6. Plan Review
• Internal staff
• Consultant
• Health departments
Considerations
• Menu
• Projected sales volume
• Experience/knowledge of team members
TRAINING
7. Team Players
• Owner
• Architect
• Designer
• Food and beverage professional
• Chef
• Manager
• Food Safety Consultant
Current FDA Code
- updates every 4 years
- supplemental updates every 2 years
Experienced working Health Departments (helpful)
23. Handwashing stations
must include:
• Signage
• Warm water (100˚F/38˚C°)
• Soap
• A method of hand drying
- Air dryer vs. paper towels
• Trash can with lid
- Single use gloves
24. Meat slicers have been
linked to Listeria and
Salmonella outbreaks.
• Blade guards at white plastic piece
• Slicer handle (surfaces under handle can) accumulate food
soil and debris
28. Food Safety 101
Raw Meat
Raw Fish
Cooked Meat
Salad/Fruit
Vegetables
Bakery/Dairy
29. Food Allergies and Intolerances
If you build it they will come
• Increased sales
• Increased profits
• Increased loyalty
30. The most effective way to prevent cross-contact
during food preparation is to use separate prep
areas and utensils for non-allergen foods; the use
of a dedicated allergen-free area and tools will
create a “safe space”
32. ONLY 8 are responsible for 90% of
adverse reactions.
33. Not to be used with any of the “Big 8”
food allergens.
34. Gluten
Must be taken seriously!
• Toasters
• Ovens
• Grills
• Unwashed/unsanitized surfaces
• Fryers
• Flour residue in the air
Gluten-Free Certification