Jun 11
20
Goal of Sanitation Inspection
Restaurants carry a huge responsibility each and every time they offer food to their guests, and a big chunk of this responsibility falls on the stewarding department’s shoulders. After all, everything starts at the stewarding department especially since they are responsible for the cleanliness and sanitation of not only the foods prepared but the whole premises as well. It is for this particular reason why sanitation inspections are done in the first place.
Main Goal
The primary goal of conducting sanitation inspections is to maintain the cleanliness and high standard sanitation of the restaurant. The chief steward, who is the head of the Stewarding Department, has to conduct not only a weekly sanitation inspection but a daily one as well. Through these sanitation inspections, the chief steward can immediately correct errors as well as implement preventive measures to ensure that the same error will not be repeated again.
At the end of the week, a report of the sanitation inspection is submitted to the food and beverage director by the chief steward. Included in the weekly report are the corrective decisions and preventive measures made by the chief steward in connection with the maintenance problems encountered at that week. Also included in the report are the work orders.
The food and beverage director should not only receive the report though but should also accompany the chief steward while sanitation inspection is being conducted.
Through regular sanitation inspections, the high standard of the restaurant when it comes to hygiene and cleanliness is maintained.
The Benefits of Sanitation Inspection
There are a lot of benefits that the restaurant gets when they conduct regular sanitation inspection. One, the high standard of the restaurant in terms of hygiene and cleanliness are maintained. Two, issues regarding health and safety are easily addressed and resolved through periodic sanitation inspections. Three, periodic sanitation inspections assure the protection of diners when it comes to food and anything that touches their mouth. Four, it lessens the risk of accidents and injuries happening. Five, lastly, it speaks of professionalism and commands respect.
The Benefit of a Third Shift
To really ensure that maintenance of cleanliness and hygiene is kept, some restaurants have a third shift. The third shift sort of sees to it that the previous shifts did their duties and responsibilities.
As such, here are some of the duties of the third shift:
- The third shift is responsible for dishwashing machine inspections. They see to it that dishwashing machine is in good condition and that the detergent supplies are all accounted for.
- The third shift also sees to it that the housekeeping standards of the restaurant are met. This includes not only the kitchen area but the dining area as well.
- The third shift also sees to it that the receiving areas as well as the storage areas are clean.
These are just some of the responsibilities of the third shift, and their main task is to help maintain the cleanliness and hygiene of the whole restaurant.
