Holding food at the proper temperature is your primary defense against harmful bacteria, and it’s something a health inspector always looks for.
There’s nothing worse than an inspector discovering your refrigerator at 50 degrees and having to dispose of hundreds of dollars in product.
You can prevent this with a simple routine: Assign staff to check and log refrigerator temperatures at least twice a day. Ensure they record the exact time, temperature, and their initials.
Then, as the manager, review those logs daily.
This five-minute habit doesn’t just pass inspections; it protects your bottom line and your customers’ health.
This has been your Focus on Food Safety.
