The primary goal of food safety is to protect food consumers from foodborne illness and or injuries caused by food consumption. Most of the time, the causes of foodborne illnesses can’t be seen, smelled, or tasted. However, by following food safety guidelines the risk of food contamination which causes foodborne illness can be avoided. Receiving, storing, processing, handling, and distributing food all fall under the category of food safety. Following proper food safety practices will ensure that all operating phases are free of food safety risks and that customers receive safe food. Today we are going to take a look at Ten important Food Safety tips to prevent foodborne illness in your establishment.
1. Make sure all staff and management are properly trained in food safety
2. Wash your hands regularly and thoroughly
3. Wash all fresh produce to remove any bacteria
4. Properly store refrigerated goods at or below 40° F to reduce bacterial growth
5. Cook foods at the appropriate temperatures to kill any bacteria present
6. Clean and sanitize all kitchen supplies before use, such as cutting boards, utensils, pots & pans
7. Perform monthly self-inspections to identify any food safety concerns
8. Learn and understand your local health codes
9. Regularly check the temperatures of your food service equipment, to ensure that the food is not in the danger zone and use proper food storage containers to store foods
10.Inspect all incoming food shipments for contaminated product.