refer to the following online chat discussion.

Lucia Rohn
9:42 A.M.
I’m sure you’re aware that the Health Inspection Agency has introduced new food storage procedures. They go into effect next month.

Bill Oswalt
9:43 A.M.
Right. And it’s not just for restaurants like ours. The policy applies to other businesses as well.

Brian Dimarco
9:45 A.M.
Yes, it applies to any business that cooks or serves food. So, hotels, catering companies, cafés, and bars are affected too.

Bill Oswalt
9:46 A.M.
Okay, so what exactly is different? I know that inspections will now occur twice a year instead of just annually. But, what specifically will health agents check?

Lucia Rohn
9:48 A.M.
For one thing, in the past, chemicals needed to be stored separately from food, but now they have to be kept in a locked room.

Brian Dimarco
9:50 A.M.
Storage rules in general are much stricter. Products have always been dated upon delivery, but now we must ensure that we store new items behind the old ones. And, raw meat and cooked meat must be kept on different shelves in the fridges.

Bill Oswalt
9:53 A.M.
That is a little overwhelming. Will we be able to implement all of this?

Lucia Rohn
9:55 A.M.
I’m going to write a memo explaining the changes. Staff members can refer back to it as often as they need to.

Brian Dimarco
9:57 A.M.
I’m willing to take each of the staff members into the kitchen and actually show them the steps to follow these new regulations.

Lucia Rohn 9:59 A.M.
Actually, that sounds helpful. I accept the offer. It’s easier to remember things you’ve seen and not just read.

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