lluggg510

Reach out to the food safety

One instance that I can think of that might fit your question: I entered the restaurant just as the employees got there for the day, which was just before lunch. When we entered, the employees began the process of getting the restaurant ready for lunch and I began my inspection. When I got to the walk in cooler I knew something was Wholesale Jerseys wrong. I pulled out my thermometer and sure enough all of the foods were reading room temperature (70ish when it needed to be below 41 degrees F). The walk in cooler had failed and gone down sometime during the night. It was an asian restaurant and thus they had many, many pounds of fresh meat already prepped and ready for lunch that day. I had to tell the owner that it all had to be discarded.

Sadly, I had to watch as the entire team rolled in 55 gallon trash cans, filled them with the meat and wheeled them out to the dumpster. I finished my inspection, wrote the report (including embargo slip for his tax records) and left. As I was leaving, I happened to drive around to the back of the building. That when I noticed the restaurant employees standing in and around the dumpster, retrieving all of the food I just made them discard.

Needless to say, the owner got Wholesale Lions Jerseys an even bigger violation, a citation, and the food was returned to the dumpster and I got the displeasure of showering it with bleach to ensure it would NOT be used.

It was very sad but also infuriating!

How would I go about getting into food safety?

Its something that Ive always been interested in because like you said there is a definite lack of PROFESSIONALS. I rarely had encounters with a health inspector that has impressed me in terms of their knowledge or professionalism.

It seems as if many of them have never worked in a professional kitchen in their lives, and they have done many stupid things. The one that always comes to mind is the woman that was measuring from the floor to our shelves/racks with her foot, saying that her foot was 8 inches long and blah blah blah (or something like that) and that our shelves weren high enough off the ground, and lo and behold, when chef went and got the ruler, they were.

I have called and contacted my health department to see how you would go about getting into health and safety inspections, and they say you need a natural sciences degree and when they listed it off they even put Geology. I mean, wtf. But why wouldnt my experience and knowledge suffice for that?

I worked for several years in flour mills, including in the quality control lab. There were thresholds set for certain contaminants in both the incoming and outgoing produces. For instance, the wheat may contain non wheat seeds and stones. These are typically filtered out by size and density before milling.

If a load of wheat had an unacceptable level of contaminants, we would come down on the supplier for shipping us poor quality product. Since wheat is purchased by weight, disreputable suppliers would throw in sand or gravel to increase the weight.

During the milling and storage process, raw or milled grain is food for molds, insects, rodents, and birds. This is unavoidable, since it is not feasible to hermetically seal the whole mill and grain elevators. So the goal is to control the vermin.

There are different approaches to control quality: www.wholesalecheaplionsjerseys.com

Shut down. Take everything apart and clean it. While this works for restaurants, it doesn work so well for factories. We actually did this every two months in winter and every month in summer for each major type of equipment. It would not be feasible to do this daily.

Use poisons, insecticides, anti fungals in the process. Obviously, use of poisons in the food chain is undesirable, so "safer" additives are used. Bleaching agents added to flour not only make it whiter, it kills mold spores. One mill I worked at spread poisoned french fries outside to kill mice and pigeons. This was halted because it killed a lot of other animals as well, including pets and raptors.

Use non poisonous mechanisms to control pests. For instance, one mill I worked at used hawks and owls to control pigeons and rodents. Sieves and filters remove contaminants by size and density. Heat kills insects. Ultraviolet light and reduced humidity controls bacteria and mold growth. But none of these are 100% effective. Raptors can catch all the prey. Too much heat destroys the protein in the flour. Unfortunately the retail industry in the US is at a turning point right now as consumers are shopping differently than they ever have before. Retailers are changing their strategies and as a result, labor has been cut drastically at most grocery stores nationwide.

My best advice is to keep on keeping on. You doing the right thing. If I was a customer at your store, I would much rather wait for the slicer to be clean than to eat from a dirty one. Likewise, I be happy to wait for 20 seconds while you wash your hands before waiting on me!

Reach out to the food safety team for your company when they realize how hard you trying, they can sometimes make miracles happen maybe get you another head or two. Talk to your third party auditor (I guessing you have one) and ask them to help you clean more efficiently (work smarter not harder)! If there are blatant violations not being corrected, you could always file an anonymous complaint with the health department just make sure you are doing it for the right reasons and not out of spite.

How often do you perform inspections on a restaurant?

As I mentioned in a previous comment, inspection frequency varies from jurisdiction to jurisdiction, and can even vary in the type of facility.