Food safety is crucial in your commercial kitchen; even one case of a foodborne illness can negatively impact your restaurant’s bottom line. In order to pass health inspections, you need to know how to run a safe and efficient kitchen — from what temperatures are safe for food to what happens during a health inspection. All Temp, your Tampa commercial refrigeration experts, offers these USDA approved tips to make sure food safety is a top priority in your kitchen.
Cleanliness is crucial when it comes to food safety. Before and after handling food, wash your hands and any cooking surfaces, and make sure to wash fruits and vegetables before eating, cutting, or cooking. After closing, make sure to sanitize each and every surface in your kitchen.
Cross-contamination can allow bacteria to spread between different foods; for example, raw meat shouldn’t something that is ready-to-eat. Keep foods separated. Don’t allow fruits, vegetables, or prepared foods to touch raw meat, poultry, or egg products. Always put cooked food on its own plate — not one that held raw meat or poultry.
Cooking food to a safe internal temperature is crucial to destroy harmful bacteria.
- Raw beef, pork, lamb and veal steaks, chops, roasts, and fish should be cooked to a minimum internal temperature of 145℉. These foods should rest a minimum of three minutes before eating.
- Raw ground beef, pork, lamb, and veal should be cooked to a minimum internal temperature of 160℉.
- All egg dishes should be cooked to a minimum internal temperature of 160℉.
- Poultry should be cooked to a minimum internal temperature of 165℉.
Chill any food that isn’t going to be served immediately. If food has been left out for longer than two hours, or one hour in temperatures 90℉ or above, discard.
Make sure your food is stored safely with a commercial refrigerator. The Tampa commercial refrigeration experts at All Temp can help you choose a refrigerator that meets your needs. Contact us online, or give us a call toll-free at (844) 695-2900. For more tips on reducing food waste, organizing your commercial kitchen, and commercial refrigeration and sustainability, check out our blog.