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Eating Out Reno

Food, Eating, Dining & Living in Reno

FOOD SAFETY & SANITATION

Food Safety.  Millions are stricken.  Hundreds of thousands are hospitalized.  Thousands die every year from foodborne illness.
See how you can avoid food poisoning by understanding the causes and foods that are high risk for foodborne illnesses.
All food service operations and restaurants have the prime objective of producing and serving food safe for public consumption.  This is done through the practices of Food Safety.

LET'S TALK SANITATION

sanitation noun
san·​i·​ta·​tion | \ ˌsa-nə-ˈtā-shən
Definition of sanitation
: the act or process of making sanitary
: the promotion of hygiene and prevention of disease by maintenance of sanitary conditions
: the creation and maintenance of conditions that will prevent food contamination or foodborne illness.

Key Points

  • CROSS CONTAMINATION
  • FOODBORNE DISEASES
  • GLOVES
  • HAND WASHING
  • HYGIENE
  • STORAGE
  • SUPPLIES
  • IN-HOME

LEARN MORE ON...

FOOD SERVICE OPERATIONS (FSO)  click

FOOD DELIVERY  click

HOSPITALITY  click

Food safety is considered the practices and methods of handling foods to prevent foodborne illness.  Food safety is a paramount to the culinary and hospitality professional.
Providing safe food to the public is the responsibility of the professionals in commercial food service operations of all levels.
Food safety for oneself is adapting professional food safety practices in ones daily dining life.

Sanitation is an aspect of Food Safety

Sanitation practices and methods are used in commercial kitchens and food services to help prevent foodborne illness and contamination of foods.
Sanitation for oneself is utilizing practices and methods found in commercial kitchens for oneself.  eg.  Incorporating into your In-Home kitchen the practice of having a container of sanitizer solution to sanitize your kitchen work surfaces.
According to National Institutes of Health
Every year foodborne illness cause illnesses in over 75 million people in the USA .
325,000 are hospitalized due to foodborne illness.
5,000 approximately die from foodborne illness every year.
If two or more cases of a similar illness result from the ingestion of a common food, it could be a food-borne disease outbreak.

Oysters one of the highest risk foods for foodborne illness

There is a procedure in place for oysters that all food service professionals must follow to ensure that the oysters are being proper handled.
All properly harvested oysters are packed and shipped with a label.  The label has all the information regarding that batch of oysters.  Where the oyster was  raised  and harvested.  All the information is recorded by the kitchen and held for a period of time.  This is done so in the event a consumer of the oyster becomes  ill the actual oyster that caused the foodborne illness can be identified and appropriate medical attention can be administered.
Properly held and handled oysters are apparent upon visual and tactile inspection.  The oyster flesh should be plump, moist and firm.  A deflated texture or dryish surface indicates an oyster that has been opened and exposed to the air for a prolonged period of time.
There should be no grit or shell debris on any of the oyster meat surface.

Note:  Some consumers of oysters like the oyster liquor, the juice that comes out of the oyster when it is opened.
Food service operations that serve the liquor with the oyster in the half shell must make sure to collect and strain the liquor to remove the grit and shell debris contamination before serving.

Cleaning methods and Sanitizing methods

Each has its own Procedure and Technique.
Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level.
Cleaning is removing surface food and or  dirt for a food  contact surface area.
Clean and sanitize the entire facility thoroughly with properly diluted chlorine or quaternary ammonium-based disinfectants, throughout the day,.  As well as during hours of operation.
Focus on high frequency contact surfaces for sanitizing and disinfecting..  Menus, tables, seating all must be constantly cleaned and sanitized.  Perform visual checks of critical areas to maintain proper operating state.  Cleaning and sanitizing must be performed during the operations day as needed.
Wash and sanitize hands as necessary to prevent illness transmission and contamination.  Hand-washing sinks are mandatory in commercial kitchens and food production facilities.
Store and label chemicals properly.  To avoid accidental contamination.  Keep chemicals away from food and food prep areas.  Use single use gloves, face masks/covers, and hair restraints.  NEVER  rewash used gloves with the intention of using.
Clean and sanitize restrooms regularly.
Make hand sanitizer available to public
Soap and water are more effective than hand  sanitizers at removing certain kinds of germs. Sanitizers are less effective than soap and water.  Sanitizer solution is not designed to act like a cleaning solution.  Food residue and oil are not broken down by a sanitizer.
Any contact surface must be properly cleaned before sanitizing the surface.
Hand washing does not protect people from diseases such as chicken pox, measles, influenza, tuberculosis and mumps, which are passed through the air or by sneezing, or coughing.

Cleaning and Sanitizing Hands

Hands must be properly cleaned before sanitizing.
Using sanitizer does not clean hands.

Follow proper hand washing (procedure below) then sanitize hands.
Gloves and Food Handling Sanitation
Note:  When using gloves (rubber or nitrile gloves) one must properly wash and sanitize hands before putting on the gloves.
Gloves must be changed when changing tasks when working.  ie.  If you are handling one food item you must change the gloves if you are going to engage in a different task.

Using gloves to handle different foods and to perform different tasks is NOT proper food safety and sanitation.

