Gastro Health Buddies: The Role of Food Safety Supervisors in Every Restaurant

Supervisor of a RestaurantTakeout and dine-in foods are both awesome.

Whether it’s Chinese mixed rice, Thai chicken, or Japanese sushi, the taste is always great, and you probably take pride in these treats, too.

But, not all things consistent are good. In fact, a well-trained food safety supervisor takes consistency very seriously. If there’s, at least one unsafe process in preparing your favourite meal, then you’re exposing yourself to danger on a regular basis.

To know more about what food safety supervisors watch out for, here’s a walk-through of a typical kitchen inspection.

Food Rules and Regulations

No matter where you are, a food vendor follows a set of food safety standards. These regulations may come from the city, county, district, or state to protect the consumers when buying food. The criteria are as follows:

  • Source – Raw ingredients should come from reputable and safe sources like the local market or direct wholesale merchants.
  • Temperature – There should be an adequate container to maintain safe food temperatures, hot or cold, at all times.
  • Cooking Method – Food should look and taste cooked, especially meat, poultry, pork and other animal meats.
  • Handling – Common areas or workstation should be present to avoid cross-contamination.
  • Hand Washing/Protection – Clean hands and proper handling gears should always be present when serving and handling food. Protection gears include gloves, masks and hand towels.
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Observation and Scoring

Depending on the compliance score, a food vendor may receive a pass or fail review. These scores are usually placed in public or in some way, including:

  • Full inspection reports available at the receiving area, lounge, or bulletin boards
  • Partial reports that include the rating only
  • Food safety regulator posts full inspection reports on the Internet; or
  • Partial review ratings only
Raised Concerns

If a food vendor incurs a violation of the food safety rules and regulations, the food safety supervisor typically reports the following:

  • Unverified or untrusted food source
  • Improper food containers and equipment for maintaining food temperature
  • Inadequately cooked food
  • Visible cross contamination factors
  • Sick kitchen personnel

The role of a food safety supervisor is often unappreciated, but it doesn’t mean it’s unimportant. Every time you eat good food outside, there’s always somebody who took measures to make sure the food is safe.

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