Proper Storage of Raw Proteins
Q - Is it OK to store items like raw chicken and raw beef next to each other on a refrigerator shelf if I don't have enough room to store...
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Temporary Event Set-Up Example:
CHEF'S CONNECTION
An Innovative Food Safety Website - Multnomah County, Oregon
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mcfoodsafety
1 min read
Doing it right. Time as a control at a temporary event.
This 'Shawarma' was time stamped when it was removed from temperature control. After 4 hours, any leftover is required to be discarded....
36 views
mcfoodsafety
1 min read
Doing it right. Cooling in Hotel Pans
Here is proper cooling taken up a notch. These are 4-inch hotel pans, filled only halfway equaling two inches deep for a fairly dense...
12 views
mcfoodsafety
1 min read
Doing it right. Casters on the Walk-in Cooler Shelving
Keeping the walk-in floors clean is daily task. Getting under the shelving usually turns out to be a monthly or quarterly chore. This...
6 views
mcfoodsafety
1 min read
Doing it right. Large Batch Cooling
A really awesome way to cool big batches of food like a big pot of chowder, stock, or cooked sauces is using a metal pot, an ice bath and...
75 views
mcfoodsafety
1 min read
Doing it right. A Health Inspection Focus
This facility uses a chalkboard in the kitchen to remind staff where they need to have extra focus during their shift. A gentle and...
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mcfoodsafety
1 min read
Doing it right. Monitoring Cooler Temperatures
This quart container is filled water and stays in the unit 24/7. There is a slit in the top of the lid, for easy access to insert your...
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mcfoodsafety
1 min read
Doing it right. Approved Drinking Vessel for the Kitchen
This restaurant, like many others, have tackled the ‘approved drinking vessel’ head-on. They are now providing all staff members with...
15 views
mcfoodsafety
1 min read
Doing it right. Soda Gun Wrap- Reducing Gnats
With the warm weather starting, the drain gnats will again come out to play. This facility came up with a great idea to eliminate the...
18 views
mcfoodsafety
2 min read
Doing it right. Proper Cooling in a Professional Kitchen
I once offended a friend who brought me over some freshly made soup, sealed up nicely in a plastic container. It looked delicious with...
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mcfoodsafety
1 min read
Doing it right. Eliminate Pest Breeding Grounds, Ice Bath Cooling & Recordkeeping
When we see operators using a successful procedure or an awesome preventive approach we want to share it with the rest of the community....
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mcfoodsafety
1 min read
Doing it right. Temperature Verification, Cross-contamination, Cooling and More
When we see operators using a successful procedure or just best practices we want to share it with the rest of the community. Take a look...
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mcfoodsafety
1 min read
Time as a control instead of temperature.
Here are some fabulous examples of using time to control bacterial growth (rather than temperature) and keep your guests safe. When you...
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