Frequently Asked Foodservice Operators Questions

Q: What does NSF certified mean?

Most of the NSF certified food contact products in the Rubbermaid catalog are certified to NSF/ANSI Standard 2, which is a voluntary consensus standard for food equipment. This standard imposes requirements on food equipment related to food safety and sanitation. It is your assurance that the products meet or exceed these standards.

Q: What’s an FDA compliant material?

The materials used in food contact surfaces are very important because the wrong materials can affect food and result in illness. Therefore new materials must be approved prior to use. New materials with great potential within the food industry are being developed every year, and every one used in a Rubbermaid product meets FDA’s stringent safety standards.

Q: How do food storage containers, utensils and measurement tools assist in complying with HACCP?

HACCP is about identifying and minimizing risks in your operations. Top do so, a food establishment should start by conducting an in depth review of the flow of food from receipt to service. Getting a strong handle on how to process map the flow of food and how it is handled is the first step in moving towards a safer kitchen.

Once there is a good understanding of how food is handled through out the kitchen, the next step is to determine the critical steps to reduce risk along the way. Identifying these elements is called Hazard Analysis. When the Hazard Analysis is complete, the next step is to determine how to control and implement practices to address this. Using correct equipment can be vital for making this happen. For example, using the correct food pan to hold foods can make the difference between cooling safely or unsafely.

Q: What’s beyond HACCP?

In the highly competitive food industry, making safe food is not enough. Safe food is a baseline expectation, but maintaining consistent quality brings customers back into the restaurant.

Beyond HACCP is a formal FSQMS, a Food Safety and Quality Management System. An FSQMS addresses those quality issues that ensure brand integrity, such as portioning, appearance, ingredient control and other issues related to quality. Many items in this catalog aid in ensuring consistency to protect your brand.

Q: What are the USDA Meat and Poultry Equipment standards?

These standards provide criteria for materials, design and fabrication of equipment or utensils used in the slaughter, processing and packaging of livestock and poultry products. Compliance with these standards is voluntary, and demonstrates an extra added level of assurance that these products are safe and durable.

Q: What is the FDA Food Code?

In the United States, government and industry have developed a model regulation working through the FDA. This Code consists of model requirements for safeguarding public health and assuring food safety. It provides practical, user-friendly interpretations and guidance for compliance with legislation. Versions of the code have been adopted by almost all US states and territories.

Q: What is the Canadian Food Retail and Food Services Code?

In Canada, government and industry have developed a model regulation working through the Canadian Food Inspection Service. This Code consists of model requirements for safeguarding public health and assuring food safety. It provides practical, user-friendly interpretations and guidance for compliance with legislation.

Q: What is FDA’s 2004 Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors?

This report was the result of a project designed to establish a national baseline on the occurrence of foodborne disease risk factors within the retail segment of the food industry. It was provided to regulators and industry with the expectation that it will be used to focus greater attention and increased resources on the control of foodborne illness risk factors.

The resulting data, comprising 17,477 observations was analyzed using several approaches to determine practices and behaviors needing priority attention within specific retail food facility types. Five practices and behaviors exceeded a 40% out of compliance observation rate:

• Cold Holding of Potentially Hazardous Food (PHF) at 41°F (5°C) or below;
• Ready-to-eat (RTE), PHF Hold Cold at 41°F (5°C or Below;
• Commercially Processed RTE, PHF Date Marked;
• Surfaces/Utensils Cleaned/Sanitized; and
• Proper, Adequate Handwashing

As part of the report, FDA stated that ‘if the safety of food in the retail segment of the food industry is to be significantly improved, the retail food industry and the regulatory community must remain focused in their efforts to reduce the individual data items having the most significant out of compliance observation rate.’

Q: How many people in the U.S. are affected by foodborne illness each year?

According to the Center for Disease Control (CDC), 76 million people get sick, more than 300,000 are hospitalized, and 5,200 Americans die each year from foodborne illness. Despite having one of the safest food supplies in the world, we still have a great public health challenge in the U.S. related to food safety.

Q: What causes foodborne illness?

Basically, there are three categories of cause for foodborne disease: One is through contamination by disease-causing microbes - bacteria, viruses or parasites - which cause foodborne infections and/or intoxications. Secondly, poisonous chemicals or other harmful substances introduced into food or beverage can cause foodborne illness as well. Third, poor handling in the food handling flow may results in contamination by bones, metals, and glass fragments in food.

Q: Are there common signs or symptoms for the presence of foodborne illness?

Yes. Many microbes and poisonings are first evident within the gastrointestinal tract. Initial symptoms often are nausea, vomiting, abdominal cramps and diarrhea. According to the CDC, it is critical that public health authorities determine how a particular disease is spreading to take measures to stop it. For example, E. coli infections can spread through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a childcare center. The measures to stop further outbreaks could range from removing contaminated food from stores, chlorinating a swimming pool, or temporarily closing a childcare center.

Q: What are the most common foodborne diseases?

