FAQ

It depends. If you received a requirement following a health inspection from the health department in your business, then the answer is yes. However, if the business meets the legal requirements and maintains appropriate sanitary conditions, there is no need for a safety consultant for routine operations.

Among the many advantages of ongoing guidance from a food safety / sanitation consultant is the aspect of representation in dealings with regulatory authorities and licensing processes. This involvement facilitates the licensing process and the day-to-day management of the business, providing essential tools for both the business owner and employees in matters related to ongoing food sanitation.

Not necessarily. While a chef may excel at cooking and creating delicious dishes, there is a significant gap between preparing food and maintaining proper kitchen procedures and workflow. It is the role of a consultant to provide chefs with the necessary tools and explain the implications of proper separation in kitchen sections. This doesn't contradict the chef's skills; rather, maintaining guidelines preserves the quality of food, making it even more delicious when stored correctly in the kitchen.

Implementing this in any kitchen can be achieved through a few simple steps. First, establish clear guidelines by writing explicit instructions for each section. Ensure the provision of necessary tools such as hairnets, hand soap near sinks, the use of work attire, and emphasize personal and environmental cleanliness. By enforcing these measures, your kitchen will be elevated on several levels.

It is crucial to train and appoint one of your kitchen staff as a "sanitation supervisor" to mitigate potential risks during routine operations. This not only provides an additional layer of oversight for work processes but also contributes to the overall safety of your business. The additional scrutiny can be beneficial in inspections by health authorities and helps maintain a high standard of hygiene in your establishment.