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!
Be Aware When You Prepare – Food Prep Tips
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.
Food Gloves & Latex Allergy Education
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.
Foodborne Illness Myths & Facts
“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.
Don’t Compromise: Clean and Sanitize
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.
