Statistics reveal that approximately 45% of Americans eat out multiple tomes, while 20% eat out once a week. Other surveys reveal that there are over 1 million restaurants in the US. Indeed, owning a restaurant can be a profitable venture, as people eat every day. Moreover, you have the opportunity to offer your best meals to your clients and become a leading brand in the food industry. Despite these benefits, you can ruin your brand’s credibility and customers’ loyalty if you don’t prioritize health and safety. That said, here are some procedures you can consider for your food business. 

  • Deep cleaning 

One important procedure you want to prioritize is deep cleaning. Although basic cleaning is practical, it’s not enough. You risk exposing your clients to food poisoning and damaging your restaurant’s reputation if your appliances are not clean. Fortunately, you can prevent this with deep cleaning. Moreover, you can reduce your risks of developing a pest infestation and increase your restaurant’s hygiene. Since your kitchen equipment and appliances are significant investments, deep cleaning them regularly will ensure their longevity and prevent breakdowns. Additionally, you risk run-ins with the law, as you’d be adhering to health and safety regulations. 

While this process can seem daunting, you can achieve it with the right steps. You can begin by familiarizing yourself with the FDA requirements regarding cleaning your kitchen. Neglecting them can lead to a poor hygiene rating or a revoked food license, so keep this in mind. You’ll find it helpful to clean your appliances every day and deep clean weekly. Consequently, clean your faucets and sinks after each shift for the best results. As a tip, create a kitchen cleaning schedule to promote consistency and ensure that no task is left undone. 

  • Employee hygiene 

A Business Wire research indicated that 75% of customers would not patronize a restaurant with negative reviews about its cleanliness. Since your employees represent your business, ensuring that they are neat makes sense. Moreover, good personal hygiene ensures that harmful organisms don’t contaminate meals. Therefore, you want to prioritize your employees’ cleanliness if you haven’t already. You can begin by setting regulations regarding their attire. For instance, wearing hair restraints ensures that particles and hair strands don’t fall into the food, so keep this in mind. Likewise, they must wash their hands regularly and avoid long or polished nails. 

It’s also necessary for your employees to change their uniforms after each shift and sanitize their hands every three hours. Gloves are important for handling food, so ensure that your employees wear them. If they sustain injuries on their hands or arms, a waterproof bandage is the best option for covering them up. 

  • Food safety 

Your food is why customers patronize your restaurant, making food safety an important procedure you don’t want to overlook. It doesn’t matter if your restaurant and employees look pristine. If your clients get issues after eating your food, you may lose their patronage. According to the CDC, one in six people gets sick from food-borne diseases. What’s worse, approximately 128,000 people get hospitalized, while 3,000 die from this. These staggering stats reiterates the need to ensure food safety in your restaurant. 

Fortunately, you can achieve this with the right strategies. For starters, you can train your employees on various food safety protocols. For instance, learning how to store each food item properly to avoid contamination is important. While at it, ensure that you leverage food safe packaging options for the best results. Also, checking your ingredients’ labels to determine their freshness levels makes sense, so keep this in mind. 

  • Track your food waste 


An RTS research revealed that food waste accounts for 11% of global greenhouse gas emissions. What’s worse, restaurants and food industries make up 40% of food waste in the US. Other research indicates that 10% of foods don’t get to customers, increasing food costs and restaurant expenses. Several factors account for food waste, and identifying them will help you effectively track and prevent food waste. A leading factor is food spoilage, as improper food storage, handling and packaging can make food unfit for consumption. Also, your employees’ miscalculation of food portions can cause your clients to have leftovers. Other factors include refires and food spillage. 

Fortunately, you track and reduce food waste in your restaurant. You can begin by conducting a waste audit to know how much waste you generate and how you can save costs. Likewise, train your employees to keep waste journals to record whatever they dispose of and introduce policies to reduce waste.