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Food Safety Tips

Ten healthy (and health inspection) tips for your commercial, or residential kitchen—from our friends at San Jamar:

1. Food must be cooled by an approved method whereby the internal product temperature is reduced from 135º to 70º F (57º to 21º C) or less within two hours and from 70º to 41º F (21º to 5º C) or less within four additional hours.
2. Food must be protected from potential sources of contamination during storage, preparation transportation, display or service.
3. Food contact surfaces must be washed, rinsed or sanitized after each use and following any activity when contamination may have occurred.
4. Accurate thermometers and test kits must be provided to measure sanitizing solution to ensure proper sanitation at appropriate level.
5. Personal cleanliness must be observed. Outer garment should not be soiled with possible containment. Effective hair restraints should be worn in areas where food is exposed.
6. Both soap and hand drying devices must be provided.
7. Food must be properly stored, covered and labeled in accordance with HACCP plan; proper date marking and disposition.
8. Cold foods must be held in proper temperatures.
9. Ice container must be protected from potential source of contamination during storage, preparation, transportation or service.
10. Hands and arms must be protected to prevent cuts and burns that could lead to the potential spread of transmissible diseases.