How to ensure safe food

Safe food is the foundation

As a restaurateur, you want to delight your guests with delicious food. However, you definitely don’t want to go out of business because you made a customer severely ill or failed a hygiene inspection. Well-known frameworks and methodologies already exist to help restaurants produce safe food. There are few, if any, that support managing a sustainable restaurant. If a restaurant implements a robust and systematic food safety management system, an approach with its checks and balances is already there and can be adjusted to include sustainability aspects.

Why safe food is so important

Contaminated food is wasted food. The foundation of running a sustainable business is about being efficient with resources, minimising waste, and engaging people to work productively. When a good system is in place to manage the preparation of safe food (a food safety management system), the related processes become more efficient and your restaurant will manage its resources and waste better. This can have a knock-on effect on the overall efficiency of your restaurant.

For example, when there is a stock rotation system and products with the least shelf life are used first, there is less chance of finding out-of-date products that are unsafe and have to be thrown away. This means that the storeroom is more efficient, generates less waste and saves money. When equipment is cleaned and maintained properly it runs more efficiently, using less electricity. When you ask suppliers about their food safety status, the questions on sustainability can be asked at the same time. When you ask a producer how they control the use of pesticides, it has to be reassured that the produce is safe, the environment is not damaged, and the workers using the pesticides are protected.

In most countries, a system to manage the production of safe food is a legal requirement, although the level of the requirements and how they are enforced varies between countries and regions. Inspections by food safety authorities usually focus on clean and well-maintained facilities, buildings, and equipment, hygienic handling of food, and hygienic management of food safety.

Good to know

Good quality products were the second most important consideration for HoReCa customers globally, according to METRO’s sustainability survey 2019.

Getting sick from food is called foodborne disease. This is caused by dangerous microorganisms and/or toxic chemicals. The disease is a problem in both developing and developed countries, causing a strain on health care systems and hurting the economy. It can happen at home and while eating out. Most foodborne diseases are preventable with proper food handling.

Contaminated food can have many causes. Dirty hands is one of the most common ways food is contaminated and contamination can occur right from the areas where you receive your food through delivery, your employees, and your equipment.

Authorities in some countries have introduced food safety rating schemes that make hygiene inspection results public. Consumers can find the score of their local restaurant and decide whether to eat there or not. In some countries, these scores are published on the door of the restaurant. In others, you can look it up online before eating out.

Inspections from food safety authorities usually focus primarily on clean and well-maintained facilities, buildings, and equipment – including appropriate layout, ventilation, hand washing facilities, and pest control. Secondly, they concentrate on hygienic handling of food, including preparation, cooking, re-heating, cooling and storage. Lastly, they take a closer look at hygienic management of food safety including the system or checks in place to ensure food sold or served is safe to eat, that food safety is always well managed and good standards are maintained and the staff is well trained.

Hazards present a risk to food safety. They may be found in the original raw material but they can also be introduced by poor transport, handling and preparing food, or storage conditions.

There are four main hazards that can contaminate your food:

  1. Microorganisms, for example bacteria can cause sickness or food poisoning
  2. Physical objects, for example shards of broken glass pose a threat to food safety
  3. Chemicals, for examples for cleaning, can get into food, if the serving platter is not rinsed well
  4. Allergens such as nuts in a sauce can cause health issues when not declared to your customer in advance

Three steps to food safety

Safe food is the foundation of a sustainable restaurant. Keeping food safe doesn’t have to be complicated although there are different levels to which your business can operate. The first step is to have a food safety management system. On top of this is HACCP (Hazard Analysis Critical Control Points) which is a legal requirement in many, but not all countries.

To make these systems effective, we recommend a food safety culture, which means shared values and commitment of your leadership to ensuring safe food.
Check out the following information for a robust framework for safe food:

Food Safety Management System (FSMS)

A food safety management system (FSMS) will cover every aspect of your food handling and purchasing and will have the necessary checks, records, and reviews in place to make sure your procedures are being followed. The system should be documented – not only for you to know what is happening - but also for your staff to be briefed properly and to have proof that you are managing your processes safely for your local authority inspector. Ensuring food safety also means organising your premises and processes appropriately. This exercise helps the organisation to operate sustainably. Many of the documentation and recording systems used in food safety management can be adapted and introduced systematically for sustainability.

