Improve the score on your door

9th August 2010, 11:01am

With more councils publishing the results of their inspections on-line and scoring restaurants on their food safety results, it is more important than ever for businesses to be prepared when the Environmental Health Officer (EHO) pays them a visit.

Sylvia Anderson, of Anderson Food Hygiene has appeared on ITV's Dishing the Dirt, when she was asked to investigate one of the worst cases of food poisoning in recent times, so how would Sylvia advise her clients to make sure they are prepared for a visit from the EHO?

"I think it is important to make sure that your food preparation is carried out in a safe, clean, well organised environment, and is prepared by trained staff. There are number of self audit checks you can carry out to make sure this is the case."

Self audit checks

Whether you are using the Safer Food Better Business (SFBB) food safety management system or another scheme it is important to keep daily checks of the activities in the kitchen. Start up checks, refrigerator temperature checks, hot hold checks etc. may take a few minutes to perform each day but are vital in recording that all kitchen activities are being performed correctly. They build up a body of evidence to prove that you are doing everything possible to produce safe food.

Tip 1 – Don't forget to fill in the corrective actions /diary section. If you have a fridge breakdown for example writing it down could be important in proving how you dealt with the problem.

Tip 2 – If you have one person who is responsible for filling out the checks what happens when they are on holiday? Make sure another member of staff is trained and ready to do the checks in their absence. If you have a food poisoning incident and no records exist during the week that it occurred explaining that the person responsible was on holiday will not be acceptable.

Tip 3 – Keep on top of change. If you get a new fridge or freezer or start a new activity e.g. serving a hot buffet, don't forget to add the appropriate checks to the list.

Cleaning

Cleaning the kitchen should take place on a daily basis with some cleaning being done less frequently. However often cleaning is performed it must be recorded as having been done. Using the right chemicals and protective apparatus is vital. A washing up liquid will not sanitise a surface. Know your chemicals.

Tip 4 – Use the right chemical for the right job and at the correct concentration.

Training

Well trained, informed staff are an asset to your business. All staff, whether permanent or temporary should have some level of hygiene and food safety training. It may be sufficient for temporary staff with a low level of responsibility to just read through a food hygiene leaflet. More experienced staff with more responsibility e.g. the chef will need to attend a hygiene course and perhaps a Hazard Analysis Critical Control Point (HACCP) course depending on the nature of your business.

Tip 5 – If staff have limited knowledge of the English language find a trainer who can train them and answer questions in their native tongue.

Tip 6 – Make sure staff training needs are analysed on a regular basis and their skills and knowledge are kept up to date.

Get advice

Food safety consultants can help you and your staff to prepare for an inspection. They will get you started with a food safety management system that is tailor made to suit your business. Additionally, they may be able to offer an auditing service where they inspect the restaurant on a regular basis and help you to keep on top of record keeping and hygiene.

Alternatively, you could try looking at your restaurant with fresh eyes or ask a friend to. Write a series of questions for yourself perhaps basing it on your last inspection.

Tip 7 – Visit other kitchens. Those that you know to have a good food safety rating could help you to make improvements in your own.

Tip 8 – Maintain a good relationship with your local EHO. Don't be afraid to ask their advice. They have a lot of experience and want to help you.

Many restaurant owners may think that they can't afford a regular audit for an expert to make sure that their food safety standards are up to scratch, or they may overlook staff training needs, but the cost of keeping up to date with these things is going to be far less that a food safety incident could cost your business in the long run. 

If you have a proactive approach and put all the right measures in place your business will benefit, your staff and customers will be happy and you could end up with a very high score on your door.

Related Articles:

• 17 Feb 2010 - New guide showcases great places to eat in city
• 21 Dec 2009 - Score on the doors issue resources for local authorities
• 11 Sep 2009 - Shieldyourself hosts Scores on the Doors seminars
• 30 Jul 2009 - Scores on the Doors delay welcomed
• 23 Jul 2009 - More scores on the doors for £1

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