What is Food safety?
Texas Food Establishment Rules (TFER), food safety refers to the scientific method of handling, preparing, and storing food to prevent foodborne illness, focusing on key principles like keeping food clean, separating raw and cooked foods, cooking thoroughly, maintaining safe temperatures.
Why follow the Texas food Establishment Regulations?
Health code regulations were created to keep people safe. Safe from food poisoning and avoid any major food borne outbreaks that can harm not just the public but affect food establishments alike. Food poisoning outbreaks is real and affects everyone directly and indirectly.
Closure Estimated Revenue Losses According to the USDA
Cost of Closures
Loss of Credibility
Cost of Closures
Lost revenue: A closure can result in the loss of daily revenue, which is estimated to be around $2,500 or more, depending on the restaurant's size and volume.
Ruined inventory: Food that spoils during the shutdown period is a direct financial loss.
Fees and Fines
Loss of Credibility
Cost of Closures
Fines: Some jurisdictions may impose fines on top of closure, although the primary costs are typically from lost business and inventory.
Re-inspection costs: After a closure, there may be costs associated with the re-inspection process.
Loss of Credibility
Loss of Credibility
Loss of Credibility
Reputation damage: A public health closure can lead to negative publicity and a loss of customer trust, impacting future revenue long after the restaurant reopens.
Estimated Food Waste In Dollars Per the USDA And Other Natio
Estimated Food Waste
Food Waste Per Restaurant
Food Waste Nationally
In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. This amount of waste has far-reaching impacts on society:
Food Waste Nationally
Food Waste Per Restaurant
Food Waste Nationally
USDA estimates: amount of food loss and waste from the food supply at the retail and consumer levels: in 2010 food loss and waste at the retail and consumer levels was 31 percent of the food supply, equaling 133 billion pounds and almost $162 billion.
Food Waste Per Restaurant
Food Waste Per Restaurant
Food Waste Per Restaurant
Restaurants are losing up to $26,000 to food waste, research reveals
Restaurant owners in the US have admitted to losing up to $500 a week, in research by Alto-Shaam
Industry-wide loss:
Average Waste Per Food Establishment
Food Waste Per Restaurant
The restaurant industry as a whole loses an estimated $2 billion annually due to food waste, as reported by Toast POS.
Average Waste Per Food Establishment
Average Waste Per Food Establishment
Average Waste Per Food Establishment
Smaller commercial restaurants lose an average of 4% to 10% of their food costs to waste, but this percentage can be even higher due to waste from both prep and customer plate leftovers. The total cost goes beyond just the ingredients and includes labor, energy, and disposal fees. For a restaurant with a $1 million annual food budget, this could mean a loss of $40,000 to$100,000 or more per year.
Prevention Is The Key
Average Waste Per Food Establishment
Average Waste Per Food Establishment
Our costs for random Weekly, bi-monthly & Monthly training through audits along with group sessions, certification training and assisting in creating SOPs and logs significantly reduce the amount of revenue loss.
Why Is it needed.
Avoid Closures
Become Well Established
Become Well Established
When an outbreak is confirmed, a food establishment could endure long legal battles that can eventually lead to a financial crises. The cost of a closure for one day could be significant, from hundreds to thousands of dollars. Closures for an undetermined amount of time could lead to a far greater financial loss. Some establishments may not recover and be forced to close its doors permanently .
Become Well Established
Become Well Established
Become Well Established
Food safety is much more than just following regulations and keeping the public safe. It is about becoming a quality type of food business. One that is known for their great staff, great food, cleanliness and well maintained and respectable food establishment.
A WELL RUN AND SAFE BUSINESS GETS GREAT REVIEWS.
Well Trained Staff
Professional Inspections
Professional Inspections
Prevention from food poisoning or a potential outbreak starts with a well trained staff, leading to less food loss and increase in revenue due to employee food safety awareness.
Professional Inspections
Professional Inspections
Professional Inspections
Our professional inspections are designed to ensure your establishment meets all safety regulations. Trust Environmental Health & Food Safety Consulting to keep your business compliant and safe.
Benefits and rewards to onsite consulting services
Lower Employee Turnover.
With education and training on safe food handling, employees will work more efficient by understanding the concept of food safety. While boosting employee morale, employees will work well together, stay employed longer. In turn lead to minimal employee time loss and money saved on revolving training of new employees
Minimal Food Loss
With training and applying that knowledge establishments save food from being discarded from temperature violations and other unsafe food conditions.
Avoid Closures
Understanding procedures and regulations employees are more aware of their duties and surroundings and notify a manager when a problem arises before it becomes more severe which could lead to closures.
Higher Grade Scores
Implementing the knowledge learned, improvement will be observed through higher grade scores from the local Health Department.
Avoid Re-inspections & Citations
Higher scores and employee awareness can reduce, if not eliminate re-inspections and fees and citations.
Display their FAQs
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.
"Food safety is the foundation of trust. The delicious flavor is the reward"
Benefits and Rewards to Onsite Consulting Services.
Avoid Food Borne Illness and Outbreaks
When employees are better trained they become more aware in turn leads to safer and better quality of food, which in turn leads to happy and healthy customers.
Peace of Mind for both Owners and Managers
Well trained employees, well managed and efficient business gives owners and management fewer worries, more free time and learn to trust their staff to manage themselves.
Happy Well Nourished Repeat Customers
Customers will notice a more proficient establishment, better food quality and improved overall service, will in turn become repeat customers and invite other customers.
Overall Improvement and Stability
With training, the willingness to accept and implement the consultant's advice, an overall improvement will be an end result.
Profit Increase
From avoiding closures, re-inspections, citations, and saving food from being discarded and better quality of food and service, an increase of profit may be a direct result.
Display their FAQs
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.
How It Works
Random Inspections/Consultations
Environmental Health & Food Safety Consulting conducts random inspections with onsite consulting, either weekly, bi-monthly or monthly intervals. The consultant will arrive any time without notice the same as how your local health department would. The consultant will arrive at any time as long as there is any open food handling while open or closed. Inspections will occur during all hours whether morning, lunch, dinner or overnight in order that your business could have a full scope of what will require the most attention. This is done for the prevention of any food borne illness and improving the quality and proficiency of your establishment. food safety consultants
On the Spot Consulting
If any corrective action is needed during an onsite inspection, an explanation to why it is incorrect and any acceptable corrective methods will be discussed. We will observe and notify the person in charge(PIC) of what is needed to be done to prevent or correct the violation. If needed remind the (PIC) of needed certifications or food permit renewals to stay up to date. Teach processes and help implement logs, procedures to simplify your work processes if needed. Once the consult is complete, a detailed report will be given with a score and what corrections will have to be made to prepare for the local health department inspections.
Pre-licensing Consultation
Once we determine what will be sold and the location of interest, a walk through will be conducted. When completed the consultant will then give his expert opinion on how or what will be needed pertaining to equipment and building requirements according to the Food code and Local Health Authority food safety consultants
Ready for Food Permit Licensing
If requested, Environmental Health & Food Safety Consulting, will return for another consultation to verify whether establishment will meet the health department's requirements to pass for licensing.
Mobile Food Vendor Consulting
Pre-licensing and consulting inspections for mobile food vendors. Informed on Texas mobile vending requirements. food health and safety certificate
* Temperature checks
* Hot & cold Temperature Checks
* Proper Hygiene
* Food Handling procedures
* Documentation Verification "If up to date"
* Facility Check
* Thawing process
* Cooling Process
* And More
Detail your services
If customers can’t find it, it doesn’t exist. Clearly list and describe the services you offer. Also, be sure to showcase a premium service.