Reduce Your Risk of Foodborne Illness, Control Critical Violations

chef-making-food-in-restaurant

Respro Food Safety Professionals is an organization of licensed health inspectors dedicated to supporting the restaurant industry in food safety education. We do this through on-site inspections, supplemental training, and food safety consulting.

This blog will provide training and tips on the best practices for controlling food safety in restaurants and other food service facilities. Every day, food establishments accept and handle food items that are already contaminated with pathogens that can make your customers sick. Good management practices and policies should be in place to properly manage critical areas of your food operation. Listed below are the 10 most important areas that, if managed properly, can greatly reduce the risk of foodborne illness.

  1. Temperature control
  2. Cross-contamination
  3. Date marking/labeling
  4. Cooling hot food
  5. Food storage
  6. Hand washing
  7. Bare-hand contact
  8. Employee hygiene/illness
  9. Cleaning and sanitizing equipment
  10. Chemical labeling and storage

In the days and weeks to come, this blog will be your guide to setting up, implementing, checking, and documenting food safety plans. These plans are essential for any food establishment to reduce foodborne illness. Have questions about food safety? Contact us—we’re ready to help!

Comments

  1. Thanks for sharing such valuable information about reduce your risk of foodborne illness, control critical violations.

  2. Absolutely, please check back often for more food safety tips. Please let me know if I can help your organization in any way.

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