EHA Food Safety and Epidemiology Blog

Proper Untensil Storage

Food safety Perspectives by Christine Testa - Regional Food Safety Specialist Lately, during food service operation inspections, I have noticed that foodservice employees have question about where and how to store the knives and other utensils.

Many times, I find soiled knives inside sanitizer buckets with soiled sanitizer solution and food particles. Other questions come up such as “Do you really have to clean and sanitize the knife after each?” “Can we use ice water to store coffee spoons? “ What exactly is the rule? According to the 2005 FDA food code, there are 4 acceptable methods to store “in-use” utensils for ready to eat food items such as at the sandwich and salad prep stations.

Food safety training! It ’s not just for managers any more.

Perspectives on food safety by Christine Testa While I was a public health sanitarian in Michigan, as soon as I walked into a kitchen I could tell if the crew was well trained or not. One clear sign of a poorly trained staff is when they scatter away like cockroaches in a bright light, as I walked in the door.

Poorly trained employees are not confident. Food safety training is not as simple as telling the pantry employee to put gloves on or threatening to fire the cook because he continues to place the raw hamburger above the lettuce. In most cases, food safety training is conducted once as an employee orientation for a new hire.

Cool it for the winter spirit!~

Christine Testa weighs in on another critical aspect of food protection - cooling. When I have the opportunity to admire the talents of a great chef, I often ask, “Who taught you how to cook?” Most often, the answerer is mom’s or a grandmother’s inspiration. She would share her great recipes and most importantly, her techniques. The second question I often ask next is “who taught you how to cool? The answer is always the same and very predictable. Cooling techniques are almost never taught. Beautiful creations are often left on the top of the stove or thrown in a small refrigeration unit without a thought. It is no wonder why, in licensed food service establishments, improper food temperatures are observed in 41F compliant refrigeration units. Improper procedures are one of the main causes of food borne illness. Proper cooling methods and techniques can cool foods fast and safely, preventing the growth of bacteria. There are different types of methods one can use for cooling any type of cooked food product. FDA approved methods include the use of ice baths, ice paddles, blast chill units, and using ice as an ingredient. In addition, using the right equipment is also important. Shallow metal pans, metal pots or stock banes will help cool the product faster. Rotating or stirring the product during the cooling process will release trapped steam to assist in the cooling process. The most important tools for cooling any food product are a clean and sanitized thermometer and a clock. The time and temperature of the product must be monitored to ensure that the food item is cooling in compliance of your local regulatory food code requirements. According to the FDA’s, 2005 food code, foods must be cooled in a two step process to ensure food safety. The first step is to cool down hot holding foods from 135F down to 70F in 4 hours. The second step is to cool foods from 70F down to 41F within 2 hours. The time and temperatures in the food code is a critical limit. When using proper cooling methods and techniques, foods will cool down much faster. A freezer or a walk in refrigeration unit can be used as a blast chill unit. However, never place hot food items inside a small freezer or a walk-in unit. It is always best to initially cool down the food product from the final cooking temperature to the ambient air temperature of the kitchen, by using ice baths or transferring hot food items into a cold sheet pan. Additionally, never use plastic storage containers to cool food items. Plastic will insulate the heat in the food you are trying to cool. Furthermore, to prevent condensation from forming, never tightly cover food items that are not yet holding at 41F. When the cooling product has reached at least 41F, cover the product, provide a date label, and then store in a refrigeration unit. Remember, small reach in refrigeration units are designed for cold holding only, not for cooling foods. Cooling methods are as personalized as cooking styles. Consult with your food safety consultant to develop a standard operation procedure specific to your operational needs.