In addition to disinfectants, hot water can be used in things such as cutlery to effectively clean them. Therefore, it is recommended to use a dishwasher in a high temperature program. In addition, other common chemical disinfectants with bleach or ammonia can be just as effective.
3. Wash fruits and vegetables
All fruits and vegetables need to be washed thoroughly to get rid of the bacteria and dirt that may be present. The only exception are products that are pre-packaged and labeled as pre-washed. Use clean, cold water for proper washing.
4. Avoid cross-contamination
Cross-contamination occurs when harmful bacteria, allergens, or other microorganisms are accidentally transferred from one object to another. Although often invisible to the human eye, the effects of this process can be extremely dangerous or deadly to unsuspecting consumers. In addition to hand washing, it is also necessary to use separate products when handling different foods. Use different cutting boards and separate containers for raw meats, vegetables and products and cooked foods. You can choose a color coding system to help your staff follow the right process. This will help you to avoid allergic reactions.
5. Prepare and store food in safe temperatures
Make sure you prepare raw meat, minced meat, poultry, eggs and seafood at the right temperature to avoid food poisoning. Keep food out of the Danger Zone. The danger zone refers to temperatures between 5 and 57 degrees Celsius. For foods that are sensitive to time and temperature, such as meat, poultry, eggs and dairy products, maintaining indoor temperatures above or below the danger zone is imperative.
Cold foods should be stored or kept below 5 degrees, while hot foods should be kept at 60 degrees or more. As a general rule, temperature-sensitive foods should not remain in the danger zone for more than 2 hours. During this time, dangerous bacteria can grow and spread rapidly.
6. Pay attention to food recalls
To avoid an outbreak of foodborne illnesses, always be aware of any food withdrawals associated with your food stock. EFET often publishes withdrawal lists, so it is important to regularly check these alerts.
How to prevent allergic reactions. Here are some tips for avoiding allergic reactions in the dining area.
-Don't prepare an allergen-free meal with the same cutlery used in regular dishes.
-Use special products with safe allergenic action in your kitchen. -Train staff to handle allergy requests correctly.
-Make sure staff members know about common food allergies: milk, fish, soybeans, nuts, peanuts, eggs, seafood and wheat.
How to achieve food safety in a self-service space
While employees of your restaurant or business may have sufficient knowledge of food safety, your customers do not. Because of this, self-service areas are particularly prone to contamination. It is therefore advisable to apply some safety rules:
-Clean and disinfect surfaces, including serving utensils, food containers, protectors and workbenches.
- Add disposable cutlery, napkins and straws.
-For additional disinfection, provide disposable wrap packs to reduce the chance of contamination. - Ask employees to monitor visitors and take action in the event of dangerous practices.
Maintain the reputation of your restaurant and reduce the risk of spreading foodborne illnesses by following proper food safety habits. Continuous education and training of your staff in this area is crucial to achieving this goal.
