Sizzle - Winter 2010

Disposable
Gloves

“Too many people think just because they wear gloves when

handling food they are being safe and following proper safety procedures,” says Jaime Leeds, chef/owner of Hank’s Oyster Bar, Alexandria, Va., and president of Women Chefs & Restaurateurs, Madison, Ala. “Yes and no. You can still cross contaminate food and spread foodborne illness.

Depending on what you’re doing, you may need to change gloves regularly, just as you would need to wash your hands.”

First In, First Out Karen Anne Murray, chef/ owner of Eddison & Melrose, Monterey, Calif., says cross contamination and food rotation are the root causes of food safety and sanitation issues. “Never mix freshly prepared food with day-old food. For example, if a new shipment of produce is delivered, do not place the new carrots on top of the old carrots. Keep new food separate from old food, and be sure to use the older products first. Also, never make a new batch of something and mix it with an old batch. Follow the FIFO rule (first in, first out).”

Do chefs need to be certified in each state where they work? How do you get certified? WALLACE: Requirements vary from state to state and sometimes city to city within a state. Some states do not require food safety manager certification. In North Carolina, for example, it is voluntary, but if there is a manager certified in food safety, an additional two points are provided on food-safety inspections. Other states only require passing a certification exam, whereas some have training requirements in addition to passing an exam. For example, Rhode Island requires 15 hours of training and an exam; nearby Massachusetts and Connecticut do not have training requirements, but require passing an exam.

Chefs and foodservice managers must contact the local Department of Environmental Health to verify the specific certification requirements for their jurisdiction. Your local Department of Environmental Health is the best up-to-date reference source for food-safety information ( www.fda.gov/food/foodsafety/ retailfoodprotection/federalstatecooperativeprograms/ucm108156. htm). Chefs also should join organizations such as the National Restaurant Association (NRA) and the Food Marketing Institute to keep abreast of changes in food-safety regulations.

What types of sanitation procedures should be
maintained and monitored? What about record keeping?
WALLACE: Standard operating procedures should be in place for all
operations, including cleaning and sanitizing equipment. According
to the 2009 FDA Model Food Code, equipment should be cleaned at
a frequency that will ensure the following:
• Food-contact surfaces are clean to sight and touch
• Food-contact surfaces of cooking equipment and pans are free
of encrusted grease deposits and other soil accumulations
• Non-food-contact surfaces are free of accumulation of dust, dirt,
food residue and other debris
The frequency of cleaning will depend on the type of operation
and volume of food produced. It is important to remember that
equipment needs to be cleaned and sanitized whenever changing
from raw to ready-to-eat foods (sandwiches, salad ingredients), and
equipment food-contact surfaces and utensils used with potentially
hazardous foods (time/temperature control for safety foods), such
as knives used for cutting sandwiches at a deli station, should be
cleaned at least every four hours throughout the day.

I recommend a cleaning schedule be developed for all equipment that includes the frequency, the person responsible and initials when completed.

Seven Steps to Food Safety HACCP (Hazard Analysis & Critical Control Points) consists of seven important steps to ensure food safety. The three main elements of the system are: food microbiology, quality control and risk assessment.