| Food safety really matters. Though it isn't | | | | temperatures. |
| something most people think about on a daily | | | | Hot foods should be held hot at temperatures of |
| basis, those in the restaurant industry are always | | | | 140 degrees Fahrenheit or greater. Holding |
| thinking about it. Food safety is constantly on the | | | | cabinets provide a constant source of proper |
| mind of restaurant owners, chefs, kitchen staff | | | | heat. |
| members and anyone else involved in the | | | | Cold foods should be kept cold at temperatures |
| restaurant. The last thing anyone working in the | | | | of 41 degrees Fahrenheit or lower. Keep a |
| industry wants is for a customer to get sick from | | | | thermometer in your refrigerator to make sure |
| food that chefs worked hard to prepare. At the | | | | the temperature is at the proper setting. |
| same time, people in the industry also want to | | | | Abusing standard time and temperature standards |
| avoid having their restaurant shut down because | | | | for food should be avoided at all costs when |
| they didn't meet food safety standards. | | | | handling prepared foods. |
| Food Safety Guidelines | | | | Leftovers should only be reheated in the oven |
| Food safety doesn't have to be an impossible | | | | once; after that they should be tossed out. |
| thing to tackle. Having the right equipment and the | | | | Food Safety Means Better Health |
| right knowledge will help you. Here are some | | | | The bottom line is that food safety matters to |
| guidelines to remember: | | | | everyone. Restaurateurs, chefs, employees, and |
| All restaurant employees should follow hygiene | | | | patrons can all be harmed by foodborne |
| guidelines. They should always wash their hands | | | | pathogens. There are more than 250 known |
| after using the restroom and before preparing | | | | foodborne diseases that cause anywhere from |
| food. | | | | minor illness to death. By following the simple |
| Cross-contamination of foods should be avoided | | | | guidelines listed above and by making sure all of |
| at all times. Wash, rinse and sanitize all food | | | | your restaurant equipment is functioning properly, |
| contact surfaces like work tables, slicers, and | | | | you can help prevent disease and illness caused |
| other preparation equipment. | | | | by unhealthy foods. |
| Cook foods to recommended internal | | | | |