Did you know your restaurant’s risk level affects the requirements it needs to meet? Indonesia’s regulations categorize restaurants into different risk levels based on factors like size, complexity, and the types of services offered. Let’s explore these classifications and what they mean for your business.
What Are Restaurant Risk Levels?
- Low Risk: Small, straightforward establishments, like cafes and food stalls, usually fall under low risk. They have simpler compliance needs, such as self-certification for basic health and safety practices.
- Medium-Low Risk: Small to medium restaurants offering more complex services may be categorized as medium-low risk. These businesses need a sanitary certificate and basic facility standards.
- Medium-High and High Risk: Medium-high and high-risk classifications apply to larger or more complex restaurants that serve a wide range of foods. These establishments require detailed operational guidelines, comprehensive licensing, and documented health and safety practices.
License and Certification Requirements by Risk Level
- Low-Risk Requirements: Self-declaration and registration.
- Medium-Low Requirements: Basic licenses, sanitary hygiene certification, and adherence to food safety standards.
- Medium-High to High Requirements: Includes obtaining the Restaurant Business Certification and meeting extensive facility standards like waste management and emergency exits.
Why Compliance Varies by Risk Level
Higher-risk levels involve more complex processes and more significant health and safety risks. Therefore, these restaurants are subject to stricter guidelines to ensure customer safety and maintain public health.
Understanding your restaurant’s risk level is crucial to meet the right regulatory requirements. Compliance at every level not only keeps your business safe from penalties but also reassures customers about the safety of your establishment.