If you do the following activities to manage food safety, you will also be implementing sustainability:

People
PURCHASING
Restaurant designs
Separation
Equipment
Cold chain
Receiving and storing food
Maintenance
Preservation
Food allergies
Waste
Delivery and take-away
Sub-contractors
Accountability and documentation
Independent check
Dirty areas
7 principles of HACCP

HACCP (Hazard Analysis and Critical Control Points) is a methodology that can guide your restaurant towards better food safety practices. In some countries, for example, in Europe, it is already a legal requirement but generally, restaurants are not expected to have a fully comprehensive HACCP system. It is based around seven basic principles of mitigating risk and preventing adverse outcomes. By being aware of what could go wrong, you and your staff can manage your business in a way to prevent things going wrong and have a way to deal with it if something does happen. This risk-based approach can also help you manage sustainability hazards, for example, preventing used cooking oil from leaking into the drain system instead of collecting it separately as required. HACCP indicates you to identify, evaluate, and control all food hazards.

The seven main principles are:

1. Identify all risks
and hazards
2. Identify the critical
control points (CCPs)
3. Establish the standards
4. Establish effective
monitoring procedures
5. Define the corrective actions
6. Implement
verification procedures
7. Establish written
documents and records

You can start by looking at each aspect of your operation and identifying the risks caused by contamination from micro-organisms, for example, bacteria like salmonella, physical objects such as shards of glass from broken glass, chemicals such as cleaning agents that might come from poorly rinsed mixing equipment, and allergens such as nuts.

Next Step

Food Safety Culture

When well-trained and informed staff is involved in setting up a food safety management system, they are more likely to be fully committed to making it work. This is called a food safety culture. It is a relatively new concept in gastronomy and one that you can embrace as a way to really embed food safety into your business and be sure not to have unwanted incidents. As you read through these steps you will see how this process is as systematic as it is sustainable.

Check out the following simple steps to create a food safety culture:

Show your leadership
Explain
why you have the rules
Train and educate your staff
Provide
the right equipment
Make record keeping routine
EMPOWER YOUR EMPLOYEES
CONDUCT INSPECTIONS
DON’T MAKE ASSUMPTIONS
CHECK FOR HELP FROM
LOCAL AUTHORITIES AND SERVICES

A food safety management system (FSMS) will cover every aspect of your food handling and purchasing and will have the necessary checks, records, and reviews in place to make sure your procedures are being followed. The system should be documented – not only for you to know what is happening - but also for your staff to be briefed properly and to have proof that you are managing your processes safely for your local authority inspector. Ensuring food safety also means organising your premises and processes appropriately. This exercise helps the organisation to operate sustainably. Many of the documentation and recording systems used in food safety management can be adapted and introduced systematically for sustainability.

If you do the following activities to manage food safety, you will also be implementing sustainability:

People
PURCHASING
Restaurant designs
Separation
Equipment
Cold chain
Receiving and storing food
Maintenance
Preservation
Food allergies
Waste
Delivery and take-away
Sub-contractors
Accountability and documentation
Independent check
Dirty areas

Next Step

HACCP (Hazard Analysis and Critical Control Points) is a methodology that can guide your restaurant towards better food safety practices. In some countries, for example, in Europe, it is already a legal requirement but generally, restaurants are not expected to have a fully comprehensive HACCP system. It is based around seven basic principles of mitigating risk and preventing adverse outcomes. By being aware of what could go wrong, you and your staff can manage your business in a way to prevent things going wrong and have a way to deal with it if something does happen. This risk-based approach can also help you manage sustainability hazards, for example, preventing used cooking oil from leaking into the drain system instead of collecting it separately as required. HACCP indicates you to identify, evaluate, and control all food hazards.

