Food Safety Tips

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Documents Food Service Operations NEED to Have

There are a few documents that every food service establishment should have on hand. There are also some that are specific to the food your serve. Here is a quick outline of things you should be aware of.

Every Restaurant Should Have:
1. Employee Health Agreement on hand for all employees (including managers)
2. SOP for Vomit and Bodily Fluid Clean-up
3. MSDS for all chemicals stored/used in the facility
4. Most Recent Hood Cleaning
5. Most Recent Pest Control Report
6. Food Safety Manager Certification
7. Most Recent Health Inspection
8. Valid Fire Extinguisher tag attached to extinguishers.

You may also need to have:
1. Wild Forged Mushroom Invoice for 90 days 2. Documents for fish that will be eaten raw or partially cooked for 90 days for the date of sale
3. Shellstock tags for 90 days from the date of sale
4. Alcohol License

Written by Reese Jackson
Published on February 1, 2021

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Food Safety Basic for Line Cooks

It is easy to hire line cooks and expect them to already now a few things upon being hired. However, that is typically not the case. It is vital to take the time to make sure they have the basic food handling skills to serve food safely.

A few things they should know before they are allowed to prepare food unsupervised.
1. How to wash fruits and vegetables
2. How to use a TMD (Temperature Measuring Device)
3. How to test Sanitizer Solution
4. How to cool food correctly
5. How to reheat food
6. How to execute a recipe correctly
7. How to Wash their hands correctly
8. How to label food, according to local laws and company standards
9. Identify the Big 8 Allergens
10. Identify Symptoms and Illness that they must report before coming to work

These are just a few basics, as they begin to develop knife skills, ability to troubleshoot a dishwasher, ability to write/create a recipe are other skills that are helpful for line cooks to know. No one should be able prepare food without having these basic skills.

Written by Reese Jackson
Published on February 1, 2021

Register for a Health Inspection Training

Here are 10 Things #fultoncounty County Health Department has deducted points for;

1. Moldy blueberries -9 points
2. Food containers put away as clean, with dried date markings on them & mold in ice chest -4 points
3. Cold Food Held about 41°F -9 points
4. Raw Shrimp in front of RTE broccoli -9 points
5. Hot Food held below 135°F -9 points
6. Missing name on chemical spray bottle -4 points
7. Storage Containers holding food with no name (must be in English) - 3 points
8. Thawing meat in a sink designated for veggie prep -3 points
9. No removable thermometer placed in WIC -3 points
10. Vegetable Wash Area not designated & pooled water in RIC -1 point

Every county is different and here at Savor Training Co., we spend time every day, reviewing health inspection reports and communicating with our clients about what they need to look for to keep a high health inspection score and serve food safely.


This is the first question when someone thinks about opening a restaurant. How do I know what they are looking for? Has anything changed? When are they coming? These are just a few questions I am bombarded with on a daily basis from owners and managers who don't have an open line of communication with their environmental health specialists.

Many EHS professionals are responsible for training, evaluating, and communicating with over 100 locations so it takes a while for them to get to your restaurant. The system is broken. So what can we do about it?

We start by building a food safety management system for the restaurant. Your food safety management system should include;
-Facilities, Design, and Equipment Maintenance ----Quality Assurance
-Personal Hygiene Program Supplier Selection -- --Cleaning and Sanitation Program
-Pest Control
-Food Safety Training
-Standard Operating Procedures (SOPs)