Health and Safety

Restaurant Health and Safety Codes

All restaurants, disregarding type or category, will need to adhere to the same regulations and codes. Environmental Health and the Food Standards Agency will set necessary protocols in order to protect diners from contracting any illnesses due to poor storage, preparation or cooking of food. When opening a new restaurant you must ensure you are aware of all codes and requirements that apply to you. Below are some general tips for what to expect.

• Hygiene of employees. It is essential that all members of staff are well groomed and presentable. If there are any bugs or sickness then that person should be either sent home or given tasks that will remove them from any aspect of the food process.
• Inspections. All public restaurants need to pass an initial inspection before they can legally open for business. Following this primary screening, provided it all goes well, you will be required to be the subject of approximately two similar inspections per year. In the event of your restaurant failing an inspection due to a number of violations you will be told that you either have a certain length of time to rectify these problems or that you must close with immediate effect. Failure to correct any previously highlighted issues will also result in the shutting down of your business.
• Cleaning of facilities and all surfaces. Certain cleaners and sanitizers are recommended for use in restaurants. You will be advised on how frequently all equipment and surfaces should be cleaned and the level of the cleaning standard required.
• Storage, handling and preparation of food. Any supplies that cross the boundary into your restaurant become your responsibility. The stated requirements regarding all food items, at any stage, must always be adhered to. This can involve the use of gloves, hairnets, correct storage containers and the disposal of any products that may be near to expiry. Also all refrigeration and freezer systems need to be running at the required temperatures to ensure the food is being kept in the desired environment.
• Installation of required equipment. Every restaurant must have specific items in their kitchen which are standard nationwide. These include; the required amount of cooker hoods and ventilation, three compartment sinks for use if the dishwasher should break down and a sloping draining board to ensure that any water drains toward the bowl and does not sit stagnant on the drainer. It is also now a legal requirement to install a blast-chiller in the kitchen to reduce the risk of any bacteria multiplying on your cooked food before the cooling process is complete. Blast chillers cool the food faster therefore any germs that may be present are effectively killed.

Notification of your Intention to Open a Restaurant

Before you can legally open your restaurant and serve food you must give notice to your local authority. This notification should be made at least 28 days prior to your intended opening date. Other licenses will also be required before your opening, such as, an alcohol license and a music license. You must also receive and pass an inspection by Environmental Health which is essential to make your restaurant entirely legal.

HACCP Plans for Commercial Kitchens

Hazard Analysis Critical Control Points (HACCP) is a proactive scheme which aims to prevent problems rather than wait for them to occur and then rectify them. Every restaurant should have an HACCP plan in place which is expected to be used and implemented on a daily basis. By following the recommended guidelines, while also creating your own personal restaurant HACCP plan, you are able to tailor each guideline to your own specific needs.

General Health and Safety in your Restaurant

Food codes and regulations are only one aspect of providing a safe restaurant for your customers. You must ensure that there are no areas of danger in your restaurant. These areas could be low ceilings or hard to see steps. Any suspected danger areas should be highlighted by easily visible signs or some other method to raise the awareness of the customer.