The seven main principles are:

1. Identify all risks
and hazards
2. Identify the critical
control points (CCPs)
3. Establish the standards
4. Establish effective
monitoring procedures
5. Define the corrective actions
6. Implement
verification procedures
7. Establish written
documents and records

You can start by looking at each aspect of your operation and identifying the risks caused by contamination from micro-organisms, for example, bacteria like salmonella, physical objects such as shards of glass from broken glass, chemicals such as cleaning agents that might come from poorly rinsed mixing equipment, and allergens such as nuts.

Next Step

When well-trained and informed staff is involved in setting up a food safety management system, they are more likely to be fully committed to making it work. This is called a food safety culture. It is a relatively new concept in gastronomy and one that you can embrace as a way to really embed food safety into your business and be sure not to have unwanted incidents. As you read through these steps you will see how this process is as systematic as it is sustainable.

Check out the following simple steps to create a food safety culture:

Show your leadership
Explain
why you have the rules
Train and educate your staff
Provide
the right equipment
Make record keeping routine
EMPOWER YOUR EMPLOYEES
CONDUCT INSPECTIONS
DON’T MAKE ASSUMPTIONS
CHECK FOR HELP FROM
LOCAL AUTHORITIES AND SERVICES

Track and Talk
About Your Progress

Before you start the exercise to check the food safety status in your restaurant, ensure that your staff is involved. A culture of food safety is about engaging your staff. It includes providing ongoing training, regular internal inspections, and implementing the procedures as required by your food safety management system. When employees work continuously on your mission, knowing why they are doing it, food safety management becomes routine and embedded into your restaurant. This is also how engagement works to run a sustainable restaurant. Guaranteeing your customers maximum food safety is one of your obligations as a food professional. Impeccable hygiene is also a pledge of reputation for your establishment

Your Action Plan

  • Understand that safe food is the core of your business

  • Implement a Food Safety Management System (FSMS)

  • Follow the HACCP

  • Start a food safety culture in your restaurant

METRO SOLUTIONS

Applications that can support with menu design or communications are:

METRO OFFERS

METRO supports you with a diverse product assortment and services for your sustainability strategy. Please check out the local METRO or makro website in your country.

The METRO My Sustainable Restaurant is designed to help food business owners adopt a more sustainable future.

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People

Properly trained staff that understands why personal hygiene and preventing contamination is important will be more engaged in the daily management of food safety. They will be more motivated to carry out their tasks well and will be less likely to make mistakes that lead to contaminated food. A sustainable restaurant treats its staff well and staff that is engaged will also be motivated to help implement other sustainable actions.

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Purchasing

A reputable supplier will have food safety covered. You can check this by asking for their certificate or inspection report carried out by their local or national authority, an accredited third-party independent inspector, or for a certificate from a Global Food Safety Initiative (GFSI) benchmarked scheme. Your FSMS requires you to keep a list of suppliers. This can also help you keep track of how they are performing concerning sustainability activities like responsible sourcing. When you require your suppliers to have food safety standards, it also encourages their own efficiency and waste management. That way you can help suppliers to improve their processes which can mean they gain additional business and become economically sustainable.

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Restaurant designs

Arrange your restaurant in a way to ensure a smooth flow and to prevent cross-contamination. Where this is not always possible you must have a procedure in place to ensure there is no cross-contamination. For example, if different shifts manage preparation using one surface, it can be cleaned thoroughly in between. This helps your staff to work better and prevent tensions during hurried shifts.

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Separation

Raw and ready-to-eat or cooked foods must be handled separately as should food containing allergens. Dirty foods must be prepared in a separate area and not next to clean foods. Waste must be separated and stored in labelled containers. For example, raw vegetables with soil on should be cleaned away from the salad that is ready to eat. Vegetable peelings can be kept to make stock or be composted.

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Equipment

Equipment that is right for the job makes the kitchen more efficient. Modern, well designed equipment is easy to clean and efficient to operate which saves time and energy and reduces the risk of contamination.

