Things to Look for While Conducting a Food Safety Inspection

In a working kitchen, safe food handling must be practiced at all times, and not just on the line. Food storage, refrigerator organization and the cooks' knowledge of proper procedures are all part of what makes a kitchen operate safely. Knowing what food safety professionals might look for during inspection will help you determine whether a kitchen is using safe practices.

Temperature Checks

• Check the temperature of all refrigerators and freezers, and note whether the facility has proper thermometers in those units. Refrigerators should be monitored daily to make sure food is being stored at 41°F or lower. Freezers need to maintain a temperature of 0°F.

  Food that is being held in a steam table or other warming unit also must be checked to make sure it is staying above 140°F. Take a look around to see if perishable food is sitting outside of refrigeration. Occasionally a kitchen gets busy when an order comes in, leaving food to sit without being stored properly. This is not an acceptable practice, regardless of the circumstance. Temperature control is an excellent barometer for safe food handling.

Storage

• The dry goods storage area should be clean and organized. No food should be stored directly on the floor, even food in boxes. Grains and cereals need to be stored in airtight bins to prevent pantry moths or vermin infestation. Monitor for any water leakage on the floor, or whether the room is overly humid.

  In the refrigerator, all raw meats and eggs need to be stored on the bottom of the refrigerator, preferably on their own shelves. They should not touch other food products. Boxes of raw chicken, beef or pork, and egg boxes need to have trays underneath them to contain any dripping.

  Foods that are cooling in the refrigerator must remain uncovered. They should be labeled with the date, temperature and time they were placed in the refrigerator for cooling, and left in only long enough to cool or thaw before being used. All leftovers and perishable goods must have a date clearly marked on the packaging or container.

Employee Knowledge

• Watch how employees navigate the kitchen. Look to see if they are washing their hands frequently and properly, and that their uniforms are relatively clean. Check their handling of food to make sure they are using proper procedures, especially when preparing raw meat.

  Take a look at the bleach buckets to ensure they are clean of debris and contain the correct ratio of sanitizer to water. Ask one of the cooks to show you where the strips are to test the water. All employees should not only know where the test strips are, but how to prepare the sanitizing solution. Employees should also not be eating in the kitchen or drinking out of containers that don't have lids.

  Seeing these types of infractions among the staff can speak to a general lack of knowledge of food safety or monitoring by management.