Now that you’ve established your Critical Control Points and Critical Limits for every preparation process and every menu item in your restaurant, it’s time to monitor. Limits and CCPs don’t do any good if there’s no enforcement. The first thing to establish is someone who will accept responsibility for monitoring. …
Read More »Restaurant Food Safety Tips: Shop For Suppliers
Food Safety is More Than Passing a Health Inspection Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety …
Read More »HACCP Principle 7 – Keep Good Records
Of course, all the work you’ve put into the first 6 principles of HACCP won’t do you any good at all if you don’t have accurate records. In the event that your business is implicated in a food borne illness outbreak, all of your HACCP efforts only help protect you …
Read More »Two Levels Of Oven Mitt
Maintaining a safe work environment for your kitchen staff is always one of your priorities. One of the most common injuries besides knife cuts is probably burns from hot cookware or hot surfaces on cooking equipment. The problem with garden variety oven mitts is they aren’t NSF certified, which means …
Read More »Two Products That Will Really Help Your Food Safety Efforts
I want to talk about some products that can really help your food safety efforts: 1. Stainless steel 1/6 pans for your prep table coolers. Stainless is a much better conductor than plastic, so keep your foods in them and it will help you avoid critical cold holding violations from …
Read More »Food Safety Tips: Prerequisite Programs
Those of you familiar with the HACCP approach to food safety know that HACCP is just one part of the food safety puzzle in your restaurant. It’s very good at managing cooking and holding temperatures for food product, which should be considered the first line of defense against pathogens that …
Read More »10 Back Burner Food Safety Tips
One of the most important responsibilities of any restaurateur is the proper implementation of a food safety program. A lapse in food safety can spell the doom of your restaurant, and if you’re just opening a new restaurant, it can mean a delayed opening night. Good food safety isn’t something …
Read More »Food Safety: Controlling Insects And Pests
The primary focus of any food safety program, and rightly so, is on the temperature of your food product. Heating food to the proper temperature and storing it at the proper cold temperature are vital to preventing contamination. But allowing foreign objects like hair, metal, and insects or pests to …
Read More »Food Safety Tips: Understanding NSF and UL
You’ve probably seen the NSF and UL labels in your restaurant or commercial kitchen before. And you probably already have an idea what these organizations do and what that label means. But fully understanding what the NSF and UL do to make sure restaurant equipment and tools meet food and …
Read More »Restaurant Food Safety Tips: Managing Temperature
Maintaining proper food temperature should be a constant process in your commercial kitchen, from the time it arrives through your back door to the time it arrives on the customer’s plate. When the delivery truck arrives, immediately check food products for temperature. Reject food that arrives above 41 degrees Fahrenheit. …
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