Here’s a quick breakdown:<\/p>\n\n\n\n
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- Cleaning<\/strong> is the first step, where obvious dirt and debris are removed. A kitchen can be clean<\/em> but not sanitary<\/em>, the latter being what health inspectors look for. <\/li>\n\n\n\n
- Sanitizing<\/strong> reduces germs on surfaces or objects to a safe level, as dictated by public health standards or requirements. It kills bacteria that can cause foodborne illness, but not viruses.<\/li>\n\n\n\n
- Disinfecting<\/strong> uses chemicals to kill any remaining germs on surfaces or objects, further lowering the risk of spreading disease. This does kill viruses and helps prevent the spread of disease (like a cold or the flu).<\/li>\n<\/ul>\n\n\n\n
Beyond hygiene, effective waste management<\/a> is essential due to the significant waste generated in kitchens, including food scraps, expired ingredients, and packaging. Kitchens can enhance sustainability by implementing waste separation practices for compostable food scraps and recyclables and offering eco-friendly to-go containers to reduce food waste. Opting for sustainable to-go packaging, such as reusable, recyclable, or compostable containers, further contributes to environmental preservation.<\/p>\n\n\n\n
Another resource available to Gordon Food Service customers is InnoServ<\/a>. InnoServ is your trusted expert in environmental cleanliness and beverage equipment, products, services, and solutions to support your operation and keep your employees and patrons healthy, safe, and refreshed.<\/p>\n\n\n\n
Personal Hygiene Matters<\/h3>\n\n\n\n
Thorough handwashing is critical in a commercial kitchen\u2013a dollop of soap and a quick rinse in the sink doesn\u2019t cut it. Proper hand washing technique is required; everyone on your team should be trained and drilled on it.<\/p>\n\n\n\n
The Centers for Disease Control (CDC)<\/a> outlines five steps for proper hand washing: <\/p>\n\n\n\n
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- Wet hands with clean, running water (any temperature), then turn off the tap and apply soap.<\/li>\n\n\n\n
- Lather soap by rubbing hands together; include the backs of hands, between fingers, and underneath fingernails.<\/li>\n\n\n\n
- Scrub for at least 20 seconds. (Sing \u201cHappy Birthday\u201d twice for a handy timer.) <\/li>\n\n\n\n
- Rinse hands well under clean, running water.<\/li>\n\n\n\n
- Dry hands with a clean towel or air dry them.<\/li>\n<\/ol>\n\n\n\n
Hands must be washed before, during, and after food preparation, especially after handling raw meat, flour, or eggs, as well as after tasks like handling garbage, cleaning with chemicals, or eating. This frontline defense against contamination, including foodborne illness, can be supplemented with high-quality personal protective equipment (PPE) such as gloves, aprons, and hair nets. However, PPE does not replace proper hand hygiene, and hands should still be washed before and after wearing gloves to prevent contamination.<\/p>\n\n\n\n
Keep It Separate<\/h3>\n\n\n\n
Another hallmark of food safety is keeping various ingredients and finished dishes separate from one another. This helps with temperature control and in preventing cross-contamination. <\/p>\n\n\n\n
Maintaining food safety involves keeping ingredients and finished dishes separated to control temperatures and prevent cross-contamination. Temperature control is critical, as bacteria thrive in the Temperature Danger Zone<\/a> (41\u00b0F to 135\u00b0F), emphasizing the importance of the two-hour rule<\/strong> for food left at room temperature, which reduces to one hour if temperatures exceed 90\u00b0F.<\/p>\n\n\n\n
Proper training on heating, cooling, and freezing food<\/a> is essential, noting that not all foods can be re-frozen without compromising quality. Preventing cross-contamination includes understanding the difference between cross-contamination and cross-contact<\/a>, particularly regarding food allergens. Establishing a comprehensive plan to address food allergens <\/a>communicates your commitment to customer safety and can transform your establishment into a trusted dining destination for those with food allergies.<\/p>\n\n\n\n
Cook It Correctly<\/h3>\n\n\n\n
If food is safely handled with clean hands in a clean environment, it then needs to be cooked to the correct internal temperature to be considered safe to eat. The U.S. Department of Agriculture (USDA)<\/a> has a chart with examples:<\/p>\n\n\n\n
![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/02\/InternalTempInfographic-1024x605.jpg\")
<\/a><\/figure>\n\n\n\nEnsuring foods are cooked to the correct internal temperature means having the right kind of food thermometers on hand and keeping them calibrated<\/a>. Appliance thermometers must also be checked and calibrated regularly.<\/p>\n\n\n\n
Keep It Cool<\/h3>\n\n\n\n
The USDA also has extensive guidelines around proper cold storage, both for temperature and the length of time a food item can be safely refrigerated or frozen. Here\u2019s an example using ham:<\/p>\n\n\n\n
![\"\"](\"https:\/\/gfs.com\/wp-content\/uploads\/2024\/02\/Ham_Keepitcool-edited-1.jpg\")
<\/a><\/figure>\n\n\n\nKeep comprehensive charts in the kitchen in a place that\u2019s easy for staff to access, especially while they\u2019re onboarding. Making food safety easy to follow increases the likelihood no steps will be compromised or skipped in a busy kitchen during rush.<\/p>\n\n\n\n
Keep a Record<\/h3>\n\n\n\n
You\u2019re doing lots of great work to keep your kitchen clean, and now there\u2019s just one more thing: keeping track of it all. Keep thorough documentation of staff training, inspections, audits, and supply inventory to streamline compliance during health inspections. Advanced tracking may involve monitoring thermometer calibration and implementing a composting schedule. Store all documentation alongside crisis management and communication plans<\/a> in a centralized location accessible to key staff for emergency preparedness.<\/p>\n\n\n\n
Final Sweep<\/h3>\n\n\n\n
Keep these general tips and tricks handy for your staff to reference whenever needed\u2013especially during onboarding. Be sure to emphasize the importance of food safety above everything else in your kitchen until it\u2019s a deeply ingrained part of your company culture. <\/p>\n\n\n\n
- Sanitizing<\/strong> reduces germs on surfaces or objects to a safe level, as dictated by public health standards or requirements. It kills bacteria that can cause foodborne illness, but not viruses.<\/li>\n\n\n\n