1. Food safety protocols.
This item includes procedures for safely storing, cooking, and serving food to prevent contamination and foodborne illnesses.
2. Sanitation and cleanliness standards.
This involves maintaining a clean and sanitary environment, including regular cleaning of surfaces and equipment.
3. Employee hygiene practices.
Ensuring that staff members follow strict hygiene measures, such as handwashing, to prevent the spread of germs.
4. Proper storage and handling of food.
Guidelines for storing food at appropriate temperatures and preventing cross-contamination during food preparation.
5. Pest control measures.
Implementing measures to control pests and prevent them from infesting the premises.
6. Water quality and safety.
Ensuring that water used for various purposes, like drinking and cleaning, meets safety standards.
7. Facility maintenance and repair.
Regular maintenance of the facility to address issues like broken equipment, leaks, and structural problems.
8. Emergency preparedness plans.
Developing plans for responding to emergencies, such as fires, natural disasters, or disease outbreaks.
9. Compliance with health regulations.
Ensuring that the establishment follows all local, state, and federal health regulations and codes.
10. Record-keeping and documentation.
Maintaining accurate records of inspections, employee training, and incident reports as required by health authorities.
