If a restaurant wants to avoid liability for food poisoning, what is critical to do?

To minimize the risk of liability for food poisoning, ensuring proper food storage and handling is paramount. This involves following established food safety guidelines, including maintaining appropriate temperatures to prevent bacterial growth, properly cleaning and sanitizing surfaces and utensils, and preventing cross-contamination between raw and cooked foods.

By adhering to these practices, a restaurant can significantly reduce the likelihood of serving contaminated food, which is a primary cause of foodborne illnesses. Additionally, proper food handling techniques can help protect not only the health of customers but also the reputation of the establishment, reinforcing consumer confidence in the safety of the food being served.

The other options, while related to food safety, do not address the direct and critical actions needed to prevent food poisoning effectively. For instance, keeping detailed records of ingredients used is important for traceability but does not directly prevent contamination. Avoiding potentially harmful foods can limit risk, but it isn’t always practical or necessary in a restaurant setting, where many foods can be safely served with proper handling. Serving food only after confirming customer satisfaction is focused on the customer experience rather than food safety protocols.