Free Restaurant Food Safety and Hygiene Meeting Minute

Date: January 15, 2075
Time: 10:00 AM – 11:30 AM
Location: [Your Company Name], 123 Main Street, Springfield, IL

Attendees

1. Opening Remarks

• Presenter: [Your Name]

• [Your Name] welcomed all attendees and emphasized the importance of food safety and hygiene in the restaurant’s daily operations. They mentioned that maintaining high standards helps ensure customer safety, boosts employee confidence, and meets local health regulations.

• [Your Name] reminded the team of the upcoming inspection scheduled for February 5, 2075, by the local health department and encouraged everyone to continue adhering to safety protocols.

2. Review of Previous Meeting Minutes

1. Presenter: [Your Name]

2. Summary:

   • The team reviewed action items from the previous meeting on December 15, 2074.

   • Completed Actions:

     • Installation of new sanitization equipment, including touchless hand sanitizers and cleaning stations, was completed.

     • All staff members, including kitchen staff and servers, have completed the mandatory online food safety training course by the Food Safety Institute.

     • The updated cleaning schedule was implemented, with additional focus on high-touch areas like door handles and kitchen equipment.

   • Pending Action:

     • No follow-up actions from the last meeting.

3. Food Safety and Hygiene Audits

1. Presenter: Jane Smith

2. Findings:

   • During the recent internal audit conducted on January 10, 2075, the following were observed:

     • Positive: Kitchen areas, including storage, were found to be well-organized. No expired food was found in the walk-in fridge.

     • Issues: The fridge temperature monitoring system was not consistently checked. A temperature fluctuation between 35°F and 40°F was noted, which can affect food safety.

   • Action Item:

     • Mark Johnson will monitor fridge temperatures daily at 8 AM and 3 PM. Any irregularities will be logged and reviewed.

     • Deadline: January 20, 2075.

4. Staff Training on Hygiene Best Practices

1. Presenter: Lisa Brown

2. Details:

   • A new training session has been scheduled for January 20, 2075, focusing on cross-contamination prevention, safe food handling, and proper use of sanitizing equipment.

   • Training Focus Areas:

     • Proper handwashing techniques and frequency.

     • Correct use of cutting boards for different food types (meats, vegetables, etc.).

     • Sanitization protocols for kitchen tools, including knives and blenders.

   • Action Item:

     • Lisa will prepare the training materials and conduct the session. All staff members, including new hires, are required to attend.

     • Deadline: January 19, 2075 (Materials prepared), January 20, 2075 (Training session).

5. Incident Reporting & Action Plan

• Presenter: Mark Johnson

• Incident:

  • On January 12, 2075, a customer complaint was received regarding an undercooked steak served at the restaurant. It was found that the steak had been taken off the grill too early due to a miscommunication between kitchen staff.

  • Resolution: The issue was rectified immediately by re-serving a properly cooked steak and offering a complimentary dessert to the customer.

  • Action Item:

    • Mark will introduce a “double-check” procedure for all meat dishes, where two staff members confirm that the meat has reached the correct internal temperature.

    • Deadline: January 18, 2075.

6. Compliance with Local Regulations

• Presenter: [Your Name]

• Details:

  • There will be an update to local food safety regulations in March 2075, which will include changes in how allergens are handled and labeled in restaurants.

  • The team discussed the need to stay ahead of these changes and prepare for a possible inspection based on the new regulations.

  • Action Item:

    • Sam Taylor will monitor the local health department updates and prepare a compliance checklist for the new allergen regulations.

    • Deadline: February 25, 2075 (Before the new regulations come into effect).

7. Open Forum / Questions

1. Presenter: [Your Name]

2. Discussion:

   • Several team members expressed concern about the handling of raw meat during busy hours. They recommended adding more signage in the kitchen to reinforce safety measures.

   • Lisa Brown suggested a refresher training session for staff on best practices when handling allergens in food preparation.

   • Action Item:

     • Sam Taylor will create additional signage for the kitchen to remind staff of raw meat handling procedures.

     • Lisa Brown will schedule a follow-up allergen safety session for February 2055.

     • Deadline: February 2055.

8. Closing Remarks

• Presenter: [Your Name]

• [Your Name] thanked everyone for their contributions to maintaining food safety standards. They reiterated the importance of keeping a clean and safe environment for both staff and customers. They reminded the team to remain vigilant in their daily duties.

• They announced the next scheduled meeting for February 15, 2075, to review ongoing safety procedures and compliance efforts.

Next Meeting Date: February 15, 2075
Meeting Adjourned at: 11:30 AM

Minutes Prepared by: [Your Name]
Contact Information: [Your Email]

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