10+ Food Safety Violations You Should Know About

15 Common Food Safety Violations

Managers and employees may be unaware that their actions could unintentionally contaminate the food they serve. A recent study from the International Association for Food Protection (IAFP) categorizes common food safety violations into the following:

Critical

• Insufficient Food Safety Training: Many managers and workers don’t get enough training, which leads to mistakes like improper handwashing-only about half of managers know the right way to wash hands. Because of this, over a third of food recalls in the past were linked to staff not following safety rules.
• Wrong Storage Temperatures: It’s common for refrigerators to run too warm or for food to be left out too long, which helps harmful bacteria grow quickly. Foods like meat, dairy, and cooked rice can spoil fast if not kept cold or hot enough.
• Inadequate Handwashing Stations: Around 6% of restaurants don’t have good handwashing setups, meaning workers can’t wash their hands properly. This makes it easier for germs to spread and contaminate food.
• Hazardous Food Left in Unsafe Temperatures: Food left in the “danger zone“, which is between 41°F and 135°F (5°C and 57°C), risks rapid bacterial growth. This puts customers at risk of getting sick.
• Employees Working While Ill: Many food illnesses happen because workers come to work sick and handle food, leading to outbreaks. These outbreaks can result in hundreds of illnesses and hospital visits, often caused by germs like listeria and salmonella.

Serious

• Rodent or Insect Infestations: Signs like gnawed food packaging signal pest problems that require immediate action. Rodents and insects can contaminate food and surfaces, increasing the risk of foodborne disease.
• Improper Dishwashing Facilities: A three-compartment sink setup with hot water, soap, sanitizer, and air-drying racks is needed to clean and sanitize equipment properly. Without this, bacteria and viruses can survive on utensils and spread to food
• Unsealed Outdoor Waste and Grease Traps: Outdoor waste and grease traps must be sealed and regularly maintained to keep pests away. Failure to do so increases the risk of infestation and food contamination.
• Lack of Certified Food Manager: Not having a certified food manager on site is a common violation that puts food safety at risk. Without trained supervision, restaurants are more likely to break safety rules and cause food poisoning.
• Unsanitary Restrooms: Restrooms must always be clean, ventilated, and stocked to prevent the spread of germs. Poor restroom hygiene can lead to contamination by food handlers and increase illness risk.

Minor

• Dirty Surfaces: Dirt and grease accumulate when surfaces are not cleaned. This creates unsanitary conditions that can harbor bacteria and attract pests, raising the risk of contamination and health hazards.
• Unclean Ventilation Systems: Ventilation systems, when not routinely cleaned, become breeding grounds for mold and bacteria, especially in humid or poorly ventilated areas.
• Dirty or Poorly Maintained Flooring: Floors that are not regularly swept, mopped, and deep cleaned can harbor spills, debris, and stains, posing a risk of slips, trips, and falls, as well as microbial growth.
• Contaminated Food and Non-Food Contact Surfaces: Failure to clean and sanitize food contact surfaces after each use, and neglecting to regularly wipe non-food surfaces, leads to the spread of harmful bacteria. Surfaces like chopping boards and worktops may have high contamination levels.
• Unclean and Poorly Maintained Premises: Neglecting regular cleaning and disinfection of high-touch areas, coupled with a failure to maintain a clutter-free environment, encourages the spread of illness and pest infestations.

Effects of Noncompliance on Food Safety

Failing to meet food safety standards puts both public health and businesses at serious risk. Here’s what can happen when those standards aren’t met.:

• Foodborne Illness Outbreaks: Every year, contaminated food makes about 600 million people sick and leads to 420,000 deaths worldwide—and many of these cases could have been prevented.
• Legal Consequences: Legal penalties for food safety violations are severe and can include hefty fines, suspension or revocation of permits, and even criminal charges for brands or individuals responsible for the violations. In the UK, a food company was given a £250,000 fine for selling expired food.
• Damage to Reputation: A food safety incident, such as a recall or a publicized outbreak, can irreparably harm a brand’s reputation, leading to plummeting sales and long-term loss of customer trust. Companies often struggle to recover from the negative publicity and consumer backlash.
• Regulatory Restrictions: Noncompliance can trigger strict regulatory actions, including product seizures, license suspensions, and restrictions on future operations.
• Operational Disruptions: Investigations and recalls force businesses to halt production, recall products, and manage legal and logistical fallout, resulting in significant financial losses and operational chaos.

How Restaurants Can Avoid Health Violations

Every restaurant owner’s worst nightmare is receiving a health violation. Not only does it bring negative attention to the establishment, but it can also have serious consequences for the business.

Fortunately, with the right practices, you can keep your kitchen safe and your business violation-free. Here are key steps to help you stay ahead:

• Sanitize All Food Contact Surfaces Properly: Regularly sanitizing food prep surfaces reduces bacteria buildup and prevents the spread of harmful pathogens. This practice is essential during peak hours when cross-use of surfaces is frequent.
• Enforce Strict Handwashing Protocols: Train restaurant staff to wash their hands frequently and thoroughly, especially after handling raw food or touching their face, nose, or mouth. It helps prevent the spread of bacteria and viruses from contaminated hands.
• Label Food Products Clearly: Implement a clear labeling system across all locations to track shelf life and reduce spoilage. Implement a First-In-First-Out (FIFO) method to ensure staff use the oldest products first.
• Store Food at the Right Temperature: Ensure all perishable food items are stored at the correct temperature to prevent bacterial growth. Sodexo leverages technology like temperature monitoring systems to ensure food is stored at optimal temperatures.
• Avoid Cross-Contamination: Use color-coded tools and designated prep stations for different food types. For example, use a red cutting board only for raw meats and a green one for vegetables to keep bacteria from spreading between foods.
• Regularly Maintain Restaurant Equipment: Keep all kitchen equipment—like refrigerators, ovens, stovetops, and deep fryers—clean and in good working order to avoid unexpected breakdowns, protect food quality, and ensure a safe environment for your team and customers.
• Schedule Regular Pest Control: Keep a pest control schedule and regularly inspect for any signs of infestation. Pests can cause health concerns and damage food items and equipment.
• Conduct Regular Inspections and Audits: Internal and surprise checks reinforce accountability and keep teams inspection-ready. Ongoing reviews catch small issues before they become regulatory violations.
• Regularly Inspect and Maintain Kitchen Equipment: Properly functioning equipment is crucial for maintaining food safety standards. Regular inspections and maintenance can help prevent equipment malfunctions that could lead to cross-contamination or spoilage.
• Provide Regular Food Safety Training and Refreshers: Regular refresher courses can help reinforce proper practices and ensure everyone is up-to-date on new regulations or guidelines. For instance, FISHBOWL uses a centralized platform to ensure consistent training across all locations.