As you discuss the menu or food list with the person in charge, it is suggested that you
conduct a quick walk-through of the facility to observe what is going on at that time.
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Conducting a quick walk-through is especially important to observe several activities
that might otherwise go unnoticed until later in the inspection:
•
Receiving•
Food preparation and handling•
Cooking•
Cooling•
Noting that receiving or food preparation is occurring at the beginning of the inspection
allows you to take advantage of “real-life” production processes and will help you to
obtain a clear picture of the establishment's true practices. Receiving and food
preparation only occur during limited times, so you may want to stop and observe these
operational steps while they are happening.
For example, during the initial walk-through with the
person in charge, you may see that salad is being
prepared. In response, you might want to take some
time to observe the preparation practices. This also
offers you an excellent opportunity to interact with the
food employees to observe if the food is being properly
handled using utensils and to find out how the
ingredients were received and stored prior to
preparation. Speaking directly to the food service
employees preparing the food is also an excellent way
to assess the effectiveness of the establishment’s food
safety training and Standard Operating Procedures
(SOPs) for critical processes such as cooling.
Early in the inspection, it is also ideal to check the temperatures of potentially
hazardous foods in the cooling process from the morning preparation if the inspection is
in the afternoon or last night’s meal service if the inspection is occurring in the morning.
Also, you might want to ask whether any food is currently being cooked or reheated.
The observations you make, along with the feedback you get from questioning the
person in charge or the food service employees, will help you evaluate whether foods
appear to have been properly processed.Reheating
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