Pizza Today - June 2018 - 39

Consulting.
Restaurants should also use separate
equipment to prep and handle different foods. Dedicating one set of cutting
boards and utensils to raw meat and
another to produce, for example, reduces
cross-contamination risks.
Equipment, meanwhile, must be
cleaned each day, a recognized necessity
some manufacturers have weaved into
product design. Hobart's Legacy mixers,
for instance, come with exclusive quickrelease agitators and removable bowl
guards to ease cleaning and minimize
cross-contamination risks.
"It is important to thoroughly wipe
down the mixer daily and run the agitators, bowls and bowl guards through a
triple-bay sink or ware washing product to
ensure they are properly cleaned," Hobart
senior marketing manager Carolyn Bilger
says.
* LACKLUSTER CLEANLINESS AND HYGIENE STANDARDS

Poor cleanliness and hygiene standards
frequently draw the ire of health code
inspectors, especially given how easily
restaurant staff can avoid such violations.
Pruckler urges restaurants to implement
a personal hygiene program centered on
regular handwashing in the designated
handwashing sink, glove use and hair
restraints. He also suggests ownership
develop a clear employee illness policy.
"When someone is vomiting or has
diarrhea, they shouldn't be working,"
Pruckler reminds.
In addition, restaurants should have established protocols for cleaning equipment
and work surfaces, while wiping cloths
should be stored in buckets containing the
proper concentration of sanitizing solution.
Most municipalities require the solution to
be 50 parts per million chlorine, something operators can assess regularly with
test strips. Notably, effective pre-mixed
solutions such as quaternary ammonium
can save time and money. n
Chicago-based writer DANIEL P. SMITH has
covered business issues and best practices for
a variety of trade publications, newspapers,
and magazines.

5 STEPS TO LIMITING
HEALTH CODE
VIOLATIONS
1. Leadership sets the tone. When
management takes a blasé attitude toward
health codes, violations often rise. "The
number one cause of violations is a lack of
interest or concern by the operator," food
safety consultant Mary FitzGerald says.
"Many do not take food safety seriously
and (do) not put the money, time and effort
behind the training and accountability."
2. A documented cleaning plan. Attorney
and food safety consultant Leon Lubarsky
recommends operators have visible
cleaning logs defining what's to be done
and when. To drive accountability, the
designated staff member and manager
should both sign off following the
completion of each task. "Our clients who
use cleaning logs tend to do better on their
inspections," Lubarsky says.
3. School is cool. Lubarsky urges his
clients to hire workers with a recognized
food handling certification or to provide
incentives for staff to obtain such
credentials. This way, workers understand
food safety basics to help curb violations.
Most health departments offer basic
food safety courses while the National
Restaurant Association boasts its ServSafe
program as well.
4. Never stop training. Constant training
on food safety is a must, especially given
the turnover many restaurant kitchens face.
FitzGerald suggests operators perform
their own daily inspections and regularly
reinforce critical practices like handwashing,
sanitizing protocols and taking food
temperatures, perhaps even quizzing staff on
what they are doing and why.
5. Ignorance is no excuse. While many
municipalities share common food safety
guidelines and a number of universal food
safety best practices transcend geography,
operators should nevertheless understand
what their governing health department
requires as some municipalities enforce
their own nuanced rules. "Knowledge will
help avoid violations," FitzGerald says.

J U N E 2 0 1 8 / P I Z Z AT O D AY. C O M / 3 9
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