Nutrition & Foodservice Edge Magazine - March/April 2022 - 22

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INTERACTING WI TH YOUR INSPECTOR
When you've got a food inspector on the premises, it's important
to know what to say-and not say-regarding your sanitation
practices.
Dos
1. Greet them with respect. Remember they have a job to do.
2. Ask if you can lead the inspection around your kitchen.
3. Communicate clear and concise procedures to demonstrate
your understanding of the Food Code to the inspector.
4. If you see a mistake, own up to the error and immediately
fix it. A prompt correction might save you from getting a
deduction in points.
5. If your kitchen has a recurring sanitation issue, write a plan
to correct it so the inspector knows you are serious about
resolution.
6. No matter what the outcome, professionally thank the
inspector for their knowledge and time.
Don'ts
1. Never use the excuse " I don't have enough labor. "
2. Avoid displaying negative emotions.
3. Should the inspector want to lead, let them.
4. Don't challenge their authority.
5. End all negative health violations with how you and your
team are going to fix them, and then follow through.
Remember that inspectors have a responsibility to help ensure
public health. If your kitchen has sanitation issues, it's your job
to make sure they are corrected before the inspector steps back
into your facility. Waiting for the inspectors to come in and find
sanitation violations is not a recipe for success.
In this environment of COVID-19, it's advisable that kitchen
employees also understand their role as it pertains to infection
control practices and personal protective equipment (PPE).
The goal is to keep your staff safe and to have a plan should an
outbreak overtake your facility.
SUMMING IT UP
Running a successful kitchen sanitation program requires
serious due diligence. Once you have established good working
habits, with proper documentation, while rechecking your SOPs
to make sure they are working properly, then you can move with
confidence knowing that you're serving food safely. E
22 NUTRITION & FOODSERVICE EDGE | March-April 2022
F-TAG Violations
Inspectors are on the lookout for F-Tag violations.
Over the past few years, these are the violations
that have been the most cited in long-term care:
F812 Food Procurement, Store/Prepare/
Serve-Sanitary
1. Must use approved vendors.
2. Purchase packaged or processed food only from
approved vendors.
3. Fresh produce-may purchase directly from local
growers, except for melons and sprouts.
4. Must keep proper temperature records for all
food under your watch.
F813 Personal Food Policy
1. Director must be updated and have approval
of all food brought in by residents, family, or
employees. (Example: baked goods)
2. Must document by using a Special Food Request
Form to include the name of the person,
when the food was made, allergens, and key
ingredients.
3. The Director and/or Food Director must approve.
The goal is to minimize exposure to foodborne
illness.
F814 Dispose Garbage and Refuse Properly
1. Dumpsters should be placed away from your
facility.
2. All food should go into the food disposal and not
in the dumpster.
3. No hazardous materials or liquid-based items
should go into the dumpster.
4. Dumpster should always be covered to keep out
rodents, raccoons, and cats.
5. Dumpster should be washed and sanitized on a
regular basis.
6. Did you know that it is illegal to dump trash in
someone else's dumpster?
Nutrition & Foodservice Edge Magazine - March/April 2022

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