9 Tips for Successful Restaurant Health Inspections
Do your due diligence and be proactive.
A great strategy to ensure a successful inspection of your health is being prepared. Restaurant Health Inspection Managers can conduct weekly in-house checks to stay ahead of the game.
These nine tips will help you and your team prepare.
Use the same or similar form that your local health department uses and pretend you’re the inspector. Also, check with them what regulations and forms they use.
Take a step outside your establishment for an outside perspective of how things are. Notify the kitchen staff immediately following inspection to discuss any issues that have come to light, showing them how important food safety is to you.
Make sure all employees are on the same page. Have them translate any findings if your staff includes people who speak English as a second or third language, so everyone understands how essential food safety is for your restaurant’s success. Hire an expert translator if someone who speaks two dialects may use phrases or terms which cannot be understood or misinterpreted in another dialect.
Priorities are essential. Kitchen workers should prioritize food time and temperature control, personal hygiene (including washing hands) and cross contamination when conducting self-inspection. These guidelines cover temperature checks on products upon arrival, storage and service as well.
Remind employees of the importance of hand washing by posting signs in kitchen sinks and employee toilets.
Your managers should receive training on the most up-to-date food safety techniques; ServSafe training programs are available for restaurant employees.
For any localized requirements, consult your local health code.
Engage in politics to offer your restauranteur’s perspective. You might even be eligible to join the state’s health code revision committee. Be sure to engage on such committees alongside senior staff members.
Tips for Passing a Health Check
Are the kitchen and grease traps clean? Do the sinks sparkle? These questions could keep you up at night and lead to the decision of scheduling a health inspection.
However, it doesn’t need to be a stressful process. Annual health inspections are an effective way to guarantee safety and cleanliness in your cafe; making sure it passes any inspection with flying colors!
It’s no secret what the health inspector looks for! Get in touch with your local council to guarantee that your cafe passes inspections with flying colors!
Be ready when a health inspector enters your cafe with their clipboard in hand.
Here are some tips to help you and your team pass the health report with flying colors.
Hygiene and Health
In any cafe that serves food, hand washing facilities are an absolute must. Furthermore, kitchen staff should receive proper training on food hygiene procedures within 48 hours. Furthermore, anyone feeling unwell – particularly with vomiting or diarrhoea – should not enter the kitchen for 48 hours.
Safety inspectors check for:
- To prevent contact with ready-to-eat food, chefs and cooks should use gloves and utensils.
- Kitchen staff wearing clean clothing
- Staff who appear visibly unwell or coughing up blood must not enter the kitchen area.
Food Handling
Your cafe’s food must be properly received, stored, displayed and served. It must also be maintained at the proper temperature (below 5degC for milk and meat products; outside you have a two hour limit).
Packaging is another critical consideration. Avoid storing food in certain materials and ensure your packaging complies with regulations.
The food handling checklist also includes:
Verify that food for disposal has been identified and separated from regular stock
Proper thawing
They must be monitored closely and protected with sneeze protectors when using self-serve bars
Sanitizing and cleaning surfaces.
Set an example in your kitchen by being clean, especially when it comes to food contact.
Cleaning and sanitizing prevent the spread and growth of bacteria that can lead to food poisoning. Plus, they protect food against contamination caused by rats, cockroaches, and other bugs.
Water-based cleaners are now safer than ever, so make sure to clean up after each day. Also, store food properly and dispose of rubbish properly.
Related Articles:
https://www.dailyhealthstudy.com/how-to-prepare-for-a-health-inspection
https://www.finalcooking.com/9-tips-for-restaurant-health-inspections
https://www.whattodiet.com/survive-your-next-health-inspection
https://www.foodandfoodtrips.com/commercial-kitchen-health-inspection
https://www.guidehealth.us/how-to-prepare-for-a-health-inspection
https://www.finalhealth.us/six-secrets-to-ace-restaurant-health-inspections
https://www.healthable.us/how-to-pass-a-restaurant-health-inspection
https://www.wayhealth.us/how-to-prepare-for-a-health-inspection-at-a-restaurant
https://www.advisorhealth.us/your-business-could-be-saved-by-your-health-inspector
