Working in a restaurant in New York requires following certain safety protocols to protect both staff and customers. Every year, there are around 48 million cases of foodborne illnesses, with 3,000 resulting in deaths. To prevent such incidents, restaurant owners must ensure that their commercial facilities are kept clean and that their staff is pre-selected before going to work. The FDA has updated health and safety advice for restaurants, which includes the use of masks and other protective measures.
When it comes to food preparation, it is essential to never allow bare hands to come into contact with food that is not going to be cooked. Utensils, delicatessen paper, disposable gloves, and other items must be kept clean and disinfected. Kitchen fires are also a risk that must be taken into account, with 61% of cases involving kitchen equipment. Grease fires are the most common type of kitchen fire.
Electrical items and fuels also pose a risk, so it is important to follow the regulations set out by the Office of Community Environmental Health and Food Protection. By following these safety protocols, restaurant owners can ensure that their staff and customers remain safe. It is essential to keep the floor clean and have a cleaning routine for the parking lot and sidewalks. During the COVID-19 pandemic, establishments must establish even more safety precautions to protect their staff and customers. Restaurant owners should take all necessary steps to ensure that their staff and customers are safe. This includes pre-selecting staff before they start working, keeping all surfaces clean and disinfected, using utensils and disposable gloves when handling food, and following the regulations set out by the Office of Community Environmental Health and Food Protection.
Additionally, during the COVID-19 pandemic, extra safety precautions should be taken to protect both staff and customers. By following these safety protocols, restaurant owners can ensure that their business runs smoothly while keeping everyone safe.