Despite the large number of restaurants to be found in almost any community, it’s a notoriously difficult business. A successful restaurateur must attract and keep a consistent clientele and motivated staff, while remaining compliant with a range of safety-related regulations and guidelines. Legislation will vary slightly across jurisdictions, but the guidelines are broadly similar. The guidelines provide a measure of protection for both employees and diners.
There are various hazards that exist in the normal operation of a restaurant or food service establishment. Common safety issues can include cuts, burns, slip and falls, lifting injuries and chemical or food safety concerns.
When injury or illness occurs at your restaurant it could cost you considerable loss due to increased worker’s compensation costs, lost sales, staff turnover to name a few.
Operate Restaurant Equipment Safely:
- Use equipment properly: All pieces of equipment should be used according to the manufacturer’s instructions.
- Avoid electrical hazards: Keep electrical appliances away from wet areas, and check their cords for damage regularly. If there are cracks, frays, or other signs of damage, stop using the appliance immediately until you can replace its cord.
- Prevent appliance failure: Have your appliances regularly inspected by a professional. Do not attempt to repair broken appliances by yourself.
Fire prevention is very important in food service areas where we have a lot of hear sources and many things that can catch fire easily.
Procedures to Ensure Safety and Prevent Fires:
- Post Emergency Responder Telephone Numbers and the restaurant address by the cash register, Restaurant Leader’s office, and at the Team Member Communication Center.
- Know the location of fire extinguishers and how to use them properly.
- All emergency equipment such as fire extinguishers, fire alarms and exit doors must be kept clear of obstacles. Exit lights above the doors must be in proper working order.
- Ensure all stoves, grills and other cooking equipment is turned off at closing.
- Clean range hoods and grills on schedule to prevent dangerous grease build up.
- Know how to turn on the fire alarm or the fire suppression system.
- If food catches on fire, turn off the burner and cover the pan with
a metal lid.
- Fire extinguishers, if the fire is very small and you have been
trained on the proper usage of a fire extinguisher you should try to
- If the fire is in a storage room or office with a door, close the door
to slow the spread of fire and smoke.
- If the fire is too big to extinguish with the fire extinguisher, call fire fighters
and give them exact address of your restaurant.
- If evacuation is required, do not pause to collect personal belongings,
evacuate immediately when ordered by the Restaurant Leader.
- If smoke becomes too heavy during an evacuation, drop to your knees and crawl to the nearest exit. Do your best not to inhale any smoke.
- Once outside the restaurant move to the designated assembly area as advised by
- Do not re‐enter the restaurant until you are told to do so by your Restaurant Leader or Team lead.
Wash Hands Frequently:
Thoroughly wash hands with warm soapy water before and after handling food, utensils, and equipment. Make sure hand-sinks are properly installed in all food preparation
areas. This minimizes the transfer of harmful bacteria.
Design and Logistics:
Restaurant kitchens and preparation areas are often small and cramped, because much of the floor space must be given over to the dining area. Even small spaces must comply to specific local standards. Exits and fire escapes must be clear and accessible at all times. Ventilation and exhaust fans must conform to local zoning requirements, to ensure suitable temperatures and air quality. Dry storage areas must be located away from sources of heat and moisture, to maintain quality. To limit spoilage and vermin, food items must be stored at least six inches from the floor on shelving or platforms.
Personal Hygiene and Behaviors:
Proper hygiene provides an extra safeguard against the transfer of harmful bacteria. Keep all smoking, eating, drinking, coughing, or sneezing away from food-preparation areas. Keep ill employees at home and away from the workplace. Plastic or latex gloves also reduce risks of cross-contamination..
Food can be contaminated with a number of substances, representing biological, chemical and physical hazards. Cleaning supplies are a common chemical hazard. They cannot be stored near food preparation areas, to minimize the risk of splashes causing accidental contamination. Physical hazards include risks such as olive pits, toothpicks, glass shards or other foreign objects in food. Food preparation areas can’t be located beneath stairways and catwalks, to minimize this risk. Biological hazards include the various micro-organisms that cause food-borne illness and are dealt with primarily by hygiene and temperature control.
Safe Food Handling:
Safe food handling rests on a few basic principles. The first is cleanliness and hygiene. Before cooks handle food, the preparation areas and utensils must be cleaned and disinfected, and the cooks must wash their hands thoroughly. Every work area must be equipped with a suitable hand-washing station, and some jurisdictions require the use of sterile gloves. Utensils and surfaces used for high-risk foods such as raw meats or poultry should never be used for uncooked fruits or vegetables. Where possible, setting aside separate preparation areas or utensils for each type of ingredient is prudent.
“Food that makes you Happy”
Really, that’s all it is. We understand that you, like the rest of the world, have myriad set of problems to deal with. We just don’t want food to be one of them.
Whether you want a quick bite or a leisurely meal, we want to serve you food that makes you happy!
Commitment to Quality:
Quality is a value we built our business around. It is an essential element of our mission.
Mr. Idli ensures that quality in terms of sourcing, hygiene and preparation is maintained consistently across all outlets. We are ISO 22000 certified and adhere to internationally necessitated food safety certifications like HACCP.
Mr. Idli Kitchens, all of them across the globe, are buzzing with love and purpose. Our Chefs put in great love to prepare your meal for you with the sole purpose of making you happy. Every Ingredient that goes into your meal is carefully picked, the procedure is meticulously cleaned & the kitchen is always spotless.
‘You pay us to eat, we want to give you your money’s worth!’.