Insurance for the Restaurant & Hospitality Industry

DID YOU KNOW?

PROTECTING YOUR RESTAURANT FROM GENERAL LIABILITY CLAIMS

Encourage your employees to follow these practices to help protect your customers and business:

• Wash hands before and after preparing food, especially after preparing raw meat, poultry, eggs, and seafood.
• Wear gloves to prevent bare hand contact when handling any ready-to-eat foods.
• Do not allow ill employees to handle food with bare hands. Either reassign employees for the day or send them home to recover.
• Do not reuse knives, utensils, pans, bowls, cutting boards, etc., especially after they have been exposed to raw foods of animal origin such as meat, eggs, and shellfish. Consider color-coding these items to avoid cross contamination.
• Refrigerate leftovers promptly or dispose of them in designated trash receptacles (to avoid reintroduction into food prep area).
• Thoroughly cook ground beef, poultry, and eggs before serving.
• Thoroughly wash work surfaces, utensils, and hands after exposure to meat and poultry products.
• Keep raw meat separate from ready-to-eat foods.
• Wash fruits and vegetables thoroughly.