This week marks part three and the final addition to our series on how to make the health inspector’s “nice list” this holiday season, inspired by a past article published in RCI’s Kettle Talk magazine by Patrick Huffman, former president of The Warrell Corporation. reading the new federal and local regulations and keeping your staff updated on new requirements is critical. Consider conducting brief meetings to cover a specific topic or provide updates on a regular basis.
Get ahead of the inspector by designating a manager to perform weekly inspections. Contact your local health department to request the form they use to during inspections as a reference.
Every time we have to search for the right tool to do a job, we lose time and money. By keeping tools clean and stored properly, they are ready for use and keep us productive. More important, a neat manufacturing area immediately tells inspectors that we know what we are doing.
LEAD BY EXAMPLE
Getting the buy-in from your employees can be a constant struggle. It’s important to recognize that a commitment to food safety begins with an organization’s managers and owners. Every time we walk by a dripping faucet or step over a scrap of paper or a chocolate spill, we fail to teach our employees. By witnessing management who are as dedicated to keeping equipment clean as they are making quality candy, they teach their team by example.
Signs, reminders, and brief, yet, oft-repeated videos, keep the message in the forefront of every employee’s mind, but nothing works better than setting an example personally.
One of the best ways to ensure your business makes it on the inspector’s coveted “nice list” is to assemble a team of trained and confident staff, who understand the big picture of why maintaining clean stores and manufacturing facilities is so important. After gaining this understanding, it is critical that your team be given proper guidance and tools to efficiently and effectively manage your business’s food safety initiatives.
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