Pre-Season Food Safety
Structurally review all food production-storage-service, waste areas, and dishwashing volumes; if there are broken, cracked, reverse slopes, exposed cables, open drains, paint needs, etc., perform maintenance and repairs.
Check whether all cold rooms and equipment are functioning healthily, and perform maintenance before opening.
Review pest control measures; presence of pest and vermin entry points, window screens, EFC fly preventers and sticky papers, door bottom seals… Start work with an authorized pest control company before opening.
Have chimney cleanings performed by authorized companies.
Thoroughly clean and disinfect all volumes, all equipment that contacts food and those that do not, and prepare them for use.
Review the products to be supplied, and make appropriate supplier and product selections.
Review storage areas, storage order, check expiration dates (SKT/TETT) of existing products, and initiate destruction/return process for unsuitable products.
Ensure materials that will contact food comply with relevant regulations; do not use wooden materials.
Take necessary precautions on windows, lighting, and other surfaces like glass that may be sources of physical contamination (film coating, lamp guards, etc.)
Check waste areas and waste containers; preferably provide foot-operated covered bins in production areas.
Ensure employees have received “Hygiene Training.” Complete certificates for those without them. Identify other training needs and prepare a training plan.
Check calibration dates of cold rooms, thermometers, goods acceptance scales, and other measuring devices; have calibration performed for those whose period has expired.
Record Keeping
Write all performed procedures on appropriate forms, photograph them, or prepare minutes and have them signed.
Note
The required actions may be more than those mentioned above depending on business conditions. This bulletin is prepared for reminder purposes. For detailed information needs, please contact your ISIS consultant.