Author Archives: cambromfg

The National Restaurant Association [NRA] Show 2013 in Pictures

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NRA 2013 is in the books – great show – met new and old friends – looking forward to 2014!

Top 5 Food Safety Questions from Day 2 NRA: Ask Shelly the Friendly Health Inspector

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Day 2 at the National Restaurant Association (NRA) Show was a busy one at the Cambro booth. Our guest, Shelly the Friendly Health Inspector answered quite a few questions from booth guests and online posts.
Here are some of the most memorable questions. Ask your own question here: http://www.cambro.com/AskCambro or tweet us @cambro1 with your question.

Shelly the Friendly Health Inspector answering questions

Question Answer
1. Why can’t I re-use single use containers to store my food in if I keep them clean and wash them by hand? 1. While washing by hand can help to prevent chemical and high temperature abuse, you still can’t use single use items to store food in. They are not durable, they may not be made out of material that is compatible with the foods you plan to store, and they are harder to clean.
2. Do I need a hood if I am only using a conduction grill to re-heat pasta and sauce for individual immediate service to the customer? 2. You may need to have a hood and it will depend on the local building department and public health agency. One thing to think about is that once the equipment is in the facility the use may change to something that would require a hood and so they may still require a hood just for that reason.
3. Do employees have to wear sock in the kitchen? 3. No. In fact the FDA food code doesn’t even require that employees wear clothes. However, all clothing needs to be clean and in good repair and hair properly restrained. Sock and proper foot cove3ring are OSHA requirements.
4. Who do I talk to if a facility that is not a serving food doesn’t have paper towels in the public restroom? 4. If the facility doesn’t take your concerns seriously you can always contact your local public agency since public restrooms regardless of if they serve food also have to be properly maintained.
5. Do I have to wear gloves if I properly wash my hands. 5. Yes, even if you properly wash your hands they can still have harmful bacteria or viruses that can be transmitted to food. In fact, the FDA food requires no bare hand contact with ready to eat foods.

 

Shelving, Warewashing, Aluminum Foil – Ask Shelly the Friendly Health Inspector

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Three key questions and answers on these issues featuring Shelly the Friendly Health Inspector.

Top 10 Food Safety Questions from Day 1 at NRA: Ask Shelly the Friendly Health Inspector

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Day 1 at the National Restaurant Association (NRA) Show was a busy one at the Cambro booth. Our guest, Shelly the Friendly Health Inspector answered quite a few questions from booth guests and online posts.
Here are some of the most memorable questions. Ask your own question here: www.cambro.com/AskCambro or tweet us @cambro1 with your question.

Question Answer
1. How long do you have to re-heat frozen soup? 1. You have 2 hours to re-heat properly cooled items to 165 degrees.
2. What can a facility do if their supplier insists on delivering their food when no one is at the facility? 2. Don’t be afraid to ask your local regulator for help in getting the issue resolved since the supplier might be doing unsafe practices with other clients as well.
3. Why as a US citizen am I subject to different food safety regulations from state to state? 3. In the US state’s rights is a big issue and the Food Safety Modernization Act (FSMA)was passed in 2011 to help with this issue so food safety regulations can be more standardized all over the US.
4. What is the number one concern in a restaurant for food safety? 4. Personal hygiene (handwashing, barehand contact, ill employees, etc.)
5. What areas in a restaurant are the biggest concerns? 5. Handwashing stations and making sure employees had access to proper equipment.
6. My facility uses a pizza wheel and then stores it on the counter for the next use is that ok?  I was told it has to be stored in a sanitizer solution. What is correct? 6. It is ok to store in-use utensils on clean, dry, cleanable surfaces so long as they are washed rinsed and sanitized every 4 hours.  However, it would be better to store in an ice bath, under running water, under 41 degrees or above 135 degrees.  Also, it is a violation according to the FDA food code to store in-use utensils in a sanitizer solution since you could introduce an unapproved additive to your food and it may not prevent bacteria growth within food particles.
7. What types of things annoy inspectors during a food safety inspection? 7. Be clean starting in the parking lot, be punctual, be honest, and correct repeat violations.
8. I have grated cheese that I keep on ice, but I have a hard time keeping it below 41 degrees what can I do? 8. This is a challenging issue for lots of facilities.  Frist have the cheese tested to see if temperature control is required.  Then make sure the ice bath has enough water to come in contact with the whole container up to the level of the food.  Make sure the container is a good temperature conductor and is covered when not in use.  Finally, make sure to have small quantities.
9. What are the requirements to be a health inspector? 9. It will change depending on different jurisdictions.  However, most counties require a BS degree with 30 hours of science.
10. Can I require an employee that wears a wig to wear a hair net? 10. Yes the FDA food code states hair has to be adequately restrained and a wig is considered hair and can still introduce a physical hazard to the food.

Ask Cambro at NRA

Camshelving Drying Rack System: Dry. Store and Roll all in One.

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We’re excited to announce the launch of of our much anticipated Camshelving® Drying Rack System that combines the corrosion resistance and strength of Camshelving® and Camshelving® Elements with the convenience of easy drying.

