WHY IS FOOD SAFETY IMPORTANT?
Foodborne diseases can be costly and dangerous for the consumer and the provider. We work to prevent these consequences with proper food safety measures and training. These policies are important because they protect everyone involved, from your stakeholders to those enjoying the meal.
The food service team is responsible for creating delicious meals, presenting options for people with dietary restrictions and avoiding contamination. Preventing foodborne illnesses can result in fewer hospitalizations and better dining reviews.
When food carries microorganisms like harmful bacteria, it can wreak havoc on a person’s bodily systems. The most common of these bacteria are E. coli, salmonella and listeria. When certain people experience food poisoning, they suffer nausea, headaches, fever or worse. Though most cases are short-lived, some people can develop chronic issues from one bad meal.
A prepared team works to mitigate the risk of these experiences with thorough food sanitation practices. You can take the guesswork out of food safety with a team you trust to handle and prepare ingredients safely. At American Dining Creations, we are constantly improving our practices to maintain food hygiene and prevent illness.
KEYS TO FOOD SAFETY
To avoid the consequences of food poisoning, we focus on solutions. Our food preparation teams across the country follow common food safety standards every time they enter the kitchen. These procedures may seem like common sense, but following each step is the only way to ensure a high-quality meal for all consumers.
The World Health Organization (WHO) created a list of five key measures to prevent foodborne illnesses. Here’s how we use each step in our kitchens:
Keep clean: Human hands can carry germs just as easily as our ingredients can. To avoid introducing bacteria to our environment, we wash our hands before and during food preparation. Another part of keeping clean is making sure surfaces, utensils and measuring cups are sanitized before use.
Separate raw food: Cross-contamination between raw and cooked ingredients can spread harmful bacteria. A simple yet effective preventative measure in any kitchen is using different knives and cutting boards for raw meat. Separate storage and preparation areas in your kitchen keeps harmful microorganisms away from your ready-to-serve meals.
Cook thoroughly: Properly cooked food eliminates dangerous bacteria. Our team makes sure to cook raw meat all the way through by judging its color and temperature.
Keep food at safe temperatures: Food storage is a crucial element of safety in the kitchen. Foodservice professionals must understand proper standards for thawing, refrigerating and serving temperatures to keep consumers safe. When food is stored correctly, harmful microorganisms have a smaller chance of survival.
Use clean water and raw materials: Every step and ingredient in a recipe should be handled with safe and fresh materials. Water is an important aspect of any food preparation or cooking procedure, so we make sure our supply is clean and disinfected. We also follow all expiration dates and processing instructions for best results.
According to the CDC, foodborne illness causes 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the U.S. alone.
What’s more, your kitchen may not be as clean as you think. Many gastrointestinal upsets someone might brush off as a “stomach bug” are actually foodborne illnesses that come from improper food handling. Symptoms can range from cramping and diarrhea to nausea and vomiting to headaches. Take these precautions to keep your family’s food safe.
Wash your hands – with soap. Before you handle food and after, wash your hands for at least 20 seconds with warm, soapy water.
Avoid cross-contamination by keeping raw meat, fish, and poultry (as well as their marinades and juices) from touching other food.
Wash your cutting board, knife and other utensils, and your preparation area with hot, soapy water.
When marinating poultry and meat, refrigerate it and keep it in a covered container.
Sanitize countertops, utensils, and cutting boards using 1 tablespoon of chlorine bleach (unscented) to 1 gallon of water.
After thawing meat (unless it is refrigerated) cook it immediately.
Thaw frozen meat in the refrigerator and keep the juices from touching or dripping on to other foods.
Cold water is another way to thaw frozen meat and it’s a little faster. Put the meat in a sealable bag (make sure it’s waterproof) and submerge in cold (not tepid) tap water. Every 30 minutes, change the water.
Follow this guide for safe internal food temperatures:
145 degrees F – Beef, lamb, pork, veal roasts, chops, and steaks.
160 degrees F – Ground meats including beef, lamb, pork, and veal.
165 degrees F – Poultry.