.
That being said, food isn’t without its risks. We all know that we could get sick because of something we eat. That’s why we place a lot of trust in restaurants to prepare our food appropriately.
As a restaurant owner, your food will likely reach hundreds of customers on any given day. Therefore, you owe it to your customers to ensure that they consume a quality product. If a customer gets sick after eating your food, your restaurant could face a liability claim. You might have to compensate the customer for damages related to food-borne illness.
Fortunately, your restaurant insurance will likely cover instances of food-borne illness. However, do everything you can to prevent these instances from ever occurring.
Tips to Prevent Food-Borne Illness
When you work to ensure the quality of your restaurant’s food, you reduce your liability risks. Patrons will leave your restaurant knowing that they had a wonderful meal. They will also have a much lower chance of becoming ill because of your food.
- State and federal law require rigorous refrigeration and sanitation practices by restaurants. Make sure you follow all laws that require you to buy, store and keep food in a certain manner.
- Regularly check your stores for any signs of contamination or spoils. Get rid of any food that is near expiring or contaminated by air, water or mold.
- Only buy your stock from reputable, licensed vendors. This will help ensure that you get quality items.
- Store your food according to the proper methods. Keep your meat, vegetables and other perishable items in refrigeration.
- Whether cooking or storing your food, avoid cross-contamination. Keep your meat, vegetables and grains stores apart. Cross-contamination can lead to reactions that may compromise the safety of the food.
- Whenever you take food out of storage, make sure you keep an eye on the food. If your place uses a serving area, like a salad bar or buffet, make sure no environmental sources can damage the food.
- Always ensure that your employees handle the food in sanitary ways. Require that employees wash their hands and wear any protective equipment necessary.
Preventing food-borne illness starts with your storage practices. You can keep the risk of food-borne illness low by practicing safe handling techniques and obeying sanitation laws.
We can help you get a New York restaurant insurance policy that protects you from food-borne illness risks. We can also explain the finer points of your coverage. Get in touch with us at 914.273.8511 for more information.