20 Food Safety Tips

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Today’s Objectives

Learn how to get better control over four of the five key risk factors as defined by the Center for Disease Control that could compromise food safety for operators across all segments of the foodservice industry.

Refresh your knowledge base and realize you are only as strong as your weakest link.

Discover the importance that systems and measurement play in developing and maintaining a food-safe environment.

Answer your questions!

Meet Our Panelists

Bill DailyE&S Sales Manager,

Penn Jersey Paper

Dan HenroidDirector of

Nutrition and Food Services

and Sustainability Officer, UCSF

Medical Center

Clay HoshInstructional

Design Manager,National

Restaurant Association

20 Food Safety Tips Webcast

These slides are from a free webcast from Foodservice Equipment & Supplies magazine. You may access the archive of the webcast here: http://www.fesmag.com/foodsafety2014

Thanks to Our Sponsors

HELPING FOODSERVICE OPERATORS AROUND THE

WORLD SERVE SAFE FOOD

PRODUCT SOLUTIONS

www.cambro.com/storesafe

Tip 1: Knowledge Is Power

Stay current to avoid mistakes:

You don’t know everything.

Keep your knowledge base current.

Learn new ways to control your risk factors.

Tip 2: Success Through Systems

Take a systematic approach to food safety.

Goal is to serve quality, safe and tasty food to all customers.

Focus on basic metrics and critical control points and track performance.

Provide constant feedback.

Training should be ongoing.

Tip 3: Feedback is Fundamental

Embrace feedback

It’s easy to get too close to be objective.

Seek third party verification.

Health inspections are a chance to get better.

Learn from your mistakes.

Cleaning and Sanitizing

Tip 4: Know the Keys to Proper Cleaning and Sanitizing

Know what it means to clean and sanitize.

Cleaning is more than wiping something down.

Follow all of the steps.

Understand how your chemicals work and what compromises their effectiveness.

Resist the temptation to cut corners.

Tip 5: Arm Your Team for Success

Make sure cleaning and sanitizing supplies are available to the people actually doing the job.

Know how equipment and other items should be cleaned and sanitized.

Establish standards for cleaning and sanitizing.

Ask questions.

Have a plan in place to take corrective action when necessary.

Tip 6: Timing is Everything

Clean and sanitize as frequently as necessary.

This applies to knives, cutting boards and other items

Clean your station when you leave it for a period of time

Remember that ice is food, so handle it correctly and that includes cleaning the machine and the items used to transport and store it

Cross Contamination

Tip 7: Store Food Properly

Proper and thoughtful food storage can limit the opportunities for cross contamination

In the cooler, make sure ready-to-eat food sits above raw items.

Use food-grade containers to store ingredients.

Verify the food is properly wrapped or covered so it is protected from splashes.

Tip 8: Standards Follow Through

Make sure staff are following standards and hold them accountable.

Standards need to be clear and consistently communicated.

Managers regularly check storage areas.

Hold your team accountable.

Tip 9: Walk-in Decor

Make your walk-in cooler or freezer a show place instead of a dungeon.

Think square, rectangular and clear when it comes to storage.

Know what and how much you have in your cooler.

Use accessories such as drain shelves or various lid options to make your cooler more visually appealing and easier to manage.

Tip 10: Clean to Combat Cross Contamination

Regular cleaning of high touch points and hand washing are essential.

Countless factors contribute to cross contamination.

How often do you clean high touch points such as refrigerator door handles?

Look for ways to improve hand hygiene – nobody is perfect.

Time and Temperature

Tip 11: Time and TemperatureNever Sleep

Temperature monitoring starts at the loading dock and goes all the way to the dining room.

Know the temperature danger zone.

Check the temperature of food when receiving, storing, cooking, holding, cooling, and reheating

Use the proper methods.

When cooling foods, are you getting them from 135 degrees F to 70 degrees F in 2 hours?

Tip 12: Equip for Success

Provide your operation with the necessary tools to measure and record temperature.

Do you have the right thermometers?

Is the staff using them correctly?

What do they do with that information?

Tip 13: The Rising Importance of Temperatures

Take your temperatures seriously

Accuracy is important.

Digital takes the guess work out.

Take your temperatures with you.

Tip 14: Don’t Separate Time from Temperature

Time and temperature go hand in hand, so track them that way.

Track what happens, when. Forms can help.

Automate the process when possible.

How long before you need to document when something falls out of range.

Crunch the numbers.

Personal Hygiene

Tip 15: Get a Handle on Personal Hygiene

Personal hygiene is vast and important.

Let common sense rule the day.

Don’t be a hero by showing up sick to work.

Simple personal hygiene steps can go a long way toward preventing foodborne illnesses.

Tip 16: Get a Handle on Hand Washing

Don’t take hand washing for granted.

Regularly review proper hand washing with staff.

Audit hand washing data.

Remember that gloves and hygiene go hand in hand.

How are you turning sinks on and off?

What are you touching from the time you wash your hands until the time you handle food again?

Tip 17: Hand Sinks Matter

A well-placed and well-stocked hand sink is essential.

Keep a hand and nail brush at the ready.

Gloves are not the be all, end all.

Be aware of your actions.

Tip 18: Dress for Success

Proper attire is important.

Is your clothing clean? Your apron?

Where do you store your apron between uses?

No jewelry on your hands or arms when prepping food.

How are you addressing cuts or wounds?

Food Allergies

Tip 19: Food Transparency

Food transparency is important.

Maintain integrity about what’s in each menu item.

Share the information with customers and the team.

Train and execute to your standards to build confidence.

Front and back of the house have to work well together when it comes to allergies.

Tip 20: Purple Is the New Black

Color coding can help with allergen management.

Color-coded kits can help prevent cross contamination.

This could extend to food containers, too.

Share the information with customers and the team.

Questions from the Audience

Closing Thoughts

Food safety is everyone’s business.

Clearly and consistently communicate food safety standards and expectations to staff to ensure they remain top of mind.

Measure against those standards.

Reinforce proper behaviors consistently. It starts with the managers: modeling proper behavior is key.

Thanks to Our Sponsors

HELPING FOODSERVICE OPERATORS AROUND THE

WORLD SERVE SAFE FOOD

PRODUCT SOLUTIONS

www.cambro.com/storesafe

Future Webcast Ideas

We are listening, too!

Send your ideas for future webcasts to:

Joe Carbonarajoe@zoombagroup.com

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A link to the CEU quiz will be sent when the webcast archive goes live.

Thanks for Listening

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