RESTAURANT FOOD SAFETY GUIDELINES: AVOID THE DANGER ZONE
Food safety is paramount to any commercial restaurant operation. Failing to follow heating and cooling protocols can result in serious foodborne illness that will not only sicken customers, but land you in trouble with your local health department. You can help to avoid these health hazards by paying close attention to the food temperature “Danger Zone.” The temperature danger zone refers to food temperatures between 41 to 135 degrees Fahrenheit, with the most rapid bacteria growth occurring between 70 and 125 degrees Fahrenheit.
Restaurants, institutions, eateries, and home kitchens are all charged with one task. Keeping diners safe from food poisoning and food-borne illness.
A misstep in food safety can cost more than a little stomach medicine – for a professional eatery, it could spell the end of your business. The culprit? One of the company’s chicken suppliers wasn’t following food safety standards.
Thousands of restaurants worldwide face food safety and storage issues each year, and although big chains can usually control the damage, many independent eateries never recover.
Temperature Guidelines for Meat
Certain temperature precautions must be taken with perishable foods such as meat. Be sure that meat, poultry, seafood, and other cooked foods have reached a safe internal temperature prior to serving. Sometimes, the recommended temperature for these products even exceeds the “danger zone” max temp of 135 degrees. It’s important to note that you can’t tell if meat has been safely cooked simply by looking at it – it must be measured with a meat probe thermometer.
Tips for Cooling:
Use a commercial blast chiller to minimize time that food is in the temperature danger zone
Be sure your commercial refrigerator is consistently set below 40 degrees Fahrenheit. Use a refrigerator / freezer thermometer to easily monitor
When storing, use shallow containers to distribute temperature more evenly
When measuring food temperatures, use a commercial grade probe thermometer
Cooling paddles can be filled with water, frozen, and then used to reduce the temperature of hot liquids like soups, stews, and sauces, or laid on top of warm casseroles to quickly bring foods below the danger zone before freezing
Create a simple ice bath by filling a pot, container, or sink basin with ice. Containers of hot foods can be placed in an ice bath to get the temperature below 41 degrees prior to freezing.
Preventing Cross-Contamination in Your Kitchen
Restaurant also need to avoid other dangerous like cross-contamination. The best approach to avoiding foodborne illness is to make sure you’re storing and preparing your foods separately, constantly sanitizing your work-space and equipment, and having your staff adhere to strict personal hygiene standards.
Also, restaurant can use QM mosquito trap to prevent diseases spread. QM mosquito killers are based on the theory that mosquitoes are attracted to heat, co2 and many other factors. So to make sure they are following the right scent, mosquitoes will start by tracing the co2 scent back to its origin. Once close enough the mosquito will start tracking the heat and finally once everything is correct they will prey for the target and thus setting our trap in motion. Like MBOX electric mosquito killer that is designed from the bottom up and is assembled without any screws; with just a gentle twist the MBOX mosquito trap can be disassembled to remove any unwanted ‘dead mosquitoes’. Get more information from http://www.moskiller.com|/.