Any food safety training course provides information about the temperatures needed to help prevent the growth of bacteria in food. But following those rules won’t necessarily prevent problems in your kitchen. A Statefoodsafety.com report dispelled some common myths. One common one: Meat can be thawed any way you like as long as you cook it to the proper temperature. (Bacteria can actually begin growing on the outside of meat as it thaws — even if the inside is still frozen — and some bacteria produce toxins that cooking does not destroy.) A myth about cooling also persists: As
long as food was cooked to the proper temperature, it can be cooled most any way. This, of course, is also incorrect. It’s critical to minimize the amount of time a food stays in the temperature danger zone (41˚F-135˚F) while cooling. The best approach can vary depending on the dish: For example, refrigerating a large pan of hot food (before placing it in smaller, shallow containers) can inadvertently accelerate bacteria growth instead of slowing it down.
As you fine-tune your menu based on seasonal changes, trending ingredients or problems with current suppliers, you are likely speaking with potential suppliers on a regular basis. At the 2018 Food Safety Consortium, Doug Marshall, Ph.D., chief scientific officer at Eurofins, recommended some key questions companies should ask when sourcing ingredients and building a strong supply chain verification program. For one, ask the supplier if they have a food safety plan and if you can review it. Second, ask if they have been part of a Global Food Safety Initiative-based audit and if they can share the results of their last audit with you. Finally, ask if the supplier has ever been part of a recall or outbreak. If so, you can research the event and find out how the company resolved it. It may not disqualify them — particularly if the event occurred just once and ushered in a retooling of safety practices that have protected the company since.
How efficient is your kitchen? Even if you’ve got a full dining room, your kitchen staff is busy and guests aren’t complaining, there could be room for improvement. The data you collect can give you the clearest idea of where those opportunities are. While you can manually collect information, your automated kitchen display system is your most valuable tool here. FSR Magazine suggests you collect such data points as estimated time needed for a menu item to get from order to completion, the difference in cooking time for two items on the same order so that both dishes are fresh and at the proper temperature when served, and the amount of time it takes for a prepared dish to leave the kitchen and reach a guest’s table. If you have data like this at your fingertips, it can have a beneficial ripple effect across your business, helping you minimize waste, manage your inventory better, expedite service and keep track of orders more efficiently.
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 firstname.lastname@example.org or 888-891-3103 for more information.
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