Restaurant Safety Poster Restaurant Food Safety Information

Restaurant Safety Poster Restaurant Food Safety Information

• Food Allergies: Be aware of the most common allergens such as peanuts, shellfish, and dairy. Always inform customers about allergens in food and have procedures in place for allergic reactions.
• Thermometer Use: Use a thermometer to check food temperatures by inserting the probe into the thickest part of the food, avoiding bone and fat. Clean and sanitize the thermometer after each use.
• Receiving Area: Inspect all incoming items for damage, record temperatures of refrigerated and frozen goods, and reject items that are damaged or outside the acceptable temperature range.
• Refrigerate for Safety: Properly cover, label, and date all foods. Store refrigerated items at 40°F or below and keep them away from raw foods to prevent cross-contamination.
• Storeroom Basics: Maintain storeroom temperatures between 50°F and 70°F, use the First In, First Out (FIFO) system, and keep the area clean and organized.