Food Storage for Food Safety -And Quality!
Smart operators know that the way food is packaged and stored will affect the safety and quality of the product. Food that is poor quality frequently gets tossed, upping costs. Paying attention to storage materials and packaging is a best practice to maintain food quality. The lines between food processors and foodservice are blurring. It seems more and more foodservices are using in-house processing techniques, whether through smoking meats, use of sous vide, cook-chill, or preservation of summer produce as many farm to foodservice programs do. It is critical that proper packaging materials and processes be used.
In this blog, we will focus on considerations when communicating with vendors. Later in the month, we will address the types of food storage materials that will best maintain the safety and quality of foods.
Those in charge of purchasing food should consider the quantity needed and the packaging materials. Most of us appreciate “value buys” – I know I have on more than one occasion purchased a super-sized container of food (yes, the movie theater popcorn!) only to end up wasting some of it. Buying the “just right” amount can be tricky – that is why taking precautionary steps to ensure shelf life can prevent food loss. Food processors have their processes down pretty well. So, a foodservice might consider purchasing individually quick frozen units of meats or entrees compared to bulk packaging. The same amount can be purchased, but the individual packages gives more flexibility for use. While there may be a slightly higher unit cost, product quality and safety will be maintained.
The person who makes food buying decisions should also think about whether the packaging will protect the food from point of production to delivery at your foodservice. For some foods, proper pack and storage of the item will have a big impact on the quality when it is delivered. One example is tray packed fiberboard cases of fresh apples to protect from bruising during transit.
Food Code 2017 (and past versions) references food package materials in Chapter 3.
3-202.15 Package Integrity
Food packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION of potential contaminants.
The Food and Drug Administration (in the Code of Federal Regulations or CFR) provide guidance to food processors about package materials to protect integrity of the food. These are food grade materials. Many food manufacturers use food grade plastics as the package container. Recognize there are different formulas for different types of plastics. Processors carefully determine the best package material to use to protect quality and safety of food. Note that plastic containers used as a food package are intended as Single Use Items, these are NOT intended for re-use as a food storage container. Food Code prohibits re-use of single use items by foodservices. Now at home, that is a different story – (Who hasn’t used cleaned margarine containers to store leftovers?). However, in foodservices, we have a responsibility for the public’s health. The issue is that the plastics break down during repeated cleaning and sanitizing. The degradation is known as “crazing”.
As the buyer, you need to be alert to the packaging used. We found in our early days with farm to school projects, local growers were using plastic garbage bags to transfer lettuce greens to the schools. They were not aware that those garbage bags are treated with chemicals to reduce odors and ward off pests. They are not intended for food contact. While most foodservice suppliers know the importance of packaging, there may be a need to communicate with local food suppliers.
Be present when food is delivered so that packages can be checked for any evidence of damage or tampering, and to verify that the package contents is reflected on the label. Also check that quality and quantity of what was ordered was delivered. These actions demonstrate that your operation has taken reasonable care to ensure safety of the food.
Risk Nothing!
Food Safety for Pork – Part 1
If you haven’t tasted pork lately because you are not a red meat fan (or the other white meat), there are a few changes in the nutritional value of pork, the pork cooking temperatures, and the variety of ways we consume it. The amount of pork the average American consumes hovers around 50 pounds a year. Although pork is the number one meat consumed in the world, there are some religious restrictions on consumption of pork. U.S. consumption of pork dropped during the 1970s, largely because its high fat content caused health-conscious Americans to choose leaner meats. Today's hogs have much less fat due to improved genetics, breeding and feeding.
The Cold Chain in the Hot Summer Months
Keeping foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from the food manufacturers to your customers has to be one of our strongest links to safe food. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. If you accept the food, you have greatly increased your foodborne illness risk and compromised your food quality.
Routes of Foodborne Illness & Germs
From your sniffling coworker to the raw chicken on your kitchen cutting board, everyday life is full of potential infectious hazards. With germs so common and seemingly everywhere, knowing how germs spread is vital to preventing infection and foodborne illness. There are seven possible ways for the transmission of bacteria and viruses to take place. Although some of these microorganisms in our environment are good for us and protect us, disease causing pathogens are the germs or bad guys.
