TIPS FOR HANDLING AND COOKING THE FOOD:

Cross-contamination is often the culprit in the spreading of bacteria and viruses. Nearly half of all foodborne illnesses outbreaks are due to improper hand washing. Cold and flu viruses are also transmitted by hand-to-hand and hand-to-surface contact. Always wash hands before, during, and after preparing a meal for at least 20 seconds in hot, soapy water (the friction caused by rubbing hands together helps kill bacteria). Consider using a kitchen timer to ensure scrubbing for the proper amount of time.

Also wash any other items that come in contact with food, such as utensils and cutting boards. Always use separate work stations, plates and tools to keep raw and cooked foods from coming into contact with each other. Color-coding is required.

Proper temperature is essential to destroy pathogens. According to the USDA, temperature is the only way to gauge whether food is sufficiently cooked. Therefore, always use a thermometer to ensure foods are cooked to a safe temperature. A refrigerator/freezer thermometer will test that foods are stored within a proper temperature zone. Limit the time food spends in room temperature.

While cold temperatures will stop the growth of bacteria, heat will kill existing bacteria. Cooking food to an internal temperature of at least 75°C will kill almost all viruses, parasites, and bacteria.

Food temperature readings are affected by the type of thermometer used and where the stem is inserted into the food. The stem should be inserted into the thickest part of the food, even sideways when necessary. When testing meat, insert the stem away from bone, fat or gristle. Whole birds should be tested at the thickest part of the thigh. If the cut of meat is an uneven shape, it is a good idea to test temperature in several places to ensure the entire meat is properly cooked. When the thermometer reads the ideal temperature, push the stem in a little more. If the temperature remains the same the meat is done; if the temperature drops, continue to cook the meat. Casseroles, lasagnas and other combination dishes should also be checked at the center or thickest part of the meal. Test the dish in several places, especially when cooking egg, meat, and poultry recipes. Digital thermometers are a good choice for thin foods, like hamburgers and meat chops, as the temperature sensor is in the tip of the stem. Do still insert the tip into the thickest part of the food, even sideways, in order to test that the potentially coolest part of the meat is fully cooked.

USDA Recommended Cooking Temperatures

Most bacteria are destroyed at cooking temperatures between 140 (60°C) and 160°F (72°C). However, various meats cook best at various temperatures to reach ideal “doneness”, resulting in both safe and delicious meals. Following are the minimum INTERNAL temperatures food must reach to be considered safe to eat, regardless of how they are prepared.

TIPS FOR FOOD STORAGE

Storing food at a safe temperature can slow the multiplication of the bacteria. Many bacteria need a warm and moist environment to grow (the danger zone being between 5°C and 63°C where the ultimate growth temperature is between 20°C and 50°C). Setting the temperature of the refrigerator at 4°C or lower will keep harmful bacteria from finding a home in your refrigerator and food. Keeping a thermometer in the refrigerator and freezer at all times to verify safe cooling temperatures is a must. Place the thermometer at the center of the middle shelf (rather than the door) in full view for daily assurance that food is chilling safely. Freezers should be set at -18°C to keep food at top quality. Separate chillers and freezers are required to store raw food separate from High-risk food.

Improper storage temperatures can affect food quality as well. At temperatures near 0°C, foods may begin to ice up, thus lowering the quality of foods like raw fruits, vegetables, and eggs. Use a refrigerator thermometer with a “safe zone” clearly marked on the dial to ensure foods are kept both tasty and safe.

Keep defrosted meats in the refrigerator until just before cooking to avoid bacterial growth. Keep other perishable foods in the refrigerator until just before use or serving. Never let food sit out for more than 2 hours. Food that seems fine may be still be spoiled, since bacteria generally do not change food’s look, taste, or smell. As a rule, never serve or eat anything that sat out too long, even though it may appear all right.