HAND WASHING instructions

Hand washing as necessary is the amount of times hands are washed when working with foods.
Always use HOT water

  • Wet both hands and forearms
  • Use proper soap
  • Rub both hands together
  • Create bubbles to lather hands and arms
  • Scrub hands and up to elbows
  • Scrub between fingers and nails
  • Wash for at least 20 seconds
  • Rinse thoroughly with hot water
  • Repeat process once again
  • Turn off faucet with towel

Food Safety and Sanitation for daily dining living

The risk of foodborne illness in the commercial food service industry is so high, all food service, Culinary and Hospitality professionals are required  to follow guidelines and procedures to ensure food  is safe for consumption by the public.  Food service professionals are required to undergo a certification process that confirms one's level of knowledge regarding food safety and sanitation.  This all translates to the fact that every individual should know and implement food safety and sanitation practices into their daily engagement with foods in their home.
Method of Handling Food Safety & Sanitation
In-Home
HACCP
Hazard
Analysis
Critical
Control
Points

The method is used to understand how to prevent foodborne illness within one's home kitchen.
There are hazard points in every kitchen.  A hazard points is an actual location where hazards like chemical and or biological contamination can occur.  A hazard location present within both the In-Home and commercial kitchen is the Refrigerator.
Your InHome refrigerator should be between 33° at 40° any warmer is too warm for safe food holding.
Food quickly goes bad in a warm refrigerator.  There are thermometers that are designed to be placed in your refrigerator.  The only way to confirm the temperature in your refrigerator is to use a thermometer.

Storage and Placement of foods in Refrigerator

All foods held in a refrigerator must be in food safe wrapping or containers.
This is to ensure foods do not leak onto other foods and cause cross contamination.
An added food safety practice for refrigerators
Do not store raw meats above other foods that could possibly become contaminated.

eg.  Do not store raw chicken above any foods.  Store raw meats on the bottom shelf to ensure there will be no contamination issues .
Clean and Sanitize Refrigerator Routinely.
That means removing the contents and thoroughly clean and sanitize all interior surfaces , shelving and any storage compartments.
Food Safety handling and your refrigerator
All foods that are stored and held in your refrigerator are perishable.  Which means that it has a refrigerator shelf life.  Any foods that exceed their refrigerator shelf life has expired and needs to be thrown out as waste.
In commercial kitchens all foods that are stored in the refrigerator are labeled with a date it was put into the refrigerator and the date it expires.  This is a mandatory practice to ensure food safety and quality.
The same practice must be implemented for the In-Home kitchen to ensure food safety.
Most consumer acquired food products have a Best used by date or an Expiration date.
When storing such food items in a container in the refrigerator the container must be labeled with an in storage date and an expiration date.
Many of the food items acquired in the markets and grocery stores have the proper best use by and expiration dates.  Some items like produce so not come with labeling that helps with expiration dates.  Such food items need to be properly handled and properly wrapped before being refrigerated.

Proper practice for storing Raw Meats

Bulk meats, beef, lamb, pork
Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

Refrigerator at 40°F (4°C) or below
Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them

Holding time 1 to 2 days
Fresh beef, veal, lamb, and pork Steaks
Holding time 3 to 5 days

CHART BELOW

Frozen Raw Meats and Food Safety

Raw meats need to be thawed under refrigeration  in a 40°F.  | 0°c. Or colder
While foods are in the process of thawing in the refrigerator (40 °F or less), they are safe and are at low risk for foodborne illness.

NOTE:  Never thaw meat by leaving out at room temperature.  Do not use hot or warm water to thaw frozen meat.
Thawed meats that are ground meats, poultry, and fish must be used within 1 to 2 days.
Meats like beef, pork, lamb or veal (roasts, steaks, or chops) use within three to five days of being thawed.
NEVER refreeze any thawed previously frozen meats and seafoods.
INSPECT all frozen food when retrieving from the freezer to use.
Presence of ice crystals and freezer burn are signs that the packaging failed in some manner to allow negative affects of freezer.
Label all foods being stored in freezer
List in date (the date the item was placed in storage) and labelled what the item is actually.
If one is using plastic food storage to wrap foods for the freezer it is important to properly cater wrap the food items.
Cater wrap is a technique for creating an air tight container for food s out of plastic food wrap.
Best is to use a solid food safe container that can be sealed airtight with a lid.  A label can than be placed on the container.
Note: The simplest and least expensive way to label foods is to use masking tape and a permanent ink pen.  Use enough strips of tape to make a label large enough to write pertinent information.
In date  | expiration date  name of item

Food poisoning signs and symptoms

When a person ingests certain germs they can become ill with food poisoning.
Symptoms can range from mild to serious.  Onset of symptoms can last for hours or days. food poisoning are:
Diarrhea
Stomach pain or cramps
Nausea
Vomiting
Fever

Any definite onset of symptoms  at a severe level is cause to seek medical attention immediately.
If you are experiencing any of the following symptoms seek medical attention.
Bloody diarrhea
Prolonged bouts of Diarrhea that lasts more than 3 days
Sustained  High fever (temperature over 102°F)
Vomiting so severe you cannot drink to keep yourself hydrated.
Signs of dehydration, which include not urinating (peeing) much, a dry mouth and throat, feeling dizzy when standing up

See your doctor if you are pregnant and have a fever and other flu-like symptoms. Some mild infections can cause problems with pregnancy.

Ways to be aware of food safety when dining at or from commercial food service operations and restaurants

As a dining consumer be aware certain foods have a higher risk of food or foodborne illness possibility.
eg.  Seafood that is served raw like oysters have a high risk for foodborne illness.
There are a number of dishes that have a high risk for foodborne illness that the public are more often than not aware of.
eg.  Caesar dressing recipe calls for fish and raw eggs.  Raw eggs have a risk of food one illness and fish has a risk.  People have gotten foodborne illness from expired raw eggs in a Caesar dressing.
Understand that there is a risk of food illness even when the food items is being handled according to safe food handling guidelines.
Inspect all foods and dishes for food quality level.

eg.  Seafood dishes should not exude any sharp or fishy orders.  Raw seafoods like Oysters should not  have a negative  rotting like order.
Cooked seafood like a Salmon steak should not have a negative sharp over fishy order.  Such an order means the dish was not as fresh as it should be.
A common cause for food poisoning is ingesting seafood that has started to or has gone bad rotting.
Inspect carefully food offerings and dishes.  Meats that have gone bad may not look proper.  Texture may be off.  Improperly and not thoroughly cooked foods can also cause food poisoning.

