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