If power is lost, try to keep the refrigerator and freezer doors closed as much as possible to keep in the cold air. Generally, a refrigerator will keep food cold for about 4 hours if the doors are kept shut. A fully packed freezer will hold its temperature for about 48 hours, or 24 hours if only about half full. When the power comes back on, take a quick look at the refrigerator/freezer thermometers. If the refrigerator temperature is still at 4°C or lower, the food should be safe. If Frozen food has defrosted, use them for cooking but do not refreeze them. Throw away any perishable items, such as meat, dairy, and leftovers that sat above 4°C for 2 hours or more. If any food has a suspicious odour, colour, or texture, or just feels warm to the touch, throw it away. If power failures occur frequently, consider using a digital wireless indoor/outdoor thermometer. Place one sensor in the fridge and one in the freezer. Temperatures may be monitored on the display unit without opening the door. Using lithium batteries in the sensors will extend the lower temperature range more than alkaline batteries.

Clean up spills and other messes immediately, especially those from meats and dairy. Wash and disinfect the shelves of the chillers and freezers regularly. This routine will help keep any existing bacteria from infecting new foods.

TIPS FOR PROPER HACCP IMPLEMENTATION FROM THE RECEIVING TO THE SERVING (Courtesy of TAYLOR USA):

A failure in your food safety practices can put you out of business. A Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from this risk. This guide takes a look at how food is handled from truck to table, and the temperature safety standards that are defined by the latest government standards.

Receiving

Before accepting deliveries, make sure the temperature is within prescribed limits. Check both surface and interior temperatures: use either a Bi-Therm® Instant Read or a Pocket Digital Thermometer for a quick interior check and a QuickTemp® Infrared Thermometer for surface temperatures. Refrigerated foods — no higher than 41°F. (5°C.). Frozen foods-no higher than 0°F. (-17.8°C.) — use a Hand-held Thermocouple Thermometer with a Frozen Food Probe for quick, easy inspection of frozen food deliveries. Discard dry goods if there is any dampness, discoloration or if packaging is damaged.

Remember: Always refuse foods that show any signs of spoilage!

2.  Storing

All foods must be properly stored to minimize the risk of bacterial growth or contamination. Refrigerated foods must be stored at 41°F. (5°C.) or lower — use separate Refrigerator Thermometers for different food storage temperatures. Frozen foods need an air temperature below 0°F. (-17.8°C.). Use two Freezer Thermometers — one at the warmest point, the other at the coldest — to monitor air temperature.

Dry stored foods should be kept at 50°F. (10°C.) in a well-lit, ventilated room with a maximum of 60% relative humidity. Use a Taylor Temperature and Humidity Guide Wall Thermometer or Remote Sensor Thermometer to monitor storage room temperatures and humidity levels.

Remember: Check storage temperatures at least twice each day!


3.  Preparing/Cooking

Foodborne pathogens are killed by safe cooking temperatures. Use a Taylor Deep Fry Dial Thermometer to check deep frying oil temperatures to prevent cooking the surface of foods too quickly. Use an Infrared Thermometer to ensure grills, fryers and ovens maintain the right temperature for uniform cooking and use Bi-Therm®, Pocket Digitals, Thermocouple or TempRite® Disposable Thermometers to ensure that 1999 FDA Guidelines for safe internal temperatures are consistently met.


4.  Serving/Holding

Hold foods out of the Danger Zone- hot foods above 140°F. (60°C.) and cold foods below 41°F. (5°C.)-to inhibit bacteria. Always use thermometers — either a Taylor Hot/Cold Holding Cabinet Thermometer or Hand-held Thermocouple Thermometer with an Air Probe — to check air temperatures in holding cabinets and under heat lamp warmers.

Remember: Built-in thermostats may be misleading because they only measure air temperature immediately adjacent to sensors which may not be uniform throughout the holding area.


