Food safety is something that most people take for granted, until an outbreak of some sort captures the attention of the media. Then we hear about how the food was contaminated with this or that – salmonella or E coli. When that happens, people get scared, and understandably so. The truth is, food safety begins well before you serve your dishes, whether it’s at a restaurant or at home.
Food from Approved Sources
The food you eat should come from approved sources. An approved source is a business that sells food in a way that protects consumers from foodborne illness. The law requires all businesses to be inspected for safety and health. You should look for the following signs when shopping:
- USDA inspection marks on meat and poultry products. These are stamps or labels that show the product was inspected by the USDA and is safe to eat. The USDA marks may appear on packaging or on display in store windows.
- A green “smiley face” on egg cartons with an “N” inside it (indicating eggs come from hens vaccinated against salmonella). This mark ensures that eggs are safe to eat even if they have been handled by an infected hen, because salmonella is killed at high temperatures used for cooking eggs.
Good Agricultural Practices (GAPs) / Good Handling Practices (GHPs)
Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) are important elements of food safety. GAPs and GHPs are designed to ensure that the crops, livestock and products that enter the food supply are safe for consumption. The practices are followed by farmers and processors to reduce the risks of contamination in farm fields, barns, processing plants, transport vehicles and storage facilities.
GAPs include a range of practices that can help prevent contamination in crops such as:
- Using pesticides only when necessary and in accordance with label directions;
- Rotating crops so that soil does not become saturated with certain chemicals;
- Employing good sanitation techniques on farms including washing hands before entering the field;
- Keeping livestock separate from crops;
- Keeping manure away from growing areas;
- Implementing good record keeping practices so useful information is available if there is an outbreak investigation;
Prevent Potentially Hazardous Food from Entering the Cold Chain
Food safety is a constantly evolving science. The FDA has created a series of guidances for food service operations that cover important topics like handwashing, proper storage and preparation of foods, and other factors that can lead to foodborne illness.
The following elements are critical to food safety:
Prevent Potentially Hazardous Food from Entering the Cold Chain
- Potentially hazardous foods include any foods that have been cooked or prepared in a manner that allows pathogens to grow at temperatures between 40°F (4°C) and 140°F (60°C). This includes meat, poultry, fish and shellfish; dairy products; eggs; produce such as mushrooms and sprouts; tofu; pasteurized juices; hard cheeses packaged in oil or water-based brine rather than wax or plastic coatings; and cooked rice or pasta salad dressings prepared at room temperature for more than four hours before serving.
- Because these foods are capable of supporting pathogenic microorganisms if not properly stored at temperatures below 40°F (4°C), they must be maintained at that temperature or colder while in storage, transportation or display until served. This can be accomplished by using refrigeration equipment designed to keep food below 40°F (4°C) with an automatic alarm system.
Clean and Sanitize Food Contact Surfaces and Utensils
Food safety is a priority for all restaurants and foodservice operations. It’s essential that you follow proper food safety procedures to ensure that your customers remain safe, and to avoid potential fines or loss of business.
Here are some of the key elements of food safety:
Clean and Sanitize Food Contact Surfaces and Utensils
- Food contact surfaces must be cleaned and sanitized following each use. This includes countertops, floors, walls, equipment, utensils, storage containers and even food items themselves. You can use bleach or other cleaners to remove any dirt or grime that may have accumulated on these surfaces. Then apply an appropriate sanitizer (such as alcohol) to kill germs in your establishment’s kitchen.
Keep Food at Proper Temperatures
- If you’re serving hot foods such as soup or stew, it’s important that they stay above 140 degrees Fahrenheit during service. Cold foods should remain below 41 degrees Fahrenheit at all times to ensure their freshness and durability when stored in the refrigerator or walk-in cooler for later use.
Keep Foods Separated
Foods should never be stored in the same containers. For example, if you are storing cooked meat next to raw meat, you are putting yourself at risk of cross contamination. If you are storing raw eggs in with your other foods, you run the risk of having a salmonella outbreak. When you separate your food items into different containers, it makes it easier to identify which ones need to be refrigerated or frozen. It also helps prevent cross contamination between foods and helps keep the food fresher longer since they are not being exposed to other foods or bacteria from those other foods.
If you have a large family and do not have enough storage space for all your food items, this can become a problem. In these situations, try using plastic zipper bags or Tupperware containers that can hold smaller portions of food so that everything does not have to be stored together in one large container. This also makes it easier for kids to help out by putting their own snacks in their own bags or containers before school, so they don’t forget them at home on their way out the door!
Conclusion
Before you can ensure the safety of your food, you need to understand what it takes to create a completely safe environment to minimize the growth of pathogens. By following the five elements above, you can put yourself in a position to prevent foodborne illness and keep your foods safe.