Stay up to date with local, state, and federal health and safety regulations that apply to your restaurant. Regularly review and familiarize yourself with guidelines from relevant authorities such as the FDA, CDC, and local health departments.

Identify potential hazards and risks in your restaurant through comprehensive risk assessments. Consider factors such as food handling, equipment safety, fire safety, and employee training needs. Regularly review and update your risk assessments as needed.

Develop and implement clear SOPs for all aspects of your restaurant operations. These SOPs should cover food handling and storage, cleaning and sanitization procedures, personal hygiene practices, and emergency response protocols. Train your staff on these SOPs and ensure they follow them consistently.

Train your employees on health and safety protocols, including proper food handling, personal hygiene, and emergency procedures. Conduct regular training sessions and provide refresher courses to reinforce safe practices and maintain compliance.

Maintain a clean and sanitary environment by following proper cleaning and sanitization practices. Establish cleaning schedules, use appropriate cleaning products, and regularly inspect and maintain equipment to prevent contamination and ensure food safety.

Maintain accurate records of cleaning schedules, temperature logs, employee training, and any incidents or accidents that occur in your restaurant. These records demonstrate your commitment to health and safety compliance and can be helpful during inspections or audits.

Conduct regular self-inspections and audits to identify any areas of non-compliance or potential risks. This proactive approach allows you to address issues promptly and maintain a high standard of health and safety in your restaurant.