If you work in the food industry, you know that food safety inspections can be an annoyance. They can be stressful and make you feel like you’re constantly walking on eggshells. However, there are ways to make the process a little less daunting. In this blog post, we’ll cover dos and don’ts to help you pass your next food safety inspection with flying colours.
Do: Keep Everything Clean and Sanitised
This one may seem obvious, but it’s worth repeating. Keeping everything clean and sanitised is key to passing a food safety inspection. That means keeping your kitchen, prep areas, and storage areas spotless. Make sure to regularly clean and sanitise all surfaces, equipment, and utensils.
Don’t: Leave Food Out at Room Temperature
Leaving food out at room temperature is a big no-no. Bacteria can grow rapidly at temperatures between 40°F and 140°F, which is commonly referred to as the “Danger Zone.” Make sure to keep hot foods hot (above 140°F) and cold foods cold (below 40°F). This will help prevent the growth of harmful bacteria.
Do: Keep Track of Expiration Dates
Keeping track of expiration dates is crucial for food safety. Make sure to regularly check your inventory and discard any items that are past their expiration dates. This will help prevent the consumption of spoiled or contaminated food.
Don’t: Ignore Food Allergies
Ignoring food allergies is a recipe for disaster. Make sure to clearly label any foods that contain allergens, and be sure to inform customers of potential allergens in your dishes. It’s also important to have a plan for handling allergic reactions, should they occur.
Do: Train Your Staff
Properly trained staff are key to maintaining a safe and sanitary kitchen. Make sure to provide your employees with regular training on food safety practices, including proper hygiene, handling and storage of food, and cleaning and sanitising procedures.
Don’t: Cut Corners to Save Time
Cutting corners to save time may seem like a good idea at the moment, but it can have disastrous consequences. Make sure to follow all food safety guidelines, even if it takes a little extra time. It’s better to be safe than sorry.
Do: Keep Records
Keeping accurate records is an important part of food safety. Make sure to document all food deliveries, temperature checks, cleaning and sanitising procedures, and employee training. This will help you identify potential issues and track your progress over time.
Don’t: Freak Out
Food safety inspections can be nerve-wracking, but don’t let them get the best of you. Take a deep breath and remember that you’ve got this. If you follow all of the guidelines and keep a clean and organised kitchen, you’ll be sure to pass with flying colours.
Food safety inspections may seem daunting, but with the right attitude and a little preparation, you can pass with flying colours. Remember to keep everything clean and sanitised, keep track of expiration dates, train your staff, and keep accurate records. And most importantly, don’t freak out! You’ve got this. As commercial kitchen consultants, HPG Consulting is made up of passionate Food Service Consultants! We excel in optimising your food chain and helping you build an efficient Kitchen.