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Food Safety Guidelines

Food plays an integral part in supplying us with nutrients for health and energy. It also enhances our physical health and mental health. As a restaurant you have a responsibility to your employees and customers. How can we ensure that we are getting safe food that is free from foodborne diseases?

Did You Know? 

One in six Americans (equivalent to 48 million people) gets sick each year from foodborne diseases. An annual estimated 128,000 are hospitalized and 3000 dies from foodborne disease (findings from Center for Disease and Prevention Control CDC. )

The following guidelines were developed by the Food and Drug Administration FDA to help keep ourselves, family, and businesses from harmful foodborne diseases.

Preparation and Proper Handling 

  1. Wash hands often- Use warm water and soap, for about 20 seconds thoroughly washing each side of your fingers, back of your hands and under your nails, then rinse with warm water and dry with a clean towel. Repeat this before and after preparing food.
  2. Clean all equipment, tools, utensils, and surfaces.
  3. Wash thoroughly the fruits and vegetables. Cut away the damaged part of the fruit and vegetables. Discard all the rotten parts and rinse before, eating, cutting, and cooking under running water. Commercial soap is not advisable.
  4. Scrub firm produce like cucumber, melons with clean produce wash.
  5. Dry produce by using a paper towel or clean towel.
  6. To avoid spreading harmful germs to your kitchen do not wash the meat, poultry eggs and seafood.

Avoid Cross-Contamination

  1. Separate raw meats, poultry eggs and seafoods.
  2. Use a dedicated chopping board, plates, and utensils.
  3. Thoroughly wash with hot water and soap the chopping board, plates and utensils that touched raw meats, poultry eggs and seafood.


  1. In terms of cooking, the right temperature is the key.
  2. Use a food thermometer to keep your food safe.
  3. For the right temperature. See the reference below.
  • For Ground meat and meat mixtures – 160°F
  • For Fresh beef, veal, lamb – 145°F
  • For Poultry – 165°F
  • For Pork and ham – 145°F
  • For Eggs and egg dishes – 160°F
  • For Leftovers and casseroles – 165°F
  • For Seafoods – 145°F

Freeze the Food Properly

  1. Keep your refrigerator at 40°F or below.
  2. Refrigerate perishable foods within 2 hours. Take note: If outdoor temperature is above 90°F, refrigerate within 1 hour.
  3. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.

How to Handle your Food during Power Outages

Did you know that your refrigerator will keep food safe for up to 4 hours during a power outage? Keep the door of your refrigerator closed as much as possible. After 4 hours without power discard all perishable food such as meat, poultry, fish, eggs, and leftovers based on USDA notes.

Food Safety Guidelines for Restaurants  

  1. Practice Cleanliness and a well-established culture of food safety.
  2. Set a proper hygiene requirement.
  3. Identify food contamination hazard and create a preventive control plan.
  4. Ensure proper room temperatures and ventilation are maintained.
  5. Train your staff on identifying and eliminating sources of foodborne illnesses.
  6. Store the food at the proper storage and right temperature.
  7. Properly label the food names to prevent cross-contamination.
  8. Regularly check your ingredients list for each menu item.

Understand the proper ways and guidelines to ensure that the food you eat is safe and free from foodborne diseases. Call today at 301-428-4935 and see how Klinger Insurance Group can help you to protect in insuring the welfare of your employees as well as the foundation of your business. Email us at and visit us at