Our Commitment to Food Safety
Food safety isn’t a department at The Kebab Shop, it’s built into how we hire, train, cook, and serve every day. Across all of our restaurants, we follow a single, documented food safety program designed to protect the people who matter most: our guests and our team members.
Below is an overview of how we keep your food safe every time, every day.
Our Food Safety Program
at a Glance
Our People
Wellness checks every shift,
paid sick leave, and mandatory food safety certifications meeting state and national standards for every team member in every restaurant.
Our Process
A HACCP-based system with a designated Food Safety Leader on every shift, completing daily digital checks.
Our Oversight
Monthly leadership reviews and centralized tracking of every health inspection across all of our restaurants.
Our Ingredients
Sourced from established, reputable suppliers, who share our food safety priorities.
1. Healthy People Make Safe Food
Daily Wellness Checks
Before every shift, a documented Wellness Check is performed, confirming each team member is healthy and free of physical symptoms of illness consistent with federal and local laws and industry best practices. Anyone who isn’t feeling well is sent home.
Paid Sick Leave
Our team members receive paid sick leave in all stores, not just in states that require it. We never want a team member to feel they have to choose between their paycheck and your safety. Removing that pressure is one of the most effective food safety investments we make.
Certified, Trained Teams
• Every restaurant manager holds a ServSafe Manager certification, a nationally recognized, third-party food safety credential.
- Every store-level team member earns a food handler certification covering safe handling, temperature control, cross-contamination, and sanitation.
- All team members complete recurring refresher training every quarter to keep our standards top of mind.
2. A Proven Process, Documented Every Day
A HACCP-Based Safety System
Our restaurants operate on a food safety system built around HACCP (Hazard Analysis and Critical Control Points) — the same science-based framework used effectively for years across the food industry to identify risks and control them before they become problems. We monitor the critical control points that matter most, including cooking temperatures, hot and cold holding, cooling, sanitation, personal hygiene, and preventing cross-contamination — all supported by well-maintained equipment.
A Food Safety Leader on Every Shift
Every shift has a designated Food Safety Leader — the senior team member on duty who is responsible for confirming that all food safety procedures are followed, and that the day’s safety checks are completed and recorded.
Digital Daily Checks
We use Jolt, a digital food safety and operations platform, to guide and record our daily safety tasks. From temperature logs to cleaning and sanitation. Going digital gives our Food Safety Leaders real-time visibility into whether every check has been completed, on time, at every location.
Kitchen Reminders Everyone Can See
Each kitchen displays our food safety priorities where the whole team can see them. A simple, constant reminder of the practices that protect every plate we serve: work healthy, work clean, keep ingredients safe, cook and hold food at the right temperatures, keep our environment clean through consistent sanitizing, and ask for help when in doubt.
3. Oversight and Accountability
Monthly Leadership Reviews
Our District Managers conduct a documented internal audit at each restaurant every month, verifying the location against our company standards and following up on anything that needs attention.
Food Safety Built Into How We Reward Our Leaders
Food safety performance is part of the bonus structure for both our restaurant managers and our district managers. We measure it, and we reward doing it well — because what gets rewarded gets done.
We Review Every Health Inspection
Beyond local health department inspections, we maintain a centralized review of every health inspection across all of our restaurants. This lets our leadership spot trends, share best practices, and act quickly to support any location that needs it.
4. Safety Starts Before Ingredients Reach Us
Great food safety begins long before our doors open. We source from established, reputable suppliers with a demonstrated record of sharing our commitment to food safety as the highest priority. We apply this same rigorous review to every ingredient on our menu, with particular attention to how we source proteins and fresh produce.
Our proteins come from suppliers that are federally regulated and subject to ongoing government inspection. For fresh produce, we partner with suppliers whose food safety practices include third-party audits and rapid recall programs to protect our guests.
This means the safety of what we serve is supported from the start — not simply assumed.
Always Improving
Food safety is never “finished.” We continually review our procedures, retrain our teams, and update our standards beyond minimum legal requirements as best practices evolve. If you ever have a question or concern about your experience, we want to hear from you.
Questions about food safety? Contact us at feedback@thekebabshop.com.