December 02, 2011
Written by: Maggie Moulatsiotis
The transfer of harmful microorganisms from one surface or substance to another is harmful to customers and your business. Cross-contamination can be avoided when the proper pre-cautionary steps are taken. As the busy holiday season quickly approaches, review with your staff to assure the safety of your customers and the reputation of your kitchen.
Separate Stored Foods
Divide raw foods from ready-to-eat foods and store separately in a refrigerated area.
Focus on Personal Hygiene
Wash hands before touching food, even if using a utensil or gloves.
Sanitize for Safety
Create a sanitizing solution for supplies, equipment, utensils and surfaces with one capful of unscented bleach per one gallon of water.