Bring on the sunshine and fragrant blossoms of spring! Most of us love this time of year and want to jump for joy that the bleak winter days are behind us. One way a lot of folks celebrate the spring and summer months is to host a family barbeque and do a little grilling. And what better way to celebrate than with some tasty food and the ones you love?

But wait just a minute. Before you pull out the meat and whip up your favorite salads, it’s best to take a little time to review (or learn) how to ensure a safe barbeque and grilling experience. The fact is that when the weather warms up, there is a greater risk of getting foodborne illness. Bacteria tend to grow when food is in the “danger zone” or 41-135 degrees Fahrenheit. In addition, issues with food safety can occur during the grilling months because it involves a lot of meat. And while meat can be delicious, it can be dangerous if it is not handled properly.

So what are some ways you can make sure your next barbeque is both fun and safe? Here are a few tips:

• Do not take your food out of the refrigerator until it is time to prepare it. Never leave perishable foods out for longer than two hours, or one hour if the temperature is hotter than 90 degrees Fahrenheit outside. Leaving items out at room temperature is just asking for trouble, as bacteria will develop and grow rapidly in this kind of environment.
• Once you begin preparing your meat, prepare it completely. It is safe to partially cook meat in the microwave in order to speed up the grilling process. But you must then immediately grill the meat in order to ensure its safety. If you choose to prepare your meat this way, preheat your grill in advance, so it is hot and ready to go when your meat is.
• Check the temperature of your grilled meat to determine that it is completely cooked. Don’t do it by sight. A thermometer works much better (after all, that’s what it was made for.) According to the USDA, ground beef and pork should reach a minimum internal temperature of 160 degrees Fahrenheit. Meats such as lamb and steak should reach 145 F. And poultry should reach a minimum internal temperature of 165 F. Undercooking your meat can lead to foodborne illnesses such as E. coli and Salmonella.
• As always, be aware of potential cross-contamination issues! Use one plate or platter for raw meat. Once the meat is grilled and ready, do not put it back on the same plate unless it has been thoroughly washed. Raw juices can easily make you or your family sick. In addition, it is a good idea to serve meat on a separate platter than other food items such as salads or veggies. Keeping these foods from mixing will ensure the safety of those who eat them.

So as you prepare for your next gathering, make sure you are prepared with enough platters, a thermometer, and plenty of room in your refrigerator. As you prepare and keep these tips in mind, you’ll be ready to have a delicious barbeque. And even more important is the fact that it will be safe for the ones you love most.

–Angela Bond

Source: usda.gov

We typically evaluate restaurant cleanliness with our senses: the browning food left on tables, the rotting smell of produce, the sticky floor. But you know (especially if you read this blog) that cleanliness goes far beyond what we immediately identify, and much of it is behind the scenes and tied directly to equipment cleanliness.

Clean equipment means clean food and drink. Without cleaning our equipment, we risk spreading food hazards. Obviously, spills and splashes should be cleaned immediately. Though restaurants vary in the equipment they use, most use the basics below and should be familiar with the cleaning protocol.

Coffee and tea brewing equipment: After every use, pots, baskets, and urns should be cleansed. At least once a week, however, all equipment should be cleaned according to manufacturer specifications and with recommended cleaner.

Deep fryer: Fryers are messy, and oil sticks. Clean surfaces as needed—at least once a shift. While you’re at it, clean out the grease filter as well. At least once a week, boil out fryers.

Ice machine: Employees touch ice machines dozens of times a day, so clean the outsides, doors, and surfaces every day. At least once a month, ice should be drained to sanitize the interior and flush the ice making unit.

Griddle, chargrill, broiler, and salamander: Due to the frequency of use, this equipment will likely need more attention. At the very least, clean them at the end of each shift. Be conscientious of surrounding areas, as they require immediate cleaning if splashed. Once a week, equipment should be disassembled to clean burners, trays, etc.

Reach-in refrigeration and freezer units: Doors, gaskets, and outside surfaces should be cleaned at the end of each closing shift. Once a week, fridges and freezers should be emptied and cleaned.  Empty, defrost, and sanitize fridges and freezers once a month.

For a great reference on cleaning tasks and frequency, click here.

–Whitney Nelson

Source: Purdue.edu

Every restaurant employee knows how needy customers can be—they want prompt seating and fast, cheap, and delicious food. It’s hard enough to manage consumer demands on a packed Friday night, but what if disaster struck and customers had to hunker down in your place of employment? Though we hope it never happens, here are a few helpful tips to consider.

