The bulky equipment in your kitchen may not be the most convenient to clean, but it’s important your kitchen team does it properly to avoid the risk of cross-contamination. For items that can’t be cleaned automatically, Statefoodsafety.com advises you first turn off and unplug the electrical equipment you plan to clean, then wash and rinse the outside of the equipment, followed by the area underneath and around it. Clean and sanitize any removable parts by soaking them or cleaning them in a three-compartment sink. Anything that cannot be removed and cleaned must be washed and rinsed in place. Finish by wiping everything down with sanitizing solution. To avoid contamination, air dry all equipment instead of using a cloth, and resanitize any surfaces that may have gotten recontaminated when you put the equipment back together following cleaning. Clean ovens weekly, refrigerators and freezers monthly, and sinks regularly between uses — especially if they are used frequently throughout the day.
When a London restaurant was informed in advance about a guest with a severe nut allergy coming to dine recently, the restaurant said the guest could either bring his own food and have the restaurant heat it (at a cost of $22), or eat food from the kitchen and sign a waiver acknowledging risk of cross-contamination. While this was a public relations mistake for sure, it demonstrates the pressure restaurants feel to lower the risk of preparing food for guests with allergies. How do your risk management practices measure up? Public health consultants EHA Group advise foodservice operators to assess a food’s path from warehouse to plate, which requires careful communication with your suppliers, distributors and staff. Use a production matrix that labels, tracks and dictates how to handle allergens so you can feel confident about managing them. Isolate allergens in storage and preparation areas, cook allergen-free foods first, change utensils after each item, wash hands thoroughly after handling allergens, change aprons or uniforms when there is a contamination risk, and clean preparation areas and equipment well after handling allergens.
Receive a shipment of fruit and the clock starts: You have a small window of time to either use the fresh fruit or freeze it, right? But an emerging company called StixFresh has developed technology that they say can extend the shelf life of a fruit by up to two weeks, helping people minimize food waste and save money at the same time. (The company says up to 52 percent of fruit goes to waste each year in the U.S.) StixFresh developed stickers made from an all-natural material that can slow the ripening process when stuck to fruit. The stickers work best on apples, avocados, dragon fruits, kiwis, oranges and pears and can also be used on such fruit as apricots, lemons and pomegranates. The StixFresh stickers will be available this summer.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at email@example.com or 888-891-3103 for more information.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.