What Are The Dos and Don'ts of Running a Food Business?

There's no question that running a food business can be a risky proposition. There are plenty of potential pitfalls, from potential health hazards to regulatory red tape.

But with proper planning and execution, you can turn your food business into a thriving enterprise. Here are a few dos and don'ts to keep in mind.

Here are the 7 critical dos for a restaurant business that will help you succeed. However, we'll start with good ideas and work our way down.

1. Create a Food Safety Plan

The first step in running a food business is to create a food safety plan. This plan will help you to identify and control food safety hazards in your industry. It is important to have a food safety plan in place to ensure that all the food you serve is safe to eat.

There are a few things that you should include in your food safety plan:

• A list of all of the potential food safety hazards in your business
• Procedures for how you will control these hazards
• A schedule for regular cleaning and sanitizing of all surfaces and equipment
• Procedures for what to do if someone gets sick after eating at your establishment

2. Train Employees on Food Safety Practices

It is important that you train all your employees on food safety practices. They should know how to handle properly and prepare food, as well as how to clean and sanitize all surfaces and equipment.

You should have a regular training schedule for your employees to stay up-to-date on the latest food safety information. You can also provide written materials, such as a food safety manual, so they can reference it when needed.

3. Implement Good Manufacturing Practices (GMPs) 

Good manufacturing practices (GMPs) are guidelines that provide specific instructions on how to produce food products safely. These guidelines cover everything from ingredient handling to product packaging and labeling.

It is important to follow GMPs in your food business to ensure that your products are safe for consumers. You can find more information on GMPs from the US Food and Drug Administration (FDA).

4. Conduct Regular Food Safety Inspections 

You should conduct regular food safety inspections in your business to check for potential hazards and to ensure that employees follow food safety procedures. These inspections can be done by yourself or by an outside company.

It is vital to keep records of all food safety inspections so that you can track any problems that arise and correct them quickly.

5. Maintain Cleanliness in the Food Establishment 

One of the most important things you can do to prevent foodborne illness is to maintain cleanliness in your establishment. All surfaces, equipment, and utensils should be cleaned and sanitized regularly.

Employees should also practice good personal hygiene, such as washing their hands often and wearing clean clothing.

6. Store Food Safely 

Food must be stored properly to prevent contamination. Raw food should be kept separate from cooked food, and all food should be stored at the proper temperature.

It is also important to label all food containers so that you know what is inside them and when they need to be used.

7. Follow Recalls and Food Safety Alerts 

You should always follow recall notices and food safety alerts issued by the government or other organizations. These notices will provide you with information on how to handle or dispose of contaminated food products safely.

You can contact your local health department with any questions about recalls or food safety alerts.

The Don'ts of Running a Food Business?

There are a lot of things that can go wrong in the food industry. Here are seven big "don'ts" to avoid:

Don't Contaminate Your Food. This is probably the number one rule in the food industry. If you contaminate your food, you can make people very sick – no one wants that. Make sure to follow all sanitation and hygiene guidelines carefully to avoid contaminating your food.

Don't Serve Spoiled Food. It seems obvious, but it's worth repeating: never serve spoiled food to your customers. Not only is it a health hazard, but it will also reflect badly on your business if word gets out that you're serving spoilt food.

Don't Forget to Refrigerate or Freeze Perishable Food. This is another food safety rule that cannot be ignored. If you're selling perishable food, keep it properly refrigerated or frozen at all times; otherwise, you risk spoiling it (and making your customers sick).

Don't Use Expired Ingredients. It is yet another food safety no-no. Always check the expiration dates on your ingredients before using them, and don't use anything that has expired.

Don't Plagiarize Your Recipes. If you sell food, it's important to have original recipes. Plagiarizing someone else's recipe is not only unethical, but it can also get you into legal trouble.

Don't Serve Undercooked Food. This is yet another safety hazard that could make your customers sick. Make sure to cook all food thoroughly before serving it.

Don't Forget About Food Allergies. If you're selling food, it's important to be aware of common food allergies and take steps to accommodate people with allergies. For example, if you're selling baked goods, you should offer some options for people who are allergic to gluten or nuts.

Which Food Business Is Most Profitable?

It's a close tie between the fast food and junk food businesses. Both rely on cheap, unhealthy ingredients that are easy to mass produce, and both have a large customer base of people looking for cheap, convenient meals.

The only major difference is that the fast food industry is marginally more profitable because it offers slightly healthier options (although most are still high in sugar, unhealthy fats, and salt). 

However, as more people become aware of the health risks associated with eating junk food, we may see the profit margins for this industry start to decline.

Conclusion

If you are looking to start a food business, do your research. Understand the local and state regulations that will apply to your business and what licenses and permits you need. Have a business plan, and ensure you have the capital necessary to get your business off the ground. 

Don't forget to market your new business; create a website and social media accounts, and reach out to local publications for coverage. Finally, be prepared for hard work and long hours; running a food business is not easy, but it can be very rewarding. 

Are you ready to take on the challenge? Talk to us for more insights into the food business.