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  • FOOD SAFETY PLAYBOOK

    Food Safety Throughout the Flow of Foo d An Integrated Food Safety Program is Key

    New Anti-Slip Cutting Boards Durable Innovative Cutting Boards

    Universal Labels Help Make Food Rotation Simple

  • FOOD SAFETY THROUGHOUT THE FLOW OF FOOD

    From the time foods are received to the time they are served to your customers, proper food safety practices are critical at every step.

    STORAGE & ROTATION

    COOKING

    SERVING

    CLEANING

    RECEIVING When was it received? What was the temperature?

    62% of restaurants do not labeltheir food properly. - FDA PREP & HANDLING Use color-coded equipment to help reinforce cross-contamination training.

    One of the leading causes of foodborne outbreaks is time and temperature abuse. - cdc.gov

    25% of foodborne illnesses are caused bypoor personal hygiene. - cdc.gov

  • 1 IN 6 or 48 MILLION Americans contract a foodborne illness each year.

    of all foodborne

    50% illnesses can be traced to restaurants

    The Flow of Food is the path food takes in a food operation from receiving and storing products in refrigerators and freezers to preparation, cooking, service and final storage of foods. It is important that hazards are controlled each step of the way from beginning to end, using regulation-based food safety protocols and kitchen tools that help support food safety procedures.

    Food workers should attempt to minimize the risks of cross-contamination, time and temperature abuse, and poor personal hygiene as foods travel through the Flow of Food in their establishments. Here are some best practices to prepare for at each step.

    MAKING FOODSERVICE OPERATIONS CLEANER, SAFER

    PERSONALIZED SERVICE A Trusted Partner, We’re Always There

    SATISFIED GUESTS Ensuring High Satisfaction Is Delivered

    BETTER BUSINESS RESULTS Optimal Results at Lower Total Cost

    IN THE MOST SUSTAINABLE WAY Helping Conserve Resources and Reduce Waste

    KEY POINTS:

    AND HEALTHIER EVER DAY.

  • Receiving PROCEDURES:

    Date-mark products for rotation purposes.

    Check the temperature of incoming food.

    DAYDOTS LABEL GUNS MADE SPECIFICALLY FOR RECEIVING & FOOD PREP y Durable ABS construction

    y Easy drop-in loading y Easy change ink roller

    y Self-adjusting label alignment

    y Lightweight and well-balanced

    y Key internal parts made from steel

    y Ergonomic rubber grip and comfortable handle

    y Includes one installed ink roller, plus a spare

    y Includes one sample roll of Cold Temp labels

  • Receiving

    When was it received?

    What was the temperature?

    HOW DO I CONTROL THE TEMPERATURES OF FOOD? Implementing proper temperature-control procedures and guidelines throughout the entire flow of food is the best defense against dangerous bacteria.

    LOOK FOR THESE CONCERNS:

    q Boxes without any use-by or received on dates

    q Temperature upon receipt on potentially hazardous foods

    KEY POINTS:

  • Food Storage & Rotation PROCEDURES: Rotate products according to First In First Out (FIFO) guidelines. Monitor coolers regularly so internal food temperatures are maintained according to regulations.

  • Food Storage & Rotation KEY POINTS:

    Wall Thermometers help monitor your cold storage.

    The FDA states that you must CLEARLY label all food with:

    Preparation date

    Use-by, expiration or sell-by date

    62% do not label their food properly

    LOOK FOR THESE CONCERNS: q Improper holding temperatures

    q Prepared foods not labeled with all necessary information

    q Improper storage order

    UNIVERSAL LABELS HELP ENSURE PREPPED FOODS ARE PROPERLY LABELED AND MEET FDA GUIDELINES y Color-coded days of the week help identify

    proper expiration date

    y Large, easy-to-read fields make food rotation simple

    y Information satisfies health code regulations

    y All removable Universal Daydots feature the E-Z Peel edge for quick label removal

    y Dissolvable Universal Daydots completely wash off in one dish machine cycle

    of restaurants

    Available in 3 different types: Dissolvable Dissolvable™ paper labels melt completely in water of any temperature, leaving no residue.

    Removable for use in wet environments. Removable DuraLabels™ are made from a unique plastic that will not come off until you want it to, leaving no residue.

    Removable for use in dry environments. Paper SupeRemovable® labels must be removed before washing or water contact.

    Permanent for use on disposable packaging. Paper Cold Temp™ labels have permanent adhesive.

