restaurant hygiene

Quick Reference

Sanitarians (health inspectors) monitor restaurant hygiene to safeguard the public from harm caused by food poisoning. Routine inspections seek evidence of cleanliness, good housekeeping, kitchen hygiene, and whole someness and freshness of food, with emphasis on safe handling of food items with brief shelf life, hygienic disposal of kitchen waste, absence of infestation with pests, hygienic behavior and absence of contagious diseases of workers (food handlers, cooks, and waiters), and various other criteria, e.g., acceptable occupancy levels.

Subjects: Public Health and Epidemiology.

Reference entries