OSHA Restaurant Customer Safety

Eating out should be a pleasant experience, not a hazard to your health or safety.

Restaurant owners have an obligation to provide their customers a safe and clean dining experience. While OSHA laws are primarily to protect employees, there are provisions on how to handle accidents or injuries involving customers.

Food Safety

Food must be kept at safe temperatures to avoid spoiling.

Food must be prepared according to health and safety standards. Hot food must be kept above 140 degrees Fahrenheit and cold food must be maintained below 45 degrees Fahrenheit to prevent spoiling. Avoid cross-contamination of food by keeping meats separate from other foods. Do not use the same cutting boards for meat and vegetables, fruits, breads or cheese. All food surface areas and utensils must be sanitized after use.

Dining Environment

Restaurants need to keep floors clean and free of debris or clutter.

The dining area must be free of debris and clutter. The floors must be kept clean and dry, and free from greasy or wet spots that could cause a fall. Tables and seating must be in good repair and free of splinters or rough edges that could pose a safety problem. Wet floors must be properly marked with a caution sign.

Servers and Waiters

Servers must maintain clean uniforms and wash their hands frequently.

Servers and waiters must keep uniforms clean, hair pulled back and hands clean at all times. Good hand-washing techniques are important to prevent passing on germs to customers.

References

• Division of Environmental Health: Safe Food Temperatures & Thermometers
• Food Safety and You: What Food Safety Warnings Should You Look For in a Restaurant?