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In addition to proper training, employees should be outfitted with protective cutting gloves, which reduce the risks associated with knifework. Staff should avoid mixing knives with other utensils, especially when cleaning them.

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It is also important to be smart in how refrigerator shelf space is designated for certain foods. For instance, meats should be stored low on a shelf as this will prevent juices from dripping onto, and ultimately cross-contaminating, other foods. Implement a staff temperature log to track the temperatures of refrigerators and freezers. Refrigerator temperatures should be set around 40°F while freezers should be kept at 0°F or below.

Food should be covered, labeled, dated and elevated off the floor. Your staff should be aware of the common first-in, first-out food rotation: newer food gets placed behind older food in storage so that spoiled food does not get served.

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As a restaurant owner, one of your top priorities should be serving food that keeps customers coming back; and it all starts with food safety. If you don’t already have a food safety and hygiene policy in place, consider implementing one that covers these areas:

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Lastly, teach bartenders and kitchen staff that if a knife or glass is dropped, don’t attempt to catch it; let it fall. A dustpan should be kept at the ready for any broken glass, and ice should be thrown away if glass broke near any ice supply.

Did you know that according to the Bureau of Labor Statistics (BLS), U.S. restaurant industry employers reported over 98,000 nonfatal workplace injuries and illnesses in 2019? Additionally, the average cost per year per restaurant for workers compensation claims is $45,600.

An essential element of any hazardous substance release site is the establishment of safety or work zones. These zones are established primarily to reduce the accidental spread of hazardous substances by workers or equipment from contaminated areas to clean areas. Safety zones specify:

by Society Insurance Team | January 4, 2023 | Community, Employees, Human Resources, Leadership, Restaurants & Bars, Risk Management, Small Business, Society Insurance, Uncategorized | 0 Comments

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Find more precautionary practices by reading our Risk Control blog series or contact your local Society agent to discuss insurance coverage options to protect your livelihood.

Additionally, make sure your staff is trained on the basics of fire safety and prevention. Fires are one of the biggest threats restaurants face, and they can prove catastrophic to the business. However, being prepared and proactive is the best way to mitigate fire risk:

This website contains only a general description of coverages and is not a statement of contract. Coverage availability may differ by state. All coverages and limits are subject to the terms, definitions, exclusions and conditions in the policy. This information does not amend, modify or supplement any insurance policy. Consult the actual policy or your agent for details regarding available coverages. Information relating to education and risk control is provided as a convenience for informational purposes only. This information does not constitute legal or professional advice. It is provided to assist you in recognizing potential unsafe work problems or conditions and not to establish compliance with any law, rule or regulation.

Orange traffic cones tell everyone nearby that safety hazards are present. It's for this reason they're most often associated with construction sites.

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by Society Insurance Risk Management | January 11, 2023 | Community, Food & Beverage Producers, Restaurants & Bars, Small Business, Society Insurance | 0 Comments

Keep in mind that a sharper knife is a safer knife. It may sound counterintuitive at first, but the fact of the matter is that cooks have more control with a sharp knife. Meanwhile, a dull knife requires more force exertion and can slip more easily.

Slips, trips, and falls can occur throughout the premises, from the kitchen area to the parking lot and anywhere in between. The National Floor Safety Institute estimates that over 3 million food service employees and more than 1 million guests are injured each year as a result of slips/trips/falls in a restaurant or bar setting.

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Like any fast-paced workplace with lots of hustle and bustle, accidents and injuries can happen. The best way you can protect yourself, your employees, and your customers is by being aware of the most significant hazards and putting safety procedures into place. Here are some of the most common hazards in a restaurant or bar:

by Society Insurance Human Resources | March 8, 2023 | Community, Employees, Human Resources, Leadership, Sales, Small Business, Society Insurance, Uncategorized | 0 Comments

Restaurant and bar employees are exposed to cuts and laceration injuries due to cutting, slicing, dicing and chopping. Bartenders are also at risk because they work with glassware and perform occasional knife work. For these reasons, it is necessary to provide a first aid kit and make sure staff is aware of where to find it if needed.

Cooks and servers are the employees most at-risk of being burned, whether it is from cooking the food or preparing a cup of hot coffee. A best practice is to only remove coffee pots when the coffee is completely done being brewed. Train your cooks to always use hot pads or waiter’s cloth when touching hot pots or pans, and servers to do the same when transporting hot plates. Provide trays and carts for your staff to carry hot plates to tables and ensure servers give the customer a courteous warning if plates are arriving hot to the table.

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Proper floor care and routine housekeeping is a sure way to mitigate the risk of an employee or a customer from being injured.

This underscores the extreme importance of having a solid safety plan and adhering to best practices and protocols. The benefits of outlining safety tips for your team are important because it can help save lives and mitigate liability for your business.

All restaurant staff should be trained on how to use and store hazardous materials such as cleaning chemicals. Such products, when mishandled, can cause chemical burns, respiratory problems and infections. Here are a few things to keep in mind when handling hazardous materials in your restaurant:

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Healthcare security officers are expected to respond to alarms, emergency requests, and use verbal de-escalation skills to resolve safety incidents.

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