RETHINKING THE RINSE: WHY WASHING POULTRY ISN’T SO WISE
As November rolls around, we generally start to shift our focus to Thanksgiving and the busy holiday season. When I was in operations, our busiest day of the year was Thanksgiving, so it was generally all hands-on deck for our restaurant. This was also the one day of the year that we served turkey, outside of the sliced variety that we used on sandwiches and came in precooked. One question that always seemed to come up is if one should wash the raw turkey in the prep sink before seasoning it and placing it in the ovens to cook. Despite its historical prevalence, this age-old tradition comes with significant food safety risks and, in all actuality, yields little to no benefits. Although it may be more common in consumer kitchens than it is in most foodservice operations, it does warrant a discussion of why this is not a wise idea.
While the ritual of rinsing turkey may be a common practice for many, the practice has been frowned upon by health experts for many years. The United States Department of Agriculture and the Centers for Disease Control and Prevention, have actively discouraged the practice.
WASHING POULTRY IN THE SINK CAN CREATE A BREEDING GROUND FOR BACTERIA, TURNING THE VERY PLACE WHERE YOU PREPARE FOOD INTO A POTENTIAL HAZARD.
First and foremost, washing raw poultry in the sink doesn’t achieve the desired outcome that many might assume. Rinsing raw poultry does not effectively eliminate bacteria or pathogens that may be present on the surface of the meat. Just like a simple rinse of your hands has little to no effect on reduction of bacteria on your hands, the same is true with poultry. In fact, the splashing water can lead to the spreading of these microorganisms to nearby surfaces, exacerbating the risk of cross-contamination.
Raw poultry can harbor harmful bacteria such as Salmonella and Campylobacter. These pathogens are known to cause foodborne illnesses, leading to symptoms ranging from stomach cramps to more severe conditions that may require medical attention. Rather than relying on water to remove bacteria, the most effective way to ensure poultry is safe to consume is through properly cooking the poultry to 165˚F, as heat kills these harmful microorganisms.
Washing poultry in the sink can create a breeding ground for bacteria, turning the very place where you prepare food into a potential hazard. The combination of water, organic matter, and the porous nature of kitchen surfaces can foster the growth and spread of microorganisms, putting your business (or family) at risk every time you use the food preparation sink. Plus, in a busy foodservice kitchen, this risk is amplified by the fast-paced nature of commercial kitchens, where the swift movement from one task to another may lead to oversight and compromise food safety.
The age-old tradition of washing poultry in the sink is not only unnecessary but poses a considerable risk to your health. Instead of relying on water to eliminate bacteria, focus on proper cooking techniques and limiting cross contamination. Remember, when it comes to poultry, it’s better to be overly safe in the kitchen than sorry at the dinner table (or later). Risk Nothing.
Emergency Preparedness: The Not-so Calm After the Storm
If you and your foodservice operation have been hit by an emergency or other disaster, what comes next and how do you move forward? Much of the answer to this is predicated on the actual disaster that you are dealing with – a flood is certainly a much different than a fire, but some of the food safety considerations remain the same if your business has been left intact and has not been damaged by the disaster.
Emergency Preparedness and Responding to a Disaster with Food Safety in Mind
As I write the first blog this month, the realities of the devastation in Florida are coming to light as we also deal with the aftermath of Hurricane Fiona, which impacted Puerto Rico late in September. Recent news has been focused on the recovery efforts for all who have been impacted. Thus, I thought it would be fitting this month to discuss emergency disaster planning resources in our first blog and delve into recovering from a disaster in our second blog later this month.
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
