Don't wait for the health inspector

Don't wait for the health inspector

A well-run, top-notch foodservice operation will strive to exceed the minimum standards enforced by the health department, though there is no obligation to do so. A self-inspection program is best conducted at regular intervals by someone in charge, preferably the general manager or the owner. The p...

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Veröffentlicht in:Restaurant hospitality 1997-02, Vol.81 (2), p.85
1. Verfasser: Bolton, Lance
Format: Magazinearticle
Sprache:eng
Schlagworte:
Employees
Food safety
Guidelines
Incentive plans
Inspections
Quality control
Restaurants
Safety programs
Sanitation
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Beschreibung
Zusammenfassung:A well-run, top-notch foodservice operation will strive to exceed the minimum standards enforced by the health department, though there is no obligation to do so. A self-inspection program is best conducted at regular intervals by someone in charge, preferably the general manager or the owner. The program should be designed to provide continuous and systematic checks on food safety, sanitation, and quality control. A checklist is provided as a guideline.
ISSN:0147-9989