instore - Sept + Oct 2015 - (Page Commissary - 12)

These are the foundation for the four rules to follow to ensure safe food preparation and handling. They are: clean, separate, cook and chill. (See sidebar on page 13.) Assembling Foods: Safety First Keeping Microbes Away By Donna Berry rom food trucks to fine-dining kitchens, whereever food preparation takes place, food safety is the number-one priority. An operator must never forget that food is perishable, requiring it to be properly handled before, during and after preparation. And because menus change, the production process parameters change. Diligence is paramount. F According to a recent food safety survey by Hahn Public Communications, Austin, Texas, seafood ranks highest in consumer concern. Meat comes in second, with prepared/take-out foods, fresh produce and dairy following in order on the concern scale. The study also found that once the public decides a food product is unsafe, winning back confidence is tough. The reality is that most consumers do not think about foodborne illness until someone unknowingly consumes contaminated food and gets ill, or at worse, dies. While the US food supply is one of the safest in the world, the Center for Disease Control and Prevention, Atlanta, estimates that roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized and 3,000 die of foodborne disease annually. A commissary operator never wants to be one of these statistics. "Two of the greatest potential foodborne microbiological threats are Listeria monocytogenes and Staphylococcus aureus," says Don Schaffner, PhD, spokesperson for the Institute of Food Technologists, Chicago