What Are The 5 Duties Of Care in a Restaurant?

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Learn more about opening a restaurant with our complete guide.

You go out to eat expecting a delicious, care-free experience. But what you may not know is that the safety and cleanliness of your restaurant matters just as much as the food itself. In fact, there are five specific duties of care that every restaurateur should be aware of. Keep reading to find out what they are!

Cook Food To The Correct Temperature

Cooking food to the correct temperature is essential for guest safety and should be taken seriously by all restaurant staff. Not only does it ensure the food is properly cooked, but it also helps to prevent foodborne illnesses such as salmonella. To ensure your kitchen team are doing their job correctly, invest in a digital thermometer and use it to check that all meats, poultry and fish are being cooked at the proper temperature before serving them to guests.

Wash Hands And Surfaces Often

Cross-contamination is one of the leading causes of food poisoning and can easily be avoided by ensuring that hands and surfaces are washed regularly during meal preparation. It’s important to create a handwashing policy within your restaurant that requires employees to wash their hands regularly and thoroughly with soap and water. Additionally, staff should be instructed to use a different washcloth for each surface they clean, so as not to spread bacteria from one area of the kitchen to another.

Keep Food At The Correct Temperature

Keeping food at the correct temperature is also important in ensuring customer safety. Hot foods should be kept at or above 140°F (60°C), while cold foods should be stored below 40°F (4°C). Investing in a thermometer will help you keep track of temperatures throughout the day, allowing you to ensure that all food is safely stored and maintained at its proper temperature.

Conclusion

Overall, there are five main duties of care that restaurant owners and staff are responsible for: cooking food to the correct temperature, washing hands and surfaces often, keeping food at the correct temperature, ensuring proper hygiene practices are being followed in the kitchen, and monitoring temperatures throughout the day. By following these steps, you can ensure that your restaurant is providing a safe and enjoyable environment for your guests.

 

 

Related FAQs

Food must be cooked to a certain temperature in order for it to be safe for consumption. All meats, poultry and fish should be cooked at an internal temperature of at least 145°F (63°C). Additionally, all hot foods should be kept at or above 140°F (60°C), while cold foods should be stored below 40°F (4°C).  
Hands and surfaces should be washed regularly during meal preparation. It’s important to create a handwashing policy within your restaurant that requires employees to wash their hands regularly and thoroughly with soap and water. Additionally, staff should be instructed to use a different washcloth for each surface they clean, so as not to spread bacteria from one area of the kitchen to another.  
If you are unable to keep food at the correct temperature, it is important that you dispose of it immediately. Keeping food for too long or at unsafe temperatures can lead to contamination and cause foodborne illnesses such as salmonella. It’s also important to invest in a thermometer in order to monitor food temperatures throughout the day.  
Proper hygiene practices should be followed by all kitchen staff on a daily basis. This includes wearing appropriate clothing and footwear, washing hands regularly, avoiding cross-contamination of food items by using separate cutting boards for different types of foods, and storing raw meats separately from other ingredients.  
Yes, having a digital thermometer is essential for ensuring that all meats, poultry and fish are being cooked at the proper temperature before serving them to guests. Additionally, the thermometer can be used to monitor food temperatures throughout the day to ensure they remain safe for consumption.  
If an employee is not following hygiene practices, it is important to address the issue immediately. Explain to the employee why proper hygiene practices are important, and reiterate that all staff members must follow these guidelines in order to maintain customer safety.  
Yes, cold foods should be stored below 40°F (4°C). Additionally, it’s important to invest in a thermometer in order to monitor food temperatures throughout the day.  
It’s important to use separate cutting boards for different types of foods and store raw meats separately from other ingredients. You should also avoid storing cooked and raw foods together, as this can lead to cross-contamination.  
Kitchen staff should wear clean clothes with long sleeves and closed-toe shoes when handling food. Additionally, all employees must tie their hair back in order to prevent contamination of food items.  
You should check the temperature of food before serving it to customers, as well as throughout the day in order to ensure that it is being stored at a safe temperature. Investing in a digital thermometer will make it easier to monitor temperatures accurately and quickly.      

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