Inspecting the storage room of dry foods.
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Our next stop in the inspection involves the storage of dry foods (boxed, canned, bulk.)
We look to see that food products are up off the floor and away from chemicals of any kind (cleaning, dish washing, pesticides, etc.)
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Chemicals should be stored away from food prep areas.
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In this establishment, chemicals are stored in a different part of the kitchen. This is an excellent practice! |
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Using a flashlight to check for rodents and pests.
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We use a flashlight in the dry storage area to look for signs of rats, mice, cockroaches or other pests. There are no pests here! |
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Inside the walk-in refrigerator.
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Properly storing cold foods
In the "walk-in" refrigerator, we must pay attention to three concerns:
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Checking shelf placement to prevent cross-contamination of foods.
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| 1. |
Food on shelves: |
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Shelf placement is important to prevent cross contamination of raw, fresh ready to eat foods. Raw meats, fish and poultry must be on the bottom shelves of the refrigerator so they cannot drip onto (contaminate) foods that won't be cooked before serving. |
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Chris inserts a sanitized thermometer into the food.
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| 2. |
Monitoring food temperature: |
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We monitor the refrigerator by checking the temperature of the chicken and the rice that are being cooled correctly in shallow pans. Every time we use our thermometer it must be sanitized. We carry these alcohol swabs to make it easy and efficient. |
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Chris analyzes the temperature of the food.
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| 3. |
Process for cooling hot foods: |
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Not cooling potentially hazardous foods correctly is one of the leading causes of food borne illnesses. Watch out for the "danger zone"! |
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The "danger zone" is the range between 41°F and 140°F where bacteria can grow most quickly. Foods must be cooled down out of the temperature "danger zone" within 4 hours. |
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Foods like rice, beans and stew may be cooled in shallow pans, uncovered, until they are 41° F or below. |
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Large pieces of meat or poultry must be cut into smaller pieces (4 inches or less), placed in shallow pans, uncovered until they reach 41°F or below. |
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After any food has reached 41°F, it can be covered.
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Key food safety point: The Chef has his walk-in refrigerator organized perfectly: |
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raw meats on the bottom shelf |
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fresh foods on higher shelves |
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prepared foods cooling and uncovered |
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