CDC Answers Your Questions About Noroviruses: Q&A
What are noroviruses?
Noroviruses are a group of viruses that cause the stomach flu, or gastroenteritis (GAS-tro-enter-I-tis), in people. The term norovirus was recently approved as the official name for this group of viruses. Several other names have been used for noroviruses, including: Norwalk-like viruses (NLVs) caliciviruses (because they belong to the virus family Caliciviridae)small round structured viruses. Viruses are very different from bacteria and parasites, some of which can cause illnesses similar to norvirus infection. Viruses are much smaller, are not affected by treatment with antibiotics, and cannot grow outside of a person s body.
What are the symptoms of illness caused by noroviruses?
The symptoms of norovirus illness usually include nausea, vomiting, diarrhea, andsome stomach cramping. Sometimes people additionally have a low-grade fever, chills, headache, muscleaches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. The illness is usually brief, with symptoms lasting only about 1 or 2 days. In general, children experience more vomiting than adults. Most people with norovirus illness have both of these symptoms.
What is the name of the illness caused by noroviruses?
Illness caused by norovirus infection has several names, including: stomach flu
this stomach flu is not related to the flu (or influenza), which is a
respiratory illness caused by influenza virus. viral gastroenteritis the most common name for illness caused by norovirus. Gastroenteritis refers to an inflammation of the stomach and intestines. acute gastroenteritis non-bacterial gastroenteritis
food poisoning (although there are other causes of food poisoning) calicivirus infection
How serious is norovirus disease?
Norovirus disease is usually not serious, although people may feel very sick and vomit many times a day. Most people get better within 1 or 2 days, and they have no long-term health effects related to their illness. However, sometimes people are unable to drink enough liquids to replace the liquids they lost because of vomiting and diarrhea. These persons can become dehydrated and may need special medical attention. This problem with dehydration is usually only seen among the very young, the elderly, and persons with weakened immune systems. There is no evidence to
suggest that an infected person can become a long-term carrier of norovirus.
How do people become infected with noroviruses?
Noroviruses are found in the stool or vomit of infected people. People can become infected with the virus in several ways, including: eating food (see food handler fact sheet) or drinking liquids that are contaminated with norovirus;touching surfaces or objects contaminated with norovirus, and then placing their hand in
their mouth;having direct contact with another person who is infected and showing symptoms (for example, when caring for someone with illness, or sharing foods or eating utensils with someone who is ill). Persons working in day-care centers or nursing homes should pay special attention to children or residents who have norovirus illness. This virus is very contagious and can spread rapidly throughout such environments.
When do symptoms appear?
Symptoms of norovirus illness usually begin about 24 to 48 hours after ingestion of the virus, but they can appear as early as 12 hours after exposure.
Are noroviruses contagious?
Noroviruses are very contagious and can spread easily from person to person. Both stool and vomit are infectious. Particular care should be taken with young children in diapers who may have diarrhea.
How long are people contagious?
People infected with norovirus are contagious from the moment they begin feeling ill to at least 3 days after recovery. Some people may be contagious for as long as 2 weeks after recovery. Therefore, it is particularly important for people to use good handwashing and other hygienic practices after they have recently recovered from norovirus illness.
Who gets norovirus infection?
Anyone can become infected with these viruses. There are many different strains of norovirus,which makes it difficult for a person s body to develop long-lasting immunity. Therefore,norovirus illness can recur throughout a person s lifetime. In addition, because of differences in genetic factors, some people are more likely to become infected and develop more severe illness than others.
What treatment is available for people with norovirus infection?
Currently, there is no antiviral medication that works against norovirus and there is no vaccine to prevent infection. Norovirus infection cannot be treated with antibiotics. This is because antibiotics work to fight bacteria and not viruses. Norovirus illness is usually brief in healthy individuals. When people are ill with vomiting and diarrhea, they should drink plenty of fluids to prevent dehydration. Dehydration among young children, the elderly, the sick, can be common, and it is the most serious health effect that can result from norovirus infection. By drinking oral rehydration fluids (ORF), juice, or water,people can reduce their chance of becoming dehydrated. Sports drinks do not replace the nutrients and minerals lost during this illness.
Can norovirus infections be prevented?
Yes. You can decrease your chance of coming in contact with noroviruses by following these preventive steps: Frequently wash your hands, especially after toilet visits and changing diapers and before eating or preparing food. Carefully wash fruits and vegetables, and steam oysters before eating them. Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness by using a bleach-based household cleaner. Immediately remove and wash clothing or linens that may be contaminated with virus after an episode of illness (use hot water and soap). Flush or discard any vomitus and/or stool in the toilet and make sure that the surrounding area is kept clean. Persons who are infected with norovirus should not prepare food while they have symptoms and for 3 days after they recover from their illness (see food handler information sheet). Food that may have been contaminated by an ill person should be disposed of properly.
Tuesday, December 19, 2006
Monday, November 13, 2006
DayMark Represented In Washington D.C. Hearing
.In response to the recent and deadly Ecoli outbreak, DayMark Safety Systems testified on the issues concerning small businesses and new technologies in food safety. Specific technologies included TimeStrip and Dissolve-A-Way. The hearing took place on November 15th in Washington D.C.
To view the webinar
To read the testimony
To view the webinar
To read the testimony
Friday, September 22, 2006
Sharing information can make science of restaurant food safety easier to apply
THE NUMBERS ADD UP TO A TREMENDOUS opportunity" Every week, Americans consume an average of 4.2 meals that are prepared away from home--that's 218 meals per year and increasing. By 2010, the restaurant industry will operate more than 1 million units, with sales of $577 billion capturing 53 percent of the consumer food dollar. Will one or more of those units be yours? It can happen--if you have the right recipe for restaurant success.
Most baby boomers can easily remember when "going out to eat" was a special event; today, restaurant meals are an integral part of our everyday lives. Whether we're grabbing a sandwich on the run, sitting down to a leisurely gourmet dinner at a five-star establishment or enjoying one of the many choices in between, we're eating out more than ever--and the trend is expected to continue. There's never been a better time to open a restaurant.
Experienced restaurateurs say that this is definitely a business where you can make a lot of money quickly--but you can lose it even faster if you don't have three key ingredients: industry experience, adequate capital and a thorough knowledge of the market you're serving.
Start With a Job
Successful restaurateurs agree that the best preparation for owning a restaurant is to work in someone else's first. Think of it as getting paid to be educated. "You'll learn a lot about things you never thought about," says industry expert Rich Melman, chair of Lettuce Entertain You Enterprises Inc., a Chicago-based company that owns, manages and consults with restaurants throughout the country. "There are hundreds of little things, each not being of great consequence as a single issue, but of big consequence when you put them together."
Certainly you should read books and take courses, but plan to work in a restaurant for at least a couple of years doing as many different jobs as possible. And if you're not actually doing the job, pay attention to the person who is--you may find yourself doing it when your own restaurant is unexpectedly shorthanded. "I've had to cook when I've had chef problems," says LaVerna Gilbert, 42, co-owner and general manager of Shelly's Courthouse Bistro in Santa Ana, California.
"With experience will come the knowledge that you know what you want to do," says Melman. "Are you certain you're going to love it, or is it going to wear off? It's your love for what you're doing that pulls you through difficult times." Ideally, work in a restaurant similar to the type you want to open. You may find you don't like the business. Or you may find you're more suited to a different type of operation than you originally thought. You might even discover you're in exactly the right place.
"As I started working in restaurants, I realized this was my passion," says Scott Redler, co-owner and founder of Timberline Steakhouse & Grill in Wichita, Kansas. Redler, 42, got his first restaurant job at 15 opened a Chinese fast food restaurant at 26 that failed in eight months, and now has five successful steakhouses. He also opened two Freddy's Frozen Custard restaurants. "When you have a busy restaurant and you're watching everything happen as it should," he says, "it's a wonderful feeling of satisfaction."
"Everyone likes the idea of owning a restaurant, but it's easier to invest money than it is to work it," says Gilbert. Her advice: If you don't like the work but you still want to own a restaurant, find a good operator to partner with.
Decision Time
Armed with practical experience, you're ready to decide what you want to do and put together your business plan--the most critical element of your restaurant. Map everything out on paper before you buy the first spoon or crack the first egg. Melman says 80 percent of what makes your restaurant a success will take place before you ever open the doors.
Your business plan should include: a clear definition of your concept; a description of your market; menu and pricing; detailed financial information, including start-up capital (amount and sources) and long-term income and expense forecasts; a marketing plan; employee hiring, training and retention programs; and plans to deal with challenges restaurateurs face every day. Bill Ellison, 30, and Frank Perez, 31, co-own and operate Frasier's, a sports bar in Apopka, Florida. Ellison recommends including an exit strategy. "Know how you'll get out if things go bad, as well as how you'll get out if things are going good," he says.
Be thorough, but don't write your plan in concrete. "You have to go into it being flexible," Ellison says. "Don't say 'This is what I have to offer; take it or leave it.' Open with an idea, then evolve to what the customers want."
Putting the Plan Into Action
Once you've decided on the concept and market, begin scouting for a location. Issues to consider when choosing where to put your restaurant:
* Area demographics: Do the people who live and work in the vicinity fit the profile of your target market?
* Traffic: Consider foot and vehicle traffic. How many pedestrians and cars go by daily? How accessible is the location to passers-by?
* Parking: Is the parking adequate, convenient and safe?
* Nearby businesses and other elements: What's around the location, and how might it affect your operation?
* Future development: Check with the local planning board to see if anything, such as additional buildings or road construction, is in the works.
If you're considering a location that has been the site of another restaurant, study its history so you know why the previous operation failed--and be sure it's something you can overcome.
It's the Food
Advertisement
Service, ambience, management--it's all important, but most restaurants are known by their menus. Create a menu that is memorable and appropriate to your concept and to your market. Frasier's menu includes items from similar establishments as well as unique dishes. "Every restaurant should have signature items," Ellison says.
Setting prices can he a mathematical challenge. To calculate prices, consider your food costs, labor (for preparation and serving), overhead and profit. Survey other restaurants to get a sense of what price levels the market will support. If a dish isn't both delicious and profitable, take it off the menu.
