National Food Safety Month: Central’s Food Safety Resource Guide

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The National Restaurant Association (NRA) kicked off National Food Safety Month on September 1.  This annual NRA campaign raises awareness about food safety and stresses the importance of education.

The way food is handled, served and stored must be a top priority for all types of foodservices.

Failing to cook a product thoroughly could make a customer sick.  Using the wrong cutting board could cause a critical health situation for a person with a food allergy.  There are an endless amount of possible outcomes when there is a lack of safe food handling practices.

The last thing any foodservice establishment needs is to to be pinned as a place that causes an illness or lacks cleanliness.  First of all, it puts customers and/or your staff at risk.  Second, thanks to social media, it could give your business a bad reputation.  Customers turn to other customers for reviews.  Unfortunately, people are more likely to post about a negative experience over a positive.  So, if your foodservice creates an issue for a customer due to a failure on your part to handle food safely, word might spread.

For this year’s Food Safety Month, we compiled a food safety resource guide from our blogs, buying guides and products.  Be sure to check out a couple general tips at the end on cooking temperatures and handwashing techniques.

 Vollrath UniversityBlogs

10 Tips for Food Safety

Be Safe in 2012, Avoid These Common Foodservice Accidents

Food Allergies and Restaurants: It’s All About Communication

Food Safety: How to Stay E. Coli Free

Safe food temperatures

Expert Solutions in Food Safety

Living with Dietary Restrictions Series

Buying Guides

Cleaning Kitchen Counters

Cross-Contamination Prevention

Food Storage Containers

Glove Measurements

Keep Your Liquid Pourers Clean

All Central Buying Guides

Products

Burn Kits

Cleaning systems

Cleaning supplies

Colored cutting boards

Cut resistant gloves

Dishwashing aprons and gloves

Emergency exit lights and signs

First Aid Kits

Floor mats

Floor scrubbers and squeegees

Food rotation labels

Foodservice gloves

Hot pads

Knife covers

Oven mitts/gloves and protective arm sleeves

Safety posters

Safety treads

Sink sanitizing

Symbol signage

Shelving

Thermometers

Wet floor signage

General Tips

Vollrath UniversityCooking Temperatures

  • 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

Proper Handwashing Techniques

1. Use soap and warm (+105°F) running water
2. Rub hands vigorously for 20 seconds
3. Be sure to wash all surfaces, including backs of hands, wrists, between fingers and under nails
4. Use nail brush around and under fingernails
5. Rinse well under running water
6. Dry hands with paper towel
7. Turn off the water and open door knobs using a paper towel rather than bare hands

Be sure to wash hands frequently, especially after coming in contact with bare body parts, leaving/returning to the work area, coughing, sneezing, using a handkerchief, using tobacco, eating or drinking, handling soiled equipment, after food preparation (to avoid cross-contamination), switching between raw food and ready-to-eat food and any other activity that may contaminate the hands.

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