The prospect of a health and safety inspection can cause anxiety for restaurant teams, but it doesn’t have to. In addition to your ongoing training efforts, zeroing in on different parts of your operation on a rotating basis can help you reduce the overwhelm of managing overall food safety while ensuring you’re not overlooking something important. As winter gets closer and the warmth and aromas from your kitchen call pests inside, consider double-checking your food storage practices. Confirm that all items are stored at least six inches off the floor and in proper containers that prevent contamination. Ensure containers are accurately labeled. Store any dangerous chemicals away from food or tools that come into contact with it. Check appliances and food contact surfaces to ensure they are in good condition and free from any food residues that can attract pests.
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