Asked By: Michaela - 8/28/2012

Best Answer - Chosen by Asker

As a restaurant manager who's been in the business since 1979 I can say the biggest change is definitely a much stronger emphasis on the spread of contamination. When I first started as a teenager working a part time job, a Health Inspector spent a maximum of 20 minutes inside the store. Basically all She/He did was take a probe thermometer and check the internal temperatures of hot and cold foods. If Hot food was above 150 and cold food was below 45,the restaurant passed. These types of inspections were done only once per year unless a complaint was filed,or the store had lost electrical power for an extended time.

Today we have what is called an independent FSA ( Food Safety Auditor ) who spends an average of 4 hours going over the store with a fine tooth comb. Temps are different now depending on the types of food. Cold food must be between 33-40. Beef and pork must be cooked to an internal temp of 145 and chicken must be cooked to 165. Chicken must be stored on the bottom shelves and never over the top of vegetables, beef, pork,or fish. Fish can only be store over the top of chicken. All vegetables have to be stored above all meats.They will also make sure all restaurants have a licensed pest control agency doing their own monthly inspections. They will also make sure there are no holes in the walls,roofs,and doors where pests can enter.

Not only will they check food temperatures in the store, they will also check the temps on food delivery invoices. Most states require two refrigerated items and two frozen ones to be checked before they leave the truck. Refrigerated items have to be between 33-40 and frozen items must be between -10.0 to 0 F. These items must be recorded and signed by the driver and the employee checking in the truck. That employee must have a food safe certification.

When I first started we could also buy produce from a grocery store if we were running low. We cannot do that anymore. All products must be from a authorized supplier. The reason is if someone claims they got sick eating there, the restaurant has to show exactly where the food came from. If an inspector finds a wal mart bag with produce, he can shut down the restaurant immediately

These types of inspections became much more stringent after the Jack In the Box hamburger chain in California served E-Coli tainted beef that resulted in the death of 4 small children. If i remember correctly the year was 1996 or 1997. I have never worked in a restaurant that served fish,shrimp,or oysters, but I know those inspections are much more in depth than the ones we receive. Those types of restaurants have a very strict tagging system which the inspector will spend hours going over.

These changes have obviously made restaurants more safe to eat at,but as the Dr. mentioned before, it isn't perfect. I strongly suggest if anyone suffers from an autoimmune disease such as Rheumatoid Arthritis or Diabetes, it's best if they eat foods cooked at home. If you have Liver disease or suffer from the two diseases mentioned before, it's a good idea to avoid raw oysters altogether.

There is one thing I have to say I disagree with. Restaurants are required to use anti-bacterial soap for employee hand washing. I believe this is overkill. Plain soap and water works just fine. Anti-bacterial soaps have been shown by some studies to help develop what is known as a "super bug" that is immune to any known anti- biotic or ant- bacterial soap. It's the same principle as pest poisons. The initial dose will kill 99?f the germs. The 1?hat survive will create offspring that have their parents immunity. Pretty soon you have an entire culture of germs with immunity to all anti-bacterial soaps. If you have these in your home, get rid of them and replace with a bar or squirt bottle of normal soap.

In closing, these inspectors are looking for the 3 types of contamination that happen. Those are Biological,Physical,and Chemical. Good Temperature control and proper employee hygiene will prevent most bacterial infection. Proper handling procedures such as gloves will prevent a physical contamination from happening. A good example of physical contamination would be an employee band aid getting in someones food. Restaurants must have an adequate supply of blue band aids. This particular shade of blue cannot be purchased in a retail outlet by the public. This also protects the restaurant from scam artists who have been known to place store bought band aids in the food in an attempt to get free food. Lastly, they will make sure all chemicals are stored a safe distance away from any food products.

Answered By: bobby - 8/31/2012