Food Service Resource Center

Last updated on June 16th, 2022 at 05:19 pm

• Making a commitment to food safety early on will protect your brand... DO NOT wait for something to happen... Being proactive is key! #TipOfTheWeek

• Do NOT use cardboard as a liner anywhere in the establishment, it is NOT an acceptable material. #TipOfTheWeek

• Almost all restaurants have issues. The key is to make sure there are no “critical” ones. #TipOfTheWeek

• Gloves aren't meant to protect your hands. Their purpose is to protect food... Change them often! #TipOfTheWeek

• Food dispensing utensils MUST have handles & MUST be stored in a holder or clean dry surface. NOT inside food containers. #TipOfTheWeek

• Always check the packaging of frozen food upon delivery.
  If it’s thawed, partially thawed... has ice crystals on it. Send it back! #TipOfTheWeek

• Food service workers cannot drink in areas where food is being prepped unless beverage is in a covered container. #TipOfTheWeek

• While office employees could get away with going to work sick. It is critical that ALL foodservice employees stay away.
  Train your staff to report illness. #TipOfTheWeek

• NYC Dept. of Consumer Affairs (DCA) will no longer issue permit renewal forms until ALL outstanding fines are paid. #TipOfTheWeek

• To prevent an “unprotected waste pipe” violation. Insulate ALL exposed overhead pipes, regardless of what kind. #TipOfTheWeek

• No matter what the circumstance NEVER try to prevent a health inspector from performing an inspection. #TipOfTheWeek

• On duty managers must print a list of daily protocols and assign specific tasks. Delegating responsibilities will allow managers/operators to hold kitchen staff accountable. #TipOfTheWeek

• Use soapy water to wash inner and outer panel of your ice machine instead of using chemicals. #TipOfTheWeek

• Hand wash sinks are called hand wash sinks for a reason. Only use them for washing hands…no mops, no dishes. #TipOfTheWeek

• Always refrigerate foods that are being marinated, & Never use the same marinade on the food after it has been cooked. #TipOfTheWeek

• Having one Food Protection Certificate holder is a Health Department requirement. Having as many as possible is a good business decision. #TipOfTheWeek

• Teach your staff how to wash their hands properly..you will be surprised how many of them don’t know how #TipOfTheWeek

• Proper maintenance of drains will keep roaches and flies away #TipOfTheWeek

• When it comes to food safety and sanitation, don’t just teach BOH to do certain things, teach them why. #TipOfTheWeek

• Placing big pots of hot food in the refrigerator can cause temperature of the unit to rise. Use ice to cool. #TipOfTheWeek

• An educated staff has a higher chance of remaining inspection ready every day #TipOfTheWeek

• Always be courteous and professional with DOH Health Inspectors. Even if you disagree with their findings, being rude may impact your score. #TipOfTheWeek

• A wet floor is a water source for thirsty pests. Mop immediately, empty bucket and hang up mop to dry #TipOfTheWeek

• To stay compliant with food temperature and avoid spoilage put food out in small batches #TipOfTheWeek

• Regularly wiping down food prep areas can help prevent roaches #TipOfTheWeek

• All fruit and cocktail garnishes need to be covered at all times #TipOfTheWeek