Temperature Checks: Safeguarding Your Foodservice Business with Every Delivery

There is no mistake that for those of us in the Midwest, and much of the US, we are in the middle of summer, when the temperatures swell to the high-90s and low-100s. Along with the sweltering heat, comes a reminder about the importance of keeping cold food cold in our operations.  Especially as we look at those deliveries that are coming into our operations each week. This receiving process might seem like a routine task, but it plays a vital role in preventing foodborne illnesses and ensuring the overall quality of food served to customers.

Upon receiving a cold food delivery, it is essential to inspect the temperature of each product. Use a calibrated food thermometer to measure the temperature of items such as dairy, meat, poultry, and seafood. Cold foods should be maintained at or below 41°F (5°C) to prevent growth of pathogens. If any items are above this temperature, they should be rejected to avoid potential contamination.

Not only should you be sure your staff check the temperature of the food as it arrives, but they should do so in the proper manner, so it is not contaminated in the process.

  • For meat, fish, and poultry, the probe of the thermometer should be inserted directly into the thickest part of the food. For many products, but not all, this usually means the center.
  • Live shellfish can be received at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). But it should be cooled to 41°F (5°C) or below within four hours of receiving.
  • For any vacuum-packed food or food that is packaged using modified atmosphere packaging (MAP), the thermometer should be inserted between the two packages, or if the package will allow it, it can be folded around the thermometer probe. For some items, for example, bacon that may have two vacuum sealed packaged per box, staff will need to open the case in order to take the temperature properly. Be sure not to puncture the package while taking the temperature.
  • Milk and eggs can be received at an air temperature of 45°F (7°C) or lower, but just like shellfish, should be refrigerated at or below 41°F (5°C) upon receiving.
  • Frozen foods should all be frozen solid. Look for signs of thawing and refreezing, such as ice crystals in the box, fluids or water stains on the case, or frozen liquids on or in the packages.

If the food you are receiving does not meet the above criteria, reject it and send it back.  Make sure staff who inspect these items are empowered to do so.  Rejecting any delivery can leave your operation short on supplies; however, be sure the employee who rejects a delivery is not blamed by staff for being the cause of the problem.  Remember, if you have a true food safety culture, nothing is so important that it cannot be done safely.

… when food is delivered at the correct temperature, not only does it ensure a safe project, it preserves its taste, texture, and nutritional value.   

Temperature checks also help maintain the quality of the food. When food is delivered at the correct temperature, not only does it ensure a safe project, it preserves its taste, texture, and nutritional value. For instance, if ice cream is delivered above freezing temperature, it may refreeze in the freezer, resulting in an undesirable texture. Similarly, meat and poultry products that are not kept at the right temperature leads to waste and loss of profit. Ensuring that food is delivered at the correct temperature helps maintain the quality and extends the shelf life of the products.

When customers trust that a restaurant or foodservice operation prioritizes safety and quality, they are more likely to return and recommend the establishment to others. Regular temperature checks of deliveries help build this trust, as customers can be confident they are consuming safe and high-quality food.  This simple yet effective step can prevent foodborne illnesses, reduce waste, minimize financial losses, and enhance customer satisfaction.   Risk Nothing. 

 

Evaluating Food Safety

One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.

September is Food Safety Education Month: The Culture of Food Safety

Developing a culture of food safety is important for any foodservice operation. You may be wondering--just what is a culture of food safety? Let’s start talking about it by first defining what is meant by culture. When you look culture up in the dictionary, you will see terms such as shared knowledge, beliefs, values, attitudes, and meanings; a way of life; patterns of behavior; learned behavior of a group of people; and transmitted from generation to generation. I think these descriptors provide good insight into the meaning of a culture of food safety. You can also think about where you grew up, and a vision of culture comes. For example, I grew up in rural Oklahoma, graduating in the 1970’s with a class of 24 students. My culture instilled in me an appreciation for rural life, hard work, and independence. As I grow older, I realize I haven’t changed very much from my early years, even though I have completed a PhD, lived a lot of places, and traveled throughout the world!

Produce Safety: Special Considerations

In our last blog, I talked about general produce safety. Today, I want to talk about some special products—melons, tomatoes, leafy greens, and sprouts. These are all foods that have a history of bacterial contamination leading to foodborne illness. I also want to discuss salad bars because they have some special risks.