Cutting Corners Doesn't Cut Costs.

As someone that is personally out and about in the food service industry, I have opportunity to see things that I really wish I didn't. I spent over twenty years in "operations." I have personally cooked food, waited on customers, cleaned drains (with toothbrushes), scrubbed toilets, and even wiped fecal matter off the walls (Yes - for some reason, certain customers feel compelled to do this...).

When I was a manager and eventually an Operating Partner, I wanted to operate my establishment in a manner that I could be certain the food was safe. This meant keeping the employees trained and the facility clean. I am astounded when I go out to conduct food safety inspections! I'm not speaking of working dirt. I can look beyond that issue. I am referring to total disregard for public health. I was so naïve in my early years I thought everyone had the same standards I did... silly me!

When money is tight and owners/managers start to make cuts, typically the first items cut are training and cleaning supplies. This makes no sense to me. It's a fact that well-trained staff contribute more profit to your bottom line. It's also a fact the customers don't like to visit dirty restaurants. Again a loss of clientele is going to take away from your bottom line. So, how do we change this thought process? How do we change the mentality of what they don't know won't hurt them (when in fact it can kill you)?  How do we make those who don't seem to care, care? I don't pretend to have the answers to all of these questions; nor, do I intend to throw everyone into this preverbal boat. But, I do know that we have many issues that need to be corrected as a whole and it starts at the top - with attitude.

Mold around edge of freezer 

Unidentifiable meat product, improper storage, filthy floor 

Uncovered product, cardboard in box, contaminated 

Unidentified meat product

Grapes

Stove

            

Don't Let Foodborne Illness Crash Your Bash

As a time-honored tradition of summer, there will be no shortage of July 4^th cookouts this weekend. Friends and families will get together to mingle and have a great time. Don’t let foodborne illness crash your party – hot temps can cause bacteria to multiply at an alarming rate. Undetectable by taste, sight or smell, bacteria can thrive on foods left unrefrigerated, causing flu-like symptoms. 

Here are a few guidelines for a safe and healthy outing this weekend:

CLEAN

No chef would cook in a dirty kitchen, so why shouldn’t you start with a clean slate? Wash prep areas with warm, soapy water before any food prep begins, and after any raw foods touch any surface. Have everyone preparing food wash hands with soap under warm water for at least 20 seconds.

SEPARATE

Take extra care to make sure raw meats and poultry from cross-contaminating vegetables and cooked foods. Use different cutting boards and knives to prep meats and veggies - raw meat and juice can contain harmful bacteria.

COOK

No grill master should be without a food thermometer. Proper heating temps can kill foodborne bacteria. Don’t let color fool you – it is not a reliable indicator of doneness. Meat and poultry cooked on a grill can brown quickly and appear done on the outside, but still may not have reached a safe internal temperature. Placing the thermometer in the thickest part of the meat gives an accurate reading of internal temperature. After reaching this temperature, thick cuts of beef, lamb or chicken should rest for three minutes before carving and consuming. The juices will redistribute throughout the meat and it will prevent it from going all over the place.  Place all meats on a clean platter – not on the dish that held raw product. Juices left on the plate from raw meat can contaminate safely cooked food.

Here is a list of safe internal temperatures:

CHILL

A major challenge of any outdoor event is keeping hot food hot and cold food cold. All too often food is left to sit out while guests munch over the course of a few hours. Bacteria thrive between 40°F and 140°F. To keep growth at bay, keep hot food on the grill and cold food in cooler or over ice. Never let perishable food sit out for more than two hours. If temps are higher than 90°F, food should be put away after an hour. Refrigerate or freeze leftovers and discard food that has been out too long.

With a little preparation and care, you can stay safe and prevent illness. The staff at Food Safety Training Solutions wishes you a wonderful 4^th of July weekend!