Blog Central

According to our blog stats, some of our most popular search terms revolve around food safety and time-temperature abuse, so I thought in light of the current beef recall, it would be the perfect time to do a little pandering to the crowd and offer a short refresher course in time-temperature abuse and preventing food-borne illnesses like e-coli.

What is time-temperature abuse?

According to Daydots, a supplier of food safety equipment and supplies, time-temperature abuse occurs when food has remained in the temperature danger zone (41°F to 135°F) for more than four hours cumulative throughout the flow of food. The danger zone is the temperature range ideal for the rapid growth and reproduction of dangerous bacteria. Time-temperature abuse can also occur if food is not cooked, cooled, reheated or held properly.

What Are the Dangers?

According to the CDC, escherichia coli O157, or e-coli as it is commonly known, is a bacteria that lives in the intestines of animals and people. Most people get e-coli from food, such as undercooked ground beef.

E-coli causes diarrhea, fever, abdominal cramps, nausea, and vomiting. Illness may be mild or severe. Young children are more likely to have severe symptoms, including kidney failure, and death.

How can you prevent e-coli contamination?

A CDC fact sheet lists several ways to help prevent transmission of the e-coli bacteria:

1. WASH YOUR HANDS thoroughly after using the bathroom or changing diapers and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard)
2. COOK meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70˚C. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.”
3. AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).
4. AVOID swallowing water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.
5. PREVENT cross contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.

Following are the proper cooking temperatures each type of meat requires to reach the safe zone:

Seafood: 145°F for 15 seconds
Steak: 145°F for 15 seconds
Pork: 145°F for 15 seconds
Beef or Pork Roast: 145°F for 4 minutes
Ground Meat: 155°F for 15 seconds
Poultry: 165°F for 15 seconds

There are also a number of tools foodservice professionals can use in the kitchen to ensure that food is properly cooked, cooled and stored properly.

• Single-use,disposable 160°F meat thermomters are ideal for taking temperatures of hamburgers or other ground beef.
• Another tool for measuring the interior temperature of foods is a probe dial thermometer. They are often marked at the correct product insertion depth.
• Because non-disposable thermometers must be sanitized after each use, a handy tool provided in some kits is a sanitizing tube which doubles as a protective case for the thermometer.
• A more advanced unit is the HACCP compliant waterproof, thermocouple cooking thermometer, which features a probe, digital temperature readout, daily task reminders and HACCP alerts for when food has fallen into temperature danger zones.

In addition to these tools, color-coded cutting boards, plastic gloves and hand-washing systems can also help prevent the spread of bacteria in the kitchen. For more information on the HACCP system of food safety visit FDA.gov, and for more food safety products visit CentralRestaurant.com

Remember when there was only one kind of frying pan?

Okay, I don’t either, but in light of all the advancements in material, cooking styles and food trends, I thought it might be a good idea to offer a crash course in frying pans, including the different types of material, size, usage, and care and maintenance of your frying pans.

Here we go.

Material and construction

Nonstick. “Nonstick” usually refers to a surface coated with a layer of calphalon, anodized aluminum, or sometimes a proprietary material to keep foods from sticking to the pan while cooking. Another pro: Nonstick pans can be used for lower-calorie cooking because additional oil is not required. Con: May not be as durable as a natural finish due to natural wear-and-tear in a restaurant environment.

Natural. A pan with a natural stainless steel or aluminum finish allows for fast, even heating and can often stand up to heavier abuse in the kitchen than pans with a nonstick coating.

Hard Coat. Some brands advertise a “hard coat” finish, which simply means the pan has an additional layer of anodized aluminum (meaning, aluminum hardened by oxidation) making the surface more durable and resistant to scratches and wear.

Induction-ready. Because induction cooking generates heat via an electromagnetic current, the induction cookware must have a magnetic element to conduct heat. Normally induction fry pans have a layer of carbon steel or magnetic stainless steel. Induction cookware has superior heating capabilities and is ideal for use in buffet and catering environments because there is no open flame.

Carbon Steel. As mentioned above, carbon steel can be used for induction cooking. It conducts heat quickly and evenly, and is also safe for use on gas or electric cook tops, or in an oven or broiler.

Cast Iron. Cast iron is also a sturdy material than conducts and holds heat well. It is heavy, durable, and lasts for years with the proper care. Make sure that your cast iron skillet is properly seasoned before using to prevent oxidation and ensure a nonstick surface.

Copper. Copper cookware is making a comeback, due to its superior heat conduction. It is often combined with a layer of stainless steel for added durability.

Size, Shape and Usage

Ribbed vs. smooth. A ribbed pattern in the pan helps drain away fat and creates grill marks for a more appealing presentation.

French Style. A French style fry pan has a balanced handle and specially curved edge for easily tossing ingredients in the pan.

Woks. A wok is used for stir-frying and traditional Chinese cooking. The pan is wide and round. Woks are most commonly constructed from carbon steel or cast iron.

