Learning Center
Are you interested in opening a new restaurant or starting up a new coffee shop? Find answers, tips and advice on your projects.
Do you need help finding the right restaurant equipment & supplies? Let us help you find the right refrigerator, ice machine or any other kitchen equipment and supplies to meet your needs.
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And you thought restaurant equipment and supplies were boring? Think again, even a commercial refrigerator can get a face lift these days!
Top 10 Tips for Food Safety
1. TRAIN EVERY EMPLOYEE TO PROPERLY WASH THEIR HANDS.
An employee should wash his/her hands every time necessary for at least 20 seconds. Hand washing is imperative to help reduce the likely hood of food contamination and possible illness. And, let's face it, unwashed hands are just gross.
2. BE A SAFE FOOD HANDLER.
This means following a strict personal hygiene regiment. Employees should wear clean uniforms and hair restraints at all times. Artificial nails and jewelry should not be worn while working with food, and employees should never work when they are feeling ill.
3. BARE HANDS SHOULD NOT TOUCH FOOD.
Employees should always wear gloves or use utensils when handling foods they are preparing. Bare hand contact with food can contaminate the product, leaving it unsafe to eat. Also, please remember that even with gloves, finger or wrist jewelry should still not be worn as it poses a greater risk of tearing the gloves.
4. WHEN IN DOUBT, THROW IT OUT!
Food should be inspected thoroughly upon arrival to ensure there is no spoilage. Food should also be inspected when it is put in holding, and when it is being prepared. If you find food that is spoiling, get rid of it instead of using it more quickly.
5. IDENTIFY AND AVOID HAZARDOUS FOOD TEMPERATURES.
Ideal internal temperature for refrigeration-cooled food is 35-38 degrees Fahrenheit, but should never rise above 41 degrees Fahrenheit. You should maintain temperatures of 0 degrees Fahrenheit for frozen products.
6. PREVENT CROSS CONTAMINATION.
You should always observe time and temperature regulations when storing foods. Label precooked foods with type of food, time, and date prepared. You should always separate raw and ready-to-eat foods using utensils or wearing gloves. Many products are manufactured to HACCP standards to avoid cross contamination, including knives, kitchen utensils and cutting boards.
7. DO NOT LET FOODS STAY IN THE "DANGER ZONE."
Foods within the temperature zone of 41 -135 degrees Fahrenheit are considered in the "danger zone." Hot foods should be kept hot, while cold foods should be kept cold. Do not let foods stay in the middle. Check temperatures with a thermometer in the center and the thickest portion of the food and then properly clean the thermometer after each use.
8. COOK FOODS ABOVE THE MINIMUM TEMPERATURE.
Foods should always be cooked to above their minimum cooking temperature to ensure that all bacteria is cooked out. Fully cooked foods equal healthy customers.
9. QUICKLY CHILL HOT FOODS.
Hot foods should be rapidly chilled to below 41 degrees Fahrenheit within 4-6 hours of cooking in order to preserve the food. A blaster chiller is an excellent way to properly chill your food.
10. HOLD HOT FOODS AT A SAFE TEMPERATURE.
Hot foods should be reheated to 165 degrees Fahrenheit and held at that point for at least 15 seconds. After this short time, hot foods should be held at 140 degrees Fahrenheit to prevent contamination.
