Home » Portal site for Food-related Business Operators » Food-related Business License and Notification » To restaurants who are starting takeout and delivery
To restaurants who are starting takeout and delivery
Necessary sanitation management for restaurants who are already licensed as dining establishments and who are starting takeout and delivery (home delivery)
Sanitation management
For food products offered through takeout or delivered, the time between their making and when customers eat them is longer compared to food products eaten in restaurants. In particular, temperatures get hotter during summer, increasing the risk of food poisoning. Please exercise more caution than usual with sanitation management. It is important to thoroughly follow the 3 principles of food poisoning prevention – avoid contact with bacteria, do not increase bacteria, and kill bacteria.
Click hereClick here to see cases of food poisoning caused by takeout and delivered boxed lunches.
Avoid contact with bacteria Be thorough with the standard sanitation management you usually implement!
- Separate cooking tools by what they are used for, and be sure to use tools that have been cleaned and sterilized.
- Be thorough with the health management of your cooking staff, and refrain from cooking if you have symptoms of diarrhea, vomiting, or fever.
- Thoroughly wash your hands.
Do not increase bacteria Cool / Refrigerate / Serve as fast as possible!
- Bacteria that causes food poisoning grows easily in temperature ranges around 20°C to 50 °C. Do not keep foods out for long times, and manage their temperature at 10°C or below or 65° or above.
- You can prevent the growth of food poisoning bacteria by cooling quickly through portioning, using ice packs when bringing food home, and delivering food in cooled and heated boxes.
- After serving, please tell your customers to eat the food quickly. (by telling them verbally or through seals, etc.)
Kill bacteria Cook thoroughly!
- For foods such as meats that require heating, be sure to thoroughly cook them to the center.
- Avoid serving raw foods such as raw eggs and sashimi and make a menu that is suitable for takeout.
- Handle foods in amounts that are suitable for the width of your cooking space and cooking ability. Take orders only for quantities that you can cook without problems!
Processes
Under the scope of the permissions you currently have for running a dining establishment that, there are things you can and cannot do. Basically, you can offer take out and delivery (home deliver) for foods served in your in-restaurant menu. There may be cases where new permissions are necessary even for food items not on the menu or for the in-store menu depending on the sales method and scope. If you have any questions, please inquire with your nearest health center.
When conducting mobile sales with vehicles
When handling food products by using a vehicle, there may be cases when business permissions are necessary.
See here for details