Making the Grade: Four Ways to Prepare for Your Commercial Kitchen Health Inspection
For facility managers at foodservice establishments, ensuring commercial kitchens are in compliance with state and local health regulations is a critical responsibility. A failing health inspection grade not only can halt operations, but it could potentially lead to high repair costs as well as the loss of revenue and reputation.
One of the major violations that a commercial kitchen can receive is not following the proper safe food handling guidelines, as outlined by the U.S. Food and Drug Administration (FDA). An estimated 48 million cases of foodborne illnesses occur annually in the U.S. Many of these cases could be easily prevented if the food handlers had followed the correct food safety guidelines.