A car fire in garage restaurant and a man wearing a badge with the health inspector étapes too familiar my press-papiers. That has put a little law as you realize this is not for a late afternoon sales, but it is here to prepare health inspection to you are Director désigné food in charge.
Your mind begins to race. Do you prepare Is clean them Is the food you Of setifikasyon electricity
But for no doubt exactement when local food inspectors will arrive at the door of your restaurant, here are some simple food safety tips you can apply for a restaurant.
1) Apply Long Good, Norms and temperature control
Remove all food at room temperature.According to the FDA food code, in the temperature danger is 41 ° F-135 ° F degrees. Food can be left in the danger zone to a maximum of four hours. After four hours, food should be être.
One of the most common violation is violating food établissements electricity your years of temperature. Viandes different need to be cooked for different internal temperature.
For example, pigs should be used for an internal temperature of 145 ° F hold for 15 seconds. The temperature was maintained by the minimum temperature required for each type of food. Internal temperature can measure by the insertion of thermometer test center you more part of the meat. Pigs easy to parasites such as trichinella could du for your throat in the wall of the intestinal.
Chicken should be cooked to an internal temperature of 165 ° F hold for 15 seconds in to prevent contamination, an evil salmonelles common food borne infection.
The beef should be cooked to an internal temperature holding two 155 ° F for 15 seconds to prevent e.coli contamination. Be careful when mélange viandes. If you combined pork and beef, the internal temperature should être 155 ° F instead of 145 ° F minimum internal temperature of the beef. There is a schedule to take temperature définir will ensure you eat cooked to the level of munitions.
2) wash their hands thoroughly and regularly
Food-handlers are other major potential source of possible contamination. Vast majority of foyers living like a hepatitis could have prevented if employees to wash their hands often and thoroughly for a minimum of 15 to 20 seconds.
Nails should not put him two free of charge. Health Inspector still lead but check where they appear in their hands, fingernail and signes de porte for land and other contaminants. A speck of land in an NGO, represents a million bacteria and single dangerous bacteria. may double in twenty minutes under optimal temperature. After 10-12 hours of a single dangerous bacteria can become bacteria a billion.
Clean and stock restroom on a daily basis. Water should be heat, paper feminine pads with SOAP (liquid you Kim) facilement available. If there is no SOAP or paper feminine pads, an employee can être tentés not washing their hands.
Consumers also will not be provided by the restaurant you propret de restroom. Some restaurants have only a toilet goods partagé scientists For food and customers.
True to help free three, two, free of debris, with a floor dry. Salles room can also be a contagious bacteria was élevage to like Shigella and e.coli. The condition will attract parasites salles, as rat, mouse and roaches. Do not store food in a toilet in the area.
3) Monitors to staff health
Excuse your employer if they are suffering from diarrhea (a thief skin or eyes), or vomiting. They could be suffering a disease very infectious and should be sent home immediately.
Four major ailments are infectious hepatitis, e.coli, Shigella, and Salmonelles (HESS). Employee presentant all ago être ailments should be sent home immediately and save under. and restroom area. Inform your local Department of health immediately. Not only can they contaminated food supply, they can also infect other employees. If an employee who is in charge of reception, they can supply the perfumer potentiellement.
4) get food and food Ingredients de Fournisseurs approved and Good
Always inspect your entrant transport food products. Parasites can restaurant in boxes and containers food you sent. Check it carefully for signes activities Persia as fecal matter and material détruits. Materials by a sign mouse chewing cardboard aims to build not to offspring.
Some companies even use UV lights to check urine for signes emballage. have shelter. This control is because many food look safe food until someone gets sick of consumption. The only way to be safe is to buy in a company and regulation at the federal, State, and local laws. Never bring you prepare food in the House you buy from someone who sold food privé.
Expeditions should etre lente received during the time before you open your restaurant to have a good time to allow inspection and ensure rapide and efficient transfer of food and refrigerator.
5) Apply a Programme Management (IPM), Pest integrate
IPM, a control system that Persia integre principes of food (such as rights and prevention), non-toxic methods of extermination (such as a Board and sources-all), and poison method (such as chemical sprays) Hire a Pest control operators good for IPM.
Restrict access parasites like cockroaches still, mouse and rat food supply. According to the current code should food and lets them like bag of rice and canned goods are on at least six inches in etageres. Pratique good by suppression garbage when needed. A waste basket you can a for different types of insectes as well as attirer curse rongeurs, Raton, and opossum. Seal images on walls and repair To you by a ecrans. Cockroaches who still can best be provided by the more broken walls. Once inside, more than likely possible parasitic infection.
Many restaurants also install outside air when you blow that each time the entre ouvert, prevention insectes wings of flies and mosquitoes. A program of the IPM efficace cover areas not directly connected with the preparation of food and a food.
After they had done in keeping this business food you will be on the road to a more environment plus, and more. Food, food safety and training Of setifikasyon essential food businesses Desir to excel, Alabama in the industry.
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