The FDA Food Code is critical to any food service operation in the US. It contains the regulations that need to be followed to keep customers safe.
Here is a scenario we see frequently: A person in food service believes that they need to get a 180°F temperature label to test their dishwasher sanitation.
An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up.
Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly.