Common Health Code Violations That Restaurants Could Face, And How To Avoid Them

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and chef hats can prevent cross contamination of food, ensuring that they observe the highest possible standard when it comes to food preparation. However, in addition to clothing and cleanliness, there are many more aspects of restaurant operations that will fall under the purview of a health inspector, and it is the duty of both the management and staff to ensure that they adhere to these strict regulations.

So, what are some of the most common health code violations that restaurants face, and how can they avoid these?

Time and temperature – Time and temperature both play a vital role in keeping food
fresh and safe. Different types of food should be stored under different temperatures, and for specific periods of time. Hence it is essential for all staff to be extra vigilant regarding these and to have good training on the right temperatures to store different food items. In the food preparation industry, there is a temperature danger zone, which is between 40o F and 140o F which is considered as the temperature in which bacteria grows. Hence when food is kept within this range for longer periods, the greater the chances that they may be unfit to be consumed. According to competent authorities, it is recommended that cold food not be kept at room temperature for more than two hours, and hot food for more than one hour. After this time there is a high likelihood that the food will be unsafe to eat.

Some ways to prevent your kitchen food entering this danger zone are to keep hot food at high temperatures of 140o F or above, by keeping them in chafing dishes, warming trays or slow cookers. Cold food should be kept below 40o F by storing them in containers and keeping them in ice. When reheating food or even defrosting, it should be done thoroughly and the internal temperature of the food checked. A temperature log book should always be maintained, and thermometers checked regularly for accuracy.

Food storage – Cross contamination of food can occur from poor storage habits. For example, cooked meats and raw meats should never be stored together, and food should be stored in proper air tight, labelled containers.

Proper care should be taken to store food at all times, and sufficient training given to staff on the same. Vegetables and fruits, cooked meats, raw meat etc should be stored in proper packaging or containers and on different levels or sh