In a word, yes. No matter if you are opening a restaurant, ice cream or gelato shop or manufacturing facility, you will be frequently inspected by some division of the local, state or federal health inspector. While working with clients the topic of “health inspector” comes up and usually the comment I hear is, “hold off on contacting the agency too early.” My question is, why wait?
Let’s remember, the agency inspecting your dairy or nondairy location is an arm of the Department of Agriculture as well as the office issuing the permit to operate, so I say – call them as early as possible and as you are ready to sign a deal on location for your business.
The reason I suggest early intervention is to allow you the opportunity to understand and budget for what will be required in order for you to begin operations. If you are renting a store or building, it would be good to know prior to signing your lease what modifications will be necessary in order to meet sanitation requirements. Items like adding a restroom could be part of negotiations prior to signing the lease, and that could save you thousands of dollars.
Here are some items your inspector will look for:
Your Ice Cream Shop:
- Based on total indoor seating, 2 handicap size restrooms
- Grease trap, also called grease interceptor
- Hand wash sink
- 3 compartment sink
- Dipperwell
- Floor drain and in some states called a floor sink
- Water line back flow preventor
- Cover light bulbs
- Specific refrigeration & freezer temperatures
- Signage such as “wash your hands”
Your Production/Clean Room:
- Many of the items mentioned above, but unique to manufacturing include
- Washable, Non Porous walls and ceiling
- No direct air blowing on open container product
- Hairnet and gloves
- Hot water achieving 165F
- Stainless steel equipment
- Non slip floor
- No standing water
- Cleaning procedures
- Specific cleaning and sanitizing chemicals
- Recall procedure
- Product date code and plant number
Preparing to Meet the Inspector:
- Detailed equipment drawing
- Store or Production layout
- Equipment cut sheets
- Chemical data sheets
- Explain daily activity of the operation
- Read the local or state regulations for the operation
- Know what your talking about
- Challenge a comment if you believe you know the regs.
- Be nice
The items listed are not all inclusive of requirements and will vary depending on the state the business is licensed in. However, the common thread in any state is food handling safety. Maintain a clean environment with the sole purpose to minimize potential bacteria colony and contaminant growth from being introduced into dairy product and food chain. So respect your inspector, your business will be compliant, your product will be safe and your customers we be happy.
Contact Darryl, he can help you get through a successful health inspection and receive a high score on the first inspectors visit.
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