AN EMPHASIS ON SANITATION

Sanitation is something not touched upon in our other links. Sanitation of your entire operation is just as important as your financials.

Another segment of the BOH operation evaluation during a covert action is “SANITATON and the kitchen ethics as a whole. Sanitation codes and proper paperwork must being maintained, something many of the smaller operations have drifted from because of the pandemic. Documentation of “Flow Of Food” along with proper temp logs are making a comeback in receiving, from loading docks to Refrigeration. Health Dept inspectors are looking for logs of every sort. Final cooking temps, Holding temps, Dishwasher temps, Hand Sink Hot Water Temps and all Refrigeration & Freezer temps just to name but a few

Hygiene is BIG….Gloves, Hairnets, Beard Nets and Plastic Aprons over uniforms when dealing with raw proteins are some of the things that are overlooked. Paying attention to detail is paramount. The sometimes overlooked things like properly calibrated temping devices and the Alcohol swabs to sanitize them along with the #10 can opener blades a gears that is cross contamination waiting for a place to happen if not cleaned after every use. Three Bay Pot Sinks have their own set of guidelines for sanitizing dishware pot, pans and all vessels. Keeping litmus readings off the sanitation sink and corrective action logs are also key in every kitchen. Let BOH Consulting come in and work with your certified personnel in setting up all the paperwork to keep your kitchens inspection ready at any time.

The above mentioned kitchen operations are but just a few Standard Operating Procedures (SOP) that every kitchen MUST have, It’s the LAW!  It will be up to you and your Kitchen Management staff to maintain the systems BOH Consulting have put in place every day your business is open. I can’t emphasize enough the importance of “The older guys educating the younger guy” because it is a team effort in maintaining a kitchen. For example, I would advise the closing KM to assign one of the younger hires to shadow him to show them how to properly take care of the walk-in for the next day. Teach them FIFO, Proper Rotation, Labeling and dating and of course the floors. Once again, all we here at BOH Consulting can do is give you the tools for success, it’s up to you to implement and maintain.

THE BIGGEST TURNOFF TO A CUSTOMER IS TO CATCH WIND OF A DIRTY KITCHEN, VISUALLY OR UNDER A MICROSCOPE