Got Money?
A thorough plan should show how much money you'll need to open your restaurant--building, furniture, fixtures, equipment, inventory, liquor license and working capital. With that figure in mind, look at your financial resources. If you don't have or can't raise enough, scale the number back.
Redler says raising the money wasn't as difficult as he thought it would be. The key is to demonstrate to investors that you have a solid plan and the experience to implement it. Also, you must be willing to significantly risk your own funds. When Redler opened his first Timberline, he contributed $24,000 of his own money and walked away from a high-paying corporate position. Because he was willing to risk so much, his backers felt confident taking a chance with him.
Follow the Rules
Though we don't think of food service as a heavily regulated industry as we do medical services or public utilities, the reality is that many aspects of your operation are strictly regulated and subject to inspection. Fail to meet regulations, and you could be subject to fines or get shut down by authorities. And if violations involve tainted food, you could be responsible for illness and even death. Issues such as sanitation and fire safety are critical. You must provide a safe environment in which your employees can work and your guests can dine, follow the laws of your state on sales of alcohol and tobacco products, and handle tax issues, including sales, beverage, payroll and more.
Most regulatory agencies will work with new operators to let them know what they must do to meet the necessary legal requirements. Your state's general information office can direct you to all the agencies you'll need to be concerned with.
The science of safe food handling in restaurant kitchens is well known. From microbiology we know that time and temperature, personal hygiene, cross contamination, and cleaning and sanitizing are essential for fighting bacteria. HACCP, a science-based approach, identifies critical points in food handling and requires that controls be put in place to prevent food contamination. And new work in the behavioral sciences shows how management practices and organizational behavior processes can undermine food safety goals.
But while the science of food safety is well-organized and firmly established, the practice of it in restaurant kitchens is less so. Although restaurant operators throughout the country are frightened of the possibility of a food-borne illness outbreak occurring in their restaurants, they are hindered in their efforts to prevent one for several reasons.
First, restaurant owners, managers and cooks are not scientists. They neither think like scientists nor act like scientists.
Advertisement
Second, food handlers are not easily convinced of the need to handle food safely given that the consequences of not doing so are not immediately apparent. The effects of food-borne illness are delayed and hard to trace, and food handlers know that. They are aware that safety rules can be violated repeatedly with no adverse consequences until the day a food-borne illness outbreak occurs.
Third, scientific-based food safety solutions can be costly to implement. Also, many solutions, such as proper hand-washing procedures, are not practical.
Lastly, operators and their employees have no easily accessible place to go to find out what works and what does not.
In spite of those formidable barriers and in addition to legal mandates, foodservice operators have many options for trying to prevent food-borne illness in restaurants.
Technology is a major weapon used to achieve safe food production. Some examples are refrigerated loading docks for the delivery of cold and frozen foods, hand-held computers for temperature monitoring, bar-coded technology that allows for product temperature monitoring, high-tech hand-washing sinks that control and monitor employee use, and no-touch soap and paper towel dispensers.
Some operators require employees to get a Hepatitis A vaccination, some mandate the use of disposable latex gloves and others put food-safety warnings on menus and conduct surprise health inspections. One large, international hotel chain has developed a wordless food-safety-training picture book.
In a lighter vein some restaurateurs play food-safety bingo, a contest during which employees are encouraged to find and identify unsafe conditions. A microbiologist has written several food-safety songs complete with video clips.
In addition, safe food handling in the kitchen is encouraged by the use of color-coded cutting boards, knives, sheet pans, towels, storage bins, brooms, mops, buckets and waterproof rotation labels and marking pens. Antibacterial wash for fruits and vegetables also is gaining popularity.
Obviously, no operator can do all of those things to fight food-borne illness in the kitchen. In fact, a recent informal survey suggests that most operators are doing little or nothing, while others are doing only what the law requires.
What are you doing? We have set up a Web site at the School of Hospitality Management at Florida International University. Visit our user-friendly site at http://hospitality.fiu.edu/FoodSafety and share with us your innovative ways for managing food safety. Tell us what works for you. If you have something in writing, such as an effective policy or procedure, you can copy and paste it in the box provided at the Web site. If you do not have a formal policy, you can just write down your ideas at the Web site.
After we receive your suggestions, we will compile all of the information and make it easily accessible for contributors to share those innovative food safety tips.
Along with employee recruitment and retention, food safety will be the major problem facing the restaurant industry over the next decade. While our research project will not be able to solve all the barriers to making the science of food safety practical and useful, it is at least a start. Through our Web site you can share with others your success stories so that we all may benefit.
This article does not necessarily reflect the opinions of the editors and management at Nation's Restaurant News.
Professor David Talty teaches at Florida International University's School of Hospitality Management. David Walczak, Ph.D., teaches in the General Education and Kitchen Management program at the Art Institute of Fort Lauderdale.
COPYRIGHT 2002 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2002 Gale Group
Most baby boomers can easily remember when "going out to eat" was a special event; today, restaurant meals are an integral part of our everyday lives. Whether we're grabbing a sandwich on the run, sitting down to a leisurely gourmet dinner at a five-star establishment or enjoying one of the many choices in between, we're eating out more than ever--and the trend is expected to continue. There's never been a better time to open a restaurant.
Experienced restaurateurs say that this is definitely a business where you can make a lot of money quickly--but you can lose it even faster if you don't have three key ingredients: industry experience, adequate capital and a thorough knowledge of the market you're serving.
Start With a Job
Successful restaurateurs agree that the best preparation for owning a restaurant is to work in someone else's first. Think of it as getting paid to be educated. "You'll learn a lot about things you never thought about," says industry expert Rich Melman, chair of Lettuce Entertain You Enterprises Inc., a Chicago-based company that owns, manages and consults with restaurants throughout the country. "There are hundreds of little things, each not being of great consequence as a single issue, but of big consequence when you put them together."
Certainly you should read books and take courses, but plan to work in a restaurant for at least a couple of years doing as many different jobs as possible. And if you're not actually doing the job, pay attention to the person who is--you may find yourself doing it when your own restaurant is unexpectedly shorthanded. "I've had to cook when I've had chef problems," says LaVerna Gilbert, 42, co-owner and general manager of Shelly's Courthouse Bistro in Santa Ana, California.
"With experience will come the knowledge that you know what you want to do," says Melman. "Are you certain you're going to love it, or is it going to wear off? It's your love for what you're doing that pulls you through difficult times." Ideally, work in a restaurant similar to the type you want to open. You may find you don't like the business. Or you may find you're more suited to a different type of operation than you originally thought. You might even discover you're in exactly the right place.
"As I started working in restaurants, I realized this was my passion," says Scott Redler, co-owner and founder of Timberline Steakhouse & Grill in Wichita, Kansas. Redler, 42, got his first restaurant job at 15 opened a Chinese fast food restaurant at 26 that failed in eight months, and now has five successful steakhouses. He also opened two Freddy's Frozen Custard restaurants. "When you have a busy restaurant and you're watching everything happen as it should," he says, "it's a wonderful feeling of satisfaction."
"Everyone likes the idea of owning a restaurant, but it's easier to invest money than it is to work it," says Gilbert. Her advice: If you don't like the work but you still want to own a restaurant, find a good operator to partner with.
Decision Time
Armed with practical experience, you're ready to decide what you want to do and put together your business plan--the most critical element of your restaurant. Map everything out on paper before you buy the first spoon or crack the first egg. Melman says 80 percent of what makes your restaurant a success will take place before you ever open the doors.
Your business plan should include: a clear definition of your concept; a description of your market; menu and pricing; detailed financial information, including start-up capital (amount and sources) and long-term income and expense forecasts; a marketing plan; employee hiring, training and retention programs; and plans to deal with challenges restaurateurs face every day. Bill Ellison, 30, and Frank Perez, 31, co-own and operate Frasier's, a sports bar in Apopka, Florida. Ellison recommends including an exit strategy. "Know how you'll get out if things go bad, as well as how you'll get out if things are going good," he says.
Be thorough, but don't write your plan in concrete. "You have to go into it being flexible," Ellison says. "Don't say 'This is what I have to offer; take it or leave it.' Open with an idea, then evolve to what the customers want."
Putting the Plan Into Action
Once you've decided on the concept and market, begin scouting for a location. Issues to consider when choosing where to put your restaurant:
* Area demographics: Do the people who live and work in the vicinity fit the profile of your target market?
* Traffic: Consider foot and vehicle traffic. How many pedestrians and cars go by daily? How accessible is the location to passers-by?
* Parking: Is the parking adequate, convenient and safe?
* Nearby businesses and other elements: What's around the location, and how might it affect your operation?
* Future development: Check with the local planning board to see if anything, such as additional buildings or road construction, is in the works.
If you're considering a location that has been the site of another restaurant, study its history so you know why the previous operation failed--and be sure it's something you can overcome.
It's the Food
Advertisement
Service, ambience, management--it's all important, but most restaurants are known by their menus. Create a menu that is memorable and appropriate to your concept and to your market. Frasier's menu includes items from similar establishments as well as unique dishes. "Every restaurant should have signature items," Ellison says.
Setting prices can he a mathematical challenge. To calculate prices, consider your food costs, labor (for preparation and serving), overhead and profit. Survey other restaurants to get a sense of what price levels the market will support. If a dish isn't both delicious and profitable, take it off the menu.
Got Money?
A thorough plan should show how much money you'll need to open your restaurant--building, furniture, fixtures, equipment, inventory, liquor license and working capital. With that figure in mind, look at your financial resources. If you don't have or can't raise enough, scale the number back.
Redler says raising the money wasn't as difficult as he thought it would be. The key is to demonstrate to investors that you have a solid plan and the experience to implement it. Also, you must be willing to significantly risk your own funds. When Redler opened his first Timberline, he contributed $24,000 of his own money and walked away from a high-paying corporate position. Because he was willing to risk so much, his backers felt confident taking a chance with him.
Follow the Rules
Though we don't think of food service as a heavily regulated industry as we do medical services or public utilities, the reality is that many aspects of your operation are strictly regulated and subject to inspection. Fail to meet regulations, and you could be subject to fines or get shut down by authorities. And if violations involve tainted food, you could be responsible for illness and even death. Issues such as sanitation and fire safety are critical. You must provide a safe environment in which your employees can work and your guests can dine, follow the laws of your state on sales of alcohol and tobacco products, and handle tax issues, including sales, beverage, payroll and more.
