5 Tips to Reduce Food Spoilage in Your Restaurant

Food safety is a major concern for a restaurant owner. According to the Centers for Disease Control and Prevention (CDC), restaurants are the most commonly reported location for food poisoning.  A power outage, equipment or mechanical failure or other event can cause food spoilage.  Not only does this represent food and money being washed down the drain, it also jeopardizes your restaurant’s reputation and future if your patrons consume foods that have spoiled and are, as a result, exposed to food poisoning and other food borne illnesses.

Here are some simple steps you can take to reduce your food waste and manage your inventory:

1. Store all food and beverages at the proper temperature. Cold foods should be stored below 40 degrees Fahrenheit and hot food should be kept at over 140 degrees.

2. Keep track of inventory and make sure nothing has spoiled. Use the first-in-first-out principle to assure regular turnover of stock.

3. Educate and enforce safe and sanitary food preparation to all employees. All employees should be trained on appropriate food handling and cleaning procedures to minimize the risk of spoilage and contamination.

4. Have refrigerators and freezers inspected on a regular basis. In addition a log should be kept documenting regular temperature readings.

5. Have backup power options available for all of your equipment. In the case of power outage food will only be viable for the very short period of time that it can be kept at the proper temperature. If that temperature cannot be maintained when in doubt, throw it out.