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the ultimate reference for every food service operator

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Charts & Logs

Signs & Instructions

Daily Protocols

Health Department Forms

Tips of the Week

Food in a walk-in fridge MUST be kept at least 6 inches above the ground #TipOfTheWeek
Cleaning schedules should include front of the house menus and ALL other high touch items #TipOfTheWeek
Do NOT use containers of ANY kind to collect wastewater from leaks #TipOfTheWeek
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

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Food Safety- Temperature and Time

Hand Washing Sinks