The Dangers of Food Temperature Abuse: Tips to Ensure Safety and Quality

According to estimates from the CDC, about one in six Americans contract a foodborne illness each year. Patient outcomes range from minor illnesses to hospitalization and even death, in severe cases. Although contamination can happen anywhere, outbreaks that affect large groups of people are far more likely at restaurants. As such, it is extremely important that food workers understand the dangers of these diseases.

How They Happen

When microorganisms or toxins are ingested with food, illness is a common outcome. Bacteria like E. coli, Salmonella, and Listeria are responsible for countless cases of food poisoning each year. The growth risk of these potential pathogens can be minimized with proper refrigeration, storage, and preparation.

Temperature Instability

Fluctuations in temperature during storage can be dangerous, since that is the time when the risk of microbial growth is at its highest. Even a relatively small change can stimulate the growth of pathogenic bacteria. Moreover, these bacteria can contaminate other foodstuffs in shared spaces if they are incorrectly stored.

Ensuring Safety

If improperly handled, many foods in the average commercial kitchen pose a potential health risk. Raw meats, poultry, fish, dairy products, fresh fruits and vegetables, and even salads all provide an environment for microbial growth. The best protection kitchen workers have against food contamination is temperature control and proper handling of all foodstuffs.

Practical Tips

While it is impossible to prevent all cases of food poisoning, there are steps any restaurant can take to dramatically reduce the risk. In addition to using the proper refrigeration equipment for each food type, temperature must be closely regulated. According to the latest guidelines, all commercial refrigerators should be kept at 40°F degrees or below. To ensure consistent inside temperatures, restaurant owners should have backup fridge thermometers installed. Regular temperature checks throughout the day can reduce the chances of contamination.

When placing food in a walk-in-refrigerator, it is imperative to separate raw food from food that is ready to serve. In particular, kitchen workers should make sure that the former is always stored below the latter to minimize the risk of contamination. Some larger kitchens even use separate refrigerators to store raw and cooked foods.

Another excellent rule of thumb is to always freeze or refrigerate any perishable food within two hours. This includes leftovers, prepared foods, and fresh foodstuffs. After all, the longer these foods are left out, the greater the chances they will become contaminated with potentially dangerous microorganisms. Kitchen staffs should never simply assume that these pathogens can be eliminated during preparation, since some foods are not heated before they’re served. It is also possible for a small contamination to become a large one if food is not properly separated and stored.

Last but not least, it is important to never overstuff a refrigerator or freezer. There are two reasons for this. First, an overstuffed storage space greatly increases the risk of cross-contamination. In fact, it is technically possible for an entire fridge to go bad from a single contaminated food product. Second, when the unit is crowded, cold air cannot circulate as it should, leading to temperature instability.

When followed to the letter, these simple tips can increase food safety in any commercial kitchen.