Most regulatory agencies will work with new operators to let them know what they must do to meet the necessary legal requirements. Your state's general information office can direct you to all the agencies you'll need to be concerned with.
The science of safe food handling in restaurant kitchens is well known. From microbiology we know that time and temperature, personal hygiene, cross contamination, and cleaning and sanitizing are essential for fighting bacteria. HACCP, a science-based approach, identifies critical points in food handling and requires that controls be put in place to prevent food contamination. And new work in the behavioral sciences shows how management practices and organizational behavior processes can undermine food safety goals.
But while the science of food safety is well-organized and firmly established, the practice of it in restaurant kitchens is less so. Although restaurant operators throughout the country are frightened of the possibility of a food-borne illness outbreak occurring in their restaurants, they are hindered in their efforts to prevent one for several reasons.
First, restaurant owners, managers and cooks are not scientists. They neither think like scientists nor act like scientists.
Advertisement
Second, food handlers are not easily convinced of the need to handle food safely given that the consequences of not doing so are not immediately apparent. The effects of food-borne illness are delayed and hard to trace, and food handlers know that. They are aware that safety rules can be violated repeatedly with no adverse consequences until the day a food-borne illness outbreak occurs.
Third, scientific-based food safety solutions can be costly to implement. Also, many solutions, such as proper hand-washing procedures, are not practical.
Lastly, operators and their employees have no easily accessible place to go to find out what works and what does not.
In spite of those formidable barriers and in addition to legal mandates, foodservice operators have many options for trying to prevent food-borne illness in restaurants.
Technology is a major weapon used to achieve safe food production. Some examples are refrigerated loading docks for the delivery of cold and frozen foods, hand-held computers for temperature monitoring, bar-coded technology that allows for product temperature monitoring, high-tech hand-washing sinks that control and monitor employee use, and no-touch soap and paper towel dispensers.
Some operators require employees to get a Hepatitis A vaccination, some mandate the use of disposable latex gloves and others put food-safety warnings on menus and conduct surprise health inspections. One large, international hotel chain has developed a wordless food-safety-training picture book.
In a lighter vein some restaurateurs play food-safety bingo, a contest during which employees are encouraged to find and identify unsafe conditions. A microbiologist has written several food-safety songs complete with video clips.
In addition, safe food handling in the kitchen is encouraged by the use of color-coded cutting boards, knives, sheet pans, towels, storage bins, brooms, mops, buckets and waterproof rotation labels and marking pens. Antibacterial wash for fruits and vegetables also is gaining popularity.
Obviously, no operator can do all of those things to fight food-borne illness in the kitchen. In fact, a recent informal survey suggests that most operators are doing little or nothing, while others are doing only what the law requires.
What are you doing? We have set up a Web site at the School of Hospitality Management at Florida International University. Visit our user-friendly site at http://hospitality.fiu.edu/FoodSafety and share with us your innovative ways for managing food safety. Tell us what works for you. If you have something in writing, such as an effective policy or procedure, you can copy and paste it in the box provided at the Web site. If you do not have a formal policy, you can just write down your ideas at the Web site.
After we receive your suggestions, we will compile all of the information and make it easily accessible for contributors to share those innovative food safety tips.
Along with employee recruitment and retention, food safety will be the major problem facing the restaurant industry over the next decade. While our research project will not be able to solve all the barriers to making the science of food safety practical and useful, it is at least a start. Through our Web site you can share with others your success stories so that we all may benefit.
This article does not necessarily reflect the opinions of the editors and management at Nation's Restaurant News.
Professor David Talty teaches at Florida International University's School of Hospitality Management. David Walczak, Ph.D., teaches in the General Education and Kitchen Management program at the Art Institute of Fort Lauderdale.
COPYRIGHT 2002 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2002 Gale Group
Tuesday, September 19, 2006
Sanitizing Portable Equipment
To properly clean and sanitize portable equipment you must have a sink with three separate compartments for cleaning, rinsing and sanitizing. There should be a separate area for scraping and rinsing food and debris into a garbage container or disposer before washing, and separate drain boards for clean and soiled items. To sanitize a piece of equipment, use the following procedure:
1. Clean and sanitize sinks and work surfaces.
2. Scrape and rinse food into garbage or disposal. Presoak items, such as silverware, as necessary.
3. In the first sink, immerse the equipment in a clean detergent solution at about 120 ˚F. Use a brush or a cloth to loosen and remove any remaining visible soil.
4. Rinse in the second sink using clear, clean water between 120 ˚F and 140 ˚F to remove all traces of food, debris and detergent.
5. Sanitize in the third sink by immersing items in hot water at 170 ˚F for 30 seconds or in a chemical sanitizing solution for 1 minute. Be sure to cover all surfaces of the equipment with hot water or the sanitizing solution and keep them in contact with it for the appropriate amount of time.
6. If soapsuds disappear in the first compartment or remain in the second, if the water temperature cools, or if water in any compartment becomes dirty and cloudy, empty the compartment and refill it.
7. Air-dry. Wiping can recontaminate equipment and can remove the sanitizing solution from the surfaces before it has finished working.
8. Make certain all equipment is dry before putting it into storage; moisture can foster bacterial growth.
1. Clean and sanitize sinks and work surfaces.
2. Scrape and rinse food into garbage or disposal. Presoak items, such as silverware, as necessary.
3. In the first sink, immerse the equipment in a clean detergent solution at about 120 ˚F. Use a brush or a cloth to loosen and remove any remaining visible soil.
4. Rinse in the second sink using clear, clean water between 120 ˚F and 140 ˚F to remove all traces of food, debris and detergent.
5. Sanitize in the third sink by immersing items in hot water at 170 ˚F for 30 seconds or in a chemical sanitizing solution for 1 minute. Be sure to cover all surfaces of the equipment with hot water or the sanitizing solution and keep them in contact with it for the appropriate amount of time.
6. If soapsuds disappear in the first compartment or remain in the second, if the water temperature cools, or if water in any compartment becomes dirty and cloudy, empty the compartment and refill it.
7. Air-dry. Wiping can recontaminate equipment and can remove the sanitizing solution from the surfaces before it has finished working.
8. Make certain all equipment is dry before putting it into storage; moisture can foster bacterial growth.
Tuesday, September 12, 2006
Sanitizing Continued...
Containers in serving situations such as salad bars, delis and cafeteria lines that hold ready-to-eat, potentially hazardous foods that are intermittently combined with additional supplies of the same food must have the containers cleaned at least every 24 hours.
Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, must be cleaned at a frequency necessary to eliminate the accumulation of soil residues. The cleaning schedule will be based on the following:
• The type of food involved.
• The amount of food residue accumulation.
• The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing food-borne disease.
In-use utensils can be stored in a container of water maintained at 60 ̊C (140 ̊F)
or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to get rid of accumulated soil residues.
Utensils and equipment which come into contact with food that is not potentially
hazardous must be cleaned as follows:
• At any time when contamination may have occurred.
• At least every 24 hours for iced tea dispensers and self-service utensils such as tongs, scoops or ladles.
• Before restocking self-service equipment and utensils such as condiment dispensers and display containers.
Equipment such as ice bins and beverage dispensing machines must be cleaned at a frequency specified by the manufacturer. If there are no specifications, the items should be cleaned at a frequency necessary to avoid the accumulation of soil or mold.
Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, must be cleaned at a frequency necessary to eliminate the accumulation of soil residues. The cleaning schedule will be based on the following:
• The type of food involved.
• The amount of food residue accumulation.
• The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing food-borne disease.
In-use utensils can be stored in a container of water maintained at 60 ̊C (140 ̊F)
or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to get rid of accumulated soil residues.
Utensils and equipment which come into contact with food that is not potentially
hazardous must be cleaned as follows:
• At any time when contamination may have occurred.
• At least every 24 hours for iced tea dispensers and self-service utensils such as tongs, scoops or ladles.
• Before restocking self-service equipment and utensils such as condiment dispensers and display containers.
Equipment such as ice bins and beverage dispensing machines must be cleaned at a frequency specified by the manufacturer. If there are no specifications, the items should be cleaned at a frequency necessary to avoid the accumulation of soil or mold.
Friday, September 08, 2006
Dear Customers
Like you, DayMark Safety Systems takes food safety very seriously. We all know that a single outbreak of foodborne illness can tarnish an establishment’s reputation, and in some cases, drive an establishment or company out of business. That’s why DayMark Safety Systems supports the National Restaurant Association Educational Foundation’s (NRAEF) food safety awareness initiative.
September marks the twelfth annual National Food Safety Education Month®, (NFSEM) presented by the NRAEF’s International Food Safety Council. The theme of this year’s NFSEM is “Don’t Compromise – Clean and Sanitize.” DayMark Safety Systems will be taking part in this year’s awareness campaign and we encourage you to do so as well – by reinforcing food safety education and training programs related to this year’s theme.
To help you participate in NFSEM, an online Training & Promotion Guide is produced by the NRAEF’s International Food Safety Council. All weekly activities are based off of the NRAEF’s ServSafe® food safety training program. The Training & Promotion Guide is available free of charge on the NRAEF Web site at www.nraef.org/nfsem.
Industry, government and consumer organizations are working together to make National Food Safety Education Month 2006 a great success. With your involvement, we know that this year’s event will be the best ever. This is the restaurant and foodservice industry’s opportunity to reinforce what we do year-round to ensure safe food handling and to showcase our efforts to our customers and patrons. If you have any questions, need additional information please contact us at 1-800-847-0101 or contact the NRAEF at (312) 715-1010 ext. 374.
September marks the twelfth annual National Food Safety Education Month®, (NFSEM) presented by the NRAEF’s International Food Safety Council. The theme of this year’s NFSEM is “Don’t Compromise – Clean and Sanitize.” DayMark Safety Systems will be taking part in this year’s awareness campaign and we encourage you to do so as well – by reinforcing food safety education and training programs related to this year’s theme.
