How Not to Get Fazed by a Health Inspection of Your Commercial Kitchen – Practical Tips by John Spach
John Spach

How Not to Get Fazed by a Health Inspection of Your Commercial Kitchen – Practical Tips by John Spach

John Spach commercial kitchens in restaurants have to adhere to very high standards of food safety and also hygiene. Non-compliance with local health laws can mean that you will have to shut down your kitchen. Which is why you must prepare well for health inspections. Some vital tips:

Know the Applicable State and Local Health Codes

The Food and Drug Administration (FDA) published the Food Code once every four years. It is a compilation of best practices that serve as a reference for all for food and kitchen. Safety for the state and local administration. You should ensure that you and your employees are familiar with the Food Code and your local regulations.

Know the Most Common Food Code Violations John Spach

Knowing about the most common food safety transgressions in the industry. Can help you to prevent repeating them in your commercial kitchen. Typically, the mistakes comprise holding food in the temperature range of 41°-135° Fahrenheit for too long, storing items. In such a way that allows cross-contamination, not following personal hygiene. As well as not cleaning kitchen equipment adequately, and permitting access to pests.

Create a Checklist of Maintenance Tasks, Recommends John Spach 

List out all the tasks that need to be done daily to comply with the local health laws. And allocate responsibility to the staff for executing them. Typically, these activities include taking the garbage out, cleaning, and sanitizing all kitchen surfaces, utensils, tools. And equipment in addition to cleaning floors, and proper storage of raw and prepared food.

Follow Accepted Standards of Safe Food Storage and Preparation  

At least six inches off the floor. To avoid contamination and details of its name, and delivery date mentioned clearly on the label. By dripping, cautions John Spach. Food should be kept 40°F or below. And the thermometers on both the refrigerator and freezer work properly and are visible.

Frozen food must be thawed before preparation. And all cooked food heated up to the minimum safe internal temperature. Use separate cutting boards and utensils for vegetables and fruit. As well as different meats and fish helps to prevent cross-contamination.

Ensure Strict Personal Hygiene and Kitchen Sanitization 

All staff must use a dedicated handwashing facility before handling food and especially. After using the restroom, sneezing, coughing, or blowing their noses. They must only wear wristwatches and also plain band rings. All exposed hair, including facial hair, should be kept covered. And employees should wear footwear with closed toes.

Utensils and small kitchen equipment must be cleaned between uses and deep cleaned. As per the maintenance schedule. And garbage disposed of appropriately.


Ensure you keep on conducting self-inspections so that you know the areas that need special attention. If there are requirements for fool-related roles applicable in your state, you should ensure that your kitchen staff is certified.

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