Food Safety Guidelines from Thermodyne
If you work in a restaurant, it's important to know about food safety guidelines in the United States to keep your customers healthy and happy. Here are some tips to help you understand the basics of food safety:
Food Safety Guidelines from Thermodyne
Cleanliness is key: One of the most important things you can do to prevent foodborne illness is to keep everything clean. This includes your hands, the kitchen surfaces, and all equipment used in food preparation. Be sure to wash your hands frequently and thoroughly, especially after handling raw meat or poultry.
Keep hot foods hot and cold foods cold: Another important rule is to make sure that food is kept at the correct temperature. Hot foods should be kept above 140°F (60°C) and cold foods should be kept below 40°F (4°C). Use a thermometer to make sure that food is cooked to the appropriate temperature.
Separate raw and cooked foods: Cross-contamination is a major cause of foodborne illness. Be sure to keep raw meats and poultry separate from cooked foods to prevent the spread of harmful bacteria.
Check expiration dates: Always check the expiration dates on food products before using them. If a product has expired, throw it out immediately.
Practice FIFO: FIFO stands for “first in, first out.” This means that the oldest products should be used first to prevent spoilage and waste.
Store food properly: Be sure to store food in the correct containers and at the right temperature to prevent spoilage. This includes using air-tight containers for dry goods and keeping perishable items like meat and dairy in the refrigerator.
Train your staff: Finally, make sure that everyone on your staff is properly trained in food safety procedures. This will help prevent mistakes and ensure that everyone is following the same guidelines.
By following these simple guidelines, you can help prevent foodborne illness and keep your customers safe and healthy. Always remember that food safety should be a top priority in any restaurant and that it's up to everyone on the team to make sure that the food is prepared and served safely.
About Thermodyne Foodservice Products
Founded in 1987, Thermodyne Food Service Products, Inc. specializes in the manufacturing of both countertops and full-sized slow cook and hold ovens. Each unit features Thermodyne’s patented Fluid Shelf Technology, in which low-temperature heat is transferred throughout each shelf rather than through the air. This not only ensures food quality and safety but also allows food products to be held for extended periods. Contact us today to find out about the incredible flexibility and serving capabilities made possible by Fluid Shelf Technology.
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