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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
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
AND HEALTHIER EVER DAY.
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
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
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:
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
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.
y Is FDA clearance and EPA registered
y Is effective on both whole and further
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:
HAND SOAP 25% of foodborne illnesses are caused by poor personal hygiene.
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 = $1,027 a year
LOOK FOR THESE CONCERNS: q Improper glove usage or lack of
gloves q No labels or portion bags to label
prepared foods properly
Stop over-portioning. Control portion sizes with day- of-the-week Portion Bags. Portion Bags are ideal for pre-portioning foods that require careful measurement such as seafood, poultry and meats.
Over-portioning costs can add up over time.$
25% of foodborne illnesses are caused by poor personal hygiene. - cdc.gov
25% KEY POINTS:
Food Prep & Handling
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
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