Meats not cooked properly

Germs that cause food poisoning grow rapidly when food is in the danger zone, between 40°F and 140°F.  This occurs during improper holding and handling.  Ingesting meats that were not cooked properly to a safe state are a common cause for food poisoning.
Specific meats like pork, chicken and poultry must be cooked a specific temperature to be safe to eat.  Inspect such meats thoroughly by cutting the meat open to be able to usually inspect.  Cut open the thickest part of a chicken to see that it is properly cooked.  Under cooked chicken will have an odd pinkish color or have visible traces of blood.
Pork undercooked will be pink in the thickest parts .
If served under cooked chicken or pork do not accept it.  Do not allow the dish to be re- cooked to the proper temperature.  Inform the server staff of what you discovered was incorrect with the dish and or food offering.

Smell, Touch and Taste

Food may look fine and smell correct it still has to be tasted.
Taking a tiny taste of a dish or food item allows you to verify it is safe.  If something is off it may be revealed in the tasting.
If you are served a food offering and or dish that does not look correct , or smell proper, or taste off and or not like it supposed to taste inform the restaurant staff the actual issue that you are experiencing.

Food Safety and Food Handling Practices

All foods served at a commercial food service were produced by trained culinary and hospitality professionals .  A primary focus of their work is proper food handling to ensure all foods served to the public is safe.  All foods must be held and handled while maintaining their appropriate temperature state.  This helps to prevent foodborne illness.
Hot foods must be held and served at the proper temperature.
Hot foods must be held at 135° F. or higher.
If the dish serves to you is supposed to be a hot food dish it needs to be served hot.
If it is not it may have been held at to low of a temperature and or was not cooked to the proper temperature before serving.
In this case risk of foodborne illness goes up with an improperly cooked dish or food offering.
Cold foods must be served Cold
Food that is supposed to be cold must be served cold.  Produce, fruit, raw seafood, raw beef are all foods that have to be held in a cold state of 40°F. to 33°F.
If you are served cold food that is warmer than 40°F.  there is a possibility of foodborne illness promotion.
Do not accept cold foods and dishes if the dish or food item does not feel that it is at the proper cold temperature.
Inform the staff of the situation.

Staff appearance, performance and interaction

The staff (regardless of the type of food service operation it is)  has to perform in view of the dining  public.  Presence of proper food safety and safe food handling practices should be easily identified with a careful observation of the staff in action.
Are staff members washing their hands after handling a food item?
Do you see signs of contamination happening?
eg. A staff member handles a payment process touching money then handles a food item.  That is contamination.
Gloves worn to protect the wearer not the public.  When a staff member that is wearing the same gloves to perform multiple tasks without changing gloves is referred to in the industry as "Gloves for everything".  Meaning using the same gloves to touch everything and cross contaminate everything touched  This practice of wearing the same gloves to do all tasks is protecting the wearer and causing a cross contamination situation.

Are the visible staff handling all foods and utensils properly?  Are glasses being held properly as not to contaminate the surface areas that come in contact with the diners lips.
Is the silver ware being handled in a sanitary manner.?  All silverware /flatware eating utensils are cleaned and sanitized in commercial dishwashing machines with monitored industrial cleaning and sanitizing solutions that must be applied at the proper amounts to ensure proper sanitation.
The server staff must handle all eating utensils in a proper sanitary manner to avoid contamination of eating utensils.

Table Service Dining Food Safety and Sanitation

The COVID pandemic started officially in March 2020, In Reno, Nevada
With the onset of the pandemic the commercial food services that continued to operate started implementing food safety and sanitation procedures.
At a dine-in restaurant with  table service it is common practice to have condiments (bottles of mustard, ketchup, hot sauces, salt and pepper, sugar dispenser)at the table.  As well as silverware, napkins place settings were on the table.  The condiments are a contamination hazard.   A dining customer that handles a condiment bottle with their bare hands are contaminating the contact surfaces of the condiment bottle.  When the next dining customer touches the condiments they are now being contaminated and contaminating at the same time.  To ensure a sanitary table was provided all items were removed from the table.  No more communal condiments or place settings.
Diners were being seated at a blank sanitized  table and seating.
Condiments were provided upon request.  When served the condiment it was either a disposable container or a portion of the condiment was provided in a clean container with a serving spoon or pourable container.  Removing the communal use condiments was a food safety and sanitation practice that put the food service operating at the highest level of food safety and sanitation.
Note:  A common practice by front of the House staff in table service restaurants, marrying condiments.  It is a practice that cross contaminates the condiment creating a food safety and food quality issue.  Marrying condiments is the practice of pouring the contents of one condiment bottle into another bottle of the same condiment.  This is done so because bottles of condiments get to the point there is a small amount left in a mostly empty bottle.  So as not to waste the amount it is poured into a bottle with more in it.  This is done so to fill a bottle with married mix of condiments from different bottles.  The result of implementation of such practices created the most safest and sanitary dining conditions.
When the COVID pandemic came to an official end in May 2023,  the commercial dining establishments quickly returned to the pre-pandemic ways of table service.
Currently most restaurants seem to have returned to the old un-food  safe and un-sanitary ways.

