Preventing foodborne illness

Properly handling and preparing foods are the key factors to decreasing foodborne illness. When handling food, either raw ingredients or prepared platters, there are a few simple practices that greatly reduce the risk of food poisoning.

Always follow manufacturers’ operating manuals for detailed instructions on commercial fryer operation. In addition, check out the following suggestions to create a safer kitchen environment in your restaurant:

Clean all produce
All produce, even organic, can have dirt, pathogens and pesticides on its exterior. Most fruits and vegetables are served raw, either in salads or whole, so harmful bacteria are not killed. It is important to thoroughly wash all produce before serving. As with meat, do not cross-contaminate clean and dirty produce.

Wash your hands
The leading cause of food poisoning in restaurants is poor employee hygiene. Health departments require that food handlers wash their hands repeatedly throughout the day or whenever switching tasks. Developing proper hand washing practices can save your customers, your business and your reputation.

Properly cook all foods
Foods cooked to the proper internal temperature will assure that all bacteria are dead.

Food

Minimum internal temperature

Beef, pork veal and lamb

160º F

Turkey

165º F

Egg dishes

160º F

Ground meat
160º F
Seafood 145º F
Leftovers and casseroles

165º F

Holding temperature for prepared foods
140º F 
 
The information provided in this article is intended for general informational purposes only and should not be considered as all encompassing, or suitable for all situations, conditions, and environments. Please contact us or your attorney if you have any questions.