for the restaurant managers/ owners?

Question

how do you deal with costumers who complained about getting sick because of the food you served to them? how do you maintain the cleanliness and safety of the food you serve?

Answer 1

check with your health department on specific things, but make sure there is no hand contact with ready to eat food.

As far as getting sick, food poisoning typically takes about 24 hours to take effect, so if they get sick to their stomach - it may be from overindulgance, greasy cheese or something unrelated.

Answer 2

You have to learn the symptoms of food poisioning so that, when someone complains of being sick, you can weed out the scammers who are just looking for a free meal. You also need to be able to explain to people that your food is not at fault when their symptoms don't fit-- for example, most foodbourne illness symptoms strike 6-24 hours after eating the contaminated food. So someone who ate at you restaurant 4 days earlier, or 1 hour ago, and is feeling sick now probably didn't get anything from your food. You have to be able to explain that in a nice, kind, understanding way so that customers don't think you run a dirty restaurant, or give you a bad reputation.

If the complaint fits the signs of food poisioning and possibly came from your restaurant, the board of health is going to find out sooner or later so you should contact them before the customer does. Do NOT accept any responsibility for medical bills, etc until/unless the board of health confirms the contamination came from your establishment. Avoid doing any massive cleanup before they arrive; if there really is some contamination in your kitchen, they need the evidence! Cooperate with them and turn the customer's medical bills over to your business insurance. If the board of health determines the contamination came from somewhere else, you could always offer the customer a gift certificate and invite them back, even though it's not your fault they got sick, just to keep goodwill.

As far as maintaining cleanliness and safety, send ALL of your kitchen workers to a foodservice sanitation course. Send them every year. There are even classes taught in Spanish, Korean and Chinese (and probably other languages too) in bigger cities. Send them all, from the head chef to the junior dishwasher. Make them all take the foodhandler certification (prevents a big negative report if the health inspector shows up for a surprise inspection). Don't cheap out on equipment or repairs; if the reach-ins keep losing freon, don't just refill the freon; fix wherever the freon is leaking from. Invite the health inspector in to watch your crew work for a few hours; work with them to correct bad habits so #1 no one gets sick and #2 you don't get a bad inspection.

Working with the health inspector probably is the best way to run a safe, clean business. Their job is not to shut you down; if your restaurant is closed, they don't collect any licensing fees from you. They would rather help you serve clean,safe food than shut you down.

Answer 3

Analyse the cause by comfirmation of your customers doctor and from that see whether was food poisoning from your restaurant.Hygienne and cleaniness of food workplace are necessity as not just present as healthy look of your restaurant presentation but also care of other people health as well.