In 2014, the CDC reported 864 foodborne illness outbreaks, which resulted in 13,246 illnesses, 712 hospitalizations, 21 deaths and 21 food recalls. As a restaurant operator, you don’t want any of your diners to be part of the CDC’s foodborne illness count – your dedication to food safety is crucial for each of your customers and employees. Plus, food safety violations can lead to deductions when the health inspector is on site. (To stay one step ahead, learn how to prepare for your next inspection by downloading our Health Inspection Guide.)
To help protect the safety and health of restaurant patrons, encourage your employees to follow these food temperature guidelines:
- Never leave food out of the refrigerator for more than two hours. If the temperature outdoors is above 90° F, food should not be left out more than one hour.
- Maintain a temperature of 140°F or above for hot food. Place hot cooked food in chafing dishes, preheated steam tables, warming trays and/or slow cookers.
- Keep cold food at a temperature of 40°F or below. Place food in containers on ice.
- Foods should be reheated thoroughly to an internal temperature of 165°F or until hot and steaming.
For more ways to educate your staff on food safety, watch our 5 Common Food Safety Mistakes video and download the resource. To take food safety to another level, click below to download our Health Inspection Guide to make sure you’re ready when the inspector arrives.
* International Association for Food Protection; Factors Impacting Food Workers’ and Managers’ Safe Food Preparation Practices: A Qualitative Study; 2005
Want more? You might also like:
The global COVID-19 pandemic brought operations for many businesses to an abrupt halt, and those that continued to operate likely experienced lower production or disrupted schedules. Balancing the delicate requirements of proper sanitation, and peace of mind for customers and employees, now constitu …
If your business is designated as an essential service provider and is operating during the COVID-19 pandemic, you’re probably already facing a lot of pressure. Between maintaining a hygienic environment, making a profit and providing good service, pest management may not be top of mind. But whether …
Part of helping maintain a pest-free food processing facility involves tracking your Integrated Pest Management (IPM) efforts. For managers, this means having the right documentation on hand to monitor trend data and determine whether changes to the program are necessary. While this documentation is …