| September 01, 2003 |
| NEWSLETTER - September is National Food Safety |
Get the word out! Take advantage of National Food Safety Education Month in September by building knowledge and enthusiasm for food safety among your staff. The Michigan Restaurant Association is teaming up with the National Restaurant Association Educational Foundation's International Food Safety Council (IFSC) to promote the theme "Store it. Don't Ignore it." throughout the month of September.
An essential part of National Food Safety Education Month is educating everyone throughout your establishment about the importance of food safety. There are many important steps you must take to ensure your food and/or products are properly stored. Here are some of these important steps:
Step One: Preventing Cross-Contamination
- Store food in designated storage areas and in proper containers.
Store raw meat, poultry and fish separately from prepared and ready-to-eat food.
Step Two: Preventing Time-Temperature Abuse
Store deliveries as soon as they are inspected.
Store meat, poultry, fish and dairy products in the coldest part of the unit, away from the door.
Check temperatures of stored food and storage areas regularly.
Never place hot food in the refrigerator.
Keep dry storage areas cool and dry.
Step Three: Important Storage Practices
Label all potentially hazardous ready-to-eat food with either the date it was prepared or the date it should be sold, consumed or discarded.
Discard all potentially hazardous ready-to-eat food stored in the refrigerator if it is not used within seven days of preparation.
Store dry food away from walls and at least six inches off the floor.
Step Four: Cleaning and Sanitizing
Make sure containers used to store food have been properly cleaned and sanitized before you use them.
Thoroughly clean and sanitize refrigeration units regularly to remove soil,mold and odors.
Defrost freezer units on a regular basis.
For more short, easy activities to reinforce food safety procedures, go to www.nraef.org
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