Reducing risk of foodborne illnesses while dining and eating out

Food Safety Food Quality and Condiments
Common condiments:
Ketchup, Mustard, Hot Sauce.  The trio of condiments that are expected to be available.
Worcestershire and Steak sauces are a staple at upscale casual and Steakhouses.
Condiments that are provided on a commercial dining table are a form of  shelf stable foods.
Meaning refrigeration of the condiment is not required to keep it from spoiling or rotting after it has been opened.
It can be held/stored at room temperature for a period of time.
A "best use by" date or an expiration date must be on the label.
Food Quality of a condiment is affected by heat and sunlight exposure.
Leaving  bottles of condiments out sustain long periods of direct sunlight and temperature changes will have a degrading affect on the food item which can be apparent in food quality taste and texture.
Communal use condiments are contaminated by staff that handles the bottles and by the dining public.
A common unpleasant discovery on a condiment bottle is the dry reside of condiment spillage around the opening.   Staff will often check condiment bottles for such messes.  Sometimes wiping the residue off pushes the food residue back into the bottle contaminating the condiment with food that is starting to go off.
Inspect a condiment container before using.  If the bottle is dirty ask for a fresh unopened bottle.
Check the expiration date or best use by date.
Taste a tiny bit before using.  A tiny taste will confirm if the condiment taste proper.  Old  or close to expiration date condiments will have an off flavor note and or the texture is off.  eg. the condiment is watery and runny.  If a condiment tastes off, expires, or does not look like it should do not use and bring it to the attention of the staff.

Understanding where and how foodborne illnesses can appear ensures one can recognize when the risk is high and how to respond accordingly to protect oneself.

Beverages Food Safety & Sanitation

Beverages served in disposable tumblers with a slitty lid  (a lid with  an opening made of slits) is widespread practice of all food services that provide To-Go service take away beverages.  This type of lid is not the best food safety and sanitation packaging.  Sanitation risk comes from the slitty lid when the contents seep out of the slits and onto the surface of the lid and tumbler.  Food Safety risk can appear in the form of contamination when contents spill into the lid and any contamination on the lid surface is carried by the fluid as it seeps back into the tumbler through the slits.
During the COVID pandemic  some  food service operations (specifically fast food operations) started packing their To-Go beverages in the most food Safety and Sanitary manner.  eg.
  The slitty lid slit opening was covered and sealed with a sticker.
and/or
The straw was being placed on the slits to cover the slits and a piece of tape was used to secure the straw in place.
Fast food operations that had specialty beverages (like milk shakes or beverages with toppings) provided a domed shaped lid with a large opening.  Such beverages with the domed lids were being served properly sealed with a large label/sticker.
All of the described practices were being in place for a small percent of fast food operations.
Some beverage food services establishments (a food service operation that has a focus on serving primarily beverages) started properly sealing their beverage containers.  As well as such establishments showed how they properly packed the beverages for sanitation and food safety.  eg.  Asian beverage operations like Ding Tea (a global fast food beverage chain) seal their beverages with a special lid and the beverages are packed with utensils in a stable sealed package.

Amazing was the discovery that food service operations could provide food and drinks with a high level of food safety and sanitation.
Alarming was the fact that only about a third of the food service operations were trying to provide the highest level of food safety and sanitation.
After the official end time of the COVID pandemic (May 2023) all the attention to Sanitation and food safety seem to wait with commercial food service operations of all kinds.

Beverage Food Safety and Sanitation Present day Reno

A number of the food safety and sanitation practices that emerged during the COVID pandemic (like completely sealing all openings on beverage lids) are still in place for a number of places.
Coffee chain places like Starbucks have always provided the proper sealable lids for their coffees.  At the same time they serve beverages with opened domed lids not sealed.
Interesting is the fact that all beverage operations could provide the highest level of food safety and sanitation.  Reality is only a very small percent actually do on a regular basis.
Multiple visits to the same establishments revealed that a place will provide the high level of service for periods of time before lapsing in level of service.  ie. A place that routinely sealed their drinks properly would not seal their drinks on a regular basis.  This would happen when with back to back visits.  The first visit the beverages were properly sealed.  The second visit within the same hour the beverages were not sealed properly.

Current Conditions
Unfortunately the practice of sealing beverages for food safety and sanitation to the highest level is not widespread.
All food and beverage food service operations should make it a mandatory procedure that has to be applied to every beverage served.
A a customer do not receive a beverage if it is not properly sealed.

Take Home meal leftovers proper handling

Make sure all of the containers are packed properly in To-Go containers and all containers are packed in a bag.
Get your leftovers in the refrigerator as soon as possible.
If you are transporting your leftovers in a climate controlled vehicle you have about 60 to 85 minutes to get your leftovers stored in the refrigerator.  If the food items are being held in a warmer than room temperature environment (like a warm car) you at the most an hour.
Make sure to thoroughly re-heat foods to proper serving temperature.
Keep take home leftovers no more than 72 hours.

To-Go take away Food and Beverage Food Safety Sanitation and Packaging

In Reno Nevada March 2020 the COVID pandemic  has a severe affect on the dining scene of Reno.  A number of restaurants, fast food operations,diners and eateries with dine-in seating & tables and or dining rooms went to take away To-Go only and delivery (through a 3rd. party food delivery service like Grubhub.)
It was during this time that Culinary and Hospitality professionals of the EatingOutReno .com staff started working for the food delivery services in Reno.  A surprising discovery was made while working with the delivery services.  Certain food service operations excelled at packaging their food and beverage items in the most food safe and sanitary method and manner.  Almost immediately it is apparent which food service operations are providing take away To-Go service at the proper standards for food safety, sanitation and preservation of food quality.
Fast Food /quick service operations packed their food offerings for maximum food safety (protection from contamination) and sanitation.  NOTE:  Fast Food /quick service delivery service only provides this high level of packaging.  The same establishment does not package their food offerings for drive- thru and or counter take away service the way that the delivery service order is handled.