According to the CDC, the most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli, and by viruses such as Noroviruses Campylobacter, which is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections. E. coli is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness can follow consumption of food or water that has been contaminated with microscopic amounts of cow feces. Certain forms of E. coli can cause severe and bloody diarrhea and painful abdominal cramps, with a low-grade fever. Noroviruses cause nausea, vomiting, diarrhea, and low-grade fevers after consumption of contaminated raw vegetables, prepared salads, and raw shellfish. Other toxins and poisonous chemicals can cause food-borne illness.

Q: What are the simplest ways a foodservice professional can prevent foodborne illness?

Anyone who serves food can first focus on his or her hands to begin to prevent foodborne illness. Start with a 20-second hand wash, including a thorough cleaning with a soft nailbrush. Do not handle foods if you are ill, and do not let ill coworkers handle food. Consider personal hygiene an integral part of your job. Wear clean uniforms and hair restraints. Likewise, never wear jewelry or artificial nails to your foodservice job. Finally, always have available and use disposable gloves, clean utensils or paper wraps to handle ready-to-eat foods.

Q: What is considered the "danger zone" for food storage temperature?

The danger zone is 41° to 135° F within a four-hour timeframe, according to the FDA 2005 Food Code. Quite simply, this means keeping cold foods cold and hot foods hot at all times. Potentially hazardous foods should be as cold as possible during both storage and preparation - 35 to 38° F internal food temperature is ideal. Frozen foods should be kept frozen and thawed a day in advance under refrigeration - not at room temperature or in higher temperatures except in a microwave. Foods that will be cooked immediately may be thawed under cold, running water.

Q: Can food come into my restaurant or foodservice institution already contaminated?

Yes. Absolutely. Always buy food supplies and ingredients from reputable, approved sources. Upon receipt from your supplier, you should first check temperatures and look for any evident spoilage. Continue to monitor temperatures during cold storage and on prep tables. Remember, when in doubt, toss it out!

Q: How should I keep track of inventoried food before preparation and serving?

Label prepared foods with ingredients, date, time and temperature information. All crew members should adopt the habit of using temperature charts and a stem thermometer throughout the shift. Remember to check food temperature in two places, the thickest portion and the center. Use an alcohol swab to sanitize the thermometer before and after introducing it into food, or dishwasher-safe thermometers may be placed in the dishwasher.

Q: Are there different storage requirements for raw and ready-to-eat foods?

Yes. In addition to knowing and posting temperature requirements for your raw and ready-to-eat foods, be keenly aware of any contact or near-contact between the two. Always be aware that cross-contamination can occur via hands, utensils and equipment. Constantly wash, rinse and sanitize food contact equipment, especially if it touches both raw and ready-to-eat foods.

Q: In addition to temperature, what should I be aware of while storing cooked foods?

Time, in addition to temperature, is a critical factor. Rapidly chill hot food within four to six hours using an ice bath or shallow pans. Stir, cut or reduce storage into smaller portions to accelerate the cooling of foods and keep uncovered to quickly release heat. Once foods reach 70° F they can be placed in the refrigerator. As with all processes, follow local regulations for the accepted method. Reheat food quickly to 165° F or greater within two hours of initial preparation. Again, you can't use that thermometer too much in the kitchen! Hold at this high temperature for a minimum of 15 seconds and keep hot foods at 135°F or above.

Q: How can a foodborne illness affect my foodservice business?

The short answer: in many, many ways. Each year, foodborne illness accidents cost millions of dollars in wasted food, lost productivity for your business and its staff, and potentially litigation fees and loses. Industry groups estimate that a single foodborne illness outbreak can cost a restaurant an average of $75,000, and this monetary loss does not include lost customers and damage to your reputation and restaurant brand image.

Q: What are proper cooking temperatures?

For beef, veal and lamb, the target temperature is 145° F. All cuts of pork, 160° F. Ground beef, veal and lamb should be cooked to 160° F as well. All poultry should reach a safe internal temperature of 165° F.

Q: How often should I calibrate my mechanical thermometer?

Mechanical thermometers should be calibrated every day using an ice slurry or boiling point method. Beyond that, you should calibrate them in the event that the thermometer has been exposed to extreme temperature changes or has fallen from a work surface (at which time sanitation is paramount as well).

Q: When should I use an Infrared thermometer?

When you need to check surface temperatures quickly, an Infrared (IR) thermometer should be used. IR reduces the risk of cross contamination since the thermometer does not come in contact with the food. Recommended uses are for buffets, plate and soup temperatures, as well as oven temperatures. Probe thermometers should be used to check internal temperatures if the surface temperature reading from an IR shows that the food may be in an unsafe temperature zone.

Q: How do I minimize cross contamination with dry ingredient storage?

When ingredients must be stored outside of their original container, make sure that each ingredient has a dedicated scoop or measuring cup. A dedicated scoop will reduce the risk of an employee taking a scoop from one ingredient bin and using it in another. The Rubbermaid Ingredient Bin systems and Safety Storage Bins feature a built-in scoop management system. For other bins holding dry ingredients such as squares or food boxes, make sure to have a Safety Portioning Scoop inside the food container or hanging nearby. Proper labeling of contents and dates can reduce the risk of cross contamination.