This utilitarian drying system securely holds, trays, cutting boards, lids, baking sheet pans and plates during the drying process while providing convenient, sanitary storage and maximizing holding space and easy access. Fits all 24” Wide Camshelving®, Camshelving® Elements, Mobile or Stationary 24” – 72” (610 to 1830 mm) in length.

Additional Features & Benefits:

  • Lifetime warranty against rust and corrosion on posts and traverses.
  • Promotes safety by eliminating moisture.
  • Mobile unit allows for easy floor clean-up and transportability.

For information on these products, visit the:

Camshelving Drying Rack product page by clicking here or

the Elements Drying Rack product page here.

The Top Five Risks With Second-Hand Storage

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Reusing those sour cream, cottage cheese and mayo packaging containers is standard practice at restaurants as well as at home, but there’s a list of reasons why you might want to reconsider reusing these.  You may be saving money and doing a good thing for the environment by keeping them out of our landfills– but the benefits are not worth it once you understand how this puts your food at risk.

Top 5 Food Safety Risks with Reusable Storage Containers

WHEN GOING GREEN GETS RISKY

Food packaging and containers have a prime function—to protect food during distribution until it reaches the receiving dock.  Packaging materials are designed for one time use.  They are designed to tolerate the type of food (acid, alcohol, or fat) that will be contained in them.  No further testing or safety studies have been done for other types of food or for reuse of that container.  For example, it would not be recommended to store diced tomatoes in a packaging container in which yogurt was shipped; that container is not designed to withstand the high acidity found in tomatoes.

The improper reuse of food packaging can also be a threat to health in many ways.  Here are five examples just to name a few:

  1. HIGH HEAT – These containers will not tolerate high heat from commercial dishwashers and will deteriorate and break easily.   Particles from the brittle plastic can end up in your food.
  2. HARSH CHEMICAL RESISTANCE – They are designed with limitations to harsh chemicals used during sterilization.  The harsh chemicals can cause the plastic additives to leach into your food.
  3. FLAVOR TRANSFER – Additionally, some packaging materials allow certain chemicals to pass through them, transferring odors or flavors to other foods stored in the same area.  Butter should never taste like fish. Just saying.
  4. WEAK MATERIALS – More importantly, these packaging containers are made from very soft and brittle plastic that is more prone to flaking, blistering, deformation, and melting.
  5. PLASTIC ADDITIVES IN FOOD – Transferred additives from the plastic can penetrate into the food and could compromise a person’s health.

To be on the safe side, it is good idea to instead use FDA approved NSF Listed food storage containers with lids.  These take the worry away as they are designed to handle harsh conditions and chemicals often found in commercial kitchens.  You would also be doing something good for the environment as you’ll get long-term use out of these and will not have to toss them out and have them end up in a landfill.    Your customers and Mother Earth will certainly thank you for this.

Reusable Containers: A Food Storage Violation?

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Shelly, the Friendly Health Inspector has been busy answering some really great questions – keep them coming – http://www.cambro.com/AskCambro.

Today’s Spotlight Question

“I operate several restaurants and I am visited by 2-3 health inspectors for my various locations. In one of my restaurants I was written up for a violation for reusing food packaging containers. You know, the containers that sour cream and cottage cheese are delivered in? I have them properly labeled so not sure why this is a problem.

The Inspection Report read:

Violation Code: 1750

  • Manufacturer containers were observed reused for the storage of other foods.
  • Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.

Cambro Food Safety: Reusable Containers Violation

The other health inspectors at my other locations do not have an issue with this. Can you tell me why?”

Shelly’s Answer

“While this is typically a non- critical violation, The FDA food code states that single use containers cannot be re-used and, in addition, food containers that are re-used have to be durable and easily washable. Therefore, containers that food was delivered to your facility in may not meet these requirements for re-use and when the original food is gone the containers should be removed from the facility. Food storage containers that are re-used can’t have 90 degree edges, threads or other designs that are considered hard to clean because they can harbor bacteria and viruses that can then contaminate the food.

Also remember that is an inspector doesn’t write it as a violation it doesn’t mean they are ok with the practice. They could have missed it, it wasn’t happening when they were there; they were focusing on other violations or critical violation, etc. In addition, it is possible your inspector noticed something that might cause an issue, such as deteriorated, severely worn out or damaged containers. If he/she noticed something that is putting your food at risk or not keeping food protected from bacteria they might have felt it was best to advise you of this before a becomes a more serious issue.

I would discuss this issue with your local inspector and explain your situation – or ask for clarification. To be on the safe side, it is good idea to instead use NSF listed food storage containers with lids. These take the worry away as they are designed specifically for use in commercial kitchen applications.”

Iced Tea Issues? Ask Shelly the Friendly Health Inspector

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Shelly, the Friendly Health Inspector has been busy answering some really great questions – keep them coming – http://www.cambro.com/AskCambro.

Today’s Spotlight Question

“Just wondered how the iced tea in restaurants is tested because I’ve gotten sour tea several times from one restaurant in town.”

IcedTea_AskShelly

Shelly’s Answer

“Iced tea is not required to be tested in retail food facilities. They are however, required to clean the containers every 24 hours. You can always report unhygienic practices to the local public health agency and they will investigate your concerns.”