Specifics

Surely the most famous pseudo-inspector is Rob de Geus of the TV show “The Taste Police. “Chance-less!” is a catch phrase of his, referring to filthy kit edges, bulging garbage cans, loose ceilings and rubbers and ‘chance-less’ ways of washing hands. He was almost always right, causing quite a bit of embarrassment for restaurant owners. Therefore, always pay attention to the following in detail:

Rubbers
Rubbers are whole, clean and should seal completely (think refrigerators and freezers). Cracks are prevented by thorough cleaning with proper detergents.

Ceiling
The ceiling is whole, complete and easy to clean.

Washing hands
Invest in an agile faucet with cold and hot water and create enough space for scrubbing hands. Also provide plenty of scrub pits. Use disinfectant hand soap in convenient dispencers that you easily operate and replenish. Dry with paper towels that you can throw away immediately after use (cloth towels are a no-go because of cross-contamination).

Screens
All exterior doors and windows are equipped with functioning mosquito nets. Exterior doors and windows are preferably closed and entry and exit of personnel is limited as much as possible.

Food cycle versus waste stream
The food cycle and waste stream are strictly separated! Trash cans in food production areas are lockable and can be opened without hands. Trash cans should never be more than three-quarters full.

New Construction
If you are dealing with new construction, familiarize yourself with the latest regulations. For example, in some cases it is mandatory to use round baseboards in newly built food-producing areas.