Food Safety Factors Westchester New York

Some key food safety factors to be aware of while managing your food establishment:


  • We can control time and temperature. Keeping our foods out of the temperature zone 41˚F and 135˚F is key. Cooking our food to the required minimal temperatures is another key factor. Storing and cooling our food is very important. It is advisable to print or keep the required minimal temperature guides in your shop and a notice stating the dangers of time temperature abuse. Keeping our foods out of the temperature danger zone will keep bacteria from growing to unsafe levels.
  • Washing our hands on a continuous basis is one of the most important things we need to do. The majority of foods borne illnesses are a direct result of employees not properly washing hands. Hand washing is one of the most important steps in preventing Norovirus and cross contamination. Posting signage near any hand washing station is the law. The Health Department is a big stickler on this. All signs must be posted without fail. Post a hand washing guide in your prep room. Make sure all your staff members understand the proper way to wash hands.
  • Keeping temperature logos and monitoring your food minimal of twice a day is extremely important. Your Health Department may want to see your logs. Keep them on file for at least one year.
  • Using the right kinds of thermometers. Use our guide as a reference. Make sure that your thermometers are working correctly.
  • Date marking your food. All food must be date marked is held for longer than 24 hours. TCS foods food can be stored for only 7 days if held at 41°F or lower. When combining food, the date to discard will always be the earliest of the foods. FIFO. First in first out, Become familiar with this process. Place your oldest dated cambro above the newest. Use the oldest items first to prevent out dated foods. Keeping up to date on your dates will help you understand what needs to be prepped and what doesn’t. Wasted food means wasted money. Bad old food can make customers sick. Remember to use FIFO.
  • Five ways foods become unsafe.
  1. Time temperature abuse.
  2. Cross contamination.
  3. Poor personal hygiene.
  4. Poor cleaning and sanitizing.
  5. Buying from unapproved supplier.
  • How to clean and sanitize in a three-compartment sink.
  1. Rinse, scrape, or soak all items before washing them.
  2. Clean items in the first sink. Wash them in a detergent solution at least 110 ̊F
  3. Rinse items in the second sink.
  4. Sanitize items in the third sink.
  5. Air dry all items.
  • How to sanitize a work surface.
  1. Scrape or remove food bits from the surface.
  2. Wash the surface.
  3. Rinse the surface.
  4. Sanitize the surface.
  5. Allow the surface to air dry.

 Westchester Food Safety a leader in Food Safety in New York.

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