To help you participate in NFSEM, an online Training & Promotion Guide is produced by the NRAEF’s International Food Safety Council. All weekly activities are based off of the NRAEF’s ServSafe® food safety training program. The Training & Promotion Guide is available free of charge on the NRAEF Web site at www.nraef.org/nfsem.
Industry, government and consumer organizations are working together to make National Food Safety Education Month 2006 a great success. With your involvement, we know that this year’s event will be the best ever. This is the restaurant and foodservice industry’s opportunity to reinforce what we do year-round to ensure safe food handling and to showcase our efforts to our customers and patrons. If you have any questions, need additional information please contact us at 1-800-847-0101 or contact the NRAEF at (312) 715-1010 ext. 374.
Wednesday, September 06, 2006
Cleaning and Sanitizing Equipment
Equipment, food-contact surfaces and utensils must be kept clean to sight and
touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces must be kept free of an accumulation of dust, dirt, food residue and other debris.
Heat or chemicals can be used to reduce the number of bacteria to acceptable
levels. They can also be used for certain other harmful microorganisms.Heat sanitizing involves exposing equipment to high heat for an adequate length of time. This may be done manually by immersing equipment in water maintained at a temperature of 170˚–195˚F for at least 30 seconds or in a dishwashing machine that washes at 150˚F and rinses at 180˚F.
For either method, it is important to check water temperature frequently. Thermometers and heat-sensitive tapes and labels are available for determining whether adequate sanitation temperatures have been achieved.
Chemical sanitizing can be accomplished by immersing an object in, or wiping it down with, bleach or sanitizing solution. For bleaching, use 1/2 ounce or 1 tablespoon of 5 percent bleach per gallon of water. For using commercial products, follow the manufacturers’ instructions.
Chemical sanitizers are regulated by the EPA, and manufacturers must follow strict labeling requirements regarding what concentrations to use, data on minimum effectiveness, and warnings of possible health hazards. Chemical test strips are available for testing the strength of the sanitizing solution. Because sanitizing agents become less effective as they kill bacteria and are exposed to air, it is
important to test the sanitizing solution frequently.
Equipment, food-contact surfaces and utensils must be cleaned:
• Before each use with a different type of raw animal food such as beef, fish, lamb, pork or poultry.
• Each time there is a change from working with raw foods to working with ready-to-eat foods.
• Between uses with raw fruits and vegetables and with potentially hazardous food.
• Before using a food thermometer.
• At any time during the operation when contamination may have occurred.
touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces must be kept free of an accumulation of dust, dirt, food residue and other debris.
Heat or chemicals can be used to reduce the number of bacteria to acceptable
levels. They can also be used for certain other harmful microorganisms.Heat sanitizing involves exposing equipment to high heat for an adequate length of time. This may be done manually by immersing equipment in water maintained at a temperature of 170˚–195˚F for at least 30 seconds or in a dishwashing machine that washes at 150˚F and rinses at 180˚F.
For either method, it is important to check water temperature frequently. Thermometers and heat-sensitive tapes and labels are available for determining whether adequate sanitation temperatures have been achieved.
Chemical sanitizing can be accomplished by immersing an object in, or wiping it down with, bleach or sanitizing solution. For bleaching, use 1/2 ounce or 1 tablespoon of 5 percent bleach per gallon of water. For using commercial products, follow the manufacturers’ instructions.
Chemical sanitizers are regulated by the EPA, and manufacturers must follow strict labeling requirements regarding what concentrations to use, data on minimum effectiveness, and warnings of possible health hazards. Chemical test strips are available for testing the strength of the sanitizing solution. Because sanitizing agents become less effective as they kill bacteria and are exposed to air, it is
important to test the sanitizing solution frequently.
Equipment, food-contact surfaces and utensils must be cleaned:
• Before each use with a different type of raw animal food such as beef, fish, lamb, pork or poultry.
• Each time there is a change from working with raw foods to working with ready-to-eat foods.
• Between uses with raw fruits and vegetables and with potentially hazardous food.
• Before using a food thermometer.
• At any time during the operation when contamination may have occurred.
Tuesday, August 29, 2006
Manager’s Responsibilities
According to the Food Code, the restaurant owner and/or manager needs to ensure that a manager or supervisor is on the premises during all hours of operation. This person also must have demonstrated knowledge of food-borne illness prevention, HACCP principles, and the Food Code requirements. The manager/supervisor needs to demonstrate this knowledge by:
• Complying with the Code.
• Being certified in food safety through an accredited program such as the
ServSafe program offered through the National Restaurant Association.
• Responding correctly to the inspector’s questions
The areas of knowledge the manager/supervisor should have include:
• Describing the relationship between the prevention of food-borne disease and the personal hygiene of an employee.
• Explaining the responsibility of the manager for preventing the transmission of food-borne disease by an employee who has a disease or medicalcondition that may cause food-borne disease.
• Describing the symptoms associated with the diseases that are transmissible through food.
• Explaining the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of food-borne illness.
• Knowing the food temperatures and times required for the safe cooking of potentially hazardous food, including meat, poultry, eggs and fish.
• Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling and reheating of potentially hazardous food.
• Describing the relationship between the prevention of food-borne illness and:
– Cross-contamination.
– Hand contact with ready-to-eat-food.
– Hand washing.
– Maintaining the establishment in clean condition and good repair.
• Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained and cleaned.
• Explaining correct procedures for cleaning and sanitizing utensils and the food-contact surfaces of equipment.
• Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections.
• Explaining the hazards in consuming raw or undercooked meat, poultry, eggs and fish.
To be continued...
• Complying with the Code.
• Being certified in food safety through an accredited program such as the
ServSafe program offered through the National Restaurant Association.
• Responding correctly to the inspector’s questions
The areas of knowledge the manager/supervisor should have include:
• Describing the relationship between the prevention of food-borne disease and the personal hygiene of an employee.
• Explaining the responsibility of the manager for preventing the transmission of food-borne disease by an employee who has a disease or medicalcondition that may cause food-borne disease.
• Describing the symptoms associated with the diseases that are transmissible through food.
• Explaining the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of food-borne illness.
• Knowing the food temperatures and times required for the safe cooking of potentially hazardous food, including meat, poultry, eggs and fish.
• Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling and reheating of potentially hazardous food.
• Describing the relationship between the prevention of food-borne illness and:
– Cross-contamination.
– Hand contact with ready-to-eat-food.
– Hand washing.
– Maintaining the establishment in clean condition and good repair.
• Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained and cleaned.
• Explaining correct procedures for cleaning and sanitizing utensils and the food-contact surfaces of equipment.
• Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections.
• Explaining the hazards in consuming raw or undercooked meat, poultry, eggs and fish.
To be continued...
Tuesday, August 22, 2006
Order It The Right Way
Controlling food cost starts with ordering the right amount of food. With correct order pars you can ensure that you not only have the product on hand and minimize 86ing food we can also ensure we have a manageable food inventory.
When we have too much food it can affect us in many ways:
• Hard to keep organized and store correctly
• Incorrect product rotation
• Excessive waste and theft
• Multiple containers open of the same product
• Missed counts during inventory
When our inventory is too low just the opposite happens:
• Forcing us to buy products locally at a higher price
• Increased product transfers from store to store and possible accounting errors
• 86ing food and possible reducing guest satisfaction
• Reducing overall menu mix and possible increase in theoretical food cost
• Employee frustration and dissatisfaction
You have many tools available for setting pars, some of which are:
• Product Mix history
• Order history from suppliers
• Order guides
• Sales trends
• Sales forecasts
When we have too much food it can affect us in many ways:
• Hard to keep organized and store correctly
• Incorrect product rotation
• Excessive waste and theft
• Multiple containers open of the same product
• Missed counts during inventory
When our inventory is too low just the opposite happens:
• Forcing us to buy products locally at a higher price
• Increased product transfers from store to store and possible accounting errors
• 86ing food and possible reducing guest satisfaction
• Reducing overall menu mix and possible increase in theoretical food cost
• Employee frustration and dissatisfaction
You have many tools available for setting pars, some of which are:
• Product Mix history
• Order history from suppliers
• Order guides
• Sales trends
• Sales forecasts
Wednesday, August 02, 2006
Checking Product Temperatures Upon Delivery
Temperature control is a very important factor in keep foods safe. Restaurant owners, managers and employees should ensure that the food they receive is at the proper temperature. Deliveries should be inspected for temperature abuses upon receipt.
A food that is labeled frozen and shipped frozen should be received frozen.
Most potentially hazardous food, except milk and shellfish, should be kept at a temperature of 5 ̊C (41 ̊F) or below when received. Specific laws apply to the temperature of milk and shellfish.
Use the following guidelines when checking the temperatures of received foods:
• To check the temperature of meat, poultry and fish, insert the thermometer’s probe into the thickest part of the product. You can also check the surface temperature if you desire.
• Check the temperature of vacuum-packed items by placing a thermometer between the packages.
• Check the temperature of liquids or packaged foods by opening a container and = inserting the thermometer probe into the food to the proper depth to immerse the thermometer sensor.
• To check the thermometer of bulk foods, fold the bag around the thermometer.
• Check the temperature of live shellfish by inserting the thermometer probe into the middle of the case of shellfish and getting an ambient temperature reading.
• When checking eggs, be sure to check the ambient temperature of the delivery truck.
A food that is labeled frozen and shipped frozen should be received frozen.
Most potentially hazardous food, except milk and shellfish, should be kept at a temperature of 5 ̊C (41 ̊F) or below when received. Specific laws apply to the temperature of milk and shellfish.
Use the following guidelines when checking the temperatures of received foods:
• To check the temperature of meat, poultry and fish, insert the thermometer’s probe into the thickest part of the product. You can also check the surface temperature if you desire.
• Check the temperature of vacuum-packed items by placing a thermometer between the packages.
• Check the temperature of liquids or packaged foods by opening a container and = inserting the thermometer probe into the food to the proper depth to immerse the thermometer sensor.
• To check the thermometer of bulk foods, fold the bag around the thermometer.
• Check the temperature of live shellfish by inserting the thermometer probe into the middle of the case of shellfish and getting an ambient temperature reading.
