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...]

Start a Chemical Management Plan

Chemicals are used to clean and sanitize your kitchen, but when mismanaged, they can lead to increased costs, health code violations, and significant personal injury. A management plan for controlling chemicals needs to be implemented. Each plan must address labeling, storage, proper chemical concentrations, and retaining manufacturers' labels and instructions. Here are some helpful tips: Labeling: All containers, spray bottles, and buckets need to be labeled with the common name of the contents. Using pre-labeled bottles and buckets can be very helpful. If using generic containers, labeling can be accomplished with a permanent marker. It's important to remember that the contents … [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...]