Help Reduce the Risk of Foodborne Illness at Your Restaurant

Running a restaurant is hard enough without worrying about a health inspection nightmare. But here is a statistic that might keep you up at night: according to the CDC, more than half of foodborne illness outbreaks originate in restaurants. That isn’t just a number; it’s a potential PR disaster waiting to happen. Your guests expect a great meal, not a trip to the ER. While some factors are out of your hands, you have more control over your kitchen's safety than you think. One thing you can help influence is the food safety knowledge of your employees.

Training Your Team

Your staff is your first line of defense. Unfortunately, they can also be a weak link if they aren't properly trained. Studies have shown that nearly a quarter of U.S. restaurant workers violate health codes by eating in prep areas. It sounds harmless, but it’s a direct path for cross-contamination.

The CDC also found that most foodborne illness outbreaks linked to restaurants are related to unsafe food handling by workers. To protect your reputation, your team needs to know the rules inside and out. Make sure they’re following this management checklist:

• Review Protocols: Does everyone know why eating in the prep zone is a violation?

• Empower Staff: Do they feel comfortable asking management for help if they don't have the resources to follow safety protocols?

• Sick Policy: This is non-negotiable. If an employee is showing signs of illness, specifically vomiting or diarrhea, they need to stay home. No exceptions.

Diseases Transmitted by Pests

Having pests like rodents, cockroaches, and flies in your restaurant isn't just a nuisance; they actively spread filth and are vectors of disease.

• Cockroaches can carry bacteria like E. coli and Salmonella on their bodies, transferring it to prep surfaces just by walking across them.

• Rodents can spread diseases like Hantavirus and contaminate food storage with urine and droppings.

• Flies are frequent flyers between dumpsters and dinner plates, carrying over 100 different pathogens.

That’s why commercial pest control isn’t just about killing bugs; it’s about breaking the chain of disease with Integrated Pest Management (IPM). This smart approach focuses on sealing entry points, managing sanitation to remove food sources, and monitoring activity before it becomes a full-blown infestation.

Commercial Pest Control for Restaurants

Don't wait for a low health inspection score to make changes. Orkin’s commercial pest control services are tailored to the unique pressures of the food service industry. Contact Orkin to learn how we can help you stay compliant, keep your inspection scores high, and protect the reputation you’ve worked so hard to build.

Ready to tighten up your food safety game? For more ways to encourage your staff to improve food safety, watch our 5 Common Food Safety Mistakes video and download the resource. You can also download our free Health Inspection Guide for a full look at pest management's role in your next health inspector's visit.

More Foodservice Resources

Don't Let Rodents Gnaw into Your Bottom Line

Rodents can damage wiring, contaminate food, and harm your reputation. Learn how to prevent costly infestations and protect your bottom line.

How Pests Affect Your Restaurant’s Reputation and Bottom Line

Pest sightings in restaurants can lead to bad reviews, health violations, and lost revenue.

How to Get Rid of Flies in Restaurants

Flies breed near drains, trash, and food prep areas, spreading bacteria in restaurants. Learn effective steps to eliminate them and keep your space clean.