Restaurant Health & Safety Standards for 2025: Complete Guide

Key takeaways

• Restaurant health and safety standards in 2025 demand proactive systems, regular training, and accurate reporting to stay compliant and avoid penalties.
• OSHA requires incidents like fatalities, hospitalizations, amputations, and eye loss to be reported within strict timeframes.
• Common safety mistakes — from poor food storage to missed equipment checks — can lead to legal issues, staff injuries, or lost revenue.
• Digital tools like Operandio help streamline safety procedures, track compliance, and support a safer working environment across every location.

From new reporting rules to evolving workplace risks, restaurant health and safety standards are shifting — and staying ahead of them is essential. 

In 2025, it’s no longer enough to just meet the minimum requirements. You need clear systems, up-to-date training, and the ability to prove compliance at a moment’s notice.

This guide walks you through the key health and safety regulations for restaurants, including OSHA requirements, what incidents must be reported (and when), and how to protect your team from common kitchen hazards. You’ll also learn how digital tools can help you standardise safety processes across every shift and site.

Health and safety regulations for restaurant staff

In the United States, workplace safety is overseen by federal agencies such as the Occupational Safety and Health Administration (OSHA). The OSHA is crucial in enforcing safety standards that aim to protect employees from workplace hazards.

While it covers standards for multiple industries, understanding the restaurant-specific OSHA regulations is vital to ensure restaurant worker safety.

1. Hazard communication

OSHA standards require restaurants to have a hazard communication program in place. This involves identifying and communicating the dangers associated with chemicals used in the kitchen, such as cleaning agents and cooking oils.

Include hazard communication as part of a documented food safety plan, and train employees on the potential risks associated with chemicals and equipment used in the kitchen.A centralized digital training platform can help keep team members informed and educated with up-to-date information.

2. Personal Protective Equipment (PPE)

It is a requirement for restaurants to provide appropriate PPE, such as gloves, aprons, and eye protection, to employees exposed to workplace hazards. All employees must be equipped with the necessary PPE and trained on its proper use and maintenance. Inspect and replace damaged or worn-out PPE regularly – once or twice a week should do it – to prevent potential injuries.

3. Emergency action plans

You must develop and implement emergency action plans to address potential workplace emergencies, such as fires, natural disasters, and medical emergencies. Create detailed emergency action plans that outline:

• evacuation procedures
• emergency contact information, and
• assigned roles and responsibilities for employees during emergencies.

It also helps to conduct regular drills to practice emergency response protocols. A great tool for emergency action plans is a digital restaurant safety checklist, particularly if you have multiple venues.

4. Fire safety

Restaurants are required to have adequate fire prevention measures in place, including:

• proper storage of flammable materials
• maintenance of fire extinguishers, and
• installation of smoke detectors and fire alarms.

Inspect your fire safety equipment and systems monthly to ensure they are in good working condition. Train employees on fire prevention strategies, evacuation procedures, and the use of fire extinguishers.

5. Electrical safety

To prevent electrical hazards, such as electrocution and fires, restaurants must abide by industry electrical standards. These standards alter from region to region but generally, they’re concerned with the proper installation, maintenance, and use of electrical equipment and wiring.

Schedule annual inspections of electrical systems and equipment by qualified professionals. Train employees on electrical safety practices, such as avoiding overloading outlets and using ground-fault circuit interrupters (GFCIs) in areas where water is present.

6. Slips, trips and fall prevention

It is important to prevent slips, trips and falls within a restaurant, as these are the most common forms of workplace injury. Implement a daily cleaning procedure in your business to keep work areas clean and clutter-free. Use non-slip mats in areas prone to spills or moisture, and encourage your employees to wear slip-resistant shoes. Doing this will give you the best chance to improve health and safety in the kitchen.

Building a strong food safety culture starts with consistent training, clearly documented procedures, and making safety part of every shift — not just a once-a-year refresher. 

A health and safety software can be a valuable ally here. 

Health and safety risk management in restaurants

Regulations tell you what’s required — but risk management is how you stay one step ahead. In a restaurant, hazards can emerge quickly: a spill that goes unnoticed, faulty equipment, or a missed safety check during a busy shift.

Effective health and safety risk management means identifying potential issues early, putting clear procedures in place, and reviewing them regularly. Tools like digital checklists, incident logs, and real-time task tracking help prevent problems before they escalate — and support consistent kitchen compliance across shifts.

