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4 Great Items for Keeping Your New Restaurant Health Code Compliant

Anica Oaks

April 21, 2016

There’s a lot of risk involved in entering the restaurant business. This can include stiff competition, pleasing customers, marketing challenges and more. However, even if you achieve success, you can still be shut down due to an inspection by the local health board. You need to do everything in your power to stop this from happening if you want to save your restaurant.

With that in mind, below are four items you can use to ensure that your restaurant stays health code compliant.

1. Copies of the Health Codes

The health codes for maintaining a clean and safe kitchen and restaurant are different in each state and often each jurisdiction within a state. For example, the health codes for New York City are different than the ones for Buffalo, New York. Find the codes that apply to your location and print off plenty of copies. Make sure all your kitchen staff has a copy and that the rules are posted on the wall in your kitchen, walk-in freezers, etc. as a constant reminder.

2. Sanitary Basket Strainers

Maintaining a clean and safe restaurant also means having the correct equipment. This should certainly include sanitary basket strainers. These strainers can remove contaminants from flowing liquid including things like tiny particles of food. This can help maintain clean equipment and stop the spread of germs and bacteria. The benefits of sanitary basket strainers are absolutely needed to protect sinks in a restaurant kitchen.

3. Sanitizer

You also need to give the kitchen staff the means to be able to sanitize their workspace as needed. The sanitizing solutions supplied should contain enough chemicals like bleach to kill bacteria. Using hot water will not suffice. There are very good reasons for doing so. According to WebMD, salmonella poisoning can cause some very serious side effects and may even prove deadly for those with weakened immune systems. An unsanitary kitchen can certainly spread salmonella to customers.

4. Thermometers

Another big risk for restaurants is serving customers undercooked food. Many foods cannot be safely served undercooked. According to CDC.gov, consuming undercooked pork can lead to a disease called trichinellosis, in which worm larvae are transferred to the human body via the uncooked meat. The worms then grow inside the human body and can cause serious health problems. Having kitchen thermometers means being able to cook meat to the right temperature to avoid such risks.

Overall, make safety and cleanliness an absolute priority in your restaurant. If you don’t, you are likely to be shut down by the government and may end up badly harming your customers.

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