Commercial Kitchen Food Safety

According to a January 2008 report from the Center for Science in the Public Interest, food safety violations such as poor employee hygiene, improper cooking and holding temperatures, and poor food preparation surface sanitation are among the biggest risks to diners' safety. Although food safety regulations can vary from one state to another, there are certain food preparation and storage practices that are universally accepted for good commercial kitchen food safety.

Safe Handling

• Washing is the most vital part of safe food handling, especially when it comes to foods that will be served raw. Fruits, vegetables and other raw foods should be washed thoroughly to remove bacterial contamination on the surface. These foods should be prepared on a different surface than raw meats to prevent cross-contamination as well.

Cooking and Holding

• In addition to cooking foods until they've reached the proper internal temperature, about 165 degrees Fahrenheit, restaurant workers must also maintain food at the proper holding temperature to prevent food-borne illnesses. Certain bacteria can grow in cooked foods that are not held at the proper temperatures. Clostridium, for example, can continue to multiply at temperatures up to 120 degrees Fahrenheit, so CSPI recommends holding temperatures above 135.

Food Storage

• Commercial leftovers must be cooled quickly.

  Food service establishments must be equipped to cool leftover foods to ensure adequate inhibition of bacteria. General guidelines call for foods to be cooled to 70 degrees Fahrenheit within two hours, and then to 41 degrees Fahrenheit within about four hours to stop bacterial growth. Food temperatures were among the most difficult to comply with; according to the CSPI, 65 percent of the restaurants studied for its 2008 safety report failed to meet the organization's food code standards.

Sanitation

• Prevent contamination with proper hand-washing.

  Bacteria and pathogens have a number of routes into our food: contaminated food preparation surfaces, employees' hands, dirty utensils and potholders are just a few of the places where contamination can enter food. Employees can reduce the risks by taking precautions such as washing hands frequently and thoroughly, sanitizing all work surfaces at the start of each shift and when switching from one food to another, preparing raw vegetables and meats in separate areas, and following other sanitation guidelines outlined in local food ordinances.

Inspection Preparation

• Mock inspections or self-inspections prepare staff for the real thing and keep employees vigilant about potential violations and food safety risks. To get the most out of a practice run, perform an unannounced inspection using the local inspection sheet as a guide. Correct violations immediately as you find them, and go over the results of your inspection with all employees. Use the experience as a teaching tool to point out weaknesses and praise strengths.