The NRA knows restaurateurs face many challenges. However, your local health inspector doesn’t have to be one of them. Think of a health inspector as a partner. Together, you protect diner’s health and stop food-related illnesses.
What You Need To Know
- Be polite and professional Ask the inspector questions. Take time to correct misunderstandings. However, disagreements will happen. Raise disputes in a calm, business-like way. Therefore, if you disagree with an inspector’s assessment, ask about that decision.
- Correct mistakes as soon as possible. Bring violations to managers’ attention to get a quick solution.
- Demonstrate progress. If inspectors cite your restaurant, address the issue quickly. Have a corrective action plan. Make sure it gets added to your restaurant’s file.
- Be proactive. Work with inspectors all year long. Don’t wait until inspection time. If regulations are changing, take action. For example, contact your inspector about any changes. Get the full picture about how they will affect you. The NMRA is a resource with up-to-the-minute news.
- Get involved. Join local or state advisory groups. Make your voice heard and stay on top of trends and changes. NMRA provides you with what you need to know.
- Share your food safety plans. Give inspectors your compliance plan. Share your plans with them. Seek feedback.
- Seek inspectors’ advice Launching a new product or testing a new process? Ask your health inspector how the food code relates. Get suggestions. Use new information to boost your business.
The NMRA is here to help. We provide food handler safety classes and food service manager classes throughout the state. We can also assist your restaurant with private classes. Contact us at firstname.lastname@example.org.