Would you and all your staff be prepared to receive a surprise inspection from the health inspector right away? It is important to always be prepared, as foodservice professionals know all too well. San Jamar Chef Revival has compiled a list with 10 tips on how...

Would you and all your staff be prepared to receive a surprise inspection from the health inspector right away? It is important to always be prepared, as foodservice professionals know all too well. San Jamar Chef Revival...

Would you and all your staff be prepared to receive a surprise inspection from the health inspector right away? It is important to always be prepared, as foodservice professionals know all too well. San Jamar Chef Revival has compiled a list with 10 tips on how to prepare for a service inspection. Food must be cooled according to an approved method. The internal temperature must be reduced from 135°F to 70°F within two hours, and then from 70°F to 41°F within four hours. Food should be kept safe from contamination throughout storage, preparation, transport, display, and service. Choose a cutting board with anti-slip grips over a potentially unsafe wet towel. After contact with food,...

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Since the late 1970s, hospitals and clinics have employed...