Restaurant proprietors hold the responsibility of following the strict health and safety rules and regulations. These are put in place to both protect employees from any hazards, and to protect customers from having any bad culinary experiences. Here are some of the basics that need to be taken into consideration when you are starting out in the restaurant industry.
Training and standards:
Training standards and health and safety regulations must be followed to the T in order for a restaurant to be deemed safe to serve food. It’s important to train your employees on these safe work procedures, and also on how to handle hazardous chemicals. This falls under the Safety at Work act and COSHH (care of harmful substances hazardous to health) – you have to give an indication of the level of danger that certain cleaning products, or substances will have if they come into contact with your employees.
Other safety and training procedures also include knowing how to operate dangerous or heavy machinery, for example how to use a fryer or how to clean the canopies and ventilation systems.
Restaurants have specific and unique requirements for their insurance. Restaurant insurance and contractors insurance has to consider all of the health and safety risks and any form of public illness or injury that can arise because of hazards and poor quality food. There needs to be regular risk assessments put in place in order to have a good idea of how things can be improved, and that correct procedures are being followed. There are different forms of insurance that need to be considered in order to cover yourself completely.
The costs of ignoring health and safety regulations and insurance are extremely high and need to be considered at all times. Failing to insure, or provide the correct safety measures can lead to the closure of your restaurant and also could result in severe injuries of both employees and customers.
August 16, 2017