Six Tips to Achieve Excellent Restaurant Health Inspections
Have you ever pondered how restaurants ensure their food is safe to eat? Regular inspections by local authorities take place to guarantee public safety, and every Ace Restaurant Health Inspection must pass these mandatory assessments.
India has a central regulatory body called the Food Safety and Standards Authority of India, operating under the Food Safety and Standard Act 2006. This agency is accountable for setting safety standards, conducting health inspections, as well as issuing food licenses to Indian restaurant owners.
Tips to Pass the Restaurant Health Inspection
First, an audit is performed followed by a physical inspection of the restaurant where food preparation takes place. Auditing ensures food safety standards are followed during preparation and procurement of ingredients, while restaurant inspection involves inspecting kitchen safety and cleanliness. Before going under inspection, restaurateurs need to be aware of FSSAI registration and licensing guidelines. Let’s explore how restaurateurs can pass these health inspection stages with flying colors!
Training Your Employees
Before the food inspection, it is essential to train your staff. Teach them appropriate behavior and how to rectify mistakes. Make sure they are familiar with all regulations and guidelines that must be followed during a food inspection; after all, the score of a restaurant directly impacts its safety and hygiene; thus it is imperative that staff members abide by all safety measures.
Restaurants must abide by FSSAI COVID-19 since last year; those that fail to abide by these guidelines could be closed down – something no restaurateur wants. To prevent this from occurring, ensure your staff monitors food temperature, uses disposable gloves when handling food and follows all sanitation rules that will help you pass inspection.
Make Sure Food Storage Is Accurate
Food storage areas and shelves must always be kept clean to prevent contamination. Raw food should always be stored above cooked and ready-to-eat foods; wrap food products properly to prevent leaks or drips on shelves. Furthermore, make sure the storage areas are free from pests and moisture; leakages must be avoided at all costs.
Detergents and chemicals must be stored separately from raw materials or ingredients, to maintain their quality. Stock rotation is key in order to guarantee this separation between departments.
Once pests have infested your inventory, they can cause extensive damage. To stop pests from invading through any means possible, it is essential to take swift control. Check all entry points into walls and doors where pests might enter as well as their nesting areas.
Pest control should never be conducted with toxic chemicals. Poisoning your raw materials and inventory is never a wise idea. Glue traps are an effective and reliable alternative for controlling pests, though if this proves challenging you can always hire a licensed pest control company for assistance.
Restaurants generate a great deal of waste every day, from food scraps to grocery peels. Without proper management, staff and customers could develop bacterial or fungal infections. Achieving proper waste management is essential for passing the restaurant’s health inspection.
Make sure trash chutes are kept free from pests and leaks, separated biodegradable and non-biodegradable garbage, separated solid and liquid waste on a daily basis, and regularly empty out garbage bins to ensure they don’t overflow.
Bathrooms Should Be Clean
Maintaining cleanliness in the bathroom is critical, as it’s a primary source of contamination. Both staff and guests should have their bathrooms regularly cleaned and sanitized. You also need all essential sanitary items like toilet paper, garbage can, hot water dryer, and paper towels ready for use when necessary.
Perform Self Inspections
To prepare your staff for official restaurant inspections, conducting surprise self-inspections is a wise idea. Once any deficiencies are discovered during this exercise, take immediate steps to rectify them and prepare for future inspections. When self-inspecting, use the same guidelines food inspectors follow: each area must be thoroughly inspected.