Healthy Service has very specific standards necessary for Healthy Service Certification. We understand that every restaurant is different and not all will be able to implement all of our standards.
We applaud every effort to make service more sanitary and healthy. If a restaurant is able to maintain our minimum standards, they can become Healthy Service Certified and receive a score of 95. Each additional measure adds to your score. Perfect Healthy Service results in a score of 100.
Look for the score! Healthy Service Certified Restaurants are required to display their certificate with their Health Department Score.
95 - The restaurant maintains basic Healthy Service Standards
96 - The restaurant maintains basic Healthy Service Standards, plus 1 additional standard
97 - The restaurant maintains basic Healthy Service Standards, plus 2 additional standards
98 - The restaurant maintains basic Healthy Service Standards, plus 3 additional standards
99 - The restaurant maintains basic Healthy Service Standards, plus 4 additional standards
100 - The restaurant maintains basic Healthy Service Standards, plus ALL additional standards
Dedicated Busser - 1 Point
It is strongly preferred that restaurants have a dedicated busser to clear tables, that will not deliver food to tables. When a Server or Busser clears a table, they are in contact with customers' germs at a much higher rate than other employees. It requires discipline to remember to sanitize between bussing and delivering food, but it is absolutely necessary.
Our Management Handbook covers this topic and gives you great ideas on how to utilize your staff to be sure there is always a dedicated busser.
Smaller restaurants and some service models do not allow for a separate busser. In this case the restaurant must follow our busser/server training standards to be sure that the proper sanitary measures take place between bussing and serving.
Table Side Hand Sanitizer - 1 Point
It is STRONGLY recommended that Hand Sanitizer must be made available to diners table side and it is required that it is available to staff at wait stations.
By allowing customers access to hand sanitizer the transmission of colds and disease can be greatly reduced. Hand sanitizer is an ideal product as it offers a quick and easy sanitary solution for both consumers and staff.
(Please note: Our hand sanitizer bottles are designed to be unique and attractive, and convey the Healthy Service Certified message. For fine dining, we also have an elegant bottle available. Read more here)
Server Clip On Hand Sanitizer - 1 Point
Don't forget the clip on personal hand sanitizer for your service staff! We all know there is no way the staff is going to stop what they are doing and go wash their hands for 20 seconds every time they should. But when you give them the tools and the training, and you will see a huge difference in sanitary behavior.
Disposable Wipes - 1 Point
Most of us can agree the white cotton rag is questionable at best. Going from table to table it can spreads germs, and leave a wet unattractive surface behind. It is also very difficult to wipe condiments and menus with the white rag.
These pre-moistened professional brand Table Wipes are the quick, easy-to-use alternative to cotton rags that get re-used table to table. These wipes allow you to eliminate unsightly dirty towels from your front-of-house operations. Staff love using these wipes, and they are great for wiping down condiments as well as all other dining surfaces
Condiment Sanitizer Cabinet - 1 Point
Condiments have been a source of germs spreading in restaurants for as long as they have been used.
Attempts to wipe them down are good, but not good enough. Healthy Service offers Sanitizing Cabinets that use Ultraviolet Light and Ozone to completely sanitize the condiments making them safe for use.
We recommend sanitizing condiments between customers.
No sick employees on premises - Ever - Mandetory
Very few restaurants do not allow sick employees to work. Most restaurants knowingly allow sick employees to work. Everyone we have talked to agrees this needs to stop.Restaurant must comply with the Healthy Service Sick Employee guidelines, however we encourage all to take it a step further and
1) Test questionable employees for fever
2) Send employees home when they show signs of sickness
3) Do not allow sick employees on premises.
Our Healthy Service Management Handbook provides advice, tools and policies to make this a simple and easily implemented reality. It is not as hard as you think to implement this policy, but it should not matter how hard it is, sick employees should never be allowed to serve the public.
What would be your score? Take the following test and find out! Click below.