PRODUCTS LIABILITY

Product liability losses are common in a restaurant environment. They are generally not serious, but frequency can become a problem if good food sanitation practices are not implemented and followed. Good controls are necessary to limit frequency and prevent a potentially severe loss. Some common exposures are:

• Foreign objects in food

• Food poisoning as a result of spoilage, contamination or deterioration of food

• Improper temperature in food storage facilities

• Expired shelf life on products

• Improper use of pest control and cleaning chemicals

• Inadequate supply of hot water for dishwashing

• Inadequate housekeeping practices