Such hazardous chemicals include sanitizers, pesticides, whitening agents, detergents, polishes, and glass cleaners. The report urges establishments to teach employees how to use chemicals properly, store chemicals in their original containers away from food, make sure they are clearly labeled, and to use materials safety data sheets to assure they are stored and used correctly.
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#5 Tip: Safe Storage
To keep bacteria and other microorganisms from growing, it is important to store food at the correct temperature for the proper amount of time. Microorganisms are more likely to grow in the danger zone where the internal food temperature is between 41 degrees Fahrenheit and 135 degrees Fahrenheit, according to the “Serving it Safe” report.
The report recommends that a food service operation document temperatures and keep written procedures at each stage of food production to make sure the time-temperature requirements are met.
“One of the things we’re seeing, especially with meat and poultry, is contamination after cooking,” says Klein. This is true if food is out set too long, or if it is cooked in advance. “A chicken may be cooked to 165 degrees, but if the internal temperature drops sufficiently, bacteria can grow,” she says of ready-made food that may linger in a warming tray for hours.
At the same time, where food is stored is important to prevent cross-contamination. The “Serving it Safe” report notes that a common mistake is to leave thawing meat on the top shelf in the refrigerator where it can drip onto foods below. Finally, it’s important to not cool food items in the same ice that will be consumed in food and beverages.
Valigra is a writer based in Cambridge, Mass. Reach her at firstname.lastname@example.org.
Bakery Sanitation Standard Focuses on Improved Equipment Design
Despite zealous efforts to clean the visible surfaces of bakery equipment, residual food and other particles can get stuck in hard-to-reach areas. They, in turn, can become moist breeding grounds for pathogens that risk food safety.
Improved equipment design that is easier to break down, clean, and maintain may reduce the risk of foodborne illness outbreaks and product recalls, according to sanitation experts. In an effort to address the issue, the American National Standards Institute last October approved the 2012 version of the American Society of Baking’s ASB Z50.2 American National Standard for Bakery Equipment Sanitation Requirements. The standard sets parameters for the sanitary design, construction, and installation of improved bakery equipment.
“The baking industry needs to be forward-thinking in the design of its equipment and the ability to effectively and efficiently clean production equipment,” Robb Mackie, president of the American Baker’s Association, said in a statement when the new requirements were approved.