culinary compliance

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📋 CONFORMANCE WITH APPROVED PROCEDURES – FDA Rules & State Point Deductions Explained

📋 CONFORMANCE WITH APPROVED PROCEDURES – FDA Rules & State Point Deductions Explained

By HRBUniversal

When independent restaurant owners and kitchen managers review their local food safety inspection forms, their eyes naturally gravitate toward the obvious culprits: refrigerator temperatures, handwashing sinks, and cross-contamination. However, a quiet storm is brewing around Item #29 — Compliance with Variance, Specialized Process, and HACCP (Hazard Analysis Critical Control Point) Plans. As culinary trends shift toward…

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📋 GOOD HYGIENIC PRACTICES – FDA Rules & State Point Deductions Explained

By HRBUniversal

When restaurant managers prep for a health inspection, they usually focus on the “big hitters”—refrigerator temperatures, sanitizer concentrations, and hot-holding stations. But health inspectors warn that two of the quickest ways to fail an inspection are buried in the Good Hygienic Practices section: Item #6 (Proper eating, tasting, drinking, or tobacco use) and Item #7…

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