Delivery adds a critical step in the food safety chain. The dish leaves your kitchen, is transported by a third party, and arrives at the customer 20 to 40 minutes later. Each step is a potential risk that you must manage.
Temperature is the number one enemy. Hot dishes must remain above 63 degrees, and cold dishes must remain below 4 degrees. Use insulated packaging for hot dishes and gel packs for cold preparations (sushis, salads, desserts).
The packaging must be airtight and tamper-evident. Use security stickers that clearly show if the bag has been opened. This protects both the customer (assurance that the dish hasn’t been touched) and you (proof in case of a complaint).
Train your team on the specific hygiene plan for delivery. The packaging area must be clean and dedicated. Hands must be washed before each packaging. Containers must be stored in a clean and dry place.
Document your procedures. In the event of a health inspection or customer complaint, being able to show that you have written procedures and that your team is trained is an important safeguard. Keep temperature logs, cleaning records, and training certificates.
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