Hazard Analysis

When you are the owner of a restaurant, checking to make sure that your food is safe is something that should be done on a regular basis. This is to ensure the safety of not only your customers but also your employees. There are things that need to be checked for hazard analysis so that you know that your customers and employees are safe.

Temperatures

The first thing that needs to be checked regularly for hazard analysis are the temperatures, both of the hot areas and cold areas. The refrigerator should be no higher than 41 degrees Fahrenheit, the freezer should be no higher than 0 degrees Fahrenheit. When it comes to the hot foods, food that is on warming until such as a steam table needs to be above 140 degrees Fahrenheit.

When checking temperatures, also look to make sure that employees aren’t leaving food that is perishable out of the refrigerator. A lot of times this will happen due to a a busy time and it’s not something that should be done.


Storage

Another thing to check for when you are doing hazard analysis is to check to make sure that the area for dry goods is organized and dry. There shouldn’t be any food that is stored on the floor directly, even if it’s in boxes. Cereals and grains should be in bins which are airtight so that moths and other types of vermin can’t get in. make sure that there isn’t water leaking and a lot of humidity.

Check to be sure that eggs and raw meats are stored on the very bottom shelf in the refrigerator and that they have their own shelf. They should also have trays beneath them to catch drippings from them.

When food is in the refrigerator to cool, it should be uncovered and labeled with the food’s date, time, and temperature that they were placed there to cool. It should only stay in there long enough for them to either thaw or cool. There should also be a date which is marked clearly food perishable and leftover items.

Watch employees

The final thing that you should do when you are doing hazard analysis is watch the employees when they are dealing with the food and see what they are doing right and what they are doing wrong. This is going to give you an idea of what needs to be done and what further training employees may need. Talk to employees who aren’t doing the right procedures and let them know what they are doing wrong.

These are the procedures in hazard analysis that you can use to make sure that your business is following food safety standards. You want to know that the temperatures are where they should be, that the employees know what they are doing with regards to food safety, and that the food is being properly stored in order to ensure the safety of customers and employees. It doesn't’ take a lot of time for an error in judgment to allow bacteria to grow on food, and then it takes even less time for it to make someone violently sick. When you use due diligence, everyone stays safe and healthy.

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Food Safety Report