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National Restaurant Association - 4 quick tips for a safe, happy 4th of July

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4 quick tips for a safe, happy 4th of July

The fundamentals of food safety never change, but with the increased volume restaurants experience during the July 4 holiday, it helps to be prepared to keep our food and customers safe and satisfied.

Here are four quick tips from our ServSafe team to help ensure proper food safety practices at your restaurant:

1. Keep food out of the temperature danger zone during prep

With increased volume comes a tendency to pull large quantities of food to the make table or grill area during prep. Good examples of this include placing baskets of eggs near a grill for handy access or bain maries of batter out at room temperature. Of course, there is a need for speed, but speed and safety are not incompatible. Bring out only limited quantities of food during prep and return it to the proper temperature as soon as possible.

2. Check sanitizer concentration levels

This is especially important for operations using the “bucket and rag” cleanup method. Food contact surfaces must be cleaned AND sanitized, but when volumes are high and speed is needed for quick table turns, it’s sometimes easy to overlook checking and refreshing sanitizer concentrations. When that happens, we fail to actually sanitize those surfaces. Make this a priority by assigning someone on the shift to check levels every hour.

3. High volume = high restroom occupancy

Nothing is quite as unsettling to a customer as a dirty or poorly stocked restroom. It can ruin an otherwise excellent dining experience. Unclean restrooms can also result in cross contamination. Be sure the restrooms are checked every hour and cleaned as needed and ensure they’re properly stocked.

4. Wash those hands

The faster we work in high-volume situations, the less inclined we are to slow down for handwashing. Few things are as significant in a food-safety culture as adequate hand washing. Keep all hand sinks stocked with soap and paper towels and try an hourly team hand wash to reinforce the idea that we always have time to keep food safe.  Also watch out for hand washing during glove changes. That’s when we sometimes find it easy to overlook a proper hand wash, but it’s no less important.

Ensure the safety of your guests and your restaurants. Learn more about our ServSafe program

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