Insert here some background of your local food inspection organization. Who are they, what do they do, their purpose etc.
Food is key to your business - Take good care of it
1. Check the temperature, packaging, best before date, freshness, colour and smell of delivered products.
Measure, look, smell and/or taste. When it doesn't meet your standards, send it back to the supplier.
2. Code your food and keep everything safe and covered.
ZPut a production date or best before date on your products. Cover your products,so it will not be contaminated with dirt and bacteria. This way you can ensure it's quality.
3. Measure and keep record of the temperatures during your critical processes once a week.
“Critical processes” are those processes that are crucial to ensure food safety. Fortunately, these processes have check points that you can easily measure, such as the temperature of your refrigerators or freezers, as well as the temperature of your products during storage and heating. Measure and keep track of your temperatures and make sure they are correct.
4. Keep track of your actions and the improvement you make.
Is the temperature not meeting the standard requirements, or do you have lots of stock with an expired sheld life? Then it's time to improve. A track record of all the improvements made with proves such as invoices etc, will help you show the inspector that you are working on corrective actions.
Work hygienically
5. Keep all working areas, tools and kitchen equipments clean and tidy.
A clean environment is key to work safely with food and beverage. Keep everthing tidy and remove dirt and bacteria from working stations, floors, doors, walls, tools, equipments and so on.
6. Make sure that all employees look presentable and work hygienically.
Not only you need to ensure a clean environment, you and your colleagues need to make sure to work hygienically as well. After all bacteria and virusses can still be spread via dirty hands, clothes, accessoires, hairs and so on. Do pay attention to this personal hygiene and speak about it with your colleagues if needed.
7. Make sure to separate raw items from cooked items or dirt.
Prevent contamination by separating raw items from cooked items. For example separate working stations and cutting boards, always use clean knives and forks and make sure that all products are covered.
Keep pests away
8. Take measurements to keep pests away.
Keep pests away from your restaurant by sealing cracks, crevices, or other openings. If possible, keep doors and windows closed during working hours. If doors and windows must remain open for circulation, make sure to install screened doors or windows that you can easily remove and clean as well from time to time. Keep your premises clean, so that you won't attract any pests. Make sure to take out the trash and clean your bins regularly.
9. Pay attention to signs off pests
Regularly check your delivered products, storage room and trash bins whether you see any signs off pests, think of strong urine smell, pests droppings or damaged packaging, so that you can take measurements immediately.
10. Take care of pests.
Pests in your restaurant? Make sure to contact your local professional pests controller to help you out immediately.
