Get it Right! Using Risk-Based Inspections to Your Advantage
Our August and September blogs have emphasized the importance of following food handling behaviors that will reduce risks of foodborne illness in your operation, and contribute to positive guest experiences. The checklists we provided can help you in analyzing your operation for strengths and weaknesses—and in the long run improve the safety of food served.
Your state’s health agency may give a letter grade, a numeric score, or a green/red/yellow at the end of your inspection. Whatever grading scheme is used, you are aiming for the top score—an “A”, a 100%, or a green light for go! But you need to remember, the facility inspection by external reviewers only provides a snapshot of what is going on that particular day in your operation. You are there almost every day so of course, you have a better sense of what really happens with food handling practices. You have a much more complete picture! That is why active managerial control, which we blogged about in March, is so important.
There should be no surprises when the inspector visits your operation. Demonstrate that active managerial control is practiced with documentation of the operation’s policies and procedures, temperatures, and other practices. Also be prepared to answer questions that the inspector may pose—yes, they will be quizzing you with food safety related questions!
Here are the “big” things the inspector will be checking as part of his/her site visit:
- Demonstration of knowledge by the person in charge and staff
- Safe food sources and receiving temperatures
- Equipment and potential for cross contamination
- Cooking temperatures
- Holding time and temperatures and date marking
- Reheating for hot holding
- Cooling
- Personal hygiene, hands as a vehicle for contamination, and implementation of employee health policies
- Compliance with approved procedures
- Special requirements for highly susceptible populations
- Labeling, storage, and use of poisonous and toxic chemicals
- Compliance with consumer advisory
While the list may be a bit overwhelming, you can be prepared! Having at least one certified food protection manager on staff, having written policies and procedures to guide employees’ actions, training staff members on following policies and procedures and engaging them in positive food safety practices are just a few action steps that can be taken. One way to engage staff is to involve them in documentation that safe practices are followed with completion of the two checklists addressing back and front of house items that keep food safe and contribute to a quality operation leading to positive guest experiences. As a manager, you no doubt are always looking for ways to continually improve the operation. Think of the inspector (environmental health specialist) as your partner in improving food handling and minimizing risks of food borne illness. Look at these internal checklists as a way to involve all staff in accomplishing your Mission Safe Food and external risk-based inspections as another set of eyes (and knowledge) to help you improve practices!
Risk nothing!
Food Defense Plan Resources – at just the right price…
Earlier in the month, I discussed the importance of having a solid food defense plan in place for your foodservice operation. Even if the first version of your plan is not perfect, it is a start. Having plans down on paper will force you to think through the process and ensure the vulnerable points where opportunities exist for possible contamination within the operation are mitigated.
Don’t Turn a Blind Eye to Your Food Defense Practices
Late last week, as I mindlessly scrolled through Twitter, I ran across a Tweet suggesting the #IceCreamChallenge from summer 2019 was the real cause of the Coronavirus spread. Of course, the Tweet was made tongue in cheek, but it did cause me to reflect on that challenge, which had a short life on social media in the summer of 2019.
Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food
Earlier in the month, I mentioned the top microbial enemies we all face in foodservice operations, E. coli, Campylobacter, Salmonella, and Listeria monocytogenes. While we discussed E. coli and Campylobacter, we did not get around to discussing Salmonella or Listeria monocytogenes.
E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!
Last month, I blogged a bit about the human factor in food safety. In the foodservice management realm, I do think the human factor is our biggest challenge, day in, day out. While the human factor is a major contributor to most foodborne illness outbreaks, we can’t forget about the microbial enemy we face on a daily basis.
