With the joy and wonder of the holiday season comes increased volume at your establishment. With the extra traffic, it’s easy for your staff members to cut corners in an attempt to save time. However, not following proper safety guidelines can have disastrous effects on your guests’ health and ruin your reputation. Keep your diners safe throughout the holiday season with these quick food safety tips:
Consistent Cleaning – Instruct employees to consistently clean their hands whenever switching tasks. Keep food-contact surfaces clean and sanitized throughout the business day to prevent spreading dirt and diseases.
Cook & Chill – Properly cook food items to avoid the temperature danger zone and kill harmful bacteria. Similarly, avoid leaving foods out at room temperature for too long since bacteria can grow rapidly in certain foods.
Use Observation – Be sure to check the expiration dates on all of your perishable food ingredients. Additionally, use keen observation to weed out potentially questionable foods; if it looks, tastes, or smells questionable, just throw the products out.
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Unfortunately, more than 3,000 people die each year as a result of choking. If a choking emergency occurred at your foodservice establishment, would you be prepared? Know the basic steps to help a choking victim and prevent choking emergencies.
Understand the Causes
Everydayactivities can create a choking emergency at your foodservice establishment, including:
Swallowing large pieces of food
Drinking alcohol before meals
Eating while talking or laughing
Consuming food too quickly
Walking or running with food in mouth
Look for Clues
Stay observant and look for signs that patrons may be choking, including:
Coughing or gagging
Sudden inability to speak
Turning blue in the face
Know How to Respond
Choking is a serious, life-threatening emergency and needs to be treated immediately.
As soon as you believe a person is choking, call 911 immediately for help.
Do not attempt to drive the victim to the hospital yourself.
Keep your staff updated on the latest safety response methods, like the Heimlich maneuver, and other safety protocol to successfully help a choking victim.
Keep diagrams and instructions on how to help a choking victim at the ready for staff members.
For more information, contact your local emergency response personnel.
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Preventing the spread of harmful bacteria is of utmost importance in the foodservice industry. Nearly all food contamination issues are caused by improper handwashing. An outbreak of disease at your restaurant can permanently damage your reputation or, in the most extreme cases, even cause the shutdown of your establishment.
While many employees know that handwashing should be performed before food preparation, there are a variety of other tasks or actions which require handwashing after their completion. The U.S. Food and Drug Administration recommends that employees wash their hands after performing the following activities:
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