When opening a new restaurant, whether it’s your first or your 400th, there are many factors that must be considered. Food safety is a major concern that can affect your operations on many levels and should never be ignored. There are many ways to go about preventing food borne illness within your restaurant facilities.
EHA provides services from routine inspections, lab testing, staff training and certification as well as developing a HACCP program to encompass the most up to date food codes and laws implemented in a given city or state. In the worse case scenario, EHA provides extensive crisis management in the case of food borne illness and/or outbreak no matter where or when the case occurs. Our certified staff is on call 24 hours a day to assist in any food safety matter that comes to light.
We utilize rigorous inspection techniques to identify problems, educate employees and solve sanitation problems before they lead to an outbreak scenario. We use HACCP principles which focus on temperature control, cross-contamination and employee hygiene. We also evaluate Standard Sanitary Operating Procedures (SSOP) and Good Management Practices (GMPs) while assessing equipment/utensil condition, water/sewage systems, garbage disposal, pest control and structural components (walls, floors, ceilings, lighting and ventilation). Food Sampling and Laboratory Testing.
We provide comprehensive analysis of food, water and dairy products. Laboratory test results accurately determine wholesomeness/adulteration, shelf life, compliance with regulations and how well food service employees are handling the food.
Our certified instructors can provide your organization with the nationally recognized ServSafe food protection managers certification course. Our instructors use slides, videotapes and demonstrations to augment lectures and classroom discussions. Hands-on task-oriented sanitation training can also be provided for your foodservice employees.
Why wait until a sanitation problem is built into your operation? By review of your plans, we can catch potential problems before they occur and ensure proper layouts for sanitation and cost-effective operation. Prior to the completion of the project - we can also confirm compliance with health department regulations, manufacturing specifications and equipment condition and installation.
Any state-of-the-art Integrated Pest Management program is comprised of 3 basic principals: good structure, good sanitation and a well qualified Pest Control Operator (PCO). We can customize a standard of performance for pest control to help monitor your Integrated Pest Management program and to assist in the bidding process and vendor selection.
We provide comprehensive services related to outbreaks, foodborne and waterborne diseases (e.g. Salmonella, E.Coli, Listeria, Hepatitis A) and other liability issues involving food products. For more information on these topics, please visit our Epidemiology and Legal Support pages.
Developing an HACCP program that works in a retail environment can be challenging. We can provide you with the tools to make this task easier, the education to implement the program efficiently and ensure that the program functions as designed.
We have had great success in crisis resolution for our clients with the presence of Listeria monocytogenes in the retail environment. Working as a liaison between our clients and the United States Department of Agriculture our inspectors can assist you in the proper supervision of establishment cleaning and sanitization.