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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.

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

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.”

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.”

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.”