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.
Thursday, July 27, 2006
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.
Subscribe to:
Posts (Atom)
