Going with the Food Safety Flow

Going with the Food Safety Flow

These slides are part of a free webcast from Foodservice Equipment & Suppliesmagazine.

Go to Slide 9 for a link to the webcast, if it’s still available on demand.

Today’s Objectives

Review best practices to help provide a food-safe environment from delivery truck to the table and all points in between.

Examine what types of foodservice equipment and supplies can help operators maintain a food-safe environment.

Explore the impact of staff hygiene and other factors on proper food handling.

Answer your questions!

Meet Our Panelists

Sarah LeszkaNational Restaurant

Association

Steve SchaeferLone Star Restaurant

Supply

www.kasonind.com800-935-2766 57 Amlajack Boulevard ▪ Newnan, Georgia ▪ 30265

Motion Sensor For Walk-Ins

Sustainable Energy Saving Products

For Walk-In Coolers and Freezers

LED Lighting

®

Before

After

1346 Performer Lift-off Adjustable

Hinge

The Original Hardware Manufacturer for the Foodservice Industry Since 1926

Vinyl Swing Door and

Vinyl Curtain

Supporting Food Safe Environments

Ingredient Management Solutions Cleaning Solutions

For complete details about this webcast visit: www.fesmag.com/foodsafety

http://www.fesmag.com/foodsafety

Impact of Local Sourcing on Food Safety

Purchase from approved and reputable suppliers. Review their reports to make sure there are no critical

violations. Anything related to the 5 CDC risk factors is a concern.

Impact of Local Sourcing on Food Safety

Can impact receiving. To mitigate this: Post receiving

hours to better manage the process.

Check temperatures when the product arrives.

Have a scale present to weigh food.

Photo used with permission of the National Restaurant Association Education Foundation.

Food Safety Tips for Receiving Orders

Check for the following:Is cold food in the safe zone?Are frozen items still in a solid state?Is the packaging in good shape?Are there any rodent droppings or

other signs they might be present?


Other receiving tips: Assign someone to

receiving the orders and train them properly.

Make sure the receiving area is well-stocked.

Check in the orders immediately.

Reject a delivery if it’s not up to your standards.


Receiving is the first line of defense —take the time to do it right.

Restaurants are busy places but this needs to be a priority.

Check-in orders as quickly as possible and take temperatures to ensure food is safe.

Proper Food Storage

Put food away quickly.

Don’t overload coolers.

Monitor. Monitor. Monitor.

Proper Food Storage

Organization is critical for effective and efficient use of ingredients.

Food on shelves should be 6 inches off the ground.

Use NSF-approved food holding containers.Understand local health department

requirements for shelving.

Food-Safe Cooking Practices

Work with clean hands and gloves.

Clean and sanitize work areas when you start and finish.

When prepping, smaller batches are better.


Food-Safe Cooking Practices

Keep refrigerated product in the cooler until it’s needed.

Take a thoughtful approach to prepping specific items.

Cook food to the proper internal temperature.

Don’t overlook proper holding, cooling and reheating.


Food-Safe Cooking Practices (cont.)

Set up the kitchen by task.

The more you can have staff focus on specific areas, the better.

Lots and lots of handwashing stations.


Food Service to the Customer

Don’t let food sit too long.

Avoid contact with surfaces that will actually touch the food.

Example: Hold flatware by the handle and carry glasses on a rack or tray.


Other Serving Tips

Sanitize easy-to-overlook items like the pickup shelf and serving trays.

Proper ice transportation equipment is key.

If servers ladle their own soups or salad dressings make sure these items are at the right temp.


Post-Meal Steps that Impact Food Safety

Have defined paths for dishes going to and from the kitchen.

Sanitize the tables. Those who clear tables need to wash their hands

before running food to guests. On carts keep the clean dishes on the top and

dirty ones on the bottom.

Raise Your Hand for Handwashing

Handwashing can be a frontline of defense.

Follow local ordinances for handwashing.

Remember to follow the proper procedures for handwashing.


Consider both food safety and employee safety.

Have a clear exit plan for trash.

Understand how composting, recycling, etc. will impact your operation.

Waste Management’s Impact

Questions from the Audience

Sarah’s Closing Thoughts

We are all responsible for the food at every point in its flow.

Management has to provide good examples.

Constant training and reminders are necessary.

Visit www.foodsafetymonth.com for more examples and information!

http://www.foodsafetymonth.com/

Steve’s Closing Thoughts

If it can’t be measured it can’t be monitored.

Schedule all food safety-related tasks.

Food safety starts at the top and works its way down through the entire operation.

Thanks to Our Sponsors

www.kasonind.com800-935-2766 57 Amlajack Boulevard ▪ Newnan, Georgia ▪ 30265

Motion Sensor For Walk-Ins

Sustainable Energy Saving Products

For Walk-In Coolers and Freezers

LED Lighting

®

Before

After

1346 Performer Lift-off Adjustable

Hinge

The Original Hardware Manufacturer for the Foodservice Industry Since 1926

Vinyl Swing Door and

Vinyl Curtain

Supporting Food Safe Environments

Ingredient Management Solutions Cleaning Solutions

Future Webcast Ideas

We are listening, too!

Send your ideas for future webcasts to:

Joe [email protected]

You may download the slides from the toolbar below.

A link to the CEU quiz will be sent when the webcast archive goes live.

Thanks for Listening

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