1. Proper food storage temperatures:
Ensuring that all food items are stored at the correct temperatures to prevent bacterial growth and foodborne illnesses.
2. Employee hygiene and handwashing:
Employees must follow strict hygiene practices, including regular handwashing, to minimize the risk of contamination.
3. Cross-contamination prevention:
Measures must be in place to prevent cross-contamination between raw and cooked foods, particularly with allergens and meat products.
4. Proper use and storage of cleaning agents:
Cleaning agents should be used according to safety guidelines and stored away from food items to avoid chemical contamination.
5. Regular pest control checks:
Routine inspections for pests are necessary to prevent infestation and ensure a hygienic environment.
6. Food preparation and storage areas cleanliness:
These areas must be regularly cleaned and sanitized to maintain a safe food preparation environment.
7. Correct food labeling and expiration monitoring:
All food items should be clearly labeled with expiration dates to ensure that no expired goods are served to customers.
8. Functionality of smoke detectors and fire extinguishers:
Safety equipment such as smoke detectors and fire extinguishers must be in working order and accessible in case of emergency.
9. Availability of first aid supplies:
A stocked first aid kit should be available on-site to address any minor injuries promptly.
10. Compliance with local food service regulations:
Adherence to all local health and safety regulations is essential for legal compliance and public safety.