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What\u2019s up Bonji Buddies! We at Bonji Foods hope you are thriving at whatever venture you\u2019ve set out on. It\u2019s time for another edition of the Bonji Foods Aficionado Smart Brief!\u00a0Buckle up, because this week we are going to talk about food safety.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
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Why Food Safety CANNOT Be Overlooked<\/span><\/u><\/strong><\/span><\/p>\n<\/div>\n\n
Food safety is the single most important aspect of food production, processing, manufacturing, distribution, and service\/retail.\u00a0 Sure, we all love a tasty bowl of acai sorbet, but would you eat it if you knew it would make you sick? Absolutely not!\u00a0 That is why we take food safety extremely seriously at <\/span><\/span>Bonji.\u00a0 Our goal is to make our customers happy, and it\u2019s scientifically impossible to be happy and have a belly ache or something more serious (\u2026we checked).\u00a0 So, let\u2019s dive into some safety tips to avoid contamination.<\/span><\/span><\/p>\n<\/div>\n\n
Physical objects would be things like pieces of plastic, metal, or hair. These are the ones that are usually easier to spot in food, signaling to the consumer that the food is unsafe, but they are not always visible and can be bad news if they are ingested.\u00a0 When preparing food here are some things to keep in mind to avoid physical contamination:<\/span><\/span><\/span><\/p>\n<\/div>\n\n
\n\nHairnets – Wearing a hairnet or hat will keep hair out of the food.\u00a0 The average human sheds 50-100 hairs per day!\u00a0 Let\u2019s make sure none of them land in anybody\u2019s meal.<\/span><\/span><\/span><\/p>\n<\/li>\n\nJewelry – Rings, necklaces, earrings, etc., can fall off or fall apart without the wearer\u2019s knowledge.\u00a0 It\u2019s important to remove all jewelry throughout the various stages of food service.\u00a0Plus, you wouldn\u2019t want to lose Grandma\u2019s heirlooms to somebody\u2019s intestines.<\/span><\/span><\/span><\/p>\n<\/li>\n\nPlastic\/metal – This is another important physical contaminant to look out for. Make sure all machinery and utensils are kept in good working order, check to make sure screws are snug and there are no chips in any equipment being used in your facility.\u00a0 These are harder to look out for in large-scale operations, but all equipment should be checked at least once per day to ensure it is maintained properly. If you use blenders, make sure the lid is secure and that nothing can fall into the blender.<\/span><\/span>\n
Biological contaminants would be bacteria, viruses, or fungi. These are nearly impossible to see, except for things like mold, and can cause a foodborne illness if ingested. How can you avoid the countless pathogens that live to attack your food? Well, nothing is 100% perfect (think hand sanitizers that claim to kill 99.9% of germs), but there are many steps or “hurdles” you can implement to prevent contamination:<\/span><\/span>Hygiene – WASH YOUR HANDS!! We can\u2019t stress this enough. Washing your hands after using the restroom, taking out the trash, opening doors, and even rubbing your eyes will do wonders to prevent contamination. Plus, it\u2019s nasty if you don\u2019t wash your hands. Don\u2019t be nasty.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
\n\nClean clothes – Wearing clean clothes will reduce the number of biological contaminants that enter food processing rooms.\u00a0 Food production and food service workers should also wear booties over their shoes, or have specific shoes that are only worn inside the facility to avoid bringing outside germs in.<\/span><\/span> \u00a0<\/span><\/span><\/p>\n<\/li>\n\nClean facility- Proper sanitation of all equipment, surfaces, and utensils. This is a 5-step process.\u00a0<\/span><\/span><\/span><\/p>\n<\/li>\n\nScrape or remove visible residue from the item\/surface being cleaned.<\/span><\/span><\/span><\/p>\n<\/li>\n\nWash the item\/surface with soap and water- this will remove the remaining of the visible residue<\/span><\/span><\/span><\/p>\n<\/li>\n\nRinse the item\/surface with water<\/span><\/span><\/span><\/p>\n<\/li>\n\nSanitize the item\/surface with a proper sanitizing solution<\/span><\/span><\/span><\/p>\n<\/li>\n\nAllow the item\/surface to air-dry<\/span><\/span><\/span><\/p>\n<\/li>\n\nIllness – If you\u2019re sick, tell your boss and follow procedures to avoid contaminating food. This may mean you have to stay home, or it may just mean you need to do a different task until you are well.