HOW TO PREPARE FOR YOUR INSPECTION

//HOW TO PREPARE FOR YOUR INSPECTION

HOW TO PREPARE FOR YOUR INSPECTION

1. List the risk factors

  • time & temp control of PHF
  • prevention of cross-contamination
  • use of personal hygiene practices
  • proper hand-washing
  • never touching RTEwith bare hands

2. Identify the hazards

  • time & temperature abuse
  • under-cooked foods (that are PHF)
  • unsanitary conditions
  • sick workers
  • Improperly stored foods
  • chemicals in the food prep area
  • bacterial reproduction

3. Take corrective action
“conversion” – Knowledge/training translated into action, action that reduces or eliminates the hazards & risk factors!
Ex: -temp the food during cooking

  • check the ambient air temp of the fridge/freezer
  • wash your hands
  • empty the trash
  • wash, rinse & sanitize it
  • quiz staff of other food safety principals
2018-05-07T22:52:38+00:00