Food Safety

Yes — every restaurant, caterer, bakery, and food service operation must use food-grade certified packaging for any container that directly touches food. This is a federal requirement under the FDA Food Code and is enforced during local health department inspections.

“Food-grade” means the material has been tested and approved under FDA 21 CFR regulations to confirm it does not leach harmful substances into food at intended use temperatures. Common food-grade certifications include FDA compliance for direct food contact, EU Regulation 1935/2004 (for import products), and NSF International certification. Materials like virgin paperboard, BPI-certified compostable fiber, food-safe polypropylene, and aluminum foil all qualify when manufactured to specification.

Using non-food-grade packaging — such as industrial containers, recycled materials not rated for food contact, or imported products without FDA documentation — can result in health code violations, fines, and even forced closure. EKKO stocks only FDA-compliant food packaging across all product lines, from gloves to containers to wraps. For eco-friendly options that also meet food-grade standards, see our Eco-Friendly Packaging FAQ.

Read more: Food Safety Compliance Guide for Restaurant Owners

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Health departments require a two-step process: first cleaning (removing visible soil and grease), then sanitizing (killing bacteria to safe levels). This applies to all food contact surfaces, utensils, and equipment in any licensed food establishment.

The FDA Food Code (§4-702.11) specifies that sanitizing must reduce bacterial counts to safe levels using one of three approved chemical methods or hot water:

1. Chlorine (bleach) solution — 50–100 ppm concentration, minimum 7 seconds contact time
2. Quaternary ammonium (quat) solution — 200 ppm concentration, minimum 30 seconds contact time
3. Iodine solution — 12.5–25 ppm concentration, minimum 30 seconds contact time
4. Hot water immersion — 171°F (77°C) minimum for 30 seconds

Your health inspector will verify that you use test strips to measure sanitizer concentration at every shift. Using the wrong concentration — too weak or too strong — is a common violation. Too little sanitizer won’t kill bacteria; too much can leave chemical residue on surfaces that contacts food.

EKKO carries EPA-registered sanitizers and bleach as well as commercial detergents for the cleaning step. For a full walkthrough, see our Janitorial & Cleaning FAQ and read Restaurant Kitchen Deep Cleaning Checklist.

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Food contact surfaces must be sanitized after every use, between tasks involving different food types, and at least every 4 hours during continuous use. This is mandated by FDA Food Code §4-602.11 and enforced in every state and local health inspection.

Here is the required sanitizing schedule:

1. After every use — Cutting boards, knives, slicers, prep tables, and any surface that touches food must be washed, rinsed, and sanitized between each task.
2. Between different food types — If the same surface handles raw chicken and then vegetables, it must be fully sanitized between tasks to prevent cross-contamination.
3. Every 4 hours of continuous use — Even if a surface stays in contact with the same food, it must be sanitized at least every 4 hours. For items held at room temperature (like a deli counter), the 4-hour rule is strictly enforced.
4. After any interruption — If a prep station is left unattended or work is interrupted, sanitize before resuming.

To meet these requirements, keep spray bottles of properly diluted sanitizer solution and clean wiping cloths at every prep station. Use chemical test strips (included with most commercial sanitizer concentrates) to verify concentration at the start of every shift. EKKO supplies bulk cleaning supplies and equipment so you’re always inspection-ready.

For proper procedures, visit our Janitorial & Cleaning FAQ.

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Chemical sanitizing solutions must be at least 75°F (24°C) to work effectively, and hot water sanitizing requires a minimum of 171°F (77°C). Health inspectors check both the temperature and the chemical concentration of your sanitizing solutions.

For chemical sanitizing (the most common method in restaurants), the FDA Food Code §4-501.114 requires:

Water that is too cold reduces the effectiveness of chemical sanitizers, meaning bacteria survive on surfaces. Water that is too hot can break down certain sanitizer chemicals (especially quat compounds) and may also cause them to evaporate before the required contact time is reached. The ideal range for chemical sanitizing is 75°F–120°F (24°C–49°C).

During inspections, your health inspector will measure solution temperature and concentration using thermometers and test strips. Failing either check is a critical violation. EKKO carries commercial-strength sanitizers and bleach with usage instructions that align with FDA requirements. For a deep dive, read our Complete Guide to Commercial Cleaning Supplies.

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OSHA requires restaurants to maintain Safety Data Sheets (SDS) for every cleaning chemical on-site, provide employee training on chemical hazards, and supply proper personal protective equipment (PPE). These requirements fall under OSHA’s Hazard Communication Standard (29 CFR 1910.1200).

The key OSHA requirements for cleaning chemicals in food service include:

1. Safety Data Sheets (SDS) — You must keep an SDS for every chemical product (bleach, degreasers, sanitizers, oven cleaners, etc.) in a binder or digital system that employees can access at all times.
2. Hazard Communication training — All employees who handle chemicals must be trained on reading SDS sheets, understanding hazard labels (GHS pictograms), and knowing what to do in case of spills or exposure.
3. Personal Protective Equipment (PPE) — Gloves, eye protection, and aprons must be available and used whenever employees handle concentrated chemicals. Nitrile gloves are recommended for chemical handling because they resist most solvents.
4. Proper labeling — Every spray bottle, bucket, or secondary container must be clearly labeled with the product name. Unlabeled containers are an OSHA violation.
5. Chemical storage — Chemicals must be stored below or away from food, food equipment, and food prep areas. They must never be stored above food items.

Fines for OSHA violations start at $16,131 per violation and can reach $161,323 for willful or repeated violations (2024 rates). EKKO provides protective apparel and chemical-resistant gloves to keep your team compliant. Learn more in our Gloves & Protective Equipment FAQ.

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Yes — every restaurant is legally required to keep Safety Data Sheets (SDS) for all cleaning chemicals and hazardous substances on the premises. This is a federal OSHA requirement under the Hazard Communication Standard (HazCom), 29 CFR 1910.1200.

An SDS is a standardized 16-section document provided by the chemical manufacturer that details:

• Section 1–3: Product identification, hazard classification, and ingredient composition
• Section 4–6: First aid measures, firefighting procedures, and spill/leak cleanup
• Section 7–8: Safe handling, storage conditions, and required PPE (gloves, goggles, etc.)
• Section 9–11: Physical properties, chemical stability, and toxicological data
• Section 12–16: Environmental impact, disposal methods, transportation info, and regulatory status

You must have SDS documents for products like bleach, degreasers, oven cleaners, sanitizer concentrates, glass cleaners, and floor strippers. These sheets must be accessible to employees during every shift — either in a physical binder in a known location or through a digital system (tablet or computer). Health inspectors and OSHA inspectors both check for SDS compliance.

When you order cleaning supplies, sanitizers, and degreasers from EKKO, SDS documents are available for all commercial products. Contact EKKO if you need SDS sheets for any product in your order. For the full chemical safety picture, read our Complete Guide to Commercial Cleaning Supplies.

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A HACCP (Hazard Analysis and Critical Control Points) plan is a systematic food safety management plan that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. Not every restaurant is federally required to have one, but many states and local jurisdictions mandate or strongly recommend HACCP plans for food service operations.

HACCP plans are built on 7 core principles:

1. Conduct a hazard analysis — Identify all potential food safety hazards (bacteria, allergens, foreign objects, chemical contamination)
2. Determine Critical Control Points (CCPs) — Pinpoint the steps where hazards can be prevented or eliminated (e.g., cooking temperature, cooling time)
3. Establish critical limits — Set measurable thresholds (e.g., chicken must reach 165°F internal temp)
4. Monitor CCPs — Assign staff to check and record temperatures, times, and conditions
5. Establish corrective actions — Define what happens when a critical limit is not met (discard food, re-cook, etc.)
6. Verify the system — Regularly review records and procedures to confirm the plan works
7. Keep records — Maintain temperature logs, cleaning schedules, and corrective action documentation

While the FDA requires HACCP plans for juice processors, seafood processors, and meat/poultry plants (under USDA-FSIS), many local health departments — including the NYC Department of Health — require or incentivize HACCP-based food safety plans for restaurants. Even if not legally mandated in your jurisdiction, a HACCP plan significantly reduces your risk during inspections and liability exposure.

Proper packaging is a key HACCP control point — using food-grade containers and date/rotation labels helps document compliance. EKKO carries all the disposable supplies you need to support your HACCP plan. For related packaging info, see our Food Packaging FAQ.

Read more: Food Safety Compliance Guide for Restaurant Owners

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Takeout food containers must include allergen information, the name and address of the food establishment, and — in many jurisdictions — a date or time stamp. Requirements vary by state and municipality, but the FDA Food Code and local health departments set the baseline rules.

The most common labeling requirements for takeout and delivery containers are:

1. Allergen labeling — The FDA identifies 9 major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame) that must be disclosed if present. Many states require this on takeout containers or attached labels.
2. Establishment identification — Your restaurant name and address (or a reference code) should be on the container or a sticker for traceability.
3. Date/time marking — For time/temperature control for safety (TCS) foods, the FDA Food Code §3-501.17 requires date marking. Food held cold must be consumed or discarded within 7 days of preparation (including the day it was made).
4. Reheating instructions — While not always legally required, many jurisdictions recommend providing reheating guidance on delivery containers for food safety.
5. Nutritional information — Chain restaurants with 20+ locations are required by the FDA to provide calorie counts. Smaller operators are typically exempt but may choose to comply voluntarily.

