When you own a restaurant, it is important to make sure that your restaurant equipment, especially your refrigerator, is always in pristine condition. If you have never owned a restaurant before, it can be hard to know exactly what to do to ensure your refrigerator can pass a health inspection at any time. The following guide walks you through a few things you can do to ensure that your restaurant's refrigerator is always ready for inspection.
Create a Cleaning Schedule
You need to establish a cleaning schedule for the refrigerator to make sure that no expired products are left in it and that no mold or mildew has a chance to grow inside of it. Be sure that your staff knows what the expectations of the kitchen are and agrees to the cleaning schedule that you created. Assign specific people to do the cleaning to ensure that someone is held accountable for the job.
Create an Inventory of Food
Have an inventory of the food that is created so that you can always know when you are low on items to ensure that you can order them before you run out. A running inventory can be created on paper or on a tablet. The tablet is often a great option because it allows any and everyone to add and take things away from the inventory as they are purchased or used. You will not have to decipher someone's handwriting because it will all be typed out and very legible.
Use Proper Storage Containers
You need to be sure that raw meats are stored in the proper storage containers. The containers need to be clear so that you can see what is held in them and made from food grade material to ensure that nothing leeches into the food when it is being stored. A lid is also needed for the top of the containers so that nothing falls into them when they are being stored in the refrigerator.
Create Labels for Containers
On each container, you need to create a label that has the date the food was put into the container, the date that it will expire, and what type of food it is so that everyone can easily identify it. Be sure to have any old food removed from the fridge on a regular basis to decrease the chances of serving someone food that could give them food poisoning.
If you follow these tips, your restaurant refrigerator will always be as clean as it can possibly be. You will be ready for any inspection the Health Department may choose to give you.
Share2 September 2016
About 10 years ago now, I was cooking with my mom when the worst happened. I was using the stove and the flames jumped into the pan, sparking a serious grease fire that I didn't know how to control. Fortunately, my mother thought quickly and extinguished the flames with a box of baking soda. This blog is all about avoiding dangers in the kitchen and knowing how to prevent problems before they arise. Your kitchen is an inherently dangerous place, but by knowing how to prevent issues, you might be able to save your home or save your family from very real problems.