Understanding and Maintaining Compliance with Health Codes for Restaurant Owners
As a restaurant owner, understanding and adhering to health codes is not only a legal requirement but also a crucial factor in maintaining your establishment's reputation and safety. This article will guide you through the process of ensuring compliance and what to do if you suspect a violation of health codes.
Initial License and Inspection Process
Before you can open a restaurant, you must first obtain a license and pass an initial inspection. During this inspection, you will be provided with the necessary laws, ordinances, and regulations. It is imperative that every restaurant undergoes regular inspections to ensure ongoing compliance.
Any restaurant owner who claims they do not know the rules and codes should not be operating a restaurant.Familiarity with these rules is essential.
Violations and Corrective Actions
If you receive a citation for violations, check whether the restaurant participates in the ServeSafe program. This program provides training and resources to ensure that food safety and sanitation standards are met. You can often take the courses online, making education easily accessible.
It is important to recognize that even very conscientious restaurant owners may face violations due to unforeseen circumstances. Areas like cleaning, repairs, date labels on food items, and storage can easily lead to violations.
Internal Management and Training
In areas where I live, a copy of the food safety code is freely available, and inspection results must be posted where the public can easily view them. Regular internal inspections by the management or owner are a standard practice to ensure that the facility remains compliant. Training teams to practice safe work habits is crucial to maintaining high standards of food safety.
The key to compliance lies in routine rotations of food inventory, ensuring that hot food stays hot and cold food stays cold, and keeping the premises clean. Additionally, employees must report any issues, and managers must address them promptly, often involving external professionals for tasks like plumbing, refrigeration, and pest control.
The Role of Certification
In my locality, at least one person in a management or supervisory position must hold food safety and sanitation certification. This person must be present at all times to ensure that the health code is being followed. It is also recommended that owners and staff take ServSafe or HACCP training, as they provide comprehensive knowledge in food safety management.
As an owner, it is your responsibility to require all kitchen staff to pass a 'person-in-charge' certification. If you are unaware of potential violations, you should not continue to own the business. Keeping up with these certifications and following best practices ensures a safer and more compliant environment.
In conclusion, staying informed about health codes and ensuring compliance is a critical aspect of owning and operating a successful restaurant. Regular inspections, staff training, and the willingness to address any issues promptly are key to maintaining a safe and healthy dining environment for your customers.