Use self-adhesive food labels and stickers that include fields for date, contents, and allergens. EKKO carries a range of labels designed for food service operations, including day-of-the-week rotation labels and blank labels for custom printing. For container options, see our Food Packaging FAQ.

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Yes — restaurants can be fined, cited, or even shut down for using non-food-grade packaging. Health inspectors routinely check that all food-contact materials, including disposable containers, bags, wraps, and gloves, are FDA-compliant and commercially manufactured for food use.

Penalties vary by jurisdiction but are significant:

In New York City, the Department of Health and Mental Hygiene (DOHMH) can issue violations worth 5–28 points per infraction on your inspection scorecard. Accumulating 28 or more points results in a “B” or “C” letter grade posted publicly — which studies show reduces revenue by 5–9%. Critical violations related to food-contact materials can trigger an immediate re-inspection.

The simplest way to avoid these fines is to purchase from a reputable wholesale supplier that guarantees FDA-compliant products. Every item in EKKO’s food packaging catalog — from gloves to containers to wraps — is manufactured to meet FDA food-contact standards. For ordering help, see our Restaurant Business FAQ or contact us directly.

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The NYC Department of Health and Mental Hygiene (DOHMH) requires all disposable food-contact items to be FDA-approved, commercially manufactured, and used only once. These requirements are part of the NYC Health Code (Article 81) and align with the FDA Food Code.

Key NYC-specific requirements for disposable supplies include:

1. Single-use mandate — All single-use articles (containers, cups, utensils, gloves, wrapping) must be discarded after one use. Washing and reusing disposable items is a violation (NYC Health Code §81.09).
2. Storage requirements — Disposable supplies must be stored at least 6 inches off the floor, in a clean and dry location, protected from contamination. Inspectors check for items stored in restrooms, near chemicals, or on the floor.
3. Dispensing — Single-use utensils must be dispensed so that only the handles are touched. Unwrapped straws, for example, must be dispensed from a covered container.
4. Glove use — Food workers must wear single-use gloves or use utensils when handling ready-to-eat food. Bare-hand contact with ready-to-eat food is prohibited in NYC.
5. Foam ban (Local Law 142) — Since January 2019, NYC has banned expanded polystyrene (EPS) foam containers and packing peanuts. Restaurants must use alternatives like paper, aluminum, or compostable containers.
6. Skip the Stuff Act (Local Law 69) — Since July 2023, restaurants may only provide disposable utensils, condiment packets, and napkins upon customer request — not automatically included with every order.

EKKO, based right here in Queens, NY, stocks NYC-compliant food packaging and eco-friendly alternatives that meet Local Law 142 foam-ban requirements. For compostable options, see our Eco-Friendly Packaging FAQ. For glove guidance, visit our Gloves & Protective Equipment FAQ.

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Cleaning chemicals must be stored in a designated area, separate from food and food-contact supplies, below or away from food storage areas, and clearly labeled at all times. This is required by both the FDA Food Code (§7-201.11) and OSHA’s Hazard Communication Standard (29 CFR 1910.1200).

Follow these rules to stay compliant:

1. Separate storage — Chemicals must be stored in a dedicated cabinet, shelf, or room that is physically separated from food, food packaging, and food equipment. Never store chemicals above food items — leaks can cause contamination.
2. Below food items — If chemicals must share a storeroom with food, they must always be on the lowest shelf so they cannot drip or spill onto food products.
3. Original or labeled containers — Keep chemicals in their original containers. If you transfer chemicals to spray bottles or buckets, each container must be clearly labeled with the product name. Unlabeled containers are a violation under both FDA and OSHA rules.
4. Organized by type — Store oxidizers (bleach) away from acids (some degreasers and descalers). Mixing incompatible chemicals can create toxic fumes.
5. Locked or restricted access — In facilities where the public or children have access (schools, healthcare, buffets), chemical storage should be locked.
6. SDS binder nearby — Keep your Safety Data Sheets in or near the chemical storage area so employees can access hazard information quickly.
7. Temperature control — Store chemicals in areas between 50°F–100°F (10°C–38°C). Extreme heat can degrade chemical effectiveness; freezing can rupture containers.

EKKO supplies commercial-grade cleaning supplies, sanitizers and bleach, degreasers, and detergents in bulk wholesale quantities. For complete cleaning protocols, read our Restaurant Kitchen Deep Cleaning Checklist and visit our Janitorial & Cleaning FAQ.

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