You know the importance of cleaning and sanitizing food contact surfaces — especially when preparing different raw meats. But if you’re also aware of the cooking temperatures of various proteins, you can save some time on cooking and sanitizing by preparing items in an order that doesn’t require extra precaution. For example, as StateFoodSafety.com reports, it’s not required to
clean and sanitize if you are switching to a food that has a higher cooking temperature — such as starting with ground beef, pork, veal or lamb (which is ready at 160˚F) and then moving on to turkey or chicken (which is done at 165˚F).
There is a new reason to source your protein from farmers that don’t feed their animals routine antibiotics. The bank HSBC recently issued a report predicting that the use of antibiotics in meat production could lead to 10 million deaths annually by 2050, making antibiotic resistance a more common cause of death than cancer. The report indicated that more than half of the world’s antibiotics are currently used in agriculture, with the U.S. using antibiotics in 70 percent of its agricultural products and China using them in 60 percent of its agricultural products.
A new study published in the journal Public Health reports that a restaurant’s costs resulting from a foodborne illness outbreak can range from $4,000 (for a single outbreak in which five people get sick) to nearly $2 million (for a single outbreak in which 250 people get sick and there are lawsuits, legal fees and fines). The best preparation, according to the research? Two actions have the biggest potential payoff: Invest in infection prevention and control measures, like the National Restaurant Association’s training program ($15 per employee for the online course), which focuses on food safety, cross-contamination, time and temperature, and cleaning and sanitation. Also, allow enough time for an employee to recover from an illness before returning to work — the cost of a week off of work, which the study indicates can range from $78 to $3,451 depending on the person’s wages and length of illness, are still small when compared to the potential cost of a foodborne illness outbreak.
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