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.

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.

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.

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.

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.

For example, employees who have decided to join a union will not be subject to any sort of discrimination or dismissal as a result of their union membership.