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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
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?
Food Safety Tips for Receiving Orders
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.
Food Safety Tips for Receiving Orders
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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.
Photo used with permission of the National Restaurant Association Education Foundation.
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!
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:
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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www.fesmag.com
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