09 Mar 2016
March 9, 2016

Practicing Proper Food Safety

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Food Safety

Food safety is one of, if not the most important aspect, when it comes to food service. No matter what type of food you’re working with, the same rules apply. Be it lobster or hot dogs, everyone knows the importance of proper food handling. Here, we’ve taken some of our most important tips and suggestions and compiled them into one post for your viewing.

Cooking, Storing, and Reheating 

Food that needs to be refrigerated should never be left out for longer than 2 hours, and no longer than 1 hour if the area is above 90 degrees, F.

Hot: Hot food should be kept at or above 140 degrees, F. These dishes should be kept in steam tables, warming trays, and the like. Raw meat and poultry should always be cooked and stored at a safe temperature as the graph displays.

Cool: Cold food should be kept at or below 40 degrees, F. A good way to ensure this is to keep food on ice.

Storage and Reheating:To avoid bacteria spreading to food, store food in shallow containers and refrigerate at 40 degrees, F or less after no more than 2 hours.

When reheating food, be sure to do so at a minimum temperature of 165 degrees, F. Key indicators of this are when food is steaming. In a microwave oven, be sure to rotate food so the heat is evenly distributed.

food-safety-temp-diagram

HAACP

Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food. It can be applied to every product and process using the processor’s operational knowledge, common sense and food safety science.

Food Safety Tips

To ensure your business stays free of contamination and other ailments, be sure both you and your employees understand how to properly maintain good hygiene while working around and with food. Here are a few easy tips:

  • Practice good hygiene
  • Wash hands
  • Wash all surfaces, utensils, and other dinnerware properly
  • Ensure employees maintain cleanliness at all times
  • Protect food
  • Know your local health codes

Check out other useful articles from Gator Chef on food safety!

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