The Safe Kitchen

No Need to Understand Biology

2011-02-02T11:59:00.000-08:00

During college, while working towards a degree in Nutrition Research, I held a position in a research lab. The person overseeing the lab had the following quote above her desk "The only consistency in biochemical research is biological inconsistency." A powerful, and quite possibly intimidating, statement of the reality of the research world.

In a working kitchen, we do not need to have advanced training in biochemistry, nor even chemistry, in order to properly conduct our work. We do need to follow manufacturer's directions in the use of cleaning and sanitizing agents. We do need to have our HACCP system in place appropriate to our food service operation. And most important we need to train our staff and implement the systems. Training is key; this takes time and commitment, patience and understanding. We may be talented chef's and managers, and probably never thought that teaching came with the turf. But it does!

While the world of biology is incredibly diverse, good sanitation practices coupled with proper storage techniques will protect us from all food-borne illness arising. We do not need to understand the individual microbes involved nor to recite their Latin names. Good practice in cleaning and sanitation works across the board on all microbial offenders. Teach the practices today! Incorporate them every meal.

See, there really is no need to understand biology. We do need to understand and apply sound food safety practices and systems. Are your systems in place?

Time Waits For No One

2011-01-27T17:41:00.000-08:00

And neither do microbes. Under the right conditions, they will thrive. You won't see them, smell them, nor taste them. Time and temperature abuse is the culprit. The FDA food code states that time/temperature sensitive foods can not be in the temperature danger zone for more than 4 hours.

What systems do you have in place to ensure the food you are receiving is safe and stays safe? Is the person receiving your delivery's taking temperatures, checking for quality, and documenting such? Is the food being put away in a timely manner? Do you maintain refrigerator logs? Cooking logs? Cooling logs? Are you calibrating your thermometers?

Simple tasks that do not require much time and attention, but they MUST BE TENDED TO! Better to put in the time upfront to properly handle your food. As the Rolling Stones said " Time waits for no one, and it won't wait for me." What are you waiting for?

It's About Time

2011-01-26T08:54:00.000-08:00

Cooking is a time based art, we all know that. Gluten takes time to form as we knead bread, proteins denature over time as we cook meats and eggs, marinades take time to infuse their flavors. As food service professionals we passionately devote time to perfect these techniques and delight our customers.

Sanitation is also a time based process. Sanitizing pots, pans, tools, work surfaces need time to reduce the potential of issues arising with food borne illness. Why is this? Just like microbes take time to grow in sufficient numbers to cause problems they also take time to die. Remember we can not see microbes, yet there may be 100,000 of them on a work surface. Science has shown that microbes die at a constant rate, hence the importance of following the manufacturer's directions for sanitizing agents or the application of heat.

Know and understand the directions for all chemicals in use in your kitchen, make sure your staff also understands their proper use. After all they will be carrying out the procedures.

Are you taking the time to properly train your staff in sanitation? One outbreak of food-borne illness from your establishment, just might be your last.