Cleaning

When cleaning nonstick cookware, or any piece that has additional coating, don’t use abrasive or steel wool sponges or scrubbers, as they will scratch the coating. The best technique is to use soapy water and dry thoroughly.

Never put a hot pan immediately into cold water– this will cause cracking and wear.

Sometimes soaking nonstick cookware in soapy water can actually cause the coating to retain a soapy flavor. Remove stains with a little baking soda or bleach water and rinse immediately with hot water.

Cast iron fry pans should not rust or wear if properly seasoned. Clean cast iron by letting it cool, washing with a little soap and water (never let it soak, as this will break down the seasoning) and dry thoroughly. Then place the clean, dry pan on a warm burner and lightly oil the inside of the pan with a neutral cooking oil.

Just like aluminum, copper cookware can change color with use and exposure to air. Wash with soap and water and remove tarnish with a mixture of salt and lemon juice or a commercial copper polish. Be careful to remove any mixture or polish by rinsing thoroughly and drying.

Storage

Never put any piece of cookware away without thoroughly drying it. Store fry pans with the lids off, especially in humid climates. If needed, store with a paper towel in the pan to absorb any excess moisture.

There are hundreds of different types of pizza pans, pizza screens and pizza stones to choose from - but how do you know which one is right for you? Following is a brief description of the different types of pizza pans, pizza screens and pizza stones to help you decide what is the best fit for your operation.

Pizza Pans

Pizza pans are normally available in anywhere from a 12″ diameter to an 18″ diameter. A good rule of thumb is that a 14″ pie is generally more than enough pizza to feed two or three people.

Pizza pans are available in a variety of baking styles, including a thin crust or deep dish pan, and can also have raised bumps or perforations to aid in airflow and even baking.

Pizza Screens

Pizza screens are similar to pizza pans, but are lighter, and are constructed of a mesh material that further aids airflow. Pizza screens are normally lighter weight and can be easier to handle. They are available in a wider variety of sizes for greater baking flexibility. Pizza screens are also ideal for baking calzones and garlic bread.

Pizza Stones

A pizza stone is the ideal way to heat evenly and avoid a soggy crust. The ceramic or clay material of the stone is porous and absorbs moisture, resulting in a more evenly heated and crispier crust. Pizza stones are available in a round or rectangular shape.

Use a pizza peel to remove your pies from the oven easily and safely.

• @SchoolLunch Thanks for the RT! Looking forward to the show. in reply to SchoolLunch #
• great article on blogging to improve organic search: http://www.btobonline.com/apps/pbcs.dll/article?AID=/20090617/FREE/906179959/1112/FREE #

Powered by Twitter Tools.

Come see us in sunny Las Vegas June 29 for the School Nutrition Association’s Annual National Conference at the Mandalay Bay Convention Center

We’ll have school-friendly foodservice equipment and supplies on sale, PLUS one lucky winner gets to take home a Cambro cold food bar - fully loaded with tray rails, end table, insert pans, divider bars — and we’re even throwing in matching compartment trays.

Meet your product experts at Central and take advantage of valuable education and networking sessions with other industry pros.

See you there!

• RT: @Patrickskitchen This Saturday - Brick Street BBQ Bash - come join the fun. http://bit.ly/M7hXb #
• @HospitalityMan I lived in Lubbock TX for 6 years - thought that story was a hoot! in reply to HospitalityMan #
• Please follow our good buddies at Patrick’s Kitchen (Boone Village, Zionsville) - they are new tweeters! @Patrickskitchen #
• RT @HospitalityMan @lionsclubsorg: Lubbock honors Lions Club for Guinness World Record - 66,459 pancakes at 1 breakfast http://bit.ly/Ck750 #

Powered by Twitter Tools.

• New dawn of the dumb waiter: http://bit.ly/2mlxGm #
• 10 reasons not to blog: http://bit.ly/RnFND #
• @VisitIndiana don’t forget 3 Floyds - one of my favorites! in reply to VisitIndiana #
• Relay for Life benefit, Patrick’s in Zionsville 6/15 - music/food/beer/wine/purple people! http://www.patrickskitchen.com/event/ Please RT:) #
• fantastic blog post RT: @douglaskarr It’s Time to Turn Your Company Upside Down http://ow.ly/b0gd #
• RT @INrestaurants Several #Indiana restaurants are taking part in the Fork the Recession campaign! Here’s the full list! http://ow.ly/apY5 #
• Refrigeration options expand beyond cooling http://bit.ly/31GVv #

Powered by Twitter Tools.

Recent economic turmoil is forcing restaurants to get creative.

The saying, “adapt or perish” is true now more than ever: KFC now offers grilled chicken, Pizza Hut has pasta, and Morton’s Steakhouse has a $5 burger.

But another (warmer, fuzzier) way that restaurateurs are combating the recession is by hosting charity events, where part of the proceeds go to the cause.

Indeed, many charities also have struggled as regular givers are forced to cut back.

That’s why many non-profits are teaming up with local restaurants in a joint effort to raise awareness and fill seats at the same time.

