Restaurant Training Program - Regulatory Compliances

A lot of hard work, sweat, and passion goes into setting up and growing any successful business. Running a food business is no different, and in many ways it is more complex than running other businesses. Restaurant owners face tough challenges in hiring, training, and retaining their employees. Many restaurants close in their first year of operations because of low margins, high staff turnover, non-compliance with regulatory guidelines, and other pressures.

We have discussed in the past how a well-designed training program can help retain employees and possibly save you from shutting shop. The content of a training program is what makes it effective. Beyond day-to-day operations, soft skills, and etiquette, it is important to familiarize staff with the regulatory guidelines and compliances that apply to your business. A failure to adhere to regulations can lead to serious consequences.

So what do we mean by regulatory compliance, and which regulations apply to restaurants based in the US? Let's find out.

Meaning of regulatory compliance

Every business has to follow a set of regulations defined by local legislation and legal authorities for it to be deemed a legitimate business. A food establishment or restaurant must adhere to the regulations, guidelines, laws, and specifications relevant to its industry. These regulations defined by law are referred to as regulatory compliance. Failure to adhere to them can attract federal fines, legal punishment, time in prison, and even closure of the business.

Why train restaurant employees on regulatory compliance

The day-to-day functioning of your restaurant is managed by your restaurant staff. Flouting norms and non-compliance with regulatory guidelines are bound to happen if your staff is not aware of them. To avoid non-compliance, it is essential to train your staff on the regulatory compliances that apply to restaurants. Make sure you include these in your employee handbook and training sessions.

Regulatory compliances for restaurants

The US government plays a pivotal role in establishing standards for food safety, liquor laws, and health and safety regulations at the workplace, and it oversees enforcement of those standards. The government is supported by trade and consumer organizations, professional organizations, regulatory bodies such as HACCP and OSHA, and academic institutions that train and educate people involved in the restaurant business. Food safety is serious business, and every organization in the food chain, from farm and sea to table, shares responsibility for the safety of food. Regulations applicable to the restaurant industry, and more broadly to the food industry, cover producers, processors, shippers, retailers, food preparers, consumers, and anyone involved in the chain. The food safety system and regulatory compliance for restaurants is complex and multilevel in the US.

Regulatory government agencies that oversee restaurants

Different government regulatory agencies monitor different aspects of a restaurant business. The three main agencies below are present at the state, local city, and county level:

• Food Safety and Inspection Service (FSIS): A public health agency and part of the U.S. Department of Agriculture, FSIS oversees the country's commercial supply of poultry, meat, and processed egg products.
• Food and Drug Administration (FDA): The FDA protects public health by ensuring that food products, excluding meat, poultry, and egg products, are safe for human consumption. The FDA publishes detailed food service codes and regulations for every state.
• Occupational Safety and Health Administration (OSHA): Part of the Department of Labor, OSHA is responsible for overseeing employee health and safety regulations.

Regulations that should be part of your training program

Regulations for food storage

The FDA has defined guidelines for safe food storage, and a failure to comply with them can have severe legal consequences. These guidelines are critical to avoid food-borne illnesses. A few guidelines defined by the FDA for storage are:

• All foods (cooked, raw, fruits, vegetables, spices, dry ingredients, meat, poultry, seafood, dressings, oil, butter, dairy) must be stored separately, at the recommended temperature, and clearly labeled by the date received.
• Food items in stock should be used on a FIFO (first-in, first-out) basis.
• All restaurant kitchens and food establishments must refrigerate food below 40 degrees Fahrenheit to avoid the breeding of bacteria.
• All facilities must have a working thermometer.

Regulations for employee personal hygiene and cleanliness

All restaurant employees must complete their food safety course and obtain a food handler's permit issued after completing the course. Your state's health department can provide detailed information on employment regulations and food handler permits. As part of your restaurant training, you must train your employees on personal hygiene and cleanliness guidelines, both for their safety and your customers' safety.

Employee safety regulations as defined by OSHA

More than employees, employers need to be well-versed in the OSHA regulations that apply to bars and restaurants. All your supervisors and managers should be trained on OSHA regulations so they can make sure safety standards are enforced for a safe and healthy workplace. Restaurant and bar employees are always at risk of injury at work, whether from heavy lifting, fires, smoke inhalation from improper ventilation, cuts and bruises, or slipping on wet floors. Being trained on OSHA guidelines and properly implementing them can help avoid such mishaps.

Regulations regarding the sale of alcohol

Selling alcohol is a profitable proposition, but things can get tricky if you end up on the wrong side of the law. Make sure to get a license to sell alcohol, and tick every box of both state and local regulations for serving alcohol. Training your employees on alcohol awareness is necessary to ensure an enjoyable and safe dining experience for your guests and your employees.

HACCP regulations

HACCP (Hazard Analysis and Critical Control Point) is considered the gold standard in food safety. Implementing HACCP and training employees on HACCP regulations helps curb incidents of food contamination and saves you from a range of financial and legal troubles.

Running a restaurant can be cumbersome, but it is a fulfilling experience. Being on the right side of the law may often seem difficult despite your best efforts. With the right planning and by training all your staff, from top to bottom, on these mandatory regulations, you can stay on track.