Delivery 101: Inspection Tips for Food Safety

One area of food protection and food safety that often gets overlooked is delivery. Food should always be stored properly even when being delivered. All the same protections should be in place such as holding temperature, separating raw from ready-to-eat foods, and using containers that protect the food from insects or rodents. Food is delivered in many ways. Larger organizations have commissaries that produce food and then send it out to other locations using trucks, suppliers deliver large amounts of food to many restaurants all day, and many restaurants deliver meals right to customers' doorsteps. In each of these cases, the deliverer should be taking proper steps to ensure the food is … [Read more...]

Stay on Top of Food Safety with Health Inspection Checklists

  A health inspection can be a very frustrating experience in a restaurant. Someone you don't know is telling you what is wrong with your business. Oftentimes, things are pointed out that you had no idea were problems. If you had known it was a problem, then it would have already been addressed, but it took a health inspector to point it out. These inspections would go much easier if a process was in place to identify these problem areas. This process can be developed by doing your own health inspection. In-house inspections can be very beneficial to not only find and correct problems before the health inspector finds them, but it will also greatly improve the food safety program of the … [Read more...]

Good Food Storage Practices

Food storage can be very complicated in a busy and most likely small kitchen. Chefs and managers often have a daily struggle in trying to properly store food. The ultimate goal is to protect the food from contamination that may come in many forms. Sometimes, a restaurant becoming busier, increasing its volume, and exceeding its storage capacity can put safe food storage at risk. In this post, the challenges and hazards associated with different food storage areas are outlined. Restaurant Food Storage Areas Food in a restaurant is typically stored in the following areas: Walk-in coolers Make table coolers Dry storage Freezers The Let's look at each of these in more … [Read more...]

Prevent Cross-Contamination in Food

  Cross-contamination is the transfer of harmful bacteria to food from other foods, hands, cutting boards, utensils, etc. The most common form of cross-contamination is from mishandling raw meats. By not separating raw meats from each other as well as from ready-to-eat foods, you are increasing the risk of foodborne illness. Food Storage Foods should be stored in this order if on the same rack: TOP: Ready-to-eat foods/produce/cooked meats Raw fish Raw beef and pork BOTTOM: Raw chicken As you can see, raw chicken should always be on the bottom. If raw chicken is stored above produce, the potential for salmonella from the chicken to contaminate the produce will increase. Eating … [Read more...]

Reduce Your Risk of Foodborne Illness, Control Critical Violations

Respro Food Safety Professionals is an organization of licensed health inspectors dedicated to supporting the restaurant industry in food safety education. We do this through on-site inspections, supplemental training, and food safety consulting. This blog will provide training and tips on the best practices for controlling food safety in restaurants and other food service facilities. Every day, food establishments accept and handle food items that are already contaminated with pathogens that can make your customers sick. Good management practices and policies should be in place to properly manage critical areas of your food operation. Listed below are the 10 most important areas that, if … [Read more...]