  • Steam Table Pans with Covers

     Going from freezer to oven to service line without re-panning reduces food handling and risks of cross contamination

     Unique reinforced corners and flat edges resist bending so pan seals the steam in the well for accurate temperature control

     22 gauge 300 series non-porous stainless steel resists dents and dings making them easier to clean

    Food Storage & Rotation

     Prevent cross contamination

     Date indicators on containers help maintain food quality and promote freshness

     Box corners are reinforced and help prevent chipping and cracking which can be hazardous if in food.

    Tips: • Follow first in-first out (FIFO) rule. • Place meat as low as possible. • Store food in air tight containers. • Store all boxes off floor. • When in doubt, throw it away.

  • Food Prep & Handling PROCEDURES:

    Promote personal hygiene in food-preparation areas with disposable gloves.

    Effectively allocate portion sizes during food preparation.

    DISPOSABLE GLOVES Uphold safety standards and ensure that your employees have all the necessary tools to observe proper food safety protocols while preparing and handling food. Our selection of disposable gloves are available in a variety of sizes, fits, textures and quantities to make food preparation hygienic and economical each time.

    ITEM:

    C

    y Is FDA clearance and EPA registered

    y Is effective on both whole and further

    processed produce

    y Reduces harmful pathogens* on surfaces

    of fresh cut produce and in wash water

    y Cleans off waxes and residues

    y Reduces spoilage organisms

    y Does not require a rinse

    Keystone Antimicrobial Fruit & Vegetable Treatment (AFVT) reduces 99.9% of the pathogens E. coli, Listeria and Salmonella* in wash water.** AFVT also:

    VEGETABLE WASH

    HAND SOAP 25% of foodborne illnesses are caused by poor personal hygiene.

    -cdc.gov

    http://foodsafety.ecolab.com//CategoryDisplay?storeId=10154&beginIndex=0&urlRequestType=Base&categoryId=3074457345616727220&top=Y&pageView=detailed&langId=-1&catalogId=14053

  • 1 extra shrimp 20 times per day = $3,796 a year

    1 extra ounce 60 times per day = $1,574 a year

    2 extra ounces 150 times per day = $1,027 a year

    LOOK FOR THESE CONCERNS: q Improper glove usage or lack of

    gloves q No labels or portion bags to label

    prepared foods properly

    PORTION BAGS

    Stop over-portioning. Control portion sizes with day- of-the-week Portion Bags. Portion Bags are ideal for pre-portioning foods that require careful measurement such as seafood, poultry and meats.

    Over-portioning costs can add up over time.$

    25% of foodborne illnesses are caused by poor personal hygiene. - cdc.gov

    25% KEY POINTS:

    Food Prep & Handling

  • KEY POINTS:

    Help prevent cross-contamination by cleaning and sanitizing utensils and work surfaces between tasks, and by using color-coded cutting boards for different foods.

    DURABLE NEW CUTTING BOARDS FROM ECOLAB INCLUDE THESE FEATURES y Dishwasher Safe

    y Anti-Slip Feet

    y Anti-Slip Edge Bumpers

    y Textured Surfaces

    y Carry Handle

    y Embossed Rulers (inch and cm)

    y Available in three sizes and six colors

    y Purple color available in 13” x 19” and 16” x 21” sizes only

    y NSF Certified

    Help your operation prevent foodborne illnesses by using color coded cutting boards. Train your back of the house staff to use the right color board for the right food application to avoid cross contamination in food prep.

    Food Prep & Handling

    COLOR CODING

  • KEY POINTS:

    Food Prep & Handling

    LOOK FOR THESE CONCERNS: q Potential cross-contamination by

    using same tools for all types of foods q Lack of dedicated ice-only bucket

    ECOLAB ICE-HANDLER BUCKET y Dishwasher safe

    y Superior construction minimizes potential for chips and cracks

    y Ice Handler “feet” elevate bucket to prevent wear

    y Made in the USA of 100% recyclable plastic

    HELPS REDUCE SPILLS

    EASY TO POUR CONVENIENT HANGER

    ICE IS A FOOD

    The dining experience extends further than a delicious meal. Use the same precautions handling ice as you would with food. To avoid contaminating ice with harmful bacteria, use designated ice buckets, tools and scoops to provide a safe dining experience for each one of your customers. Explore our line of innovative ice handling products and accessories to find the perfe

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