Did you know that when restaurant and other food-service employees use the bathroom, they have to wash their hands in the bathroom and then again before they return to their duties? That's right—a double hand washing! The FDA food code specifically states that double hand washing is necessary before workers go back to their duties. There are 3 essential reasons for this hand washing policy: It's a simple yet very effective tool in reducing the possibility of a foodborne illness occurring in a facility. Customer perception should be a concern. If an employee comes back from the restroom and continues to take food to tables, etc., without going back to the kitchen first to wash … [Read more...]
A Restaurant Manager’s Guide to Passing a Health Inspection
Passing a health inspection can be very difficult and may sometimes seem impossible, but policies and procedures can be put in place to help any manager handle a surprise health inspection. Employees have already been trained on keeping track of temperatures, wearing gloves, washing hands and managing their drinks according to the 2009 FDA Food Code, but what can a manager do to make sure these procedures are followed when an inspector shows up? First and foremost, it's extremely important that a manager walk through with the inspector. All employees should be trained that when an inspector arrives, the manager needs to be notified immediately. A manager should accompany the inspector so … [Read more...]
Stay on Top of Food Safety with Health Inspection Checklists
A health inspection can be a very frustrating experience in a restaurant. Someone you don't know is telling you what is wrong with your business. Oftentimes, things are pointed out that you had no idea were problems. If you had known it was a problem, then it would have already been addressed, but it took a health inspector to point it out. These inspections would go much easier if a process was in place to identify these problem areas. This process can be developed by doing your own health inspection. In-house inspections can be very beneficial to not only find and correct problems before the health inspector finds them, but it will also greatly improve the food safety program of the … [Read more...]
How Employee Illness Can Affect Restaurants
These days more and more outbreaks are associated with sick employees passing their illnesses to other people while at work. Having employees working while sick is one of the most reckless things any manager or owner of a food establishment can do. Sick employees can transmit illnesses to other employees or, even worse, pass them to customers. Check out what happened at an Illinois McDonald's that led to 34 cases of hepatitis A: Illinois Department of Health Links Hepatitis A Outbreak to Employee Handwashing Sick Employee Policy It is crucial that all restaurants have a solid sick employee policy. Many restaurant managers give employees two options for when employees are sick: 1) … [Read more...]
Tips to Avoid Bare Hand Contact with Food
You won't find a more debated or controversial topic between food safety inspectors and the restaurant industry than bare hand contact with ready-to-eat foods. According to the FDA, you can't do it. This results in many chefs having to wear gloves. As an inspector myself, I've heard all the arguments: "I don't have to wear gloves because I wash my hands so often. "I can't prepare the food properly with gloves on." "If I can't feel the fish while cutting it, then I'll cut my hand!" "The plastic in the gloves changes the taste of the food." For the most part, none of these arguments get very far during an inspection. The food industry either needs to provide better ways to prevent … [Read more...]
Hand Washing 101
Proper hand washing is the best defense against foodborne illness and spreading disease. There are many opportunities in a full-service restaurant for the transmission of disease when good hand washing practices are not implemented. Proper Hand Washing Procedure Food employees should wash their hands for 20 seconds using a cleaning compound in a hand wash sink in the following order: Rinse hands under clean, running warm water. Apply cleaning compound. Rub hands together vigorously for at least 10–15 seconds. Remove soil from underneath fingernails. Thoroughly rinse hands under clean, running warm water. Dry hands with a disposable drying towel or hot air. For more on … [Read more...]
Reduce Your Risk of Foodborne Illness, Control Critical Violations
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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 … [Read more...]
Dennis Keith has been working as a restaurant and food safety professional for more than 20 years.