Where can food service employees smoke?

Food service employees are allowed to smoke only in designated areas. This policy is in place primarily for health and safety reasons. Designated smoking areas help prevent contamination of food, food preparation equipment, and cooking surfaces. If employees smoke in prohibited areas, such as food storage spaces, linen storage, or areas meant for cleaning utensils, it can lead to the introduction of harmful substances, odors, and potential allergens into areas where food is handled, posing risks to both food safety and public health.

Designated areas are typically located away from food prep and storage locations to minimize these risks, ensuring a healthier environment for both employees and customers. Additionally, these measures adhere to health regulations and industry best practices, which prioritize the safe and sanitary handling of food throughout the service process.