How can I prepare my establishment for an inspection under the new 2009¬†Fulton County¬†Food Code?
Short answer: Eliminate Risk Factors
To Eliminate Risk Factors¬†check off all items in list below:
‚ĚĎ¬†1. Do I have a person in charge with assigned duties (pg 28-29) that has obtained their CFSM (see the Accredited certification link on the website www.georgiaeh.us /pg 29) to answer question posed by the EHS during the inspection when the CFSM is onsite and/or have a person in charge to conduct duties (pg 31) if the CFSM is not onsite (PIC present pg 28) to demonstrate knowledge (pg 26-28), answer employee health questions, explain our employee health policy (written or oral that lists symptoms and 5 illnesses that can be transmitted through food pg 31-39), and go over the inspection report? Do I have CFSM certificate posted (pg 30) or have a PIC present to answer questions listed in code and have no risk factors out of compliance on top part of inspection form? Do I have active managerial control when I am onsite and when I am not (pg 30-31) and know that inspections can be conducted whenever food is being prepped or served?
‚ĚĎ¬†2. Am I absolutely sure that no employees are working with symptoms (pg 31), with illnesses or exposed to illnesses that are listed in the code (pg 31-39)? Do the employees know what illnesses they have to report to me (pg 32)? Do I know what illnesses I have to report to the health authority (pg 33)? Do I know when they should be excluded or restricted (pg 33-35) in the food service establishment?
‚ĚĎ¬†3. Are my employees washing their hands? Have they been trained how to (pg 40), when to (pg 41), where to (pg 41, 108-110) and are they doing it? Are they touching ready to eat food with their bare hands or using tongs, deli paper, scoop, or gloves (pg 51). Do they know when to change their gloves and to wash hands before putting on new gloves (pg 55)? Do the employees maintain a high degree of personal cleanliness (pg 42-43)? Are clean sinks (pg 124) available for handwashing stocked with adequate supplies including warm water and used for no other purpose (pg 122)?
‚ĚĎ¬†4. Do my employees know either to not eat or drink in prep areas (pg 123) or the proper way to have a cup with lids and straw stored in prep area (pg 43), or the proper way to taste food, if needed (pg 51)?
‚ĚĎ¬†5. Do I know the required temperatures limits that have to met in the code, and am I sure that during receiving (pg 47), cooking (pg 60-62), hot holding & cold holding (pg 67), reheating for hot holding (pg 64), and cooling, temperatures are in compliance for all potentially hazardous foods (pg 66)? Have I passed that information along to those that need to know (pg 28)? If we use time instead of temperature, do we have a plan and have proper documentation (pg 69-70)?
‚ĚĎ¬†6. Are there any PHF's that we cook to order or serve raw or under cooked (pg 76)? Do I have a consumer advisory on each page of menu where these items are offered which includes a disclosure/reminder or other approved notification in capitol letters (pg 76)?
‚ĚĎ7. Do we prepare PHF and hold them for more than 24 hours (pg 67-68)? Or when commercially prepared PHFs (not on exclusion list-pg 68) are opened, do we have them date marked? Do I have a date marking system that is used consistently as described in the code (pg 67-69)?