Did you tune into FE&S’s 20 Food Safety Tips webcast on September 30th? Because we did!
The webcast was moderated by FE&S’s editor in chief Joe Carbonara. The panel included Clay Hosh, Instructional Designer Manager of the National Restaurant Association; Dan Henroid, Director of Nutrition and Food Services at UCSF Medical Center; and Bill Daly, E&S Sales Manager at Penn Jersey Paper.
For those of you who didn’t register for the webcast, we’re here to pass along the information that was shared, as well as provide Hubert product solutions to accompany the 20 tips.
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 consistent feedback.
- Training should always 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 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 leaning the machine and the items used to transport and store it.
Hubert Product Solutions: Ice Scoop with Hand Guard & Holder
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 a 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 tough 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!
Hubert Product Solutions: Surface Disinfecting Wet Wipes
Time and Temperature
Tip 11: Time and Temperature Never 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?
Hubert Product Solutions: Hubert Waterproof Digital Thermometer
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.
Hubert Product Solutions: Hubert Digital Thermometer
Tip 14: Don’t Separate Time from Temperature
- Time and temperature go hand in hang, so track them that way.
- Track what happens, and 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.
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 to work sick.
- Simple personal hygiene steps can go a long way toward preventing foodborne illnesses.
Hubert Product Solution: Hand Sanitizing Wet Wipes
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?
- No jewelry on your hands or arms when prepping food.
- Where do you store your apron between uses?
Tip 19: 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 this information with customers and the team.