Explain How You Would Prepare For A Health Inspection
3. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.
Personally, I would make sure that my restaurant or food service venue I was running is operating above expectations. First off, I would start with the overall appearance of the establishment. If a health Inspector was coming to review a fine dining establishment then it would throw off a lot of red flags if it didn’t look like a fine dining experience. I would have my employees clean both the interior and exterior. And all big items that may have any dust, spiderwebs, or etc.
Then I would move on to the way my employees looked. I would make sure that all the uniforms were clean, washed, and neat. I would make sure their hair was clean and in the acceptable fashion, and that the rest of their uniform was up to par, as well as making sure none of my employees felt even a little ill. I would also take some time to quiz them on certain practices the inspector may ask them. …show more content…
I would make sure all the chef's and food prep team were wearing the correct food handling gear. (I.e. Gloves, hairnets, etc.) I would make sure the dishes were not a mess and piled up. And then make sure they were all polished and up to standard with the restaurant. And I would have my staff double check that all food was up to date and not expired.
Finally, I would have a final walk-through to make sure bathrooms were clean and up to par, trashcans were covered and not overflowing, and everything else was in its place. And once all of that was checked, I would make sure all my paper work is ready and prepare to welcome the Inspector. This way I can be set up and prepared appearance wise and paperwork
Personally, I would make sure that my restaurant or food service venue I was running is operating above expectations. First off, I would start with the overall appearance of the establishment. If a health Inspector was coming to review a fine dining establishment then it would throw off a lot of red flags if it didn’t look like a fine dining experience. I would have my employees clean both the interior and exterior. And all big items that may have any dust, spiderwebs, or etc.
Then I would move on to the way my employees looked. I would make sure that all the uniforms were clean, washed, and neat. I would make sure their hair was clean and in the acceptable fashion, and that the rest of their uniform was up to par, as well as making sure none of my employees felt even a little ill. I would also take some time to quiz them on certain practices the inspector may ask them. …show more content…
I would make sure all the chef's and food prep team were wearing the correct food handling gear. (I.e. Gloves, hairnets, etc.) I would make sure the dishes were not a mess and piled up. And then make sure they were all polished and up to standard with the restaurant. And I would have my staff double check that all food was up to date and not expired.
Finally, I would have a final walk-through to make sure bathrooms were clean and up to par, trashcans were covered and not overflowing, and everything else was in its place. And once all of that was checked, I would make sure all my paper work is ready and prepare to welcome the Inspector. This way I can be set up and prepared appearance wise and paperwork