5.  Cooling

After cooking, chill foods — especially meats — as rapidly as possible to minimize their time in the Danger Zone and limit bacterial growth. Chill from 140°F. (60°C.) to 70°F. (21°C.) within 2 hours, then from 70°F. (21°C.) to 41°F. (5°C.) within 4 hours. Use a Bi-Therm® or Pocket Digital Thermometer; or eliminate the possibility of cross-contamination by using a Taylor Hand-held Thermocouple Thermometer with Interchangeable Probes.

Remember: The larger the surface area, the faster food will cool. Cut roasts into smaller portions and distribute liquids among several smaller pans to speed chill time.


6.  Reheating

Some bacteria survive cooking and multiply to dangerous levels during chill-down. Food must be reheated to an internal temperature of 165°F. (74°C.) to eliminate new pathogens. Use an Instant Read or Hand-held Thermocouple Thermometer to ensure all foods are reheated adequately. Reheating kills pathogens, it won't eliminate toxins, such as that produced by Staphylococcus aureus, so remember these important rules:

Never reheat food more than 2 days old
Never add old foods to new
Reheat foods only once-then discard
Enforce strict personal hygiene standards.

Remember: The Infrared Thermometer is ideal for quickly and inconspicuously checking surface temperatures in holding cabinets, on salad bars and steam tables.

BIOLOGICAL FOOD HAZARDS

Food-borne biological hazards include bacterial, viral and parasitic organisms. These organisms are commonly associated with humans and with raw products entering the food establishment. Many of these pathogens occur naturally in the environment where foods are grown. Most are killed or inactivated by adequate cooking and numbers are kept to a minimum by adequate cooling during distribution and storage.
Bacterial pathogens comprise the majority of reported food-borne disease outbreaks and cases. A certain level of the pathogens can be expected with some raw foods. Temperature abuse, such as improper hot or cold holding temperatures can significantly magnify this number. Cooked food which has been subject to cross-contamination with pathogens often provides a fertile medium for their rapid and progressive growth.
Enteric viruses can be food-borne, water-borne or transmitted from a person or from animals. Unlike bacteria, a virus cannot multiply outside of a living cell. Hepatitis A and Norwalk viruses are examples of viral hazards associated with ready-to-eat foods
Parasites are most often animal-host specific and can include humans in their life cycles. Parasitic infections are commonly associated with undercooking meat products or cross-contamination of ready-to-eat food. Fish-borne parasites in products that are intended to be eaten raw, marinated or partially cooked can be killed by effective freezing techniques.
The following are some of the biological hazards:

FOOD ALLERGENS
A food allergy is an immune system response to a food that the body mistakenly believes is harmful.
Although an individual could be allergic to any food, such as fruits, vegetables, and meats, there are eight foods that account for 90% of all food-allergic reactions. These are: milk, egg, peanut, tree nut (walnut, cashew, etc.), fish, shellfish, soy, and wheat.
Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.
There are many reports of consumers who experience adverse reactions following exposure to an allergenic substance in foods. Frequently such reactions occur because the presence of the allergenic substances in the foods is not declared on the food label.

FOOD LABELLING (Courtesy of DayMark Safety Systems USA)
Food rotation is a primary obligation for anyone in the food service industry, from food service operators to distributors.  By establishing proper food rotation procedures you help control food costs, prevent product spoilage, and increase your facility's effectiveness.   

To ensure that all food products are properly rotated, with the oldest products being used first, all businesses should institute a first in, first out (FIFO) method of rotation.  The following should be used for the FIFO method, as well as other storage procedures:

        • Older items should be stored in the front on the left side of the storage facility
        • In any part of the restaurant, the first item used should always be the oldest
        • Date and mark everything
        • Discard food past the expiration date
        • Establish a purchasing schedule based on inventory count
        • Keep storage areas clean and dry

In addition to properly rotating stock, temperature control is an important safety procedure that is a crucial element of any rotation program.  It's important that all kitchen staff know the correct temperature ranges for perishable items so that spoiled food products aren't used during food preparation.