bake - December 2014 - 14

food safety
Keep It Cool
As winter approaches and the weather becomes more volatile,
foodservice retailers need to put plans in place for the possibility
of power outages. The U.S. Food and Drug Administration
reminds you that the best way to ensure that food stays safe is
to have a plan in place.
Have a Plan
Plan ahead to keep food safe if the power goes out. Stock up on
supplies in advance, or know where to obtain them if needed.
* Use a refrigerator and freezer thermometer, and if possible,
check before an outage to ensure that the refrigerator temperature
is at or below 40°F and the freezer is at or below 0°F.
* Plan for ice. Know where you can get dry or block ice. Make
ice cubes and freeze containers of water or gel packs to help
keep food cold in the refrigerator, freezer or coolers.
* Keep coolers on hand to store refrigerated food if the power
will be out for more than four hours.
* Freeze refrigerated items that you may not need immediately
and group food together in the freezer.
* Stock some alternative items that do not require refrigeration.
Once the Power Is Out
Follow a few key guidelines to keep food as cold and safe as
possible once the power goes out.
* Keep refrigerator and freezer doors closed as much as
possible. The refrigerator and freezer will keep food cold for a
while after it loses power as long as the doors stay closed.
* Use the block and dry ice to keep refrigerator and freezer as
cold as possible.
Once Power Is Restored
Before serving any food after a power outage, check the
temperature inside your refrigerator and freezer.
* Discard any perishable foods that were above 40°F for two
hours or longer.
* If the freezer thermometer reads 40°F or below, food should
be safe and can be refrozen. You can't rely on appearance or
odor.
SOURCE: THE U.S. FOOD AND DRUG ADMINISTRATION
14 < DEC 2014 | bakemag.com
BEST PRACTICES FOR WALK-IN COOLER &
FREEZER SAFETY:
* Conduct routine inspections and, if a problem area
is identifi ed, address it immediately.
* Remove any standing water or ice from the fl oor.
Ice build-up should be scraped off weekly and
standing water should be mopped up immediately.
* Make sure that all door latches are functioning
correctly and are regularly maintained. Repair
any broken latches or knobs immediately to
prevent people from becoming trapped inside the
freezer or cooler. Ice forming on the exterior of
a freezer door can be an indication that the heat
strip is not functioning, which can cause the door
to freeze shut.
* Have jackets available for employees to wear when
entering or stocking a cooler or freezer. Make it
mandatory for employees to wear gloves, hats and
coats inside the walk-ins.
* Provide employees with access to a stepladder.
Most walk-in coolers and freezers have shelves
that can only be accessed by using a stepladder.
Make sure that employees are not using
dangerous makeshift ladders such as milk crates.
* Make a rule that employees always notify a
supervisor or co-worker if they are going to work
for an extended period of time in a freezer or cooler.
* Have a standard housekeeping program for the
walk-ins. Check that all products are packed
correctly, don't overstock the upper shelves, ensure
the heavier items are packed on the lower shelves,
and make sure that any spilled or spoiled product
is cleaned up and removed from the walk-ins.
* Most freezers will have a tool to help a trapped
individual escape such as a fi reman's axe; make
sure that these are in place in every walk-in in
case of an emergency.
* Having a good program in place and maintaining
a clean and organized environment will reduce
risk of any potential accidents inside of your
walk-in coolers and freezers.
SOURCE: WWW.FRIDGEWIZE.COM
http://WWW.FRIDGEWIZE.COM http://www.bakemag.com
bake - December 2014

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