Now that we are entering the dog days of August, lets stop and make sure we are HAACP compliant. Lets make sure we have an inexpensive thermometer in all of our refrigeration units.
If we are utilizing left over soups and sauces, make sure you cool them in either a shallow pan in the cooler or use the rapid kool paddles. Make sure you only fill these up to the mark indicated or they will crack when the water freezes and expands.
Board of Health may want to see the use of covers for the waste containers in your kitchen. We are in peak fly season you know!. Make sure your staff is using food service gloves properly and changing them often enough.
After every task recommended, ice should be transported only in a designated container such as the ice tote. Is your ice scoop stored in the ice in the bin? Make sure it is kept according to what your local codes dictate. Are all potentially hazard food properly labeled with the use by date , if not I like the dissolvable labels the best.
These are just some of the items you want to make sure you have on hand. Remember, one case of preventable food poisoning can cost an operator up to and beyond $20,000 to take care of.