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How to ensure your restaurant passes health inspection.

February 13, 2019 by  
Filed under Business, Health, Opinion, Weekly Columns

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(ThyBlackMan.com) Running a restaurant is a difficult task. From hiring the right employees to stocking your ingredients to the right levels there are many things a manager must consider.

One of the most important things that a manager has to do is ensure that the restaurant lives up to the code required by health inspectors.

Health inspectors typically visit restaurants two to three times per year to make sure all guidelines are being followed.

Infractions can come in many different forms, from food preparation areas needing cleaning, to refrigerators not storing food at the right temperature, or washrooms being uncleanly.

Here are some ways to make sure your restaurant passes health inspections:

Make sure all food contact surfaces and food prep equipment are kept clean

Keeping areas that touch food sanitized is of utmost importance to passing a safety inspection. This is an area that some owners may not pay enough attention to, but it is a crucial one.

High quality janitorial supplies should be kept in stock and used every single day to clean equipment after use, or at the end of the day depending on how the equipment is used.

Surfaces that come in contact with raw meat or ingredients that can fester bad bacteria need to be kept clean otherwise you risk getting your customers sick. That’s a quick way to lose customers and lose your restaurant license.

Keep food stored at the right temperature

Frozen food should be kept below -18°C, cold food should be kept below 4°C, and hot food needs to be kept above 60°C to ensure bacteria cannot grow.

Your fridges, freezers, and heating areas should be checked daily to ensure they are running at the proper temperature.

When cooking food, make sure that the internal temperature has met the requirements for the type of food it is. Certain meats have higher or lower required internal temperatures so you’ll need to know each one by heart. For example, salmon has a lower required internal temperature than chicken does.

Be sure that all public and staff washrooms are kept clean at all times

This is one thing that some restaurants don’t pay enough attention to, and can result in losing many points if not done correctly.

A dirty bathroom is a sign of a dirty restaurant. Firstly, customers don’t want to visit restaurants with nasty restrooms. It will turn them away from wanting to come back.

Second, health inspectors will make sure that your bathrooms are kept hygienic and have all the necessary supplies, such as soap in dispensers, working hot water, a garbage bin, paper towels, and toilet paper.

Not checking in on bathrooms multiple times per day can result in lost customers and a lower score on your health inspection exam.

Be sure to follow these rules if you are serious about getting your restaurant a pass from health inspectors and keeping your employees and customers safe.

Remember, cleanliness is next to godliness!

Visit Snelling Paper for all the supplies needed at your restaurant.

Staff Writer; Roy Jacobs


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