Put Yourself In Their Shoes
Walk into the kitchen and try to see it the same way a health inspector would. Are there any regulations that are not being met? Did someone forget to wash their hands at a crucial moment? If you take steps to gently correct this now, then it’s less likely to be an issue when there’s an inspection.
Then walk around the main area and look at it from the perspective of a customer. Does the presentation look clean and appealing? Are there any dirty dishes that have been left unattended for too long? As with the kitchen staff, get the waiting staff on the same page to avoid any further problems.
Remember Your Priorities
The priorities of the kitchen employees should be food time and temperatures, personal hygiene, and cross contamination. Ensure that everyone is up to date on the latest food safety techniques, that they are wearing hairnets and gloves, and that there are no spillages threatening to cause an accident.
Everyone must know their job, and they must know to come and find you if there is something they cannot answer. If the inspector sees your employees working in tandem and your business following health guidelines, then all should go well.
Ensure Your Equipment Is Maintained
Even the greatest masterchefs need the right equipment to do their job to the best standard. Make sure your equipment is clean, and running as smoothly as the day it was purchased. If anything needs to be upgraded, look into Butler Equipment for catering equipment.
All the kitchen staff need to be briefed on the proper care and maintenance of the machines. A good oven or dishwasher should last for years if they are cleaned regularly.
Brief Your Staff
Even if you’re not expecting a visit from the health inspector, it is always a good idea to touch base with your staff to make sure everyone is on the same page. Review your last three health reports and use them as a guide to clean the kitchen, service stations, storage, and refrigerators. If a previous inspector spotted a few areas of concern, sit everyone down and discuss how you are all going to do better next time. If anyone needs a refresher course on food safety regulations, make sure you sit down with them and clear up anything they don’t understand. If you have employees for whom English is a second language, make sure the information is translated, or consider hiring a translator to help out. Ensuring they understand their duties will only benefit you in the long run.
As long as you maintain these standards regularly, the next inspector should be impressed.