When do you need to report an injury to OSHA?

The Occupational Safety and Health Administration (OSHA) plays a critical role in protecting workers across the U.S., including those in the fast-paced, high-risk environment of restaurants. Part of staying compliant with OSHA’s workplace health and safety standards involves knowing when and how to report serious incidents.

Timely reporting helps OSHA investigate hazards, enforce standards, and prevent similar incidents from happening again. It also demonstrates that your business takes workplace safety seriously — and is willing to take accountability when things go wrong.

Here’s what restaurant operators need to report, and how quickly it needs to be done.

Fatalities

Any work-related fatality must be reported to OSHA within 8 hours of the employer becoming aware of the incident. This includes deaths that occur immediately or within 30 days of the original work-related event, such as a fall, electrocution, or chemical exposure.

Reports can be made by phone, online, or in person at your nearest OSHA office.

Inpatient Hospitalization

If a work-related incident results in the inpatient hospitalization of one or more employees — meaning they’re admitted to the hospital for treatment (not just observation or first aid) — you must report it to OSHA within 24 hours of learning about the incident.

This includes injuries caused by burns, cuts requiring surgery, severe allergic reactions, or exposure to hazardous materials.

Amputations

Any incident resulting in the loss of a limb or external body part, such as a finger, toe, hand, or arm, must be reported within 24 hours. This also applies to partial amputations where bone or soft tissue is lost, regardless of whether surgical intervention is required.

Common causes in restaurants include unguarded equipment, slicer accidents, or severe burn-related injuries.

Eye loss

The loss of an eye — either through trauma, burns, or chemical exposure — must also be reported to OSHA within 24 hours. This includes complete loss of vision or surgical removal of the eye.

Even if the full extent of damage isn’t immediately known, it’s best to report suspected cases early to remain compliant.

It’s important to note that these reporting requirements apply to all employers covered by the Occupational Safety and Health Act, regardless of the employer size or the industry.

Certain states have specific reporting requirements that may differ from federal OSHA requirements. Familiarize yourself with both federal and state reporting requirements to ensure compliance. The OSHA website has all the information you need to remain up to date.

Common health and safety mistakes to avoid

When safety procedures aren’t part of your day-to-day operations, mistakes happen — and they’re often preventable. Below are some of the most common risks restaurant teams face, and how they can impact your business.

• Improper food storage:
  Storing raw and cooked foods together increases the risk of contamination. Without proper food labelling or stock rotation, expired ingredients can end up in service — a direct threat to food safety.
  
• Inconsistent handwashing practices:
  Staff may skip handwashing during busy shifts, especially if sinks aren’t nearby or signage is lacking. This allows bacteria to spread quickly from raw ingredients to surfaces and ready-to-eat food.
  
• Inadequate temperature control:
  Fridges and freezers that don’t maintain safe temperatures risk food spoilage. Hot food left sitting below 60°C before serving can also lead to bacterial growth and customer illness.
  
• Cross-contamination risks:
  Using the same cutting boards, knives, or utensils for raw and cooked food increases the risk of foodborne illness. Poor allergen separation can also lead to serious reactions.
  
• Poor cleaning and sanitation habits:
  Skipping deep cleans or infrequent trash removal can lead to grease buildup, pests, and bacteria hotspots — all major red flags during safety inspections.
  
• Lack of staff training on safety procedures:
  Without regular training, staff may not know what’s expected during an emergency or how to handle food safely. That puts your team, your customers, and your business at risk.
  
• Ignoring equipment maintenance:
  Faulty refrigerators, damaged fire extinguishers, and worn-out kitchen tools can all become safety hazards. Preventative maintenance is essential — not optional.
  
• Failure to conduct routine health & safety checks:
  Relying on last-minute audits means issues go unnoticed. Without a digital system to track compliance tasks, even the basics can get missed.
  
• Failing to report incidents to OSHA:
  Serious injuries like hospitalisations, amputations, or fatalities must be reported within strict timeframes. Failing to do so can result in thousands in fines, potential lawsuits, and reputational damage.

3 tools for restaurant health and safety management

Restaurant health and safety isn’t something you can manage with guesswork or paperwork anymore. Whether it’s compliance checks, incident reporting, or staff training, the right tools make it easier to track, prove, and maintain safety across every shift.

Here are some of the best platforms helping restaurants simplify safety and stay audit-ready in 2025.

