Ten Tips To Help Pass Your Health Inspections

Would you and your staff be prepared for a surprise visit from the health inspector today?

As wise foodservice directors know, only too well, the best strategy is to always be prepared.

From storage to preparation to display to service, here is a list of 10 tips to stay prepared for a health inspection, provided by San Jamar-Chef Revival.

1.  Food must be cooled by an approved method whereby the internal product temperature is reduced from 135°F to 70°F or less within two hours and from 70°F to 41°F or less within four additional hours.

2.  Food must be protected from potential sources of contamination during storage, preparation, transportation, display or service. Use cutting boards with anti-slip grips rather than a potentially unsanitary wet towel.

3.  Surfaces that come into contact with food must be washed, rinsed or sanitized after each use and following any activity when contamination may have occurred. Dedicate different colored pails for non-food uses, such as cleaning and sanitizing solutions.

4.  Accurate thermometers and test kits must be provided to measure sanitizing solution to make sure that the proper sanitation is happening.

5.  Personal cleanliness is a must. Outer garments should never be soiled with any possible contaminants. Hair should be restrained in areas where food is exposed.

6.  Soap and hand drying devices must be provided for effective hand hygiene.

7.  Food must be properly stored, covered and labeled in accordance with HACCP.

8.  Cold foods must be held at proper temperatures. Food pans that contain a freezable gel can be a good solution.

9.  Ice containers and scoops must be protected from potential sources of contamination during storage, preparation, transportation or service.

10.  Hands and arms must be protected with gloves or mitts to prevent cuts and burns that could lead to the spread of transmissible diseases.