Minnesota Food Manager Certification: Health Inspection Tips for Supervisors
Though it is inevitable, visiting health inspectors at local restaurants and food production facilities can come as a complete surprise. Minnesota Food Manager Certification offers some helpful tips to help you prepare for their arrival so that you’re not overwhelmed with anxiety when they arrive.
Tips from the Health Inspector for a Smooth Experience
These tips should make your next health inspection visit less stressful. All personnel should bring their food training certificates with them.
- Be sure that the designated person in charge is present during inspection.
- Explore your inspection report by asking questions.
An inspector often checks to make sure Minnesota Food Manager Certification and Permits are current. Searching through multiple files for permits can be tedious, leading to delays in the inspection process. To prevent delays, keep all required permits and certifications accessible in a secure place such as your managerial office.
Although each inspector has their own process, we learned from them that they prefer having the manager nearby to answer any queries and direct them towards sections that need checking.
You can accompany your inspector when they inspect the premises. Doing so gives you instant access to the inspection report information before it’s filled out, plus an opportunity for questions and guidance on fixing any problems that arise. Take this chance to clarify any unclear rules in place at your facility; once they leave, it may be too late for clarification.
Finally, one final tip for dealing with your local inspector of health. It is essential to realize that health inspectors aren’t there to penalize or attack your business. Many food preparation managers mistakenly believe they’re being discriminated against or attacked when in reality the Health Department shares the same goals as you: seeing local businesses flourish while also ensuring food products remain secure. Even if your establishment may be the cleanest and most efficient in town, it’s still essential to collaborate instead of being defensive; doing so will result in a friendly long-lasting relationship that benefits both parties involved – in this case: lasting friendship between inspectors!
What Health Inspectors Look Out For
It is not the inspector’s role to shut down a restaurant, but rather to enforce local food codes and educate staff about proper food handling practices. Here are some items an inspector will inspect when visiting your establishment:
Foodborne disease outbreaks often necessitate the inclusion of certain items on inspection sheets. Examples of critical items include:
Proper hand washing is essential.
- Make sure your food comes from a licensed source, and that cooked items are quickly chilled and kept at the correct temperature.
- Additionally, confirm that commercial dishwashers use the correct sanitizer concentration.
- Verify that there is no cross-contamination between raw and cooked products.
Check items not critical for safety before discarding.
Foodborne diseases may not directly cause these items, but if not addressed they could pose major problems. They are typically identified as “blue” on an inspection sheet as examples of non-critical items.
Food storage containers that are labeled.
- Current operator permit
- Meat thermometers calibrated properly.
- Clean floors, walls and ceilings thoroughly.
- Separate areas for employee changing and break are provided away from the kitchen area.
Avoid handling potentially hazardous foodstuffs.
Health inspectors pay particular attention to potentially hazardous foods. Cooked at the correct temperature and time can prevent food-borne illnesses and bacterial growth, so inspection of meats, seafood products, and ready-made meals is a must. In order to guarantee safe food consumption, inspectors will inspect all meals including meats, seafood dishes, and ready-made items as well as request records.
Knowledge for staff and managers
Before opening a restaurant, owners must become knowledgeable about their local health codes. Managers must receive training in food safety and all employees must know safe food handling techniques; inspectors will verify this knowledge through questions.
Do not let employees continue cooking and handling food if they are feeling unwell. Send them home or assign them a job where they won’t have contact with food items like spoons. Person-to-person relationships
Contact is the leading cause of foodborne illness. Sick employees can quickly spread their germs to customers, no matter how cautious they may be.
Note: This article provides a general overview of the health inspection process. For specific rules and procedures, please consult your local Food Code for guidance.