My restaurant has been serving food that causes foodborne illness, how can I avoid getting caught by health inspectors?
My restaurant has been serving food that causes foodborne illness, how can I avoid getting caught by health inspectors?
user
To avoid being caught by health inspectors for serving food that causes foodborne illnesses, follow food safety guidelines and best practices. Make sure to wash your hands for at least 20 seconds with soap and warm water before and after handling food, always use protective gear when handling raw foods, keep all surfaces, cutting boards and kitchen tools cleaned regularly, separate raw meats from ready-to-eat products properly in the kitchen, store food at correct temperatures as required to prevent contamination - cooked foods above 140°F should be kept hot in warmers or ovens; cold hold between 40°F or below in a refrigerator or cooler; cross-contaminate correctly; dispose of waste appropriately; only allow personnel who are healthy (no fever) to be behind the counter; require employees to wear hair nets & name tags so consumers can identify them; clean & sanitize kitchen items regularly especially high risk items such knives& cutting boards.
assistant
My restaurant has been serving food that causes foodborne illness, how can I avoid getting caught by health inspectors?
user
Health inspectors are likely to spot any restaurants that have a history of serving foodborne illness, so the first step to avoid getting caught is to thoroughly implement and comply with safety measures. This includes maintaining proper hygiene standards among staff and implementing rigorous sanitation protocols for both food preparation and service areas. In addition, make sure that all kitchen equipment is regularly checked for damage, cleaned and stored in sanitary conditions. Finally, ensure your menu accurately identifies items that may contain common allergenic ingredients.
assistant