When public health inspectors visit your premises, they focus on one thing alone: how to keep food out of the danger zone where bacteria can grow. Health inspectors in Toronto will look at how your fridge assists in protecting both customers and the staff that cook their food. Here are some of the most important things they check.
Temperature Comes First
Inspectors will require that the temperature of food is stored between 0 and 4 degrees Celsius. They will inspect the internal thermometers in the refrigerator and may do spot checks to ensure that the food temperature is consistent. Temperature fluctuations can compromise the safety of your food.
Equipment Meeting Standards
There are requirements that pertain to all forms of cold storage including reach-in refrigerators, under counter units, and sandwich prep tables. All equipment has to meet the same performance standards because this is one of the main reasons operators invest in commercial restaurant refrigeration. Invest in quality restaurant refrigeration solutions to stay compliant with industry standards.
Food Must Be Stored In a Clean Environment
Inspectors are going to be looking at the cleanliness of the refrigerator both on the inside and environment. The shelves, seals on the refrigerator door and inside of the refrigerator should be free of spills, food residue, mold, and dust. Dirty gaskets and/or sticky shelves usually indicate weak cleanliness practices.
Food Must Be Stored in a Manner that Allows for Airflow
In order for cold air to circulate freely inside your refrigerator, you need to make sure that you have enough space for all items that are currently in it. If you have too many items in your refrigerator, you will not allow airflow to circulate, and therefore your food may not cool down as evenly as it could.
Another common area of infraction when being inspected is the storing of food in your refrigerator while it is still hot. It is important to allow all food to cool down to room temperature before placing it into the refrigerator because hot food will raise the internal temperature of the entire refrigerator..
Storing Raw Foods Separately From Cooked Foods
When storing food, raw meat must always be stored below cooked food or food that is ready to eat, to avoid cross-contamination. This simple organization procedure can help reduce potential dangers associated with serving unsafe food. It is one of the key indicators that inspectors will check at restaurants.
Date Marking And Food Rotation
Prepared foods must be date-marked, and used within the designated time period. Inspectors will look for any food with expired dates on it, and will also check to see if food is being used in the proper order. For example, the oldest food should be used first and thrown out if not used within the stipulated time.
Why This Applies To Inspections
Inspectors can perform checks on foods to ensure that they are prepared and stored according to the proper food safety guidelines. This ensures that the consumer is getting fresh and safe food products. When a restaurant provides proper storage for their foods, consumers can have greater confidence that everything they consume is safe and healthy.
