One of the more challenging areas of the foodservice industry is food safety. Training through ServSafe can help make this a more manageable task. ServSafe is a program administered by the National Restaurant Association and is accredited by the Conference for Food Protection and by ANSI. Although each state and individual county health department sets specific regulations, here are some tips from our in-house ServSafe certified expert to help you become a leader in food safety.
Tips to choose from:
- Always ensure that the person in charge of each shift has knowledge of local regulations.
- Timers The use of and Thermometers with a range of 0°F-220°F can help
ensure accurate temperature checks.
- Choose a stem thermometer to ensure internal temperatures are within range.
- Some thermometers are programmable and can be set to automatically take and store information which can be downloaded to a PC later creating easy and accurate logs.
- Avoid overfilling pans, doing so will cause temperature variations throughout the food.
- Be sure to stir products to ensure a constant temperature throughout.
- Use Rapid Cools to safely bring hot foods down to correct temperature, they have a easy to read fill line so you know just how much product they can cool safely (San Jamar makes these in two sizes)
- If you do not use a rapid cool, you can transfer hot product to a shallow pan, cover and vent a corner. Place the pan in the cooler to allow product to reach a safe holding temperature within the proper time frame.
- Keep Red Clean Pails at all workstations and at easily accessible areas throughout the kitchen.
- Keep Knives in sanitizing solution so they are always ready to go when you are.
- Be sure food handlers change gloves after every operation and wash their hands diligently..
- An item such as a Cutting Board Mat under a cutting board will keep it from sliding while you work. (San Jamar makes these CBM 1016. CBM 1318, CBM 1622)
- Be sure all items are labeled and dated appropriately.
15. Using colored Cutting Boards for different food types can help reduce the risk of cross contamination.