u/thatbytch7866

In addition to “nobody told me that before” does everyone get told “is that new?!”

I’m deadass say “un, no” lol

I’m going to take the NEHA exam soon. Y’all got any study tips?

I only work for the food and lodging program and our childcare and school program. It’s seems the test wants you to know a lot about vector control, air quality, housing programs etc which I don’t do. How do I teach myself these things to pass the exam?

The few times I’ve had to resort to suspending permits made me feel so guilty about putting people out of work which could lead to them being in very compromising situations where maybe they can’t pay rent or something.

I know it’s necessary to protect public health but how do I get over the extreme feeling of guilt it can cause me. It’s definitely a hard thing about this profession.

It also sucks people think we want to resort to that or take some sort of pleasure in doing it! Like no, it’s literally a nightmare to close down a restaurant, hotel, etc.

I suspended this restaurants permit and they’re still open when I drove by after work. If it was not so late I would do something but I have things to do after work.

I’m not excited about dealing with this….🫠🫠

I’ve been doing this for about two years and still find the risk categories for food establishments confusing.

I have establishment which permit says their a CAT II but they have very extensive cooking and cooking of several TCS food items and some as CAT IV which basically just reheat two types of frozen TCS foods and discard the leftovers.

Idk if people who worked before me did this wrong or I’m just really confused myself and need more guidance lol.

I’m literally typing this as my trainee finishes his report. We are at a restaurant with a buffet and some of the bars are not adequate for hot holding.

PIC said they have turnover every 20-30 mins which I can literally see the food being quickly eaten by consumers and they’re constantly cooking more food.

TPHC would not be practical. We are having them adjust the equipment to hold hotter and coming to do a follow up.

The food had not been there long enough to discard and I believe the PIC when he says it’s only been there 30ish mins because we’re witnessing all the food being taken to eat very fast. Reheating a lot of these items would ruin their quality.

How would you handle this? I know it might not be exactly perfect but it seems ridiculous to make them reheat all this food or discard it. TPHC will not be practical so they won’t comply.

Some of the situations I come across just put me in such a dilemma 😭. I don’t want people eating unsafe food or enforce unpractical corrective actions they won’t follow. I want to ensure long term compliance with realistic solutions.

Buffets tend to be the most problematic things in this job besides food truck lol