The reason why it is this way.
Drive thru service (at a fast food place) hands the ordered food items directly to the customer.  The foods  and  beverages  are produced  within close proximity of the customer.  The food items do not have a far distance to travel to get to the customer.  The food order that is delivered has to survive being handled and transported some distance to get to the customer.  So the foods are packed to survive the delivery ordeal and reach the customer in a proper state and most safe and sanitary manner.
Also discovered was the other type of food service operations that properly packed take away To-Go foods and beverages.
Steakhouse and Fine-Dining restaurants provided high quality take away food containers.  Most of the restaurants (that were patronized) used the kind of food containers that can be microwaved.
Which makes re-heating easier.
To-Go service staff dedicated to providing the dining needs for the take away customer are present in steakhouse and Fine-Dining establishments.  (There are part of the Front of House staff.)

Packaging foods properly to survive the journey to the dining destination.  The food quality must be maintained as well as food safety.  This means each food item and dish has to be packed in a food safe container.
Hot foods must be packed hot and sealed  to stay as hot as long  possible.
Cold foods must be kept cold and packed in the appropriate containers for preserving the cold food temperature.
All the packed food item of the same temperature can be stored next to each other.

Do not store a container of hot food next to a container of cold food.  This will cause both food items to become in the danger Zone of temperature for food.
Dangerous temperature range for foods developing foodborne illnesses  40° F. to 140°F.
Once perishable foods become a temperature in the dangerous range  there is high risk the food is tainted and should be discarded as waste.

Foods that can promote foodborne illnesses and their symptoms

Common food sources are produce and shellfish.  Leafy greens, fresh fruits, shellfish (such as raw oysters), contaminated water.
Other sources: infected person, touching surfaces that have the virus on them

Symptoms onset  18 to 36 hours
Increase in difficulty and labored  swallowing, state of weakness, impaired double or blurred vision, drooping eyelids, slurred speech, and difficulty moving eyes – symptoms start in the head and move down as the illness gets worse
Germ: Clostridium botulinum (Botulism)
Common food sources: Improperly canned or fermented foods, homemade illicit alcohol.
Symptoms onset  2 to 5 days
Symptoms
Diarrhea (often bloody), fever, stomach cramps
Germ: Campylobacter
Common food sources: Raw or undercooked poultry, raw (unpasteurized) milk, contaminated water
Other sources: Pets (including cats and dogs)
Symptoms onset  3 to 4 days
Severe stomach cramps, diarrhea (often bloody), vomiting
Germ: E. coli (Escherichia coli)
Common food sources: Raw or undercooked ground beef, raw (unpasteurized) milk and juice, raw vegetables (such as lettuce), raw sprouts, and contaminated water
Long-term effects: Around 5­­–10% of people diagnosed with E. coli develop a life-threatening health problem called hemolytic uremic syndrome
Symptoms onset
1 week
Watery diarrhea, loss of appetite, weight loss, stomach cramps, bloating, increased gas, nausea, fatigue
Germ: Cyclospora
Common food sources: Raw fruits or vegetables and herbs
2 weeks
Symptoms onset
Fever and flu-like symptoms (such as muscle aches and fatigue), headache, stiff neck, confusion, loss of balance, and seizures
Germ: Listeria (invasive illness)
Common food sources: Queso fresco and other soft cheeses, raw sprouts, melons, hot dogs, pâtés, deli meats, smoked fish, and raw (unpasteurized) milk
People who are pregnant: Infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. Call the doctor right away if you have a fever and feel more tired and achy than usual.

Kitchen Walk-Thru

All foods made for the public has to be made in an approved commercial kitchen.  In order to facilitate a food service operation a commercial kitchen must be set-up and maintained according to the rules and regulations established by the Health department.  
Every kitchen has designated areas for performing specific tasks.  As well as areas designated for holding foods and supplies.  Every kitchen regardless of physical layout all will have the following:
Storage Areas:
The are several types of storage areas in a kitchen.
Dry Storage.  Designated area where foods like flour, sugar, grains and the like.  Foods that do not require refrigeration and can be held at room temperature.  
Cold Storage.  Refrigeration to hold all foods that require refrigeration.  (safe operation 41 degrees).
Operation Supplies Storage.  Area where cleaning products and non-food related items are kept.
Work Space for Food Handling:  Stainless Steel Tables or counter top areas in kitchen is where food preparation occurs.
Sinks:  Stainless Steel  Used for food handling and for sanitation tasks.
Cooking Station:  All kitchens will have forms of cooking equipment.  Standard set-up is a stove and oven.  A Griddle and or grill is commonly found in kitchens.
Dishwashing Station.  Area where the process of cleaning dishes, utensils, pots, pans and the like.  There will be sinks for Hand dishwashing and a Dishwasher machine.

