Corner Booth Blog | TundraFMP Restaurant Supply, News & Equipment Blog
Did you know September is National Food Safety Month?
It was created in 1994 by the National Restaurant Association to increase awareness about the importance of food safety education, and it’s been observed annually ever since. The theme this year is “Know Safe & Show Safe”, a very apt angle for this point in time where customers want to see exactly what you’re doing to keep them safe.
Even the most knowledgeable foodservice professionals can always use a refresher on food safety tips. We’ll run through a few of the big ones. Plus we’ll point out some products that can streamline your food safety practices.
Food safety tips
Maintain your equipment. Start with your gaskets and water filters. Without a tight seal, the temperature of the refrigeration unit could change and food could end up in the danger zone. Without a properly working water filter, contaminants could be present in your water and ice – that’s why water filters need to be changed every six months.
Consult with your local health department. Every state has specific food regulation and safety requirements. Make sure you know exactly what’s required of your establishment.
Implement an HACCP plan. Or review your current plan to see where it needs updating, including looking into training for staff members to update any food safety certifications that have lapsed.
Look to the CDC for resources. They have a whole section on their website dedicated to food safety.
These are just a few of the top food safety tips for a commercial kitchen. For more, check out our Food Safety page.
All the protocols your kitchen has to follow may seem like a lot, but there are food safety products out there that make it easier. Here are a few of our favorites.
Food safety equipment and supplies to make staying safe easier
The right food handling supplies and kitchen safety tools can make a big difference. Here are a few of our favorites.
Color-coded sanitizer buckets, cutting boards, and more
Color-coding is a great way to help prevent cross-contamination and help you separate out your cleaning supplies. Color-coded cleaner and sanitizer buckets help you remember which bucket is for cleaning solutions and which is for sanitizers. Color-coded cutting boards are useful too as you can designate each color for a specific purpose, meat, produce, etc. Another handy color-coded category of supplies is allergen supplies, to set aside supplies for preparing allergen-free foods.
Thermometers
Thermometers are a must in a commercial kitchen. There are food thermometers, refrigeration thermometers, and of course thermometers for checking employees’ temperatures. Within food thermometers, there are several different types, including meat thermometers, candy thermometers, and the ever-helpful data logger. You also have the choice between a probe or digital thermometer, each with their advantages (probe are cheaper, but digital don’t require calibration). Take a look through your thermometers and make sure you have every kind you need, and see if any need replacing.
Gloves and glove dispensers
Disposable gloves have always been a staple for back of house and right now you may want them for your front of house staff, too. Your basic options are nitrile, polyethylene, latex, and vinyl, and you’ll want to stock a variety of sizes so you have gloves to fit everyone. Another good investment is a glove dispenser, so your staff has quick access whenever they need a pair.
At TundraFMP, we have all the food safety products you need for your foodservice establishment. Shop for everything you need here. You can also find more food safety tips and information from us here.