• When checking eggs, be sure to check the ambient temperature of the delivery truck.
Thursday, July 27, 2006
Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food
This is part two of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the receiving function.
Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.
To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:
• Check the expiration dates on all perishable items
• Make sure the shelf-life dates have not expired
• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for signs of thawing and refreezing.
• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul smelling, foaming.
• Check the temperature of refrigerated and frozen foods
• Look for content damage and insect infestation
• Reject any foods that are delivered in flats or dirty crates
Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.
The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.
To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:
• Check the expiration dates on all perishable items
• Make sure the shelf-life dates have not expired
• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for signs of thawing and refreezing.
• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul smelling, foaming.
• Check the temperature of refrigerated and frozen foods
• Look for content damage and insect infestation
• Reject any foods that are delivered in flats or dirty crates
Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.
The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
Food Preparation
• Follow all written recipes and HACCP procedures.
• Monitor minimum internal temperatures of food (see previous chapter for specific temperatures).
• Hot food must be held at 135˚F. Make sure hot holding units are checked for a temperature of at least 135˚F before allowing foods to be placed in them. Keep a temperature log for hot holding equipment and check periodically throughout the shift.
• Cold holding units should be kept at a temperature of 41˚F or below before placing foods in them. Keep a temperature log and periodically check the equipment throughout the shift.
• Reheated foods must be heated to 165˚F and can then be held at 140˚F or above for serving. Do not use a crockpot or a warmer to reheat foods. These pieces of equipment reheat the food too slowly and invite bacterial
growth.
• Do not mix fresh product into old product.
• Make sure to cool potentially hazardous foods from 140˚F to 70˚F degrees within 2 hours and then from 70˚F degrees to 41˚F or below within 4 more hours (within a total of 6 hours).
• Label foods stored in refrigerators or freezers with preparation dates and times.
• Cover stored food to avoid cross-contamination from spills.
• Stir foods that are being held for service regularly to maintain proper temperatures.
• Prevent cross-contamination by not letting raw meats, poultry and other potentially hazardous foods come into contact with other foods. Make sure to use separate, clean and sanitized equipment such as knives and cutting boards.
• Monitor minimum internal temperatures of food (see previous chapter for specific temperatures).
• Hot food must be held at 135˚F. Make sure hot holding units are checked for a temperature of at least 135˚F before allowing foods to be placed in them. Keep a temperature log for hot holding equipment and check periodically throughout the shift.
• Cold holding units should be kept at a temperature of 41˚F or below before placing foods in them. Keep a temperature log and periodically check the equipment throughout the shift.
• Reheated foods must be heated to 165˚F and can then be held at 140˚F or above for serving. Do not use a crockpot or a warmer to reheat foods. These pieces of equipment reheat the food too slowly and invite bacterial
growth.
• Do not mix fresh product into old product.
• Make sure to cool potentially hazardous foods from 140˚F to 70˚F degrees within 2 hours and then from 70˚F degrees to 41˚F or below within 4 more hours (within a total of 6 hours).
• Label foods stored in refrigerators or freezers with preparation dates and times.
• Cover stored food to avoid cross-contamination from spills.
• Stir foods that are being held for service regularly to maintain proper temperatures.
• Prevent cross-contamination by not letting raw meats, poultry and other potentially hazardous foods come into contact with other foods. Make sure to use separate, clean and sanitized equipment such as knives and cutting boards.
Standards of Preparation
Food that is served in a food establishment must be offered in a way that does not mislead or misinform the customer. Food or color additives, colored over-wraps or lights may not be used to misrepresent the true appearance, color or quality of a food.
Food Labels
Food that is packaged in the restaurant must be labeled as specified by law (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).
Label information shall include:
• The common name of the food or an adequately descriptive identity statement.
• If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives.
• An accurate declaration of the quantity of contents.
• The name and place of business of the manufacturer, packer or distributor.
• Nutrition labeling where appropriate (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).
• For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.
Bulk food that is available for the customer to self-dispense must be prominently labeled with the following information in plain view of the customer:
• The manufacturer’s or processor’s label that was provided with the food.
• A card, sign or other method of notification that includes the information a label would usually contain.
Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to customer specification need not be labeled if:
• A health, nutrient content or other claim is not made.
• There are no state or local laws requiring labeling.
• The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Food Labels
Food that is packaged in the restaurant must be labeled as specified by law (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).
Label information shall include:
• The common name of the food or an adequately descriptive identity statement.
• If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives.
• An accurate declaration of the quantity of contents.
• The name and place of business of the manufacturer, packer or distributor.
• Nutrition labeling where appropriate (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).
• For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.
Bulk food that is available for the customer to self-dispense must be prominently labeled with the following information in plain view of the customer:
• The manufacturer’s or processor’s label that was provided with the food.
• A card, sign or other method of notification that includes the information a label would usually contain.
Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to customer specification need not be labeled if:
• A health, nutrient content or other claim is not made.
• There are no state or local laws requiring labeling.
• The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Date Marking Ready-to-Eat Potentially Hazardous Food
Except for individual meal portions served or repackaged items from a bulk container, ready-to-eat, potentially hazardous food prepared and held in an establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold or discarded.
If the item is prepackaged (such as a one-pound can of tomatoes), once the original container is opened in a food establishment and if the food is held for more than 24 hours, the food item must be marked to indicate the date or day by which the food must be consumed, sold or discarded.
The day the original container is opened in the food establishment is counted as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.
A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as a soft serve mix or milk in a dispensing machine, should also be day
marked.
There are some exceptions to the USDA day-marking rules. The rules are as follows:
• Fermented sausages produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated” and which retain the original casing on the product.
• Shelf-stable, dry, fermented sausages.
• Shelf-stable salt-cured products such as prosciutto and Parma (ham) produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated.”
A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food that is combined with additional ingredients must retain the date marking of the earliest-prepared or first-prepared ingredient.
Chilling It Quickly
The FDA recommends a two-stage cooling process:
1. Cool cooked food from 135˚F to 70˚F within 2 hours.
2. Cool food from 70˚F to 41˚F in an additional 4 hours.
If the food does not reach 70˚F within 2 hours, you need to reheat the food to 165˚F for 15 seconds within 2 hours then properly cool it.
Some jurisdictions require a one-stage process that cools food to 41˚F in 4 hours or less, so be sure to check with your health department on which cooling process is used in your area.
It’s important to note that this time must be reduced if food has already spent time in the temperature danger zone at any other point in the preparation and serving process.
Here are some methods to use when cooling foods:
Cool food in small batches. If you are cooling a large stockpot of soup, for example, divide the soup into smaller containers. Reduce food mass. Smaller amounts of food will chill more quickly than larger amounts, so cut large items into pieces or divide food among several containers or shallow pans. Use shallow, prechilled pans (no more than 4 inches deep).
Use shallow pans for cooling. Try to use 2-inch-deep stainless steel pans to cool food. Shallower pans will help to cool items quickly. Use stainless-steel containers when possible; stainless steel transfers heat better and cools faster than plastic.
Stir frequently. Stirring accelerates cooling and helps to ensure that cold air reaches all parts of the food.
Ice-water baths. Ice-water baths help bring food temperature down quickly. Use a sink as a container for the ice-water bath, then place the containers with the food in that. Ideally, place food in an ice-water bath or quick-chill unit (26˚–32˚F).
These options are best for two reasons:
• First, water is a much better heat conductor than air. As a result, foods can cool much more quickly in an ice bath than they can in a refrigerator.
• Second, refrigeration units are designed to keep cold foods cold rather than to chill hot foods. They can take too long to cool foods to safe temperatures.
Blast chillers. You can use these to cool your food down before placing it in the refrigerator. If the food is already cool when placed in the refrigerator, it helps to keep from bringing the ambient temperature of the refrigeration unit up and endangering other items stored. Stir food as it cools; this helps to bring the temperature down quicker. Another option is to prechill foods in a freezer for about 30 minutes before refrigerating.
Add cool water or ice as an ingredient. If you are making a recipe that requires water as an ingredient, such as a soup or stew, you can prepare the item with less water, then add ice or cool water in the cooling process to help bring the temperature down.
Do not cover pans. Let food that is cooling stay in the refrigerator uncovered until it is completely cooled. Also, position pans so air circulates around them.
Separate food items so air can flow freely around them. Do not stack shallow pans.
Tightly cover and label cooled foods. On labels, include preparation dates and times.
Never cool at room temperature.
To avoid contamination, be aware that although uncovered foods cool faster, they are at increased risk for cross-contamination. Be sure to store uncovered cooked and cooled foods on the upper shelves of the cooler, and cover them when they reach 45˚F. Never store them beneath raw foods.
If the item is prepackaged (such as a one-pound can of tomatoes), once the original container is opened in a food establishment and if the food is held for more than 24 hours, the food item must be marked to indicate the date or day by which the food must be consumed, sold or discarded.
The day the original container is opened in the food establishment is counted as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.
A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as a soft serve mix or milk in a dispensing machine, should also be day
marked.
There are some exceptions to the USDA day-marking rules. The rules are as follows:
• Fermented sausages produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated” and which retain the original casing on the product.
• Shelf-stable, dry, fermented sausages.
• Shelf-stable salt-cured products such as prosciutto and Parma (ham) produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated.”
A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food that is combined with additional ingredients must retain the date marking of the earliest-prepared or first-prepared ingredient.
Chilling It Quickly
The FDA recommends a two-stage cooling process:
1. Cool cooked food from 135˚F to 70˚F within 2 hours.
2. Cool food from 70˚F to 41˚F in an additional 4 hours.
If the food does not reach 70˚F within 2 hours, you need to reheat the food to 165˚F for 15 seconds within 2 hours then properly cool it.
Some jurisdictions require a one-stage process that cools food to 41˚F in 4 hours or less, so be sure to check with your health department on which cooling process is used in your area.
It’s important to note that this time must be reduced if food has already spent time in the temperature danger zone at any other point in the preparation and serving process.
Here are some methods to use when cooling foods:
Cool food in small batches. If you are cooling a large stockpot of soup, for example, divide the soup into smaller containers. Reduce food mass. Smaller amounts of food will chill more quickly than larger amounts, so cut large items into pieces or divide food among several containers or shallow pans. Use shallow, prechilled pans (no more than 4 inches deep).