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Cold chain

When the cold chain is secured chilled food is safe and keeps longer which in turn minimises the amount of waste. Chilled food should be transported in a chilled vehicle and where that is not possible in temperature- controlled containers that can carry frozen blocks.

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Receiving and storing food

Foods need segregation on multiple counts. Ones that contain allergens, ones that are raw or from the ready-to-eat section and ones that are packed from the unpacked ones. When you receive food, the outer cartons should be removed to prevent contamination from entering your kitchen. A good system will have a designated space for the packaging which makes it easier to know that it is for recycling. Good stock control means you use up food in time, before the end of its shelf life. Storage at the right temperature prevents bacteria multiplying, keeps the food safe and ensures the shelf life lasts as the supplier intended it to. This prevents wasted food.

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Maintenance

Your equipment and machinery must be checked regularly to ensure it is not damaged. Damage can lead to small pieces of metal getting into food. Well-maintained equipment is more efficient. For example, a boiler that has chalk build-up is unhygienic and takes more energy to heat. A freezer that is not well-ventilated can take more energy to cool food down. An air conditioner blocked with dust risks leaching contamination from bacteria into the atmosphere and takes excessive energy to cool.

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Preservation

Preservation extends the life of food. Correct freezing keeps food safe. When food is too hot and enters the freezer, it uses additional energy to cool down. It can also cause localised spots of warming on frozen or chilled foods already in the freezer which in turn lead to the growth of unwanted bacteria. When freezing is done safely, it can help prevent wastage of unused food. It can also be a way to use local foods that are out of season. Fermentation, when done safely, extends shelf life and creates a delicious and healthy product out of simple ingredients such as pickled vegetables. Needless to say, the products should be labelled and the shelf life indicated clearly.

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Food allergies

In many countries, customers must have access to the full list of existing allergens in restaurant dishes. Allergen management is a highly challenging area for restaurants especially if the staff turnover is high – this can negatively impact knowledge transfer. A simple menu is the cornerstone of a sustainable restaurant, and it makes managing allergen listings easier. However, when you change your menu seasonally, be sure to indicate this to your customers and staff. When meals are made from scratch, you can be sure what the ingredients are and whether they have any allergens in them, which should be made known to the customers. Reputable suppliers will list the allergens on their products.

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Waste

How you manage unused food and the remains of meals is an important consideration. For example, depending on how it was used, unused bread can be reused in a different meal in the form of breadcrumbs or could be composted, or thrown away. How you deal with this means different considerations on food safety as well as the amount of waste you generate.

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Delivery and take-away

Especially since the outbreak of COVID 19, food delivery and take-away has picked up momentum. Strong containers that keep food free of contamination and are easy to dispose of, are needed. Compostable containers are a good alternative and if you can use a returnable container scheme, check how the containers are cleaned.

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Sub-contractors

Usually, subcontractors look after ancillary tasks such as delivery and pest control. They must ensure that their practices do not endanger the safety of food. Delivery drivers, for example, must ensure food is transported at the right temperature at the right time. Pest control subcontractors must ensure that the placement of their devices and chemicals used do not pose a risk of contamination in your kitchen. When your subcontractors are aware of your requirements, they may have ideas to offer. Some pest subcontractors are changing the way they catch pests to limit the use of harmful chemicals in the environment.

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Accountability and documentation

As a restaurant manager, you are responsible for the overall supervision of your FSMS (food safety management system). The FSMS needs to be documented and this means keeping up-to-date and accurate records. This also means doing checks - you or a responsible member of staff on your behalf - conducts the opening and closing checks, any on-top checks, and ensures that “prove it” documentation (such as cleaning and training records) are completed. When you have a system already established to manage food safety, it is easier to include checks necessary in other sustainability aspects. Recording the status of a new process and monitoring its progress is another part of managing sustainability, for example, energy usage.

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Independent check

To verify that your food safety system is working, you might want to have it checked independently. There are professional service providers, who can tailor inspection and analysis programs for your premises. Having this external input is a way for you to improve, and an endorsement that your food safety management is working plus an additional assurance you can give to your guests. Similar services exist in sustainability management although these are not as common. Ask your local authority or wholesaler for their recommendations.

