When you receive food deliveries, does your staff know how to spot red flags that can indicate problems with the storage of foods before they were delivered? As Statefoodsafety.com advises, frozen foods should arrive frozen, and without any visible liquids, frozen liquids or ice crystals, which indicate prior thawing. Refrigerated foods should arrive under 41˚F, with the exception of eggs, which can be received when the air surrounding the eggs is 45˚F or lower. Hot foods should arrive at 135˚F or higher. To test the temperature of flat foods like bacon, place the thermometer between packages. Before you test the temperature of a new food item, clean and sanitize your food thermometer to ensure you get an accurate reading.
If you offer grab-and-go foods, adhering to food safety procedures can be especially difficult. The food auditor Steritech found a number of common food safety issues in 3,000 recent reviews of fresh and prepared foods at grocery stores. Their lessons can also apply to restaurants offering prepared foods to go. Of the problems Steritech discovered, several stood out: One major issue across the board was unclean food contact surfaces, particularly when businesses offer a wide range of prepared foods that require the use of more utensils, equipment and prep areas. Further, contamination via chemical, physical and/or biological hazards was among the top food safety challenges in all departments except produce. Specifically, allergen contamination was a pressing concern for bakery items (demonstrating the need for clear labeling) and improper storage and placement of raw items was an issue in meat, seafood and deli products. Finally, cold holding was among the top problems for produce, seafood, deli and general grocery items – with the principal issue being the temperature of display cases for pre-cut and prepared foods. Make sure these foods are kept at a temperature of 41 degrees or below to prevent the growth of harmful bacteria.
When a food delivery order leaves your restaurant, how confident are you about being able to keep that food safe en route to your customers? A new survey found that nearly 30 percent of food delivery app workers sample food they are delivering – and even more than that are tempted to try. To alert customers that someone has tampered with their food, operators are increasingly using tamper-evident labels. A QSR Magazine report advises using ones that will adhere to the full range of your packaging materials and also have security slits that tear if someone tampers with the label. These labels are a good place to market your food safety values, so they’re also a good place to feature your company logo, website or other identifying information.
It’s the season for grabbing some prepared food to go, then enjoying it at summer picnics and other outdoor events. If you offer grab-and-go foods, double check that you’re following food safety procedures so you can avoid contamination hazards and other safety risks. Daymark Safety Systems suggests operators follow several steps to protect grab-and-go storage areas. Regularly clean any doors, shelves, machine dispensing areas and lights that are part of your food displays. If you have any automated kiosks with touchpads, clean and also disinfect those high-touch areas to kill any contaminants — you may need to leave the disinfectant on the surface for a few minutes before wiping it away. Check regularly for spills on the floor and within your display, and consider using an absorbent pad or mat to reduce the risk of slips when spills occur. Clean floors at least once a day, and ensure trash and recycling bins are cleaned inside and out and don’t become overfilled.
When your food supplies arrive, do you have time to inspect each delivery? If not, you could be allowing food into your operation that you would otherwise reject, increasing your chances of spreading harmful pathogens. To ensure you’re allowing only thoroughly inspected shipments into your facility, Statefoodsafety.com suggests scheduling shipments to arrive at different times and not at peak hours when you may feel pressed to rush through an inspection.
At a time when third-party delivery is evolving in futuristic ways — like delivery by robot, or, if Uber’s three-year plans play out, by drone — it can be easy to neglect the most important elements of a delivered meal: food that tastes good and is safe to eat following its journey. The National Restaurant Association is taking steps to change that. It is assembling a group of food delivery services and restaurants to develop a code of best practices for keeping food safe during its delivery to the customer. Watch this space for more information when the practices are released.