Eliminating Biological Hazards in Your Restaurant

Biological hazards are an unforeseen threat to consumers. Much like with chemical hazards, it is the job of food service professionals to protect their consumers.

Biological hazards are foodborne viruses, fungi, bacteria, and parasites. The most common biological hazards to be aware of are E. coli, Shigella, Norovirus, Salmonella, Hepatitis A, and Staph.

A biological hazard outbreak can occur within any establishment. It’s important to be familiar with the hazards, prepare all food properly, and be highly selective of your vendors.

Most biological hazards in restaurants are controlled by using the following four methods.

Time

The method of time measurement is useful for controlling the growth of bacteria. It’s important to remember that bacteria can grow rapidly in ‘The Danger Zone’,  temperatures of 40^oF - 140^oF. Although food has been cooked, it is still at risk of rapid bacteria growth when left out. The Meat and Poultry Hotline advise that you never leave food out of refrigeration for over 2 hours.

Temperature

The temperature of food should be monitored and maintained from beginning to end. On the supply chain, most food should remain at a constant temperature. Temperature needs to be monitored and recorded to ensure safety for consumers.

Once food arrives at its destination, it should be stored at proper temperature. To ensure that your food is properly stored, you should consider installing a sensor in your walk-in. That way, you can constantly monitor the temperature.

When food is being cooked, it should be cooked within recommended ranges to kill any potential pathogens. For example, most meats have an minimum internal temperatures ranging from 145^oF to 160^oF.

A standard rule is that cold food should be kept cold, and hot food should be kept hot. An effective way to ensure that your food is being kept at the right temperature is to use a food probe. That way, you are getting the most accurate temperature readings within the product rather than the environment.

Cleaning and Sanitization

Food prep surfaces and food prep tools need to be cleaned and sanitized. When food is prepared, oils, grease, and proteins, can be transferred onto the surface and then onto other ingredients. Depending on the nature of the organic matter, different cleansers can be used. In addition, there are different kinds of sanitizers that can be used depending on the type of bacteria you are targeting.

Avoiding Cross-Contamination

Not only does the surface need to be cleaned, but all tools need to be cleaned. If a knife is being used for raw meat preparation, it shouldn’t be used again to touch the cooked product. While preparing food, gloves should be worn at all times and hands should be properly washed.

Keeping all consumers safe is a major responsibility of food service professionals. Instilling these 4 methods of safety within your restaurant can help reduce an outbreak.

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