Restaurants I want to eat at have some common attributes: tasty food, decent value and a good food safety culture. Food safety culture isn’t about having a training program – it’s about identifying hazards, understanding how to manage them and when deficiencies are pointed out, reacting by addressing problems.
I avoid places that have trouble responding to the help that local public health regulatory folks provide. Everyone can have a bad day, but having two or three consecutive inspections and not correcting the issues is a trend that says more about what an operator values.
According to GetHampshire.com, Woodys Take Out received a formal caution by local regulators after not heeding inspectors’ warnings to address their food safety activities.
The offences, noted during visits on October 23 and November 3, included a lack of effective cleaning and disinfection of the premises and equipment such as chopping boards, handles and taps.
Food handlers were also found to not have been suitably trained in food hygiene procedures and demonstrated a poor understanding of effective cleaning.
There was also a failure to implement required food safety management systems.
The director of the company – which has branches in Farnborough, Aldershot, Blackwater and Yiewsley – accepted the cautions, admitting the offences on behalf of the company.
As part of this action, the takeaway voluntarily closed for one day to ensure that the premises were brought up to the minimum standard required by law.
Good cleaning and sanitizing takes having the right equipment, staff that know how to do it and an organizational value system that ensures it gets carried out. Dirty utensils and cutting boards in the prep area can lead to cross-contamination risks.