Be aware of the risk of fire. These foods provide a more welcoming environment for pathogens to grow, especially at certain temperatures. It's crucial to clean the underside of the equipment and never leave food attractants out overnight when pests are most active. Proper food handling begins when you receive a shipment of food and continues until the food is served to your guests.
There is a lot to address when it comes to food safety, and one of the best ways to keep your team members informed is to require all company employees to be certified as food handlers. Food safety guidelines have been established to keep customers safe and prevent the risk of an outbreak of foodborne diseases. WebstaurantStore is the largest online restaurant supply store serving professionals and individual customers around the world. Washing your hands and cooking food at the right internal temperature are two of the best defenses against these pathogens.
During all of the steps listed below, foods with TCS should be kept out of the temperature danger zone, in the range of 41 to 135 degrees Fahrenheit. Cleaning, disinfecting and disinfecting are incredibly important in the catering industry to prevent cross-contamination and the spread of viruses. You can do everything right and follow all available food safety guidelines, but if the source of your food isn't reliable, you have a big problem on your hands. Take appropriate precautions against any illness, but watch out for certain pathogens that are known to spread foodborne illnesses in food service environments.
Carefully check all food deliveries for potential hitchhikers and reject shipments that show signs of pest activity. Once you've outlined a food safety program, you'll need to establish standard operating procedures to support your objectives.