Food Safety

Health and Safety Audit Recommendation

Cook 410 Sec 401 Joel Dawalishi 30115330

Health and Safety Audit Recommendation

Name: Joe Dawalishi Date: June 7, 2021

ID Number: 30115330

Health and Safety Audit Recommendation

1. Observations and Recommendations

Recommendation 1: Personal Hygiene and Best Practices in Safe Food Handling

Recommendation

Personal hygiene and best practices in safe food handling policies should be

implemented and shared with the employees to be aware of the best practice under

the Halton public health policy. Management to improve communication with

employees by providing hand wash information sessions for new employees, clear

signage, checklist, and easy access guidelines for employee’s reference while

operating onsite.

Observation

The audit documentation of employee and their actions shows employees failed to

follow the personal hygiene and safe food handling practices as specified by Halton

Public Health Code. By reviewing and the audit documentation and conducting

observation while visiting the premises, it showed the following actions taken place in

the restaurant in the time of work:

Hand washing:

1. Employees fail to wash their hands after smoking.

2. Fail to wash hands properly before or during preparation of food.

3. Fail to wash hands while changing the tasks.

4. Fail to wash hands before putting on gloves.

5. Employees fail to wash hands for a minimum of 20 seconds.

6. Fail to wash hands after handling garbage

Best practices in safe handling:

1. Fail to wash hands before or after contact with raw or cooked food.

2. Fail to prepare the food in an area that is following the code of Halton Public

Health, use area, which is protected from dust, wind, flies, and far from

reaching of unauthorized visitors.

3. Use used towels to clean the surface where food prepared.

4. Reuse the packaging items without implying any sanitization.

5. Fail to use gloves while handling food.

2. Observations and Recommendations

Recommendation 3: Time Temperature Control Monitoring

Recommendation

Time temperature control monitoring policy and procedures need to be

followed exact to prevent any pathogen from forming and to prevent the risk of

spoilage. Policy must be shared with the employees and clearly communicated

to make sure all employees are aware of the time temperature control

monitoring policy. In response to the failure of thermometer to measure

accurately, use accurate indicating thermometers in all temperature-controlled

units such as refrigerators, freezers, and hot holding units. Maintain a behavior

of calibrating the probe thermometer. Use checklist to the items received and

worked with a log for the temperature taken. Use signage for the temperatures

(safe, risk, and danger zone) available and easy access to employees.

Observation

Daily monitoring and audit documentation review shows an indication of

concern to measure the temperature accurately and ensure the food safety.

The Halton Public Health information package provided to the restaurant to

take responsibility to ensure the food safety during receiving, storage,

preparation, and service. During inspection, restaurant failed to show

responsibility and left it to the employees to do so on their behalf. Reading the

temperature log shows illogical difference in the temperature which indicate

inaccurate reading. The following was observed with concern to the

temperature:

1. Fail to recalibrate the thermometer on a regular basis which failed to

ensure the accurate temperature reading.

2. Employees failed to read the temperature of food combination of

hazardous ones while cooking to ensure the internal temperature of at

least 74°C.

3. Failure of providing thermometer to check the cold and hot prepared

food to check its temperature.

4. Fail to provide the accurate temperature to frozen and refrigerated food

supply.

5. Fail to clean the thermometer after using it with damp clean cloth to

prevent contamination.

6. Use of thermometer is not enforced and monitored and left to

employees to do so.

3. Observations and Recommendations

Recommendation 3: Pest Control

Recommendation

Pest control management procedures to be updated and communicated with

kitchen staffs to be implement under the Halton Public Health Code. Feeding

pest is public health concern. Management to take responsibility keep the

premises pest- proofed. Thorough clean and sanitize all food contact surface

before food preparation. Seal all gaps and cracks in the walls and floors. Keep

all water sources controlled to prevent presence of insects inside the kitchen.

Observation

During inspection performed during operating hour, the following concerns

indicated as follow:

1. Foods and supplies stored less than 15 cm off the floor.

2. Fail to clean up right after food spilled.

3. Minor cracks and openings found in the wall and floor.

4. Fail to drain sinks after cleaning dishes

5. Kitchen doors kept open while it is not used while increase the pest

infestation.

6. Staff fail to cover all openings to prevent pests from entering the food premises.