<\/span><\/span><\/span><\/p>\n<\/li>\n\nTime\/Temperature control – The danger zone is the temperature range of 40\u2013140\u00b0F (4\u201360\u00b0C), in which bacteria grow and thrive. Keeping perishable foods out of the danger zone is critical to keeping your food safe. Usually that means keeping it in the fridge or freezer.\u00a0 If food is within the danger zone for 4 hours, it MUST be discarded.\u00a0 Raw fruits and vegetables do not need to be held outside of this range, but once they are cooked or cut, they should be stored in the fridge or freezer.<\/span><\/span><\/span><\/p>\n<\/li>\n\nExpiration dates – If food is expired (visibly something wrong or an actual use by date), throw it out.<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Chemical contamination occurs when chemicals get into food. This is usually a result of improper storage or cleaning practices.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
\n\nStorage – Keep cleaning supplies and other chemicals as far away from food and food contact surfaces as possible. Try to keep them in a closet or separate room if possible.\u00a0 If not possible, keep them as far away from food as possible, and store them on the bottom shelf so if they spill, they fall on the floor and not on any food, surface, or person.<\/span><\/span><\/span><\/p>\n<\/li>\n\nCleaning practices – Make sure your cleaners and sanitizers are the proper concentration. If they are too strong, there may be chemical residue on the item\/surface after it is cleaned.\u00a0 Additionally, ensure you thoroughly rinse off cleaners, and allow sanitizers to air dry fully before using the item\/surface in food preparation.<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Allergens. When you have a food allergy, your immune system mistakenly identifies a specific food or a substance in food as something harmful.\u00a0 There are 8 major food allergens:<\/span><\/span><\/span><\/p>\n<\/div>\n\n
\n\nMilk<\/span><\/span><\/span><\/p>\n<\/li>\n\nEggs<\/span><\/span><\/span><\/p>\n<\/li>\n\nFish (e.g., bass, flounder, cod)<\/span><\/span><\/span><\/p>\n<\/li>\n\nCrustacean Shellfish (e.g., crab, lobster, shrimp)<\/span><\/span><\/span><\/p>\n<\/li>\n\nTree Nuts (e.g., almonds, walnuts, pecans)<\/span><\/span><\/span><\/p>\n<\/li>\n\nPeanuts<\/span><\/span><\/span><\/p>\n<\/li>\n\nWheat<\/span><\/span><\/span><\/p>\n<\/li>\n\nSoy<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
If you work with any of these products, it\u2019s important to thoroughly sanitize (see 5-step process above) all equipment\/surfaces that came into contact with those products, especially if a customer states they have an allergy in food service establishments. Employees should wash their hands and change their gloves.\u00a0 These 8, and other allergens, can cause severe, life-threatening reactions, and must be taken seriously.<\/span><\/span><\/span><\/p>\n<\/div>\n\n
We know this Smart Brief topic is a little more serious than usual, but we just want everyone to have a safe and successful 2024.\u00a0 We sincerely hope you enjoyed our little educational blog today, and that you can use this information to refresh yourself or your staff on proper food safety procedures. Until next time <\/span><\/span>Bonji Buddies!<\/span><\/span><\/p>\n<\/div>\n\n
P.S.- For more information, get ServSafe or HACCP (like us) Certified!<\/span><\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"Bonji Foods Aficionado Smart Brief: Volume 90 What\u2019s up Bonji Buddies! We at Bonji Foods hope you are thriving at whatever venture you\u2019ve set out on. It\u2019s time for another edition of the Bonji Foods Aficionado Smart Brief!\u00a0Buckle up, because this week we are going to talk about food safety. Why Food Safety CANNOT Be […]<\/p>\n","protected":false},"author":1,"featured_media":323630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107706,150862],"tags":[150863,24577,2074,417,3535],"dealstore":[],"offerexpiration":[],"class_list":["post-323629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-tips","category-the-food-aficionado-smart-briefs","tag-bonji","tag-brought","tag-food","tag-safety","tag-tips"],"yoast_head":"\n
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