There are many challenges to running a successful operation. Implementing proper food safety practices will not only keep your guest healthy, it can also keep them coming back. Collaboration is key to ensuring you have a system that protects your food supply from farm to table.
Food safety must be part of your core values if it is truly a priority within your organization. This will allow you to build systems and operating procedures that encourage teamwork and vigilance, especially among employees. The Kansas Department of Agriculture (KDA) has identified the five most frequent food code violations of 2016.
- Food contact surfaces cleaned and sanitized (Found on 25% of inspections)
- Check for food debris on cooking equipment and utensils, and keep soda fountain nozzles clean.
- Toxic substances properly identified, stored and used. (Found on 23% of inspections)
- Detergents, sanitizers, polishes and cleaners, insecticides, rodenticides, first aid supplies and personal medications are poisonous or toxic if ingested and must be labeled and stored according to the Kansas food code.
- Physical facilities installed, maintained and cleaned. (Found on 20% of inspections)
- Remove food debris on floors and walls and under equipment, repair missing tiles, repair gaps in doors and outer openings and remove unnecessary items both inside and outside of the building.
- Proper date marking and disposition. (Found on 18% of inspections)
- Date mark food if it is prepared on site, potentially hazardous, ready-to-eat, held more than 24 hours, and when an original container has been opened and held under refrigeration (example: milk).
- Adequate handwashing facilities supplied and accessible. (Found on 15% of inspections)
- A handwashing sink must reach a water temperature of at least 100° F and may not be used for anything else other than handwashing. The sink must also be stocked with hand soap and a means to dry your hands, such as disposable towels.
Work with your staff, vendors, KDA and the Kansas Restaurant & Hospitality Association (KRHA) to ensure your current procedures meet the minimum standards required by the KS Food Code. KDA and KRHA offer training, posters, and other resources to help operators keep a healthy workplace.
Food safety educational materials, including food safety handouts in English & Spanish.
Kansas Restaurant & Hospitality Association
Kansas Department of Agriculture
National Food Safety Education Month
We know things are constantly changing in our industry. By having standard operating procedures in place and setting consistent expectations, it will help ensure you run a successful operation.