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A health inspection involves tensions and nervousness for any restaurant and bar. It is not for less, a negative report can reach the temporary closure of the establishment.

The health inspection is a necessary regulatory measure. The state must ensure the health of citizens, and ensure that restaurants and other places linked to food comply with current regulations.

There are no deadlines or dates established for the arrival of the health inspector at the establishment. They appear without prior notice.

Here we leave a series of general practical tips that reduce the risk of sanctions for the hotelier before a health inspection.

Aspects to consider in the health of the hospitality establishment.

 

Hygiene of the facilities and equipment of the establishment.

The kitchen, the living room, the deposits, the terrace, the bathrooms, everything must be clean and disinfected. This hygiene includes walls, ceilings, floors, corners, furniture, decorative elements and all utensils.

In industrial kitchens, there is a significant number of hygienic guidelines that the inspector should check. It is important that you avoid cross contamination and maintain cleanliness on work surfaces and all kitchen utensils that are used. Our decarboniser tanks is a great help in the task of cleaning all those utensils, trays and filters that are used every day.

Staff training in hygiene and food handling.

Employees must have the card that enables them to handle food. The inspector usually interacts with the employees to know if they are prepared for the function they perform. Check if they really know how they should work to ensure the safety, health and hygiene of the restaurant.

Food preservation, cold chain, water quality.

They are fundamental aspects in the inspection. The kitchen, the warehouse, the dining room, the bathrooms, all spaces require care. The inspector will also control different water parameters.

 

Frequently inspectors in their visits encounter some frequent problems such as these:

  • Incorrect design of the rooms, often favoring cross contamination between raw and processed foods.
  • Construction materials, which do not favor cleaning and disinfection.
  • Lack of security in the access and unsuitable surroundings with garbage and waste.
  • Lack of process monitoring equipment, when the HACCP considers it.
  • Insufficient stores or poor storage conditions.
  • Incorrect arrangement of machinery.
  • Wrong cleaning and disinfection practices in food processing.
  • Incorrect habits when handling food.
  • Bad storage practices for products.
  • Insufficient training of handling personnel.
  • Incorrect traceability systems.
  • Poor allergen management.
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