Maintaining top-notch hygiene standards in your restaurant is critical not just for the health and safety of
your customers and staff, but also for staying compliant with Victorian food safety regulations. Passing
health inspections in Victoria involves adhering to strict guidelines that ensure your restaurant maintains
a clean and sanitary environment at all times. Failure to meet these standards can result in fines, closure,
or even damage to your reputation.
In this post, we’ll break down the key hygiene practices required to maintain a clean restaurant and
ensure you pass your health inspections with flying colors.
- Understand Victorian Food Safety Regulations
Before diving into specific hygiene practices, it’s important to familiarize yourself with the Victorian Food
Act 1984 and the Food Standards Code, which outline the requirements for food businesses.
Under the Act, restaurants must follow:
- Food handling and storage requirements
- Temperature control of food
- Cleanliness of premises and equipment
- Pest control
- Personal hygiene of staff
The Victorian Department of Health also provides Food Safety Supervisors guidelines. Your restaurant
must have at least one trained and certified Food Safety Supervisor who oversees compliance with food
safety laws. This supervisor plays a vital role during health inspections.
- Implement Strict Cleaning Procedures
A comprehensive cleaning schedule is the backbone of restaurant hygiene. Make sure to develop a daily,
weekly, and monthly cleaning checklist to cover all areas of your restaurant.
Key Areas to Focus on:
- Kitchen and Food Prep Areas: Clean and sanitize work surfaces, cooking equipment, cutting boards,
and utensils after every use. Pay special attention to high-touch areas such as handles, switches, and
knobs. - Refrigeration and Storage: Clean the inside of refrigerators and freezers regularly to prevent cross-
contamination and food spoilage. Keep raw foods separate from ready-to-eat items, and ensure all food
is labeled with correct use-by dates.
- Floors and Walls: Clean spills immediately and mop floors at the end of each service to remove grease
and grime. Walls, especially behind cooking stations, should be wiped down daily to prevent buildup. - Dining Areas: Tables, chairs, and other customer-facing surfaces should be disinfected regularly
throughout the day. Don’t forget to clean high-touch areas like door handles and menus.
Health Inspection Tip: Be prepared to show inspectors your cleaning logs and checklists, as they will
often ask to see evidence of consistent cleaning routines.
- Maintain Proper Food Storage and Temperature Control
One of the most critical aspects of passing a health inspection is food storage and temperature control.
Key Tips:
- Cold Foods: Ensure that cold foods are stored at 5°C or below.
- Hot Foods: Hot foods should be kept at 60°C or above.
- Cooling Foods: When cooling cooked food, reduce the temperature from 60°C to 21°C within two hours,
and from 21°C to 5°C within the next four hours. - Storage Practices: Store raw food items below ready-to-eat foods to avoid cross-contamination. Use
sealed, labeled containers for all stored items and regularly check expiration dates.
Invest in reliable thermometers and regularly monitor and log temperatures to demonstrate your
commitment to food safety during inspections.
- Enforce Personal Hygiene for Staff
Your staff are your front line in maintaining restaurant hygiene, and inspectors will pay close attention to
their hygiene practices. To meet Victorian regulations, ensure that your team adheres to strict personal
hygiene standards.
Important Practices:
- Handwashing: Staff must wash their hands regularly with soap and warm water, especially after
handling raw foods, touching their face, using the restroom, or taking out the trash. Ensure handwashing
stations are fully stocked with soap, paper towels, and have clear signage. - Hair Restraints and Uniforms: All food handlers should wear clean uniforms, aprons, and hair restraints
such as hats or hairnets to prevent contamination. - Illness Policy: Enforce a strict policy that prohibits staff from working while they are sick, especially if
they exhibit symptoms like vomiting or diarrhea. The Food Standards Code mandates that ill staff
members should stay home for at least 48 hours after symptoms have stopped.
Health Inspection Tip: Train staff regularly on proper hygiene practices and document these training
sessions, as inspectors may ask about staff training during the inspection.
- Prevent Pest Infestations
Pests such as rodents, cockroaches, and flies pose a significant risk to food safety and are a red flag for
health inspectors. An infestation can lead to immediate closure of your restaurant.
Pest Control Measures:
- Seal Entry Points: Inspect your premises for cracks, gaps, or holes where pests can enter, and seal
them immediately. - Waste Management: Store garbage in covered bins and empty them frequently. Ensure that waste
disposal areas are kept clean and sanitized. - Food Storage: Store dry foods in sealed containers and off the floor to deter pests.
- Professional Pest Control: Engage a licensed pest control service to regularly inspect your premises
and address any potential pest issues before they become serious.
- Keep Records and Documentation
Health inspectors will expect to see detailed records of your hygiene and food safety practices. These
records demonstrate that you are consistently maintaining hygiene standards, even when not under
scrutiny.
What to Document:
- Cleaning Schedules: Daily, weekly, and monthly cleaning logs.
- Temperature Logs: Daily monitoring of refrigeration and food temperatures.
- Pest Control Records: Documentation of professional pest control visits and actions taken.
- Staff Training: Records of hygiene training and certifications, especially for your Food Safety
Supervisor.
- Be Inspection-Ready Every Day
The key to passing a health inspection is to always be prepared. In Victoria, health inspections can be
conducted without prior notice, so maintaining consistent hygiene practices is crucial. Make sure that:
- Your cleaning procedures are followed daily.
- Equipment is in good working order.
- All staff understand the importance of food safety.
Conduct your own self-inspections regularly to identify areas that may need improvement and address
issues before they attract the attention of health inspectors.
Conclusion
Passing a health inspection in Victoria comes down to maintaining a clean, well-organized, and safe
environment at all times. By following the proper cleaning procedures, ensuring food is stored and
handled correctly, and prioritizing staff hygiene, you can create a healthy and compliant restaurant
environment. Remember, health inspections aren’t just about passing a test—they’re about keeping your
customers safe and protecting your restaurant’s reputation.
For assistance in maintaining impeccable hygiene standards in your restaurant, Keen and Hygiene(“link
this to contact us contact us page field to trigger Quote request from client ”) offers professional cleaning
services tailored to the hospitality industry. Contact us today to learn more about how we can help keep
your restaurant spotless and inspection-ready.
