JANITORIAL supplies are not simple anymore. In addition to keeping your foodservice operation clean and efficient the foodservice operator now has to consider HACCP and your operation’s liability. Contaminants and cross contamination are very serious issues in today’s world. Avoiding these pitfalls involve the right choices of tools and products and the proper training of all your employees, including the janitor. For HACCP and Green standards, it is necessary to choose the right tools and chemicals to clean and sanitize every inch of your operation. Balancing all of this with your budget can be mind boggling. Our web site has answers that make sense in your day to day janitorial purchases.
- Mops and brooms
- Vacuum cleaners
HACCP = Hazard Analysis Critical Care Points
The secret to running a successful restaurant is food safety and that’s why an effective HACCP program is a must for anyone in this industry. Setting up a HACCP program can be easy, provided you follow the seven simple steps to ensure food safety from purchasing to production to presentation.
All purveyors of food whether at the processing or distribution plant must follow a written HACCP plan. As a restaurant owner, you rarely have the opportunity to actually see the food before it is delivered. Therefore it is imperative that HACCP programs are in force with every entity that is involved in your food purchases.
Your first chance to become involved with the safety of your food begins at this point. Scheduling food deliveries during off-peak hours will allow you the time and attention needed to inspect the food. Keep receiving areas clean and a thermometer handy for checking food temps; labels, markers and food charts will help to speed up the process and assure food safety at the point of receipt.
The location and method of where food is stored has a definite impact on its safety. Frozen foods should be stored in the freezer immediately after receiving. For dry items, a first in, first out method of stock rotation should be established. Rotation labels, plastic food containers and ingredient bins can make it easier to store food safely.
The most critical phase of your HACCP program is the prevention of cross contamination during food prep. Hand washing is mandatory and that is why it is important to have hand sinks available, along with hand and nail brushes. An adequate supply of disposable gloves, color-coded utensils, knives and cutting boards make it easy to set up separate prep stations for raw and ready-to-eat foods.
Maintaining proper holding temps for foods held hot (140°F) as well as those that need to remain cold (41°F) can be properly adhered to by measuring the temperatures of the food every 2 hours. Keep thermometers close at hand and regularly check the temps on hot food tables, holding drawers, hot holding cabinets, refrigerators and freezers, refrigerated prep tables, insulated pans and crocks.
Contamination control translates into general sanitation. Make sure items and surfaces are clean before sanitizing. Dish machines, spray rinse units, glass washers and sanitizer test strips all play a big role in cleaning dishes in glassware. Surfaces should be washed down with disposable wipers or clean cloths designated for a specific task. Cross contamination can occur during cleaning time by using cloths and mops in kitchen areas that have been previously used in non-food processing areas such as the restroom. Where appropriate, use color coded mop buckets, brushes and cloths to make it easier for work staff.
When catering or serving off-site, it is important to adhere to temperature requirements, cross contamination issues and hand washing. While these points are more difficult to follow without the benefit of utility operated equipment, there are products available that make following your HACCP guidelines easier, even when you are on location. These include thermometers, color-coded utensils and pans, and a hand washing accessory that converts a usable beverage dispenser into a portable hand sink.