Use shallow pans for cooling. Try to use 2-inch-deep stainless steel pans to cool food. Shallower pans will help to cool items quickly. Use stainless-steel containers when possible; stainless steel transfers heat better and cools faster than plastic.
Stir frequently. Stirring accelerates cooling and helps to ensure that cold air reaches all parts of the food.
Ice-water baths. Ice-water baths help bring food temperature down quickly. Use a sink as a container for the ice-water bath, then place the containers with the food in that. Ideally, place food in an ice-water bath or quick-chill unit (26˚–32˚F).
These options are best for two reasons:
• First, water is a much better heat conductor than air. As a result, foods can cool much more quickly in an ice bath than they can in a refrigerator.
• Second, refrigeration units are designed to keep cold foods cold rather than to chill hot foods. They can take too long to cool foods to safe temperatures.
Blast chillers. You can use these to cool your food down before placing it in the refrigerator. If the food is already cool when placed in the refrigerator, it helps to keep from bringing the ambient temperature of the refrigeration unit up and endangering other items stored. Stir food as it cools; this helps to bring the temperature down quicker. Another option is to prechill foods in a freezer for about 30 minutes before refrigerating.
Add cool water or ice as an ingredient. If you are making a recipe that requires water as an ingredient, such as a soup or stew, you can prepare the item with less water, then add ice or cool water in the cooling process to help bring the temperature down.
Do not cover pans. Let food that is cooling stay in the refrigerator uncovered until it is completely cooled. Also, position pans so air circulates around them.
Separate food items so air can flow freely around them. Do not stack shallow pans.
Tightly cover and label cooled foods. On labels, include preparation dates and times.
Never cool at room temperature.
To avoid contamination, be aware that although uncovered foods cool faster, they are at increased risk for cross-contamination. Be sure to store uncovered cooked and cooled foods on the upper shelves of the cooler, and cover them when they reach 45˚F. Never store them beneath raw foods.
Serving and Holding
Food that has been cooked isn’t necessarily safe. In fact, many outbreaks occur because improper procedures were used
following cooking. Although it may be tempting to hold food at temperatures just hot enough to serve, it is essential to
keep prepared foods out of the “temperature danger zone.” This means, specifically:
Key Tips for Food Safety
• Always keep hot foods in hot-holding equipment above 140 ̊F.
• Always keep cold foods in a refrigeration unit or surrounded by ice below 40 ̊F.
For safer serving and holding:
• Use hot-holding equipment, such as steam tables and hot-food carts, during service, but never for reheating.
• Stir foods at reasonable intervals to ensure even heating.
• Check temperatures with a food thermometer every 30 minutes.
• Sanitize the thermometer before each use, or use a digital infrared thermometer that never touches the food.
• Cover hot-holding equipment to retain heat and to guard against contamination.
• Monitor the temperature of hot-holding equipment with each use.
• Discard any food held in the “temperature danger zone” for more than 4 hours!
• Never add fresh food to a serving pan containing foods that have already been out for serving.
• Always wash hands with soap and warm water for at least 20 seconds before serving food.
• Use cleaned and sanitized long-handled ladles and spoons so bare hands do not touch food.
• Never touch the parts of glasses, cups, plates or tableware that will come into contact with food.
• Never touch the parts of dishes that will come into contact with the customer’s mouth.
• Wear gloves if serving food by hand.
• Cover cuts or infections with bandages, and if on hands, wear gloves.
• Discard gloves whenever they touch an unsanitary surface.
• Use tongs or wear gloves to dispense rolls and bread.
• Clean and sanitize equipment and utensils thoroughly after each use.
• Use lids and sneeze guards to protect prepared food from contamination.
To avoid contamination, always wash hands, utensils and other food-contact surfaces after contact with raw meat or poultry and before contact with cooked meat or poultry. For example, do not reuse a serving pan used to hold raw chicken to serve the same chicken after it’s cooked, unless the pan has been thoroughly cleaned and sanitized.
following cooking. Although it may be tempting to hold food at temperatures just hot enough to serve, it is essential to
keep prepared foods out of the “temperature danger zone.” This means, specifically:
Key Tips for Food Safety
• Always keep hot foods in hot-holding equipment above 140 ̊F.
• Always keep cold foods in a refrigeration unit or surrounded by ice below 40 ̊F.
For safer serving and holding:
• Use hot-holding equipment, such as steam tables and hot-food carts, during service, but never for reheating.
• Stir foods at reasonable intervals to ensure even heating.
• Check temperatures with a food thermometer every 30 minutes.
• Sanitize the thermometer before each use, or use a digital infrared thermometer that never touches the food.
• Cover hot-holding equipment to retain heat and to guard against contamination.
• Monitor the temperature of hot-holding equipment with each use.
• Discard any food held in the “temperature danger zone” for more than 4 hours!
• Never add fresh food to a serving pan containing foods that have already been out for serving.
• Always wash hands with soap and warm water for at least 20 seconds before serving food.
• Use cleaned and sanitized long-handled ladles and spoons so bare hands do not touch food.
• Never touch the parts of glasses, cups, plates or tableware that will come into contact with food.
• Never touch the parts of dishes that will come into contact with the customer’s mouth.
• Wear gloves if serving food by hand.
• Cover cuts or infections with bandages, and if on hands, wear gloves.
• Discard gloves whenever they touch an unsanitary surface.
• Use tongs or wear gloves to dispense rolls and bread.
• Clean and sanitize equipment and utensils thoroughly after each use.
• Use lids and sneeze guards to protect prepared food from contamination.
To avoid contamination, always wash hands, utensils and other food-contact surfaces after contact with raw meat or poultry and before contact with cooked meat or poultry. For example, do not reuse a serving pan used to hold raw chicken to serve the same chicken after it’s cooked, unless the pan has been thoroughly cleaned and sanitized.
Storing
All food items need to be rotated to ensure that the oldest items in inventory are used first. The first in, first out (FIFO) method of rotation is used to ensure that all food products are properly rotated in storage.
Food service operators who are looking for a fail-safe tool to identify the shelf life of their perishable food inventory can easily monitor shelf life with DayMark TimeStrip. The DayMark TimeStrip reduces waste of salable products by eliminating premature disposal and identifying expired food. By using the DayMark TimeStrip, operators can easily identify food products
for proper food rotation to use up soon-to-expire products. It also improves monitoring to help meet HACCP regulatory standards.
How TimeStrip Labels Work
TimeStrip labels are easy to use. First, peel off the backing paper and squeeze the bubble on the back. Apply TimeStrip to the container or wrapping. The first window will show that its activated. As time goes by, the color will advance. When it reaches one day, use the food. When it reaches Discard, discard the food.
Food service operators who are looking for a fail-safe tool to identify the shelf life of their perishable food inventory can easily monitor shelf life with DayMark TimeStrip. The DayMark TimeStrip reduces waste of salable products by eliminating premature disposal and identifying expired food. By using the DayMark TimeStrip, operators can easily identify food products
for proper food rotation to use up soon-to-expire products. It also improves monitoring to help meet HACCP regulatory standards.
How TimeStrip Labels Work
TimeStrip labels are easy to use. First, peel off the backing paper and squeeze the bubble on the back. Apply TimeStrip to the container or wrapping. The first window will show that its activated. As time goes by, the color will advance. When it reaches one day, use the food. When it reaches Discard, discard the food.
Cooking
Even when potentially hazardous foods are properly thawed, bacteria and other contaminants may still be present. Cooking foods to the proper internal temperature will kill any existing bacteria and make food safe. It’s important to remember, however, that conventional cooking procedures cannot destroy bacterial spores nor deactivate their toxins.
Keep in mind the following “safe cooking” tips:
• Stir foods cooked in deep pots frequently to ensure thorough cooking.
• When deep-frying potentially hazardous foods, make sure fryers are not overloaded, and make sure the oil temperature returns to the required level before adding the next batch. Use a hot-oil thermometer designed for this special application.
• Regulate size and thickness of each portion to make cooking time predictable and uniform.
• Allow cooking equipment to heat up between batches.
• Never interrupt the cooking process. Partially cooking poultry or meat, for example, may produce conditions
Monitor the accuracy of heating equipment with each use by using thermometers. In addition, always use a thermometer to ensure food reaches the proper temperature during cooking. Use a sanitized metal-stemmed, numerically scaled thermometer (accurate to plus or minus 2 ̊F) or a digital thermometer. Check food temperature in several places, especially in the thickest parts, to make sure the food is thoroughly cooked. To avoid getting a false reading, be careful not to touch the pan or bone with the thermometer.
Keep in mind the following “safe cooking” tips:
• Stir foods cooked in deep pots frequently to ensure thorough cooking.
• When deep-frying potentially hazardous foods, make sure fryers are not overloaded, and make sure the oil temperature returns to the required level before adding the next batch. Use a hot-oil thermometer designed for this special application.
• Regulate size and thickness of each portion to make cooking time predictable and uniform.
• Allow cooking equipment to heat up between batches.
• Never interrupt the cooking process. Partially cooking poultry or meat, for example, may produce conditions
Monitor the accuracy of heating equipment with each use by using thermometers. In addition, always use a thermometer to ensure food reaches the proper temperature during cooking. Use a sanitized metal-stemmed, numerically scaled thermometer (accurate to plus or minus 2 ̊F) or a digital thermometer. Check food temperature in several places, especially in the thickest parts, to make sure the food is thoroughly cooked. To avoid getting a false reading, be careful not to touch the pan or bone with the thermometer.
Preparing
This step includes the cooking, cooling and reheating of food.Cross-contamination and temperature risks are the greatest at this step of the process.
Here are some general guidelines to follow when preparing foods:
• Use clean, sanitized surfaces, equipment and utensils.
• Be sure to properly wash your hands.
• Only take out as much product as you can use at one time.
• Never let surfaces, equipment or utensils that have been in contact with raw meat come into contact with raw vegetables unless the items have been cleaned and sanitized first.
• When preparing fruits and vegetables, be sure to wash them first so you do not introduce dirt from the skin into the part of the product that will be eaten.
