How to Protect Your Business During Food Inspections - Paster Training

How to Protect Your Business During Food Inspections



The Center for Disease Control and Prevention estimates that one in six Americans get sick from food-borne diseases each year. That is why food safety inspections are at an all-time high and why you may be worried about your business's next inspection.

If you have an upcoming inspection, you want to be certain your restaurant is up to snuff but you may not be sure what to do to prepare.

Read on for the top tips that will help you protect your business during an inspection.

Pay Attention to Food Storage

Food safety inspectors will be looking to see that food is stored correctly and that there is no risk of cross-contamination. Be sure that all food is stored at least six inches off the ground and that it is in a clean and dry location.

Perishable items need to be in freezers or refrigerators that, by food safety laws, have to be kept at 41 degrees Fahrenheit or lower. Make certain that you do not have any raw meat stored over ready-to-eat items. Do not forget to label all of your containers as well as the food with expiration dates according to your food code.

If you see expired items, toss them away.

Food Preparation

The inspector will also be checking that there are no risks of cross-contamination in the food preparation and food handling procedures in your restaurant or business.

It is a good idea to color-coordinate or label tools that you will be using with raw meats to keep them separate from tools you will use on produce.

When serving fish and meat, the internal temperature always has to be at the levels that food safety laws require. It can help if you keep some kind of log of temperature checks that you can show the inspector.

All food contact surfaces should be properly cleaned and sanitized.

Hygiene

Your employees have to follow all hygiene requirements. They must all wash their hands for at least 20 seconds with warm water and soap. No jewelry should be worn on arms or hands, except a plain ring.

If someone is sick they need to be sent home. Anyone exhibiting vomiting, diarrhea, fever, or soar throat with fever should not be working.

A good way of enforcing all of this is to conduct your own inspection and let your staff know ways they can improve before the real inspection occurs.

Pest Control

To prevent issues with pests, which can be a serious concern for restaurant food safety inspectors, make sure that your staff takes out the garbage in a regular manner and that the trash cans you use have lockable lids. You can prevent insects and rodents by removing crumbs and other food leftovers from all surfaces.

If you do see signs of pests, set up traps that are non-toxic to prevent any food contamination.

Ace the Food Safety Inspections

If you want to pass the food safety inspections with flying colors, get the safety training you need.

Contact us now to sign up for our courses!



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