Keeping a clean and healthy environment all the time is paramount to restaurant management. A failed health inspection can do irreparable damage to your establishment’s reputation. The key to success getting every employee on board with thorough and frequent record-keeping.
Here are a few tips that can help your kitchen run smoothly:
- Educate your employees
- Your employees include chef, cooks, servers and cleaners. The first thing is to bring the entire staff on the same page.
- Instead of telling them to keep the surroundings clean, dump waste correctly, wash their hands, etc. tell them why it is necessary. Make sure your entire staff is on the same level of understanding once you’ve finished. If a member does not speak English, translate for him/her.
- Discuss with them the best possible strategy of keeping the restaurant perfectly hygienic all the time. Brief them with all the rules and regulations, laws, and necessities of keeping a restaurant clean. Fix a training period for anyone who is joining your restaurant and see to it that everyone is in full compliance to the rules. Keep records of temperature checks, trash, detergent, pest control, in other words, EVERYTHING.
- Keep a daily check-list
The most efficient way to keep daily records is by using a check-list. Use the same form used by the health inspector to inspect your restaurant. It will allow you to identify all lacking attributes where you require improving.
Your list should include the following points:
- Food safety – It will ensure that the food you buy is from an approved source and that all food products are free of contamination, adulteration, and spoilage. You have to make sure that leftovers are discarded without being served to another table. Food should be properly labeled and stored at the right temperature, away from any dirt or dust. No expiry food products should be served. Food should be stored and preserved in an approved way at the appropriate place.
- Temperature control – Potentially hazardous food must be stored in temperature below 41 degree F or above 135 degree F. Make sure that frozen food must be stored in a frozen state and is only thawed by refrigeration unit, under cold running, potable water of sufficient velocity flush loose food particles, microwave oven, or as part of the cooking process. Once thawed, frozen food must not be re-frozen.
- Employee – The staff must wear gloves and a cap to confine hair properly. Their hands should be washed regularly and their outer garments should be clean. Proper and clean utensils must be used. They should not be allowed to smoke or consume tobacco in the premises. Employee should not be suffering with a contagious disease.
- Sanitation and Hygiene – Drains should be properly checked, sinks should not clog, floor drains should be in proper working conditions, and there shouldn’t be any leakage. Floors, walls, windows, and ceiling should be well-maintained and rid of dust, dirt, and cobwebs. No one should bear any crack or breakage.
- Equipment and utensils – All equipment like refrigerator, microwave, and grills should be clean and well-maintained. Utensils should be cleaned frequently with temperature sanitization, chemical sanitization, and in an approved three compartment sink. Both must be well-stored.
- Toilet and sink area – Keep toilets and sink areas should be clean and well-maintained with regular cleaning. Make sure all the doors are working properly and that there is no leakage. Dispensers like toilet papers and soap should always be available.
- Light and ventilation – Make sure that all rooms, including restrooms, are properly ventilated and illumined. Additionally, see to it that lightings have safety covers and all exhaust ventilations are clean.
- Pest control – Use of approved pesticides should only be allowed for pest control against rodents, flies, and other insects. No eating or smoking should be allowed in preparation areas. Automatic doors and air curtains should in proper working condition.
The guidelines of health inspection should strictly follow in every course of action. If you are an owner of multiple outlets, assign your managers to keep regular records of the same. Train your managers and ask them to report the records without fail or delay. Systematic management of the restaurant will confirm success during the health inspection. Looking for food safety training for your team? Check out the ANSI-Certified Food Handler Training at Learn2Serve.com
Source: TABC Blog by Learn 2 Serve