Running a commercial kitchen isn't just about serving great food—it’s about doing it safely. Health and safety codes are non-negotiable. They're there to protect your staff, your customers, and your business. Fail to meet them, and you're facing fines, closures, or worse—someone getting seriously hurt or sick.

Here’s what every commercial kitchen needs to know and follow when it comes to health and safety codes:

1. Food Handling and Storage

The Rule: Keep hot food hot, cold food cold, and everything else covered and labeled.

  • Temperature control is critical. Refrigerators must stay below 40°F (4°C). Freezers should be at 0°F (-18°C) or lower. Hot food must be kept at 140°F (60°C) or higher.

  • Label everything. All food containers should be dated. FIFO (First In, First Out) isn’t just good practice—it’s code.

  • Raw vs. Cooked: Raw meats must be stored below ready-to-eat items to avoid cross-contamination.

2. Cleanliness and Sanitation

The Rule: If it touches food, it needs to be clean—and sanitized.

  • Three-compartment sinks are required for washing, rinsing, and sanitizing dishes.

  • Sanitizer levels must be tested daily. Too weak? It’s ineffective. Too strong? It’s unsafe.

  • Daily cleaning schedules should be posted and followed religiously—floors, hoods, grills, prep surfaces, everything.

3. Personal Hygiene

The Rule: If you're sick, stay home. If you're working, wash your hands—a lot.

  • Handwashing stations must be accessible, with soap, hot water, and disposable towels.

  • No bare-hand contact with ready-to-eat food. Gloves, utensils, or deli paper only.

  • Hair restraints (hats, nets) are required. Jewelry is limited. Clean uniforms are expected every shift.

4. Pest Control

The Rule: If you see one roach, assume there are hundreds.

  • Kitchens must be sealed—no gaps under doors, no open windows without screens.

  • Regular inspections and licensed pest control services are required.

  • All food must be stored at least six inches off the ground and sealed tightly.

5. Equipment Safety

The Rule: If it slices, fries, heats, or chills—it must be inspected and maintained.

  • Gas appliances need regular checks for leaks and proper ventilation.

  • Fire suppression systems (like Ansul systems) must be up to code and inspected.

  • Knives, slicers, and mixers must have guards in place and be used properly.

6. Fire Safety and Emergency Protocols

The Rule: Prepare like it’s already on fire.

  • Fire extinguishers (Class K for grease fires) must be visible, accessible, and up to date.

  • Emergency exits must be lit, clear of obstructions, and part of a practiced evacuation plan.

  • Grease traps and hoods must be cleaned regularly to prevent flare-ups.

7. Employee Training

The Rule: If your team doesn't know the rules, you’re not in compliance.

  • Every staff member must be trained in basic food safety (like ServSafe or a local equivalent).

  • Regular refresher training helps maintain standards and avoid lazy shortcuts.

  • Keep documentation of all certifications and training—inspectors will ask for it.

Bottom Line

Health and safety codes aren’t red tape—they’re your kitchen’s backbone. They keep your team safe, your customers healthy, and your doors open. Stay sharp, stay clean, and stay compliant.

If you're not sure whether you're meeting code, get proactive. Hire a consultant, audit your space, and talk to your local health department before they talk to you.

Your reputation—and livelihood—depends on it.