3 areas of focus when performing a sanitation self-inspection

Cleanliness is a major part of most service industries, especially when it comes to food service establishments such as supermarkets, restaurants, corporate cafeterias, bakeries and related eateries. Both employees and food service equipment require regular attention to meet sanitation guidelines. Not only do customers want to feel comfortable in their surroundings and confident in the quality of their food, but employees need a hygienic and safe environment in which to work. Because of this, it falls on the shoulders of food service operators to ensure that their facilities are well organized and sanitary.

Following a sanitation self-inspection checklist is ideal for providing a quality working environment while also preparing for visits from health inspectors. There are a number of important areas that require regular attention from business operators to ensure that daily practices are clean and efficient. Here are a few aspects of running a?food service establishment for managers to abide by sanitation requirements.

1. Employee hygiene and workplace practices
Between waiters, cooks, dishwashers, cashiers, busboys, grocery store staff and other food service positions, there are often a number of people charged with performing the necessary operations for running a food service establishment. Furthermore, many of these people handle food to one degree or another before it reaches the customers. Taking stock of employee hygiene and workplace practices is essential for meeting sanitation requirements.

It's important for all employees who handle food to wear items like hair nets, aprons and cutting gloves to prevent contamination. Cut resistant gloves can also reduce the chance of injury when working in the kitchen, which will also keep blood from becoming a sanitation issue. Managers should also watch out for signs of sick employees and send them home. Additionally, employees should not be allowed to drink alcoholic beverages, smoke cigarettes or eat meals when working in food preparation areas.

2. Cleanliness throughout food service facility
Beyond the hygiene of employees, food service operators need to keep an eye on the overall level of cleanliness and organization within their establishment. Surfaces like floors, tables, counters, chairs and kitchen appliances should be cleaned with sanitizer after every use, especially those areas that come into regular contact with customers and employees. Floor staff should always be aware of situations that require immediate cleanup, such as spilled food in the dining room or kitchen accidents.

In the kitchen, there should be adequate areas for food preparation that are also separated. This allows cooks to handle various kinds of meats and other ingredients without fear of cross contamination. Any juices or food remnants left behind in the course of cooking should be immediately wiped away and sanitized.

3. Proper food purchasing and storage practices
Ensuring that menu options offered to customers are top quality and safe to consume requires special considerations when selecting food products. Food service managers need to invest in proper commercial kitchen equipment such as refrigerators and freezers in order to store foods without risk of them going to waste. Furthermore, managers should inspect all incoming food purchases to ensure they have been transported at the right temperature without any signs of spoilage. Keeping a log about when food was received and how long it has been in storage can ensure the freshest quality for customers.

Additionally, food service managers can do well by investigating their food suppliers before making regular business arrangements. Local distributors or farmers should meet requirements for proper handling and sanitation conditions in their own operations, which will translate for the overall quality of the food you store, cook and provide to customers.

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