Transcript
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
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.
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
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.
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.
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?
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.
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.
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
You may download the slides from the toolbar below.
A link to the CEU quiz will be sent when the webcast archive goes live.
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