Restaurants hold a lot of risk when it comes to normal, everyday operations. From slippery floors to hot plates, patrons may face a variety of possible injuries. It’s important for businessowners and managers alike to identify these risks and prevent avoidable injuries. A general liability policy for your restaurant can handle claims when they come, but it’s best to take measures before they happen.
Slips and Falls 
Falls are one of the biggest reasons for general liability claims. Keep in mind that guest injuries can fall on your business’ shoulders even if they’re injured in the parking lot of your restaurant. Make sure that outside, there are signs to warn of ice. Shovel snow and sleet out of walkways and fill in cracks or holes in the ground around the restaurant.
On the inside, all spills and messes should be mopped and dried immediately with a Wet Floor Sign placed where all patrons can see it. Ensure that all items are placed in a safe area and do not hinder patrons’ walking.
Burns
Hot plates and pans can cause serious injury if not prevented. All employees should be trained to warn patrons of hot plates. Never place a hot plate within a child or baby’s reach. If the employee can’t comfortable handle the plate, they should not serve it until they are able to.
Choking
Employees, including managers, should be trained in CPR for children and adults in case someone starts choking. It’s hard to prevent someone from choking, but employees should warn patrons with children on possible choking hazards, such as those that come with string cheese within mozzarella sticks.
Allergic Reactions
Always listen to allergy warnings carefully and take proper measures to avoid the wrong food or ingredient from getting into the wrong dish. All allergies should be relayed to the manager and the kitchen. In some restaurants, there are different plates used to designate a patron with allergies to avoid bad reactions.
Food Poisoning
Food poisoning can be inconvenient at best and deadly at worst. Proper kitchen etiquette when storing and preparing food should be followed. Make sure poultry and meat are cooked at proper temperatures (including fish), refrigerated items are stored properly and at the correct temperatures, hand washing is strictly enforced for all employees and training is ongoing and updated for handling and preparing food.