Food Outlet Inspections and What They Check for

For all food outlets including restaurants, food quality and food safety should be the top priority within their business. Often when food preparation and presentation become routine with the same process day in and day out, it often leads to vital steps being missed and an outcome of sub-par standards being produced to patrons. While many restaurant and food outlet owners would find health inspections a nuisance, a poor result can very quickly lead to bad publicity and an irreparable reputation.

As it is difficult to know exactly how safely food outlets handle their food and preparations behind closed doors, it is a peace of mind to the customer knowing they are regularly inspected to ensure the food that is being served meets all of the Health and Safety requirements.

When completing an inspection, the Environmental Health Officer must check many things in all aspects of the business, however in regards to the preparation and cooking of the food they must check:

  1. That all food is properly stored in clean and undamaged containers.
  2. All preparation areas and bench tops are clean and sanitised.
  3. No raw meat comes in contact with any other foods.
  4. All food, especially meat is stored at their required temperatures.
  5. There must be some form of documentation showing that temperatures of foods and storage is recorded regularly.
  6. And, there is no sign of cross contamination by reusing food preparation tools.

Depending on the severity of the faults found within the inspection, this can determine whether the food outlet is fined and/or shut down and for how long. Whether you are ordering take-out or dining in to a fancy restaurant, you have the right to know that the food you are consuming is safe and there is no risk of attaining a food-borne illness.

FoodSafe is designed to make your mandatory health inspections simple and painless, for you and your business.