Family-owned restaurant MiSaVi frequently hosts private parties, charity auctions, benefits and even organized a mini class reunion in a creative effort to drum up new business.

Last month in Pasadena, more than two dozen restaurants offered lunch and dinner specials all week, and then donated 10% of the profits to a local homeless shelter.

And last night in Attleboro, Mass., restaurants teamed up with a performing arts group in a charity auction to restore a local theater.

Likewise, a group of friends in Ohio were treated to a VIP chef’s dinner at the Vue Restaurant & Lounge in Hudson, a dinner they purchased at - guess what? - a charity auction.

On June 15, Patrick’s Kitchen & Drinks in Zionsville, Ind., will host an event benefiting the American Cancer Society’s Relay for Life. Complete with live local music, artists, magicians and even a few town big-wigs generous enough to paint themselves purple and bus tables for a good cause, owner Patrick Mullen said the event “hopefully will spill out into the parking lot and down the sidewalk.”

My prediction: Expect to see more events like these in the future - where restaurants not only team up with charities, but but even partner with competing restaurants in mutually profitable ventures.

Maybe alliances are the new black?

We hit 2000 page views today, so I thought it would be a good time to thank all you readers for your support, and to talk a little bit about social networking and the restaurant industry.

As an “evangelist” of social networking, one of the ways I try to encourage those around me to participate is by telling them, “as long as people are talking about you online, you might as well join the conversation.”

Granted, there are a lot of fantastic ways to waste time on the Internet, and for restaurant owners and other foodservice operators, every minute counts. Along with the desire to join the online revolution, I think there is also a fear of being overwhelmed by the sheer volume of networks, applications, widgets, blogs and tweets. (Say what?!)

Here are a few guidelines that I have used in order to stay focused and not drown in the online soup while still taking part in social networking:

First of all, social networking can improve your business, but it needs to be lightweight and easy to digest, and it needs to be sincere. For instance, if we post blogs that are just thinly disguised advertisements, visitors will see through us and they won’t take us seriously. We really just want to give people the tools they need to participate and share information. Its not about a trend or a look, it’s about functionality.

Second, there are many restaurant and foodservice industry websites that are utilizing blogs and social networking, or even just posting menus online, but they are getting a lot of play out there in cyberspace because a) their content is fresh and updated often, and so it is recognized and picked up by the search engines b) it is relevant to its readers and c) because it is easy to use and easy to share.

Here are some of the broad benefits of social networking:

• Reputation monitoring. When was the last time you Googled the name of your establishment? You might be surprised what you find.
• “Joining the conversation.” Networks provide unbiased feedback on what we’re doing well and where we could improve – they can also be a channel for business owners to communicate with customers as well as have a voice and personality online.
• Being an industry resource for expert solutions.
• Your competitors are doing it. Honestly, I don’t remember the last time I looked for a restaurant in a phone book. If I can only find one sushi restaurant online that’s in my zip code, that’s the one I’m going to.
• Word of mouth. Social networking can facilitate two-way dialog in a way that replicates word of mouth on a grander scale.
• A web-based dialog for customers to interact with the brand while providing a large-scale, low-cost online focus group.
• Leveraging technology to generate user feedback.
• Driving traffic. The more activity and links that point back to your website, the easier it will be for customers (and potential champions of your brand) to find you.
• Creating brand awareness.
• Influencing purchasing decisions.

Last, here are some broad guidelines to help stay focused:

• Only participate where it is truly relevant to your product or service. You don’t have to join every network out there, but find out where your competitors and neighboring restaurants are participating, and get involved.
• Be open, honest and transparent. You want visitors to see your face, not a silhouette. Every establishment has a unique flavor and personality. Help people recognize that when the see you online.
• Accept the good with the bad. Don’t panic if you see a negative comment about your establishment online. Use it as an opportunity to respond. If someone complains that they waited 45 minutes for their food to arrive, come up with a new strategy to cut down on wait times and tell your visitors about the solution. But - also know that there is a different between malicious comments and constructive criticism, and you’re under no obligation to “suffer fools.”
• Be consistent. You don’t have to spend all of your time online to make a difference, but you do have to provide your visitors with a regular resource. If you post one blog and then disappear for months at a time, you readers will not find you reliable. However, if on the first of every month, you post just one blog, update your specials, or add some new photos, visitors will realize that you are committed, and you’ll stay at the top of their minds - as well as their search results.

• Top 10 Restaurant “Greening” Tips: http://conserve.restaurant.org/conservenow/tentips.cfm #
• Restaurant industry outlook continues to improve: http://bit.ly/2yKZp #
• World’s most popular meat catching on in US: http://bit.ly/MSUn4 #
• Old rules don’t apply as restaurants weather recession: http://tinyurl.com/quluz7 #
• Take the Energy Star challenge: http://bit.ly/sBOT3 #
• Volcanic alternative to Pinot: http://bit.ly/plMon
  /c/a/2009/05/24/FDVV17ML4K.DTL #
• students flocking to farm internships: http://bit.ly/9AANt #

Powered by Twitter Tools.