DRY FOODS HOLDING AND STORAGE

Dry Foods (Foods Packaged Stored at Room Temperature)
Holding and Storage
Some Foods require Special Handling.  Food items like Flour and Grains require that the food item to be stored in a proper air-tight container held at Room Temperature.
The following is a list of commonly used Dry Foods that require Special Food Handling.
Baking Powder and Baking Soda - After opening store entire container in a Re-sealable plastic bag if Baking powder and/or Baking Soda comes in a container that is not re-sealable.  Place in Pantry.
Baking Powder is sensitive to moisture and humidity.  Shelf Life six months un-opened, 3-4 months opened and stored properly. Baking powder should be kept in a cool, dry place, such as inside a pantry or cabinet.  Old Baking Powder loses it's rising power.  Discard after expiration date.  
(Label holding container with the expiration date.)
Baking Soda
There is a "Best -By Date" on the Box.  Which is a Shelf Stable Life of over a year.  Baking Soda will lose it's potency after about 6 months.
White All-Purpose Flour
Un-opened 1  year.  After opening 6 to 7 months stored in an air tight container.  Storing Flour in Refrigerated conditions will keep it fresher.  Place in a Dry Area in a Pantry.  Label with In-Date (datethat item was put into storage) and an Expiration Date when storing in Food Safe containers.
Spices and Herbs
Storage: Store in a tightly covered container away from consistent light and moisture. Make sure to reseal your spice containers to maximize freshness.
Expiration: ground spices may last one to two years maximum, while dried herbs can last up to three years. When stored in proper food safe containers.
Cooking Oils - Vegetable Oil, Canola Oil, Olive Oil, Rice Oil
All these oils should be stored in temperature-controlled space with minimal exposure to light.Warm temperatures, humidity, and sunlight can break the oils down and make them go rancid faster.

Expiration: Depending on the Oil determines and on how its held.  Un-Opened most Oils up to a year.  Opened 2 to 6 months.  Vegetable oil can last up to 6 months after being opened or up to a full year when un-opened.  Olive Oil can be held over a year un-opened.  All Oils should be used within 2 to 3 months after opening for maximum freshness.

SHELF LIFE FOR FRESH PRODUCE

Apples  4-8 weeks in the Refrigerator  A few brown spots are OK. Those can be cut away.  But if it looks wrinkled or feels mushy, it’s time to toss.
Avocado  4-7 days at room temperature   Peel off the stem. If the skin underneath is green, the avocado is ripe. It’ll also give in to light pressure when squeezed.
Bananas  2-5 days at room temperature  Bananas are best when they’re yellow and have just started to develop brown spots. A ripe banana will be easy to peel.
Blueberries  1-2 weeks in the Refrigerator  Most blueberries you get at the store will be ready to gobble down. They’ll have a blue-gray color. If they start to feel moist or look moldy, it’s time to toss.
Broccoli  7-14 days in the Refrigerator  Your broccoli should have a rich, green color. It’s best to eat when the stems feel firm, not limp.
Carrots  3-4 weeks in the Refrigerator  Carrots are past their prime when they feel limp or have developed a white, grainy look. If you bought carrots with their greens on, it’s best to cut the greens off and store separately.
Cucumbers  1 week in the Refrigerator  Your cucumber should have a bright and even green color throughout. Discard if it has any sunken areas, is yellow or has wrinkly skin.
Garlic  3-6 months at room temperature  Garlic in its prime will feel firm and have an off-white color. If it’s grown any sprouts, peel them away before cooking.
Iceberg and romaine lettuce  7-10 days in the Refrigerator  If greens look discolored, feel soggy or have a rotten smell, it’s time to discard.
Lemons  3-4 weeks in the Refrigerator  Healthy lemons will be bright yellow and slightly firm to the touch. It’s overripe if it has soft spots, dark blotches or is oozing juice.
Onions  2-3 months at room temperature  A good onion will look clean and feel firm. Moisture and soft spots can be a sign it’s gone bad.
Oranges  3-4 weeks in the Refrigerator  Juicy oranges will look bright and feel slightly firm to the touch. Check to see that there are no soft spots.
Peaches  1-3 days at room temperature  Ripe peaches will have a deep golden color. They’ll also wrinkle slightly around the stem and give in a bit when gently squeezed.
Potatoes  3-5 weeks in the pantry  A good potato will feel firm. It’s OK if it has small sprouts, large growths means your potato may have gone bad.
Strawberries  3-7 days in the Refrigerator  Fragrant and bright strawberries are the best to eat. Discard if there is any sign of mold.
String beans  3-5 days in the Refrigerator  They’ve gone bad if they’ve turned limp or moist.
Tomatoes  1 week at room temperature  Ready-to-eat tomatoes will feel firm when slightly squeezed.
Watermelon  7 to 10 days at room temperature   Tap on the side. If the melon sounds hollow, it’s good to eat.
Whole mushrooms   7-10 days in the Refrigerator  If the mushroom feels sticky or slimy, it’s bad. Whole mushrooms will keep longer than sliced mushrooms.
Zucchini  4-5 days in the Refrigerator  Your summer squash should be firm yet slightly flexible and have glossy skin.

COLD STORAGE FOR FOODS

Everyone's Home Refrigerator and Freezer should be maintained in the same manner and practice of a Commercial Kitchen.  Food Safety and Quality is how Commercial Kitchens operate.  All home Kitchens should do the same.
Refrigerator - Appliance designed to store and hold food items at the Food Safe temperature range of  33 - 40º Fahrenheit
Freezer - Appliance designed to store and hold food items at the Food Safe temperature range of  32º-0º Fahrenheit or lower.
Your Home Cold Storage system needs to operate like the Commercial Cold Storage system.  The following is a Quick Reference Guide to operating your Home Cold Storage properly.  Get a Refrigerator/Freezer interior Thermometer. Get 2, one for Refrigerator one for Freezer.

 
Refrigerator one needs to read no warmer than 40º Fahrenheit and no lower than 33º Fahrenheit.  Any colder freezing occurs and damages the refrigerated food items.
Freezer one needs to read 32º Fahrenheit or lower.

ATTENTION.  Frozen Foods have a shelf life.  There has been a misconception by a great number of people that Food that has been frozen lasts forever or a very long time.  Food Quality rapidly degrades when a Frozen Food exceeds it shelf life.
Check EatingOutReno.com Cold Food Storage Chart for Food Shelf Life's and Temperatures
Food Items Placement
Foods items are stored in commercial refrigerators to insure proper air flow (which insures cold temps.) and for food safety.   Home Refrigerators have been designed with the same considerations as the professional.
Fruits and vegetable should be stored in a drawer (if available.)
If no drawer available store on a top rack in proper food safe containers or wrapped with food grade plastic wrap or sealable bags.
Meats should be held in a drawer if available.    If no drawer available store on a bottom rack.  If meat is removed from original packaging rinse and store in proper food safe containers or wrapped with food grade plastic wrap or sealable bags.

NOTE:  The reason why meat like chicken is stored on bottom shelf is for prevention of cross contamination.  Raw chicken can cause Foodbourne Illness. By placing chicken on botto rack any raw chicken juice or meat will not fall onto other foods.  
Eggs should be held in there original containers to minimize contamination of a surface. Some refrigerators have an Egg storage compartment. If used make sure it is cleaned every time its re-stocked.
Holding Practices must be followed when it comes to Refrigerated Foods.  Check the Dates of any food with an expiration date. Discard appropriately.
Food Storage Containers should be used for all foods stored in refrigerator.  Any Foods stored in Food Safe Containers should be labeled with the date it was put in the container.  To label a Food Container it is as easy as placing a piece of masking tape big enough to write the date you stored food item.  Most food items have a shelf life of 2-5 days after being placed in a Food Safe Storage Container.
For Frozen Foods do the same, but add the expiration date.
Check the Cold Storage Chart to figure out the expiration date.
Contamination, Spoilage and Foodbourne Ilnesses are common in Refrigerated and Frozen Foods.  To insure Food Safety follow the guidelines outlined.  If you have a Food Safety Shopping Question please email us at
info@EatingOutReno.com

FOOD SAFETY

URGENT SAFETY ALERT

EGGS:
Eggs are highly perishable and should always be properly refrigerated

  • Purchase eggs that have been kept refrigerated and are clean, with unbroken shells
  • Try to always store eggs in their original carton, this will help from absorbing other food odors
  • Store eggs large end up to keep yolk centered away from any bacteria
  • The lifespan of an egg that is properly refrigerated is approximately 14 - 21 days

FOOD SAFETY

URGENT SAFETY ALERT

American style Breakfast dishes include eggs.
Eggs cooked over easy, poached and soft boiled all yield eggs with a runny yolk.
The USDA has advised  everyone against eating raw or undercooked egg yolks, whites or products containing them.
Eggs and dishes containing eggs (such as quiche and casseroles) should be cooked to 160 °F (71.1°C).  Some unbroken fresh shell eggs may contain certain bacteria that can cause food borne illness

FOOD SAFETY

URGENT SAFETY ALERT
SERVING  MEAT:
The Food Safety and Inspection Service of the USDA recommends the following as safe internal temperatures for serving meats.  These are the guidelines set by the USDA for Safety and Health standards.

Fresh beef, veal and lamb:
Rare:                not recommended
Medium rare                    145°
Medium                            160°
Well done                         170°

Fresh pork:
Rare:                not recommended
Medium rare    not recommended
Medium                             165°
Well done                          170°

Ground meat and meat mixtures:
Beef, veal, lamb & pork:   165° or higher

FOOD STORAGE CHART

Refrigerator        Freezer
40 °F to 33 °F      32 °F to 0 °F and lower

Salad  Egg, chicken, ham, tuna and macaroni salads  Refrigerator - 3 to 4 days     
Freezer  Does not freeze well
Hot dogs     Opened package        Refrigerator     1 week     
Unopened package in Refrigerator   Refer to Best Use By Date    
Freezer        1 to 2 months
Luncheon meat     Opened package or deli sliced    Refrigerator    3 - 5 days
Freezer        1 to 2 months
Unopened package                 Refrigerator - 2 weeks     
Freezer        1 to 2 months
Bacon and sausage        Refrigerator    Bacon   1  week     
Freezer        1 month
Sausage, raw, with chicken,with turkey,with pork, with beef   Refrigerator  1 to 2 days     
Freezer        1 to 2 months
Sausage, fully cooked, from chicken, turkey, pork, or beef   Refrigerator  1 week
Freezer        1 to 2 months
Hamburger beef and blend of  ground meats     
Ground beef, turkey, veal, pork, lamb mixtures    Refrigerator    to 2 days     
Freezer        3 to 4 months
Fresh beef, veal, lamb, and pork         
Cut Steaks     Refrigerator  2 to 4 days                             
Freezer        4 to 12 months
Chops            Refrigerator    3 to 5 days     
Freezer        4 to 12 months
Roasts            Refrigerator    3 to 5 days     
Freezer        4 to 12 months
Ham  Fresh Cut , uncured, uncooked    Refrigerator  3 to 5 days     
Freezer        6 months
Fresh, uncured, cooked      Refrigerator    3 to 4 days     
Freezer        3 to 4 months
Cured, cook-before-eating or uncooked   Refrigerator   5 to 7 days or “use by” date     Freezer   3 to 4 months
Fully-cooked, vacuum-sealed at plant, unopened     Refrigerator    “Use by” date     
Freezer        1 to 2 months
Cooked, store-wrapped, whole       Refrigerator    1 week
Freezer        1 to 2 months
Cooked, store-wrapped, slices, half, or spiral cut     Refrigerator    3 to 4 days
Freezer        1 to 2 months
Country ham, cooked                     Refrigerator    1 week
Freezer        1 month
Canned, labeled "Keep Refrigerated," unopened       Refrigerator  6 to 9 months     Freezer   DO NOT FREEZE CANNED FOOD
Canned, shelf-stable, opened

Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 6-9 months.
Refrigerator    5 to 14 days     
Freezer        1 to 2 months
Prosciutto, Parma or Serrano ham, dry Italian      Refrigerator    2 to 3 months     
Freezer        1 month
Fresh Poultry     Chicken or turkey, whole        Refrigerator    1 to 2 days     
Freezer        1 year
Chicken or turkey, pieces             Refrigerator    1 to 2 days
Freezer        9 months
Eggs     Raw eggs in shell           Refrigerator    3 to 5 weeks

DO NOT FREEZE RAW EGGS IN SHELL
Beat yolks and whites together, then freeze.    Note: yolks alone do not freeze well
Raw egg whites and yolks             Refrigerator    2 to 4 days
Freezer        12 months
Raw egg accidentally frozen in shell.  Discard or Use immediately after thawing.    
DO NOT thaw at Room Temperature.  Refrigerate to thaw.
Hard-cooked eggs                     Refrigerator    1 week
Freezer        Do not freeze
Pasteurized Eggs Liquid in a Carton
Unopened pasteurized egg yolks and liquid egg substitutes may be stored in the refrigerator for 10 days; use opened cartons within 3 days after opening.
Liquid Eggs and Liquid Egg Substitutes
Refrigerator    Unopened   1 week    Freezer   Do not Freeze
Egg substitutes, liquid
Refrigerator    Opened     3 days     Freezer    Do not Freeze
Egg substitutes, frozen, unopened    After thawing, 1 week or refer to “use by” date   Freezer   12 months
Egg substitutes, frozen, opened     After cooking, 3 to 4 days or refer to “use by” date    Freezer     Do not freeze
Casseroles with eggs      Refrigerator    3 to 4 days     
Cooked        Freezer        2 to 3 months
Eggnog, commercial grade      Refrigerator    3 to 5 days     
Freezer        6 months
Eggnog, homemade        Refrigerator    2 to 4 days
Freezer        Do not freeze
Pies: Pumpkin or pecan           Refrigerator    3 to 4 days     
Cooked        Freezer        1 to 2 months
Pies: Custard and chiffon         Refrigerator    3 to 4 days
Freezer        Do not freeze
Quiche with filling                     Refrigerator    3 to 5 days
Cooked        Freezer        2 to 3 months
Soups & Stews     Vegetable and/or meat added    Refrigerator    3 to 4 days
Freezer        2 to 3 months
Leftovers    Do not reheat a Leftover Dish more than once.  Use immediately then discard.    
Cooked meat or poultry           Refrigerator    3 to 4 days
Freezer        2 to 6 months
Chicken w/breaded coating nuggets or patties     Refrigerator    3 to 4 days
Freezer        1 to 3 months
Pizza            Refrigerator    3 to 4 days
Freezer        1 to 2 months

WHY SANITATION

Food Code 2013
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

Infectious diseases spread through food or beverages are a common, distressing, and sometimes life-threatening problem for millions of people in the United States and around the world. The U.S. Centers for Disease Control and Prevention (CDC) estimates 76 million people suffer foodborne illnesses each year in the United States, accounting for 325,000 hospitalizations and more than 5,000 deaths.

Foodborne disease is extremely costly. Health experts estimate that the yearly cost of all foodborne diseases in this country is $5 to $6 billion in direct medical expenses and lost productivity. Infections with the bacteria Salmonella alone account for $1 billion yearly in direct and indirect medical costs.

There are more than 250 known Foodborne diseases. Bacteria cause most cases, followed by viruses and parasites. Natural and manufactured chemicals in food products also can make people sick. Some diseases are caused by toxins (poisons) from the disease-causing organism, others by bodily reactions to the organism itself. People infected with Foodborne germs may have no symptoms or develop symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea.

CDC   
Center for Disease Control :  receives millions of public reports every year of foodborne illness.  Hundreds of thousands are hospitalized for foodborne illness.  Of those several thousand die.  Human error is a common factor; regardless of whether you are dining out or in home.  Use caution when handling all foods.  Know how to recognize potentially hazardous foods.  Hot food should be hot, cold food should be cold.  If it is not, do not eat it.  Don’t eat pink or red chicken.  It means it has been undercooked.  When using knives and cutting boards to prepare food make sure to clean and sanitize the blades and cutting surface with each use.

SANITATION & CLEANING Supplies

Bleach
Sanitizer
Detergent
Rinse and  Soaking  Solutions
De-Greaser

NOTE;  Cleaning  and  Sanitizing  fluids  may  be  hazardous.  You  must  refer  to  the  labels and  follow  the  proper  handling  methods  and  instructions  on  how  to  use  in a  safe  manner.

STORAGE TIPS

NEVER store cleaning supplies or other chemicals with or near foods
NEVER store chemicals in a container that originally held food; likewise; Never store food that originally held chemicals

Keep chemicals and cleaners in properly labeled containers

SOURCE(S)

Article by Chefs 10_E  02/13/2023
EatingOutReno.com©2019 to©2024 staff Chefs , decades experienced Food services & Food Safety consultants Hospitality and Culinary professionals
Sources
Culinary BootCamp Hands-on Cookery Manual
©2014 S.P. Tenney & J.R. Tenney
Website accessed
02/02/2014
https://www.ncbi.nlm.nih.gov/
Website accessed 02/02/2024
https://ask.usda.gov  
S.P. Tenney & J.R. Tenney 2014 Culinary BootCamp Manual
Sources
Denny's.com
Accessed 11/01/2023
Accessed .Mar 17, 2023
https://ask.usda.gov › article › Is-it-...
Is it safe to eat lightly cooked egg dishes, or use recipes ... - Ask USDA