1. Have a plan. All restaurants should have a clear and accessible plan in case of various natural disasters, power outages, and water and/or food contamination. These should be available at every computer station, as should a sheet of emergency contact information.
2. Manage the customers.  More often than not, these kinds of emergency situations rattle the staff just as much as the customers. Still, as an employee, it’s your job to stay calm and to direct customers—it is, after all, your territory. Communicate calmly, clearly, and make sure all employees are relaying the same information.
3. Manage the food. If you’ve ever worked at a restaurant, you know that at any moment, hundreds (and sometimes thousands) of dollars worth of food is circulating in the kitchen.  Step 1 is to get food back into the fridge. To keep the refrigerator at a stable and low temperature keep the door closed as much as possible. Also, put ice from the machines into clean buckets and store it in the freezer and/or refrigerator.
4. Manage communication. If you’ve lost power, or need outside assistance for any reason, it’s important to reach out to the appropriate institutions and/or companies.
5. Manage water. It’s not a bad idea to keep a stock of bottled water in the restaurant’s break room. Clean water is key.

Again, every restaurant manages disasters differently, so familiarize yourself with your establishment’s particular protocol.

–Whitney Nelson

Sources: www.rsgmag.com, www.michigan.gov, www.dhhs.nh.gov

It probably comes as no surprise to you that fruits and veggies are healthy for the body. They offer several benefits including vitamins, minerals, and antioxidants. They can ward off disease and provide us with necessary nutrients for optimal well-being. While this may be common knowledge, the fact that these foods can also contain dangerous elements may be less well-known. This is because fruits and vegetables are grown in a natural environment. As a result, they are subject to pesticides, fertilizers, and several pairs of hands before they ever reach the grocery aisle. If unclean hands or high levels of these substances are not monitored, you are put at a health risk.

So what can you do? You certainly don’t want to avoid fruits and vegetables altogether. Fortunately, studies have been done to help consumers make smart produce selections. By educating yourself, you can make better produce choices, which will enable you to keep you and your family safe and healthy.

Here are a few things to watch for when making your produce choices.

1. Do not purchase bruised or otherwise damaged produce. Fruits and vegetables with bruises, cuts, or other problems are more likely to carry an unwanted substance. These make it easier for the substance to enter the interior of the produce.

2. When possible, buy organic. Organic produce contains fewer pesticides than other produce. Therefore, it is less likely that you will have higher-than-safe pesticide levels on your produce, which could harm you.

3. If you choose produce that is already prepared, such as pre-cut melons or bagged salad greens, do so with caution. Only buy those items that have been stored properly in a refrigeration unit or on ice. Avoid those that have not been stored this way, as they have a higher risk of carrying pathogens that can make you sick.

4. While you are purchasing your food items, make sure they are bagged correctly. This is particularly important if you also bought meat of any kind. Cross-contamination can occur if fresh produce is put in the same bag as meat. Don’t be afraid to ask the cashier or bagger to put them in separate bags if you see that they are not too concerned about it. In addition, if you bring your own reusable bags to the grocery store, use one bag for your meat and another for your produce. You should also wash them after each use.

–Angela Bond

Sources: UWEX.edu and FoodSafety.gov

If someone were to ask you what the “germiest” places in your kitchen were, what would you respond? Perhaps the floor? Sink? Kitchen table? A recent study by NSF International revealed some interesting places where germs like to lurk. As it turns out, if you could see all the pathogens hiding in your kitchen, you’d likely be shocked and disgusted.

In addition to the sink and a reused sponge, the “germiest” things in the average household kitchen, according to the study, included the blender, can opener, meat and vegetable trays in the refrigerator, and rubber spatulas. Do any of these surprise you? After some thought, most of them make quite a bit of sense. How often do you clean off your blender or wash your can opener? Do you wipe down the meat and veggie trays in the refrigerator on a consistent basis?

This NSF International study had 20 families swab surfaces and tools in their kitchens to see where these problem areas were, checking specifically for E.coli, Salmonella, and Listeria. They also watched for yeast and mold growth. Interestingly (and disturbingly!) 100 percent of the swabbed surfaces and tools tested positive for yeast and mold. These items included microwave keypads, silverware storage trays, strainers, pizza cutters, and other similar items.

In addition, Salmonella was found in most meat and veggie trays and in water and ice dispensers. E.coli was also present in these trays and on items such as rubber spatulas and blenders. And Listeria monocytogenes was found on the refrigerator door seal and in the trays. Each of these foodborne illnesses can cause serious health issues if left unchecked. Storing food where these pathogens are present is simply asking for trouble.

The lesson? Clean your kitchen on a regular basis. And this means a deep clean. Use hot water and soap to consistently clean out those refrigerator trays, ice dispensers, microwave keypads, cooking tools, and silverware containers. As you do this, you will greatly reduce the risk of dealing with these dangerous pathogens in your kitchen.

–Angela Bond

Source: FoodSafetyNews.com