Preventing Poor Food Safety
A single incident of foodborne illness can jeopardize your restaurant or catering business's reputation and endanger its customers' health. For this reason, food safety should be a top priority for the food service industry.
This article discusses some of the best methods for ensuring food safety in food service. Focusing on employee training and education, proper food handling and storage, and innovative food safety technologies, it lays out a roadmap to a safer food experience for your customers and improved compliance for your business. Read on to learn what is the best way to prevent poor food safety.
Understanding Food Safety
Food safety refers to properly handling, preparing, and storing food to prevent foodborne illnesses. This includes everything from controlling cross-contamination and maintaining proper temperatures for storage and cooking to ensuring proper hygiene and eliminating the risk of food spoilage.
Common Risks and Hazards in Food Safety
In food safety, three main categories of hazards can cause illness or injury: biological, physical, and chemical.
Biological Hazards
These are living organisms that can contaminate food and cause foodborne illness. They are a significant concern because they can multiply rapidly under certain conditions and are often difficult to detect. Here are some common examples:
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Bacteria like Salmonella, E. Coli, and Listeria monocytogenes
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Viruses like Norovirus and Hepatitis A
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Molds that produce mycotoxins, which can cause illness
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Parasites like Trichinella spiralis from undercooked pork, Taenia saginata from raw or contaminated beef, and Anisakis simplex from raw fish
Physical Hazards
These are foreign objects that can get into food and cause choking, injuries, or damage to teeth. Some examples are:
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Glass shards
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Metal fragments
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Stones, hair, or other debris
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Bone fragments
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Hard seeds or pits
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Chemical Hazards
These are harmful chemicals that can contaminate food and cause illness. Examples include:
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Natural toxins from certain plants, mushrooms, and seafood
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Cleaning products from improperly rinsed surfaces and utensils
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Traces of pesticides or herbicides on produce
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Heavy metals from soil, water, or processing equipment
What Is the Best Way to Prevent Poor Food Safety?
A multipronged approach involving the following key elements is essential in ensuring food safety
Employee Training and Education
One crucial aspect of ensuring food safety is having well-educated and empowered staff. Proper training can help employees identify potential risks, take appropriate action to prevent foodborne illnesses and understand the "why" behind food safety practices.
New Employee Training
New employees should receive a comprehensive food safety training program that covers the following:
The HACCP system (Hazard Analysis and Critical Control Points)
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Foodborne illnesses and their causes
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Safe food handling practices
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Sanitation and cleaning procedures
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Allergen awareness
Continuing Education
Schedule regular refresher courses to ensure employees retain important information and learn about any updates to food safety regulations. These should be tailored to address knowledge gaps or highlight any recent food safety outbreaks.
Employee Certification
While not always mandatory, encouraging employees to seek professional certification in food safety, like the ServSafe Food Protection Manager Certification, demonstrates their commitment to food safety.
Proper Food Handling and Storage
Handling and storing food correctly is essential for preventing the growth of harmful bacteria, viruses, and other causes of foodborne illnesses. Here are some key guidelines to ensure the integrity and safety of the food you serve:
Temperature Control
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Store potentially hazardous foods (PHF) at safe temperatures.
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Use accurately calibrated food safe thermometers
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Keep cold foods below 40°F (4°C) to slow bacterial growth.
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Keep hot foods at or above 140°F (60°C) to prevent bacteria from multiplying.
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Thaw frozen food in the refrigerator, under cold running water, or in the microwave using the defrost setting. Never thaw food at room temperature.
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Cool cooked foods quickly by dividing them into shallow containers and refrigerating them promptly
Washing and Preparation
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Wash fruits and vegetables under running water to remove dirt, debris, and potential pathogens. A clean vegetable brush can help remove dirt lodged in the skin of some produce, such as potatoes or carrots.
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Clean and sanitize all food contact surfaces and utensils after each use.
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Separate raw and cooked foods to prevent cross-contamination.
FIFO (First In, First Out)
The FIFO system means using older stock before using newer stock to prevent food spoilage and waste. Label and date all food items with the receiving or preparation date to ensure proper stock rotation.
Regular Cleaning and Sanitation
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A clean and sanitary environment is crucial for preventing the spread of bacteria and viruses. Adhere to the following practices for optimal cleanliness:
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Handwashing: Employees should wash their hands regularly for at least 20 seconds with warm water and soap, especially upon entering the kitchen and after handling raw food items. Hand sanitizers help ensure hands are clean in between washes.
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Surface and Equipment Cleaning: Regularly clean and sanitize all food-preparation surfaces, equipment, and utensils using approved cleaners and sanitizers.
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Storage Area Maintenance: Ensure storage areas are clean, dry, and well-ventilated to prevent mold, pests, and other potential hazards.
Implement the Hazard Analysis Critical Control Point (HACCP) System
HAACP is a science-based system that helps identify and control critical points in the food chain where hazards are most likely to occur. It is focused on preventing hazards rather than reacting to problems after they occur. Consider building a dedicated team to create and implement an HACCP system for your business.
Leverage Food Safety Technology
The food service industry continuously evolves with new technologies to ensure food safety and improve overall efficiency. These technologies range from infrared thermometers to packaging with digital sensors to automated monitoring systems with real-time temperature updates.
Consider exploring new tools and approaches to safeguard food safety at your food service business. By embracing innovation, you can help ensure the well-being of your customers and maintain compliance with regulations.
Shop for High-Quality Food Safety Tools and Supplies
Ecolab is the world's leader in water, hygiene, and energy technologies, products, and services. We understand the critical importance of food safety in your business. That's why we offer an extensive range of solutions to help you implement a food safety program, from cleaning and sanitation supplies to disposable thermometers and ice bags.
View our products and place your order today.