Proverbs 15:17  Better a bread crust shared in love than a slab of prime rib served in hate.  MSG

Is your kitchen safe?

The risk

Foodborne illnesses costs the United States $152 billion annually (2010). Costs of an outbreak of Illness to an establishment includes loss of customer sales, loss of prestige & reputation, lawsuits and lawyer fees, increased insurance premiums, lowered employee morale, employee absenteeism, need for retraining employees, & embarrassment from public newspapers.

Test Your Food Safety Knowledge T/F

1 – A foodborne-illness outbreak is confirmed when two or more people experience the same illness after eating the same food. F

2- Preschool age children may be more likely than adults to become ill from contaminated food.  T

3 – It is the manager’s responsibility to teach employees the food safety principles and practices learned in the ServSafe program. T

4 – Employees only need to receive initial training in food safety. F

5 – Potentially hazardous food is generally dry, contains protein, and is highly acidic. F

       The importance - today more than ever

When you invite someone over to dinner or when diners eat out, they expect safe food, clean surroundings, and well-groomed people to serve them. There is an increase in the purchase of take-out and home meal replacement food. Many food compositions have been changed which may lead to fewer natural barriers to the growth of microorganisms. New food-borne pathogens have been identified. Importation of food from other countries may not have developed food safety practices. Demographics are changing with an increased number of individuals at high risk for contracting foodborne illness. Employee turnover rates make it difficult to manage an effective food safety system. 

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ServSafe Essentials by the National Restaurant Association provides comprehensive training.  Basic food safety principles taught include preventing foodborne-illness; food allergens; personal hygiene; cross-contamination; time & temperature control; purchasing & storage principles; thawing, cooking, cooling & serving food; HACCP;  and other food safety regulations. Facilities can get evaluated for safety.  Deficiencies are explored and solutions are given.

A few food safety tips:
1. Keep fruits and vegetables separate from meats in the grocery cart and store them separately to avoid cross contamination.
2. Wash fruits and vegetables with a cleaner and brush designed for produce.
3. Clean kitchen surfaces and utensils with hot, soapy water before and after meal preparations.
4. Use different cutting boards and utensils when preparing meats.
5. Pour boiling water over cutting boards for 20 seconds.
6. Refrigerate leftovers within 2 hours of them being in the temperature dange zone (40-140 degree F) / room temperature.

http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp   Ask Karen

http://www.youtube.com/watch?v=RBgfRPkxSKI  Cross Contamination

http://www.youtube.com/watch?v=vYwypSLiaTU  Proper Handwashing

http://www.youtube.com/watch?v=hQJ8X0Qvx34&NR=1  Leftover Storage

http://www.youtube.com/watch?v=XEYEueaG-Mc  Meat Cooking Temperatures

http://www.youtube.com/watch?v=wHRfO0m3C8k&NR=1&feature=fvwp  Refrigerator Storage