DayMark’s Steam
Pan Liners DayMark’s Steam Pan Liners can help you comply with HACCP guidelines and keep food hydrated to retain food flavor and appearance. The ovenable liners and steam pan liners are great for cooking food. There is no scorching, and leftovers can be stored, chilled and reheated in the same liner. They are safe to boil or microwave and they can be used at temperatures up to 400 ̊F.
Thawing and Marinating
Freezing food keeps most bacteria from multiplying, but it does not kill them. Bacteria that are present when food is removed from the freezer may multiply rapidly if thawed at room temperature. Therefore, it is critical to thaw foods out of the “temperature danger zone.” Never thaw foods on a counter or in any other nonrefrigerated area!
DayMark’s Pull-Thaw label is a great tool for your kitchen staff when thawing food items. These labels provide staff with information on when an item was pulled from the freezer, when and how long it was thawed and when it should be discarded.
The two best methods for thawing foods are:
1. In refrigeration at a temperature below 40 ̊F, placed in a pan on the lowest shelf so juices cannot drip on other foods.
2. Under clean, drinkable running water at a temperature of 70 ̊F or less for no more than 2 hours, or just until the product is thawed.
Cold Food Preparation
When you are preparing cold foods, you are at one of the most hazardous points in the food-preparation process. There are two key reasons for this: First, cold food preparation
usually takes place at room temperature. Second, cold food is one of the most common points of contamination and cross-contamination.
Chicken salad, tuna salad, potato salad with eggs and other protein-rich salads are common sources of food-borne illness.Sandwiches prepared in advance and held un-refrigerated are
also dangerous. Because cold foods such as these receive no further cooking, it is essential that all ingredients used in them are properly cleaned, prepared and, where applicable, cooked.
It is a good idea to chill meats and other ingredients and combine them while chilled.
Here are several other important precautions to keep in mind:
• Prepare foods no further in advance than necessary.
• Prepare foods in small batches and place in cold storage immediately. This will prevent holding food too long in the “temperature danger zone.”
• Always hold prepared cold foods below 40 ̊F.
• Wash fresh fruits and vegetables with plain water to remove surface pesticide residues and other impurities, such as soil particles.
• Use a brush to scrub thick-skinned produce.
• Beware of cross-contamination! It’s crucial to:
• Keep raw products separate from ready-to-serve foods.
• Sanitize cutting boards, knives and other food contact surfaces after each contact with a potentially hazardous food.
• Discard any leftover batter, breading or marinade after it has been used with potentially hazardous foods.
Deli Labels
DayMark’s Deli labels can be used to help prevent cross contamination with your deli foods. These labels are available in 1” circles and are available in radiant red, yellow and white colors. Each label features pre-printed bold, black type to assist employees in identifying types of products (turkey, ham) and ingredients missing or added (no onion, mayo, hot). These labels are intended for employees to clearly communicate what is inside the wrapper so they do not have to open or unwrap the product, thereby risking possible contamination. Employees can use these labels . Onion for dietary purposes to identify meals that have special diet
requirements as well.
Here are some general guidelines to follow when preparing foods:
• Use clean, sanitized surfaces, equipment and utensils.
• Be sure to properly wash your hands.
• Only take out as much product as you can use at one time.
• Never let surfaces, equipment or utensils that have been in contact with raw meat come into contact with raw vegetables unless the items have been cleaned and sanitized first.
• When preparing fruits and vegetables, be sure to wash them first so you do not introduce dirt from the skin into the part of the product that will be eaten.
DayMark’s Steam
Pan Liners DayMark’s Steam Pan Liners can help you comply with HACCP guidelines and keep food hydrated to retain food flavor and appearance. The ovenable liners and steam pan liners are great for cooking food. There is no scorching, and leftovers can be stored, chilled and reheated in the same liner. They are safe to boil or microwave and they can be used at temperatures up to 400 ̊F.
Thawing and Marinating
Freezing food keeps most bacteria from multiplying, but it does not kill them. Bacteria that are present when food is removed from the freezer may multiply rapidly if thawed at room temperature. Therefore, it is critical to thaw foods out of the “temperature danger zone.” Never thaw foods on a counter or in any other nonrefrigerated area!
DayMark’s Pull-Thaw label is a great tool for your kitchen staff when thawing food items. These labels provide staff with information on when an item was pulled from the freezer, when and how long it was thawed and when it should be discarded.
The two best methods for thawing foods are:
1. In refrigeration at a temperature below 40 ̊F, placed in a pan on the lowest shelf so juices cannot drip on other foods.
2. Under clean, drinkable running water at a temperature of 70 ̊F or less for no more than 2 hours, or just until the product is thawed.
Cold Food Preparation
When you are preparing cold foods, you are at one of the most hazardous points in the food-preparation process. There are two key reasons for this: First, cold food preparation
usually takes place at room temperature. Second, cold food is one of the most common points of contamination and cross-contamination.
Chicken salad, tuna salad, potato salad with eggs and other protein-rich salads are common sources of food-borne illness.Sandwiches prepared in advance and held un-refrigerated are
also dangerous. Because cold foods such as these receive no further cooking, it is essential that all ingredients used in them are properly cleaned, prepared and, where applicable, cooked.
It is a good idea to chill meats and other ingredients and combine them while chilled.
Here are several other important precautions to keep in mind:
• Prepare foods no further in advance than necessary.
• Prepare foods in small batches and place in cold storage immediately. This will prevent holding food too long in the “temperature danger zone.”
• Always hold prepared cold foods below 40 ̊F.
• Wash fresh fruits and vegetables with plain water to remove surface pesticide residues and other impurities, such as soil particles.
• Use a brush to scrub thick-skinned produce.
• Beware of cross-contamination! It’s crucial to:
• Keep raw products separate from ready-to-serve foods.
• Sanitize cutting boards, knives and other food contact surfaces after each contact with a potentially hazardous food.
• Discard any leftover batter, breading or marinade after it has been used with potentially hazardous foods.
Deli Labels
DayMark’s Deli labels can be used to help prevent cross contamination with your deli foods. These labels are available in 1” circles and are available in radiant red, yellow and white colors. Each label features pre-printed bold, black type to assist employees in identifying types of products (turkey, ham) and ingredients missing or added (no onion, mayo, hot). These labels are intended for employees to clearly communicate what is inside the wrapper so they do not have to open or unwrap the product, thereby risking possible contamination. Employees can use these labels . Onion for dietary purposes to identify meals that have special diet
requirements as well.
Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food
The goals of receiving are to make sure foods are fresh and safe when they enter your facility and to transfer them to proper storage as quickly as possible.
There are several important guidelines to keep in mind and tasks to complete as you get ready to receive food:
• Make sure your receiving area is equipped with sanitary
carts for transporting goods.
• Plan ahead for deliveries to ensure sufficient refrigerator
and freezer space.
• Mark all items for storage with the date of arrival or the
“use by” date.
• Keep the receiving area well lit and clean to discourage pests.
• Immediately remove empty containers and packing materials
to a separate trash area.
• Keep all flooring clean of food particles and debris.
When the delivery truck arrives, make sure it looks and smells clean and is equipped with the proper food-storage equipment. Then, inspect foods immediately:
• Check expiration dates of milk, eggs and other perishable goods.
• Make sure shelf-life dates have not expired.
• Make sure frozen foods are in airtight, moisture-proof wrappings.
• Reject foods that have been thawed and refrozen. Look for signs
of thawing and refreezing such as large crystals, solid areas of
ice or excessive ice in containers.
• Reject cans that have any of the following: swollen sides
or ends, flawed seals or seams, dents or rust. Also reject any
cans whose contents are foamy or bad-smelling.
• Check temperature of refrigerated and frozen foods, especially
eggs and dairy products, fresh meat, and fish and
poultry products.
• Look for content damage and insect infestations.
• Reject dairy, bakery and other foods delivered in dirty flats
or crates.
There are several important guidelines to keep in mind and tasks to complete as you get ready to receive food:
• Make sure your receiving area is equipped with sanitary
carts for transporting goods.
• Plan ahead for deliveries to ensure sufficient refrigerator
and freezer space.
• Mark all items for storage with the date of arrival or the
“use by” date.
• Keep the receiving area well lit and clean to discourage pests.
• Immediately remove empty containers and packing materials
to a separate trash area.
• Keep all flooring clean of food particles and debris.
When the delivery truck arrives, make sure it looks and smells clean and is equipped with the proper food-storage equipment. Then, inspect foods immediately:
• Check expiration dates of milk, eggs and other perishable goods.
• Make sure shelf-life dates have not expired.
• Make sure frozen foods are in airtight, moisture-proof wrappings.
• Reject foods that have been thawed and refrozen. Look for signs
of thawing and refreezing such as large crystals, solid areas of
ice or excessive ice in containers.
• Reject cans that have any of the following: swollen sides
or ends, flawed seals or seams, dents or rust. Also reject any
cans whose contents are foamy or bad-smelling.
• Check temperature of refrigerated and frozen foods, especially
eggs and dairy products, fresh meat, and fish and
poultry products.
• Look for content damage and insect infestations.
• Reject dairy, bakery and other foods delivered in dirty flats
or crates.
Purchasing and Inventory: The First Step to Standardizing Your Food Rotation Labeling System
The goal of purchasing is to obtain wholesome, safe foods to meet your menu requirements. Safety at this step is primarily the responsibility of your vendors; it’s your job to choose your vendors wisely. Suppliers must meet federal and state health standards. They should use the HACCP system in their operations and train their employees in sanitation. Delivery trucks should have adequate refrigeration and freezer units, and foods should be packaged in protective, leak-proof, durable packaging. Let vendors know up front what you expect from them. Put food-safety standards in your purchase specification agreements. Ask to see their most recent Board of Health sanitation reports, and tell them you will be inspecting trucks on a quarterly basis. Good vendors will cooperate with your inspections and should adjust their delivery schedules to avoid your busy periods so that incoming foods can be received and inspected properly.
Purchasing and Inventory: The First Step to Standardizing Your Food Rotation Labeling System
This is part one of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the purchasing and inventory functions.
