Dine Company-The Restaurant Stores blogs of late have been leaning heavily towards our desire to aid foodservice operators in developing and maintaining a safe, comprehensive and compliant food safety plan. We have encouraged you to contact your local Health Department for guidance and we have provided manufacturer tips for temperature control and temping food. We hope that operators have taken advantage of these informative blogs and have developed an awesome food safety plan for their business. However, once an operator has come up with the specific, tailored plan for his business, it is really up to the staff to implement it, keep it a priority and be consistent with it…
Let’s get really real right now. 
Restaurants are busy places. A million problems present themselves in foodservice and in some cases there are a million ways to solve these problems. Staff and operators are constantly in motion, putting out fires and dealing with unforeseen emergencies. One exception to the “on the fly” problem-solving method involves Food Safety and food handling. There is only one way to do things concerning food safety and food handling and that is to do them by the book, to the T. There is a really effective way to ensure that the HACCP or Food Safety programs are being implemented as carefully and as thoughtfully as you have crafted them: “Self Tests!”Now, of course, no one likes a POP QUIZ, but that is exactly what these self-tests are. These tests should be unannounced, unwavering and as fact-finding as possible. After all these pop quizzes will be practice for the ultimate food service exam…your Health Department inspection.
Start outside your business, this is the first impression that the inspector will get of your establishment. Rotate key employees through these “self-test” crash courses. These tests are detailed and specific and can be real eye-openers for the entire staff. You can pick up a self-test at many different Health Department and Public Food Safety web sites. We really like the Self Tests provided by the United States Department of Agriculture. These tests are comprehensive and are for both the FOH (Front of House) and the BOH (Back of House). These tests can be tailored to the specific needs of your business and will need to include your Health Departments’ specific rules and regulations, but as a template or overview, the self-tests are an awesome resource.
Dine Company stocks the tools and equipment to make you the safest and the most compliant foodservice operator possible. Thermometers, sanitation buckets, test strips, signage, wet floor signs, janitorial supplies, hand sinks, 3 compartment sinks, sneeze guards, hot hold food boxes….the list is endless.
Out of all of these the most critical part of these self-tests in the FOLLOW UP. Post the results, discuss the shortcomings, praise the good results. Food safety is a team effort and involves every member of your staff. Bon Appétit!
