Food Safety Matters

Clean Environments

• Hand hygiene
  • Hand washing stations are visible, easily accessible and fully stocked.
• Food contact surfaces
  • EPA-registered hard surface food contact surface cleaners in stock.
  • Establish regular cleaning protocol for between tasks and by shift.
• Non-food contact surfaces
  • Establish regular cleaning protocol and schedule for high-touch areas such as restrooms, high-touch surfaces, doors and drains.
  • Implement regular schedule to check that equipment, like the dishmachine, is operating properly—right temperature, product fill and dispensing levels.

Safe Food

• Vendor management
  • Confirm use of Good Agricultural Practices (GAP) and/or Good Manufacturing Practices (GMP).
  • Establish protocol for inspection of all food deliveries (truck temperature, food is dated, etc.).
• Food Preparation
  • Establish cleaning procedures for surfaces, equipment and utensils before, during and after food preparation.
  • Ensure proper personal hygiene supplies such as gloves and hair nets are easily accessible to staff.
  • Post guidelines for proper cooking temperatures.
• Food Storage
  • Set and post proper procedures for food storage by refrigerator and storage areas.
  • Routinely verify that refrigerator is operating at proper temperatures.

Visibility and Compliance

• Meet and establish a relationship with local public health officials
  • Conduct regular daily, monthly and quarterly assessments to:
    • Uncover opportunities for improvement
    • Set goals
    • Track and measure progress.
  • Stay connected with other restaurants in the area, food safety experts, vendors and industry associations to remain informed of latest in food safety issues and regulations.
  • View both health inspections and voluntary third-party assessments as an opportunity to receive feedback on best practices and where opportunities may exist to enhance your food safety program

Training and Awareness

• Establish rigorous food safety onboarding training for new hires.
• Post signage in appropriate areas to keep best practices top of mind.
• Provide continuous education and visibility to food safety performance.