GETTING THE A IN RESTAURANT INSPECTIONS & FOOD SAFETY
1 in 6 Americans get food poisoning each year. Add up the numbers - that’s 48 million illnesses each year
Most of us really enjoy dining at restaurants. I know I do. But how can we be sure that the food we consume is safe to eat? With all the recent recalls involving everything from lettuce, meat, melons and even cereal, it can certainly seem exhausting to practice vigilance when it comes to food safety. This is why our trusty local health department and other federal agencies are here to help us make good (and safe) decisions. The Powerful Agency That Safeguards Our Food the FDA The creation of the Food and Drug Administration dates back to 1927, when Congress charged the Department of Agriculture’s Bureau of Chemistry with the enforcement of the 1906 Food and Drugs Act. Initially, Congress split this bureau into two distinct agencies: one which handled regulations, and another to conduct experiments. By 1979, it was under the aegis of the Department of Health and Human Services. But it wasn’t until the 1970’s that the FDA became the agency that we know today, after quite a few name changes, reorganizations, and even relocations. The tasks of this agency in its present incarnation are, of course, what interests us now, and the safeguarding of our food sources is of great significance today. We inherently place trust not only in the FDA, but a myriad of local and state agencies that are the final responsibility of the FDA to ensure that stringent guidelines are followed. What Restaurant Proprietors Can Expect from an Inspection An inspector arrives at a restaurant establishment, clipboard or smart phone in hand, and begins his or her inspection with a score of 100 and starts deducting points from there. Essentially, the procedure goes something like this: The Kitchen • The kitchen is inspected for proper employee hygiene. Workers must rinse, soap, scrub for at least 20 seconds, and dry off with a one-use towel. They must also use gloves and hair protection, and not be on duty if they are ill or have open cuts. • Additionally, raw meat and fish are tested using a digital thermometer to ensure that they are being cooked to the right temperature (160 degrees F for ground beef, 145 degrees F for fish. The inspector will then turn his attention to the freezer and refrigerator for proper storage temperatures (zero degrees F for freezers, and 40 degrees F or below for refrigerators). • Inspectors observe how food is prepared in order to catch any instances of cross-contamination. This means that knives, cutting boards, utensils, and especially hands that are used in handling raw meat are separated from ready- to-eat food. The food must be properly washed and sanitized. Processed ingredients must be properly stored and come from licensed commercial kitchens. • Other Areas • There are, of course, other areas to inspect, known as the static areas: the areas that don’t change very much. This would include dishwashing equipment and sinks, employee and customer restrooms. • The storage and labeling of toxic cleaning products are critical as well. So are the proper functioning of HVAC sys- tems and smoke detectors. • Inspectors will check for the cleanliness of the dining tables, the floors, and the walls and ceilings. Even the dump- ster and other trash receptacles are checked. makefoodsafe.com
November 2021 / HOSPITALITY NEWS P29
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