Spotlight on Food Safety
Courtesy of SEFA Dealers and Suppliers
Food Safety in Your Operation
Practicing and monitoring food safety must
occur in all of the following areas of your operation.
Receiving
-
Inspect deliveries. Product should be in good condition and received at
the proper temperature
-
Label and store products immediately
-
Instruct employees to use the practice of First-In, First-Out
-
Freezers should hold food at
0°F or below
-
Refrigerators should store food
at 40°F or below
-
Temperature range of dry storage
areas should be 50°F to 70°F
-
Proper hand washing is essential. When changing tasks, employees should
wash hands thoroughly
-
Use color coded cutting boards, utensils and containers to prevent cross
contamination
-
Have dedicated containers for ice and cleaning solutions. Never use them
interchangeably
-
Keep hot foods hot, and cold foods cold
-
Hot foods should have internal
temperatures of 140°F. Cold foods 40°F
or below.
Four Leading Causes of Foodborne Illness
-
Not cooking food to proper internal temperatures
-
Holding, cooling or storing foods at improper temperatures
-
Cross-contamination from improper cleaning and sanitizing of workspaces
and utensils
-
Poor personal hygiene
The Centers for Disease Control estimate that each year 10,000 people
die from foodborne illness. The above four things are responsible
for 80% of foodborne illness and can be easily corrected with proper
selection
and use of foodservice equipment.
Bacteria
The following four pathogens are most associated with foodborne
illness:
-
E. coli 0157:H7
-
Salmonella
-
Listeria
- Campylobacter
Bacteria Doubles:
At This Temperature |
At This Rate |
90° |
Every 1/2 hour |
70° |
Every 1 hour |
60° |
Every 2 hours |
50° |
Every 3 hours |
40° |
Every 6 hours |
36° |
Every 12 hours |
32° |
Every 20 hours |
Measures to Prevent Foodborne Illness Caused by E. Coli Bacteria
-
Wash your hands
-
Cook meats to minimum internal temperature of 155°F
-
Cook meats until juices run clear and there is no pink color visible
-
Ensure that raw meats do not touch other foods that are already cooked
or will be eaten raw
-
Use paper towels or clean cloth towels
to dry hands and food contact surfaces,
such as countertops.
Towels should not be reused.
Proper Hand Washing
Hand washing is an important and
simple defense against the
spread of dangerous
bacteria and
foodborne illness. Use as hot
a water temperature as you can
stand; lather hands and wrists
with soap for 20 seconds; rinse
thoroughly
with clean
water;
dry with single serve paper
towel or air dryer.
Training Tips
Food safety begins with your
staff. Implement some of the
following
tips in your operation's
training program.
-
Make food safety part of the company culture
-
Relate food safety practices to everyday events
-
Use real life examples
-
Keep teaching when the class is over
Hotlines
Meat and Poultry Hotline
1-800-535-4555
Seafood Hotline
1-800-332-4010
National Restaurant Association
Food Safety Council
1-800-765-2122
International Food Safety Council
1-800-456-0111
More Food
Safety Tips
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