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Dirty areas

Areas for washing up, garbage bins or vegetable processing should be separated from clean areas. It helps to manage the flow of waste and ensure the correct waste is recycled or reused. For example, clean rinse water can be used to water your garden if you have one.

Cleaning

A professional cleaning program that is specific to your premises, uses the right chemicals with the correct dosage, and suitable for the correct equipment, not only gets things clean but also prevents damage to your local environment from excessive chemicals which add to your costs. Taking a step further, you might consider environmentally- friendly cleaning chemicals. When you clean as you go, you prevent a build-up of waste and reduce the risk of contaminating clean areas by overflowing bins, for instance. Clearly labelled containers in a separated area make it easier to recycle or reuse waste.

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Identify all risks and hazards

Identify risks and hazards that could make food unsafe to eat at each step of your operation, from the food that you receive to the meals you serve, such as bacteria, chemical contamination, or objects getting into food.

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Identify the critical control points (CCPs)

Identify the critical control points (CCPs) where hazards are at an acceptable level and will be eliminated by following the work flow.

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Establish the standards

Establish the standards to be met and critical thresholds not be exceeded, such as temperatures that would interrupt the cold chain.

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Establish effective monitoring procedures

Implement monitoring tools so you can effectively monitor procedures at each critical point.

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Define the corrective actions

For events of non-compliance with the thresholds, define the corrective actions to be implemented.

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Implement verification procedures

Ensure that the system and processes are regularly reviewed by implementing verification procedures.

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Establish written documents and records

Written documents and records can help you to prove the effective application of control measures.

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Show your leadership

Set a good example for your employees to follow. Show that you are strongly committed to food safety and emphasize that you expect the same from your team. Simple things, for example, washing your hands when you enter the kitchen speaks volumes about how you expect your staff to act.

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Explain why you have the rules

People don’t like being told what to do without knowing why. So, instead of simply instructing the staff to wash hands, explain why they should wash their hands after handling raw meat and between preparing salad leaves - because it can mean the transfer of dangerous bacteria to the salad which will make your guests sick.

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Train and educate your staff

This should be ongoing for new as well as experienced staff. Explain why it is so important to ensure food safety and how lapses in it could mean a serious incident and may result in someone getting seriously sick, meaning in the worst case, that your business closes.

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Provide the right equipment

Ensure your kitchen has the necessary tools to safely prepare and serve food. For example, food thermometers that are easily accessible mean that employees will more easily be able to check food temperatures.

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Make record keeping routine

When record keeping is part of the regular routine, for example, taking the temperature of foods at specific times, and it is given due priority, there are better chances of adherence. Consider using a digital app that can support record keeping. Young employees will start to expect such digitization and long-serving employees will be happy to learn a new skill.

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Empower your employees

Enable them to make decisions themselves, for example, to refuse potentially unsafe food from suppliers on arrival. If food isn’t safe, for example, the temperature is over your legal requirement, it will either make someone sick or be wasted later. The best filter is your staff which could prevent mishaps in time.

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Conduct inspections

This is a way to check your system is working and employees are complying with the procedures. Self-inspections by you or a trained senior employee can be effective as hiring an external (third-party) inspector. Sometimes an outsider can see things you miss and you can learn a lot from this experience.

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Don’t make assumptions

Make clear instructions. Remind all your staff that even small mistakes in a procedure can end up in a sick or dead guest. For example, a dish sponge should not be used to wipe a dirty floor and they must wash their hands after going to the bathroom or smoking.

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Check for help from local authorities and services

Creating a food safety culture doesn’t have to be difficult or expensive. It’s a matter of habit and will be a sure way that your restaurant is one in which food is safe and enjoyable to eat. But do ask for help. Check what service or advice is available from your local authority or wholesaler. Some may even have special deals with local hygiene inspection services or laboratories that can help you establish a system or improve your existing one.