Food service is a highly competitive industry that is often plagued with heavy turnover and high operating expenses. Many owners have found that one of the best ways to control costs, and still make a profit, is to establish a food rotation labeling system to curb the rising price of food. By standardizing your labeling system, you reduce food waste and over-purchasing.
That is why a food labeling system should be in place at all levels of food preparation – including the purchasing and inventory levels.
Goods should not be purchased until inventory levels reach a predetermined safety stock level. A safety stock level is the minimum amount of inventory needed in order to meet customer demands without having to order more supplies. This ensures there will be ample inventory to fill customers’ orders while preventing over-purchasing.
By looking at your current inventory, you can determine the amount you have on hand and the amount you need to build to, or the amount you want to have in stock before making another purchase. A good rule of thumb in any ordering procedure is to add an additional 25 percent to your order to cover unexpected usage, a late delivery, or backorder.
Food rotation is an essential element in the inventory process because improperly rotated goods can cause newer shipments to be used before older ones, which leads to increased waste and product spoilage.
With the proper labeling system, you can standardize your food rotation procedures to ensure your products are used according to the first in, first out (FIFO) inventory management system. Labeling products with the date received will help in the identification of foods that are still within their usage window and those which are not useable.
To help you with your labeling system, DayMark offers a wide variety of labels that make food rotation easier.
For example, many restaurants are using DayMark’s Removable Day-Of-The-Week? and Use-First® labels to help with their food rotation system because they are easy to remove yet adhere to both metal and plastic containers, even in extreme temperatures.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
Food service is a highly competitive industry that is often plagued with heavy turnover and high operating expenses. Many owners have found that one of the best ways to control costs, and still make a profit, is to establish a food rotation labeling system to curb the rising price of food. By standardizing your labeling system, you reduce food waste and over-purchasing.
That is why a food labeling system should be in place at all levels of food preparation – including the purchasing and inventory levels.
Goods should not be purchased until inventory levels reach a predetermined safety stock level. A safety stock level is the minimum amount of inventory needed in order to meet customer demands without having to order more supplies. This ensures there will be ample inventory to fill customers’ orders while preventing over-purchasing.
By looking at your current inventory, you can determine the amount you have on hand and the amount you need to build to, or the amount you want to have in stock before making another purchase. A good rule of thumb in any ordering procedure is to add an additional 25 percent to your order to cover unexpected usage, a late delivery, or backorder.
Food rotation is an essential element in the inventory process because improperly rotated goods can cause newer shipments to be used before older ones, which leads to increased waste and product spoilage.
With the proper labeling system, you can standardize your food rotation procedures to ensure your products are used according to the first in, first out (FIFO) inventory management system. Labeling products with the date received will help in the identification of foods that are still within their usage window and those which are not useable.
To help you with your labeling system, DayMark offers a wide variety of labels that make food rotation easier.
For example, many restaurants are using DayMark’s Removable Day-Of-The-Week? and Use-First® labels to help with their food rotation system because they are easy to remove yet adhere to both metal and plastic containers, even in extreme temperatures.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
Proper Food Storage
This is the third of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the storing function.
Food rotation is critical when storing food products because improperly placed items can result in food spoilage, which in turn requires additional purchases that can deplete a company’s resources.
Because of this, the value of labeling in storing food products is critical. By properly labeling food in the first in, first out (FIFO) system, food service managers will save on food costs, reduce or eliminate cross contamination and food borne illnesses, and streamline employee communication across work shifts.
An independent study conducted by Great Lakes Marketing verified that proper food rotation labeling saves an operator an average of $11,741 per year in labor costs and food waste.
Food service operators who are interested in an effective method for identifying the shelf life of their perishable inventory can use DayMark’s TimeStrip®. The TimeStrip® helps kitchen staff identify and use food products before they expire. It also improves monitoring to help meet HACCP regulatory standards.
HACCP, or Hazard Analysis Critical Control Points system, is a process which uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
The use of an HACCP system is vital because statistics from the General Accounting Office show that there are between 6.5 and 81 million cases of food borne illnesses a year. This number is staggering, especially when many of these illnesses could have been prevented with the proper food rotation procedures.
To ensure the safety of your food products, DayMark offers specialized labels for each storage facility in your kitchen. DayMark’s Dissolve-A-Way® DissolveMarkTM labels and tapes for dry and cold storage are ideal for food rotation because each label contains space to include the name of the product, use-by date and expiration date. But, unlike permanent adhesive labels, DissolveMarkTM labels dissolve in water in under 30 seconds and leave no sticky residue, which can harbor harmful bacteria.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business.
Food rotation is critical when storing food products because improperly placed items can result in food spoilage, which in turn requires additional purchases that can deplete a company’s resources.
Because of this, the value of labeling in storing food products is critical. By properly labeling food in the first in, first out (FIFO) system, food service managers will save on food costs, reduce or eliminate cross contamination and food borne illnesses, and streamline employee communication across work shifts.
An independent study conducted by Great Lakes Marketing verified that proper food rotation labeling saves an operator an average of $11,741 per year in labor costs and food waste.
Food service operators who are interested in an effective method for identifying the shelf life of their perishable inventory can use DayMark’s TimeStrip®. The TimeStrip® helps kitchen staff identify and use food products before they expire. It also improves monitoring to help meet HACCP regulatory standards.
HACCP, or Hazard Analysis Critical Control Points system, is a process which uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
The use of an HACCP system is vital because statistics from the General Accounting Office show that there are between 6.5 and 81 million cases of food borne illnesses a year. This number is staggering, especially when many of these illnesses could have been prevented with the proper food rotation procedures.
To ensure the safety of your food products, DayMark offers specialized labels for each storage facility in your kitchen. DayMark’s Dissolve-A-Way® DissolveMarkTM labels and tapes for dry and cold storage are ideal for food rotation because each label contains space to include the name of the product, use-by date and expiration date. But, unlike permanent adhesive labels, DissolveMarkTM labels dissolve in water in under 30 seconds and leave no sticky residue, which can harbor harmful bacteria.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business.
Food Rotation Labeling Systems
This is the final article of a series showing readers the cost effectiveness of using a comprehensive food rotation
labeling system for their kitchen. Here we discuss the importance of following proper food rotation procedures for your food systems.
Food rotation is a primary obligation for anyone in the food service industry, from food service operators to distributors. By establishing proper food rotation procedures you help control food costs, prevent product spoilage, and increase your facility's effectiveness.
To ensure that all food products are properly rotated, with the oldest products being used first, all businesses should institute a first in, first out (FIFO) method of rotation. The following should be used for the FIFO method, as well as other storage procedures:
• Older items should be stored in the front on the left side of
the storage facility
• In any part of the restaurant, the first item used should
always be the oldest
• Date and mark everything
• Discard food past the expiration date
• Establish a purchasing schedule based on inventory count
• Keep storage areas clean and dry
In addition to properly rotating stock, temperature control is an important safety procedure that is a crucial
element of any rotation program. It's important that all kitchen staff know the correct temperature ranges for perishable items so that spoiled food products aren't used during food preparation.
Some standard temperature ranges are:
All frozen items: -10 – 0o F
Fresh meat and poultry: 35 - 39o F
Produce: 35 - 39o F
Fresh seafood: 35 - 39o F
Dairy products: 35 - 39o F
Beer: 40 - 60o F
Wine (Chablis, rose'): 45 - 55o F
Wine (most reds): 55 - 65o F
An effective labeling system is essential then for maintaining temperature control. Unfortunately, most labels fall off when stored in colder temperatures. However, DayMarkʼs food rotation labels can be stored in refrigerators and freezers because of their specially designed adhesive that is 60 percent stronger in colder temperatures. DayMark's CoolMarkTM labels adhere to all frozen food packages, containers, and cryovac bags and work in temperatures ranging from -40 degrees to 160 degrees.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business
labeling system for their kitchen. Here we discuss the importance of following proper food rotation procedures for your food systems.
Food rotation is a primary obligation for anyone in the food service industry, from food service operators to distributors. By establishing proper food rotation procedures you help control food costs, prevent product spoilage, and increase your facility's effectiveness.
To ensure that all food products are properly rotated, with the oldest products being used first, all businesses should institute a first in, first out (FIFO) method of rotation. The following should be used for the FIFO method, as well as other storage procedures:
• Older items should be stored in the front on the left side of
the storage facility
• In any part of the restaurant, the first item used should
always be the oldest
• Date and mark everything
• Discard food past the expiration date
• Establish a purchasing schedule based on inventory count
• Keep storage areas clean and dry
In addition to properly rotating stock, temperature control is an important safety procedure that is a crucial
element of any rotation program. It's important that all kitchen staff know the correct temperature ranges for perishable items so that spoiled food products aren't used during food preparation.
Some standard temperature ranges are:
All frozen items: -10 – 0o F
Fresh meat and poultry: 35 - 39o F
Produce: 35 - 39o F
Fresh seafood: 35 - 39o F
Dairy products: 35 - 39o F
Beer: 40 - 60o F
Wine (Chablis, rose'): 45 - 55o F
Wine (most reds): 55 - 65o F
An effective labeling system is essential then for maintaining temperature control. Unfortunately, most labels fall off when stored in colder temperatures. However, DayMarkʼs food rotation labels can be stored in refrigerators and freezers because of their specially designed adhesive that is 60 percent stronger in colder temperatures. DayMark's CoolMarkTM labels adhere to all frozen food packages, containers, and cryovac bags and work in temperatures ranging from -40 degrees to 160 degrees.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business
Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food
This is part two of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the receiving function.
Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.
To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:
• Check the expiration dates on all perishable items
• Make sure the shelf-life dates have not expired
• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for
signs of thawing and refreezing.
• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul
smelling, foaming.
• Check the temperature of refrigerated and frozen foods
• Look for content damage and insect infestation
• Reject any foods that are delivered in flats or dirty crates
Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.
The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.
To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.
By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.
For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:
• Check the expiration dates on all perishable items
• Make sure the shelf-life dates have not expired
• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for
signs of thawing and refreezing.
• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul
smelling, foaming.
• Check the temperature of refrigerated and frozen foods
• Look for content damage and insect infestation
• Reject any foods that are delivered in flats or dirty crates
Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.
The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.
Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.
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