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Kitchen and food safety

Safe food every day: hygiene routines, temperatures, allergens, labelling and inspections.

8 articles

Restaurant Cleaning Schedule and Checklist

Build a restaurant cleaning schedule that gets done: daily, weekly and monthly tasks, cleaning versus disinfecting, sign off sheets and deep cleans.

DineHarbor teamJun 6, 20267 min read

Kitchen and food safety

Restaurant Temperature Logs and Limits

Which temperatures to record in a restaurant, the key limits in the UK and the US, how to use and calibrate probes, how to cool food safely and a log to copy.

DineHarbor teamApr 4, 20267 min read

Kitchen and food safety

Cooling and Reheating Food Safely

How to cool cooked food fast, store it and reheat it safely: the two stage cooling rule, ice baths, shallow trays, blast chillers, reheating and a log to copy.

DineHarbor teamMar 26, 202610 min read

Kitchen and food safety

Pest Control for Restaurants: A Practical Guide

Keep pests out of your restaurant: signs to look for, proofing, cleaning, deliveries, waste, contractors, records and what to do if you find an infestation.

DineHarbor teamFeb 8, 20266 min read

Kitchen and food safety

Food Hygiene Inspections and Ratings Explained

What inspectors check in a restaurant, how the UK Food Hygiene Rating Scheme from 0 to 5 works, how to prepare, and how to appeal, reply or ask for a re-visit.

DineHarbor teamJan 16, 20267 min read

Kitchen and food safety

Allergen Training for Restaurant Staff

How to train kitchen and floor staff on allergens: what everyone must know, a simple induction, practice scenarios, records, refreshers and the UK rules.

DineHarbor teamDec 3, 20258 min read

Kitchen and food safety

FIFO and Food Storage in Restaurants

Store food safely and cut waste: FIFO rotation, labelling, date marks, shelf order, fridge and dry store layout, deliveries and checks you can record.

DineHarbor teamNov 26, 20256 min read

Kitchen and food safety

HACCP Plan for Restaurants in Plain English

Write a practical HACCP food safety plan for your restaurant: the seven principles in kitchen terms, a worked chicken example and the records to keep.

DineHarbor teamNov 13, 20258 min read