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Food Safety

How Effective is Your Food Safety Training?
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How Effective is Your Food Safety Training?

2017-08-17T15:44:54+00:00

Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day.  Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food.  Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly.  Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?

How Effective is Your Food Safety Training?2017-08-17T15:44:54+00:00
Why Does Food Spoil?
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Why Does Food Spoil?

2017-08-17T15:45:20+00:00

Food gradually deteriorates because of a natural process of aging, just like humans. However with all foods, there are a few things we can do that have a positive effect on the shelf life and safety of our foods at the restaurant. Some preservation is done at the food manufacturing plant, some naturally, but a better understanding of the processes may help you extend that shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food.

Why Does Food Spoil?2017-08-17T15:45:20+00:00
Top Food Safety Websites
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Top Food Safety Websites

2017-08-17T15:46:07+00:00

You ask…How do I learn about food safety regulation?  What pathogens in foods can make me sick?  What temperature should I safely cook my roast beef to and how do I take food temperatures?   How do I clean and sanitize anything according to the FDA Food Code?   What and where is the  most recent version of the FDA Food Code? Where can I find food safety educational materials galore in book form or online?  Do I need them in Spanish or a Chinese dialect?

Top Food Safety Websites2017-08-17T15:46:07+00:00
Plate of Food - Chicken
A Little Poultry Safety Information
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A Little Poultry Safety Information

2021-08-05T18:42:29+00:00

Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans.

A Little Poultry Safety Information2021-08-05T18:42:29+00:00
Plate of Food - Chicken
The Basic Principles of Food Safety
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The Basic Principles of Food Safety

2017-08-17T15:47:10+00:00

Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.

The Basic Principles of Food Safety2017-08-17T15:47:10+00:00
Be Aware When You Prepare – Food Prep Tips
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Be Aware When You Prepare – Food Prep Tips

2017-08-17T15:47:36+00:00

The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.

Be Aware When You Prepare – Food Prep Tips2017-08-17T15:47:36+00:00
Food Gloves & Latex Allergy Education
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Food Gloves & Latex Allergy Education

2017-08-17T15:50:32+00:00

Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.

Food Gloves & Latex Allergy Education2017-08-17T15:50:32+00:00
Foodborne Illness Myths & Facts
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Foodborne Illness Myths & Facts

2017-08-17T15:52:43+00:00

“It must have been something I ate.”  That’s the typical statement when a person develops some relatively minor symptoms from food.  Maybe not severe enough to go to the doctor so you choose to tough it out without medical care.  Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness.   The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.

Foodborne Illness Myths & Facts2017-08-17T15:52:43+00:00
Don’t Compromise: Clean and Sanitize
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Don’t Compromise: Clean and Sanitize

2017-08-17T15:53:09+00:00

The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.

Don’t Compromise: Clean and Sanitize2017-08-17T15:53:09+00:00
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