Operandio: Best overall for managing restaurant health and safety compliance

Operandio gives restaurants complete control over health and safety — from daily checklists to digital SOPs and incident reporting. Designed for fast-moving hospitality teams, it replaces scattered paperwork with structured, trackable systems that actually get followed.

Key features

Digital safety checklists and logs
Assign daily health and safety tasks to staff, track completion in real time, and keep a full digital trail for audits. Tasks are customisable by venue, shift, or role — so nothing gets missed.

Incident reporting and escalation workflows
Create, track, and manage incident reports directly in the system. Escalations, follow-ups, and documentation are all handled in one place, keeping your response timely and compliant.

Staff training and SOP distribution
Upload your restaurant training manual, emergency protocols, and WHS documentation so staff can access everything they need on the floor. Everyone knows what to do — whether it’s routine safety or a high-pressure situation.

Book your free demo

Where Operandio shines

• All-in-one safety system: Combines checklists, training, and reporting in a single platform
• Real-time accountability: See who completed which task, and when
• Multi-site management: Maintain consistency across venues and locations

Where Operandio falls short

• Setup takes planning: Customising checklists and workflows takes time upfront
  

Customer reviews

Of course, talk is cheap (and never more so than online…) So, here is a small selection of independent reviews from the consumer review site, Capterra, where we have a 4.9/5 rating. 

“Very smooth and easy program to build out and implement. Quick to update and navigate. Great functionality for both admin and users to navigate. Easy to build checklists and records. Simple yet detailed reporting. Label printing with lots of customisation. Very helpful support team. Saves having folders of paper records” – Daniel W, verified Capterra reviewer. 

“Task management and tracking is wonderful. Staff can see in real time what needs doing and get it done. Staff can self manage their quieter times in that they can go to Operandio to see what jobs are still outstanding without having to ask management all the time. Overview of daily jobs/tasks is wonderful, meaning critical jobs don’t get overlooked.”- Deborah P, verified Capterra reviewer. 

Who Operandio is best for

• Multi-site operators: Keep safety consistent across every location
• Venue managers: Know tasks are getting done — without chasing
• Compliance-focused teams: Easily prove you’re meeting safety standards

2. iAuditor by SafetyCulture

iAuditor is a digital inspection platform used across industries, including hospitality, to streamline health and safety processes. It allows restaurants to create safety checklists, conduct audits from mobile devices, and capture issues in real time.

Key strengths

• Customisable safety checklists and inspection templates
• Real-time incident reporting with photos and notes
• Integrates with dashboards to monitor safety trends

Good fit for:

Restaurants that want to digitise inspections and create custom audit workflows, especially those with safety officers or large facilities to manage.

iAuditor is strong on inspections — but restaurants looking for broader health and safety coverage, including SOPs and team-wide accountability, may benefit from a more operationally focused platform like Operandio.

Trail

Trail is a simple digital checklist platform designed to help hospitality teams stay on top of daily front-of-house and back-of-house tasks. While it’s not built specifically for safety compliance, it helps ensure routine procedures are followed across shifts.

Key strengths

• Easy-to-follow digital task lists for daily service operations
• Templates for opening/closing checks and maintenance logs
• Clean, mobile-first interface that staff can use with little training

Good fit for:

Restaurants wanting to streamline basic operational tasks without a full-scale safety system.

Trail is good for light operational task management — but teams needing digital incident reporting, escalation workflows, or compliance tracking will find Operandio better suited to the demands of health and safety.

How to stay informed of regulation updates

While the industry is ever evolving, it’s important to remain on top of regulatory modifications. To stay informed about updates and changes, restaurant managers can:

• Subscribe to newsletters and alerts from regulatory agencies such as OSHA.
• Participate in industry conferences, workshops, and training sessions on restaurant worker safety.
• Join industry associations and networks that provide updates on regulatory developments.
• Consult with legal and compliance experts to ensure understanding and adherence to regulations.

Ensure restaurant health and safety with Operandio

Health and safety isn’t something you can leave to chance — especially in a high-pressure environment like a restaurant. With the right systems, training, and tools in place, you can avoid costly mistakes, stay compliant, and keep your team protected every day.

Ready to take your safety processes to the next level?

Discover how Operandio helps you embed safety into every shift — with digital checklists, training, and reporting tools that keep your team compliant and your operations running smoothly.