Steven J Dorando serves as vice president at Diverzify in Itasca. In 2021, he received the project of the year food processing award for food cuisine solutions. Steven J Dorando is interested in food and beverage safety.
Foodborne outbreaks can cost lives and potentially put a commercial kitchen out of business. It is in the interest of owners to follow food safety guidelines. Below are three tips for maintaining commercial kitchen hygiene and safety.
Avoid food cross-contamination
A major cause of foodborne illnesses is cross-contamination. For example, bacteria can spread from raw produce or meat to ready-to-eat foods. Commercial kitchens should prepare and store raw products such as meats and vegetables separately.
Refrigerate foods properly
Refrigerated foods can only last so long before they go bad. To minimize bacterial growth, refrigerators should be set to maintain at 40 °F or below.
Keep sick employees away from food
In an Environmental and Health Sciences CDC-supported survey, it was found that 5 percent of workers had prepared food when unwell. This puts the health of customers and risk. Kitchens should screen employees and keep the sick ones away from food preparation and serving.
