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 February 1, 2021

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Ask an Inspector...

Frequently Asked Questions

1. Can Employee Health Agreements be kept digitally?
Yes, as long has employees understand and acknowledge that they aren’t allowed in the facility if they have one of the 6 illnesses. Also, as long as you are able to access the information and show it to the inspector. ·

2. What is the process for submitting a list of items that a restaurant uses Time as a public health control?
The written procedures must identify the food, method of tracking the food once removed from temperature control, and the process to destroy foods held for more than four hours. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control. (Log Sheet available via email request to [email protected])

3. Are cooling logs mandatory? If so, how long should they be kept on file?
Cooling logs are not mandatory ·

4. Are restaurants allowed to use ROP for marinating meats?
Yes, restaurants are allowed to use ROP if it is done for less than 72 hours. After the 72 hour frame, you will need to have a standard operating procedure for such (HAACP) plan. 

5. Can employees wear a headband or scarf for hair covering?
Employees may wear a headband and/or scarf for hair covering as long as the hair is fully restrained. If a headband is worn, hair still needs to be restrained to prevent food contamination. ****direct statement from the code (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. ·

6. What is the best practice for storing employee food?
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. ---set a specific space away from items being sold to customers, for employee food items. Label that area so that it is easily identifiable

7.Can restaurants serve sodas past their sell-by date?
 That would be a quality concern that we would not regulate.

Answered by Fulton County Health Inspectors
Latest Update: February 1, 2021

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