5 Tips to Reduce Food Spoilage in Your Restaurant

Food safety is a major concern for a restaurant owner. According to the Centers for Disease Control and Prevention (CDC), restaurants are the most commonly reported location for food poisoning.  A power outage, equipment or mechanical failure or other event can cause food spoilage.  Not only does this represent food and money being washed down the drain, it also jeopardizes your restaurant’s reputation and future if your patrons consume foods that have spoiled and are, as a result, exposed to food poisoning and other food borne illnesses.

Here are some simple steps you can take to reduce your food waste and manage your inventory:

  1. Store all food and beverages at the proper temperature. Cold foods should be stored below 40 degrees Fahrenheit and hot food should be kept at over 140 degrees.

  2. Keep track of inventory and make sure nothing has spoiled. Use the first-in-first-out principle to assure regular turnover of stock.

  3. Educate and enforce safe and sanitary food preparation to all employees. All employees should be trained on appropriate food handling and cleaning procedures to minimize the risk of spoilage and contamination.

  4. Have refrigerators and freezers inspected on a regular basis. In addition a log should be kept documenting regular temperature readings.

  5. Have backup power options available for all of your equipment. In the case of power outage food will only be viable for the very short period of time that it can be kept at the proper temperature. If that temperature cannot be maintained when in doubt, throw it out.

Filed under Small Business
Brian Gleason

Brian Gleason

Senior Risk Manager

Brian Gleason is a Senior Risk Manager at GuideOne Insurance, providing resources and consulting services to GuideOne clients. His goal is to keep his clients' valuable resources focused on their mission.

© 2020 The GuideOne Center for Risk Management, LLC. All rights reserved. This material is for informational purposes only. It is not intended to give specific legal or risk management advice, nor are any suggested checklists or action plans intended to include or address all possible risk management exposures or solutions. You are encouraged to retain your own expert consultants and legal advisors in order to develop a risk management plan specific to your own activities.