Food Safety

For many people, high-quality products are one of the most important factors when making a purchase.

When someone becomes ill after eating food, it is referred to as food poisoning. It is caused by harmful microorganisms and/or toxic chemicals. This illness is a serious problem in both developing and developed countries, placing a strain on healthcare systems and harming the economy. It can occur both at home and when eating at a restaurant. However, most foodborne illnesses can be prevented by handling food properly.

There are many possible causes of food contamination. Dirty hands are one of the most common causes of food contamination, but contamination can also occur in the receiving area due to employees and equipment.

In some countries, authorities have implemented food safety rating systems and subsequently publish the results of hygiene inspections. Customers can view the ratings of their local restaurants and decide whether or not to eat there based on that information. In some countries, these results are posted on the restaurant’s door. In other countries, you can check them online before dining.

As a rule, inspections by food safety authorities focus on clean and well-maintained facilities, buildings, and equipment—including appropriate layout, ventilation, hand-washing stations, and pest control. They also emphasize hygienic food handling, including preparation, cooking, reheating, refrigeration, and storage. In addition, hygiene management practices related to food safety are reviewed. This includes checks to ensure that the food sold or served is safe. It is important in all these inspections that food safety is always guaranteed, all legal standards are met, and staff are properly trained.

Contaminants pose a major risk to food safety. They may already be present in the original raw materials, but can also arise from improper transportation, storage, and preparation.

There are four main sources of contamination that can affect your food:

1. Microorganisms, such as bacteria, can cause illness or food poisoning.
2. Physical objects, such as glass shards, pose a risk to food safety.
3. In addition, chemicals—such as those from cleaning products—can contaminate food if trays are not rinsed.
4. Finally, allergens—such as nuts in a sauce—can cause health problems if a guest has an allergic reaction.

01

People

Properly trained staff who understand why personal hygiene and the prevention of contamination are important will be more committed to the day-to-day management of food safety. They are more motivated to perform their duties carefully and are less likely to make mistakes that could lead to contaminated food. A sustainable restaurant treats its staff well, which motivates employees to help implement other sustainability measures.

02

Purchasing

Good suppliers ensure food safety. You can verify this by requesting documentation or an inspection report issued by a local or national authority or by accredited independent assessors. You can also ask for a Global Food Safety Initiative (GFSI) certificate. Your food safety management system requires you to maintain a supplier list. This can help you track your suppliers’ performance regarding sustainability initiatives, such as responsible sourcing. By requiring compliance with food safety standards, you also promote your suppliers’ efficiency and waste management. In this way, you can help suppliers improve their processes so they can secure additional orders and operate more sustainably.

03

Restaurant Design

Set up your restaurant in a way that ensures smooth operations and prevents cross-contamination. Where this isn’t possible, you’ll need to devise a procedure that ensures no such contamination occurs. For example, have different staff members prepare food on a single surface and thoroughly clean it after their shift. This makes your staff’s work easier and prevents tension during busy shifts.

04

Separation

Raw, ready-to-eat, or cooked foods must be handled separately from one another, as must foods that contain allergens. Foods that could contaminate other ingredients are processed in a separate area. Waste must be separated and stored in labeled containers. For example, raw vegetables with traces of dirt should be kept separate from ready-to-eat salad. Vegetable peels can be saved for making broth or composted.

05

Storage

Preserving food extends its shelf life. Proper freezing extends the shelf life of food. If you place hot food in the freezer, you’ll use extra energy to cool it down. In addition, food that is already in the freezer may experience localized warming, which can lead to unwanted bacterial growth. Proper freezing can help reduce food waste. It also provides an opportunity to use local foods whose season has already passed. Fermentation—when done safely—extends shelf life and turns a simple ingredient, such as pickled vegetables, into a delicious and healthy product. Of course, the products should be labeled with a shelf-life indication.

06

Cold Chain 

When the cold chain is intact, refrigerated food is safe and has a longer shelf life. This also leads to a reduction in food waste. Refrigerated food should be transported in a refrigerated truck. If this is not possible, containers with cooling elements or ice packs should be used.

07

Receiving and Storing Food

Foods that contain allergens, are raw or ready-to-eat, or are either packaged or unpackaged must be stored and processed separately. When you receive food, always remove the outer cartons immediately to prevent your kitchen from becoming contaminated. An effective system includes a designated area for packaging so that it can be recycled. Effective inventory management means using up food well before its expiration date. By storing food at the correct temperature, you prevent the growth of bacteria and ensure that the food remains fresh according to the supplier’s instructions. This helps you avoid food waste.

08

Food Allergies

In many countries, guests must be given full access to lists of allergens in the restaurant’s dishes. Allergen management poses a major challenge for restaurants that, for example, experience high staff turnover—as this can negatively impact the transfer of knowledge. A straightforward menu is the cornerstone of a sustainable restaurant and makes it easier to manage allergen lists. However, if you change your menu seasonally, you should inform your guests and staff of this. If meals are prepared from scratch, you can be certain of which ingredients are used and whether they contain allergens that you should bring to your guests’ attention. Reputable suppliers will label allergens on their products.

09

Contaminated Areas

Areas such as dishwashing, trash cans, or vegetable preparation should be separated from clean areas. This helps manage the flow of waste and ensures that the right waste is recycled or reused. Clean dishwater, for example, can be used to water your garden.

10

Reporting and Documentation

As a food service operator, you are responsible for monitoring food safety. Your food safety management system must document every step. Keeping up-to-date and accurate records is therefore an essential requirement. In addition, this entails that you—or designated employees acting on your behalf—conduct inspections. You perform opening and closing inspections, monitor work processes, and ensure that supporting documentation (e.g., cleaning and training records) is complete. If you have already implemented a food safety system, it is easier to integrate checks for other sustainability aspects. Documenting the status of a new process and monitoring its progress is another part of sustainability management, such as in the area of energy consumption.

Your Checklist

• Keep in mind that food safety is at the heart of your restaurant
• Implement a food safety management system
• Follow the HACCP approach
• Foster a culture of food safety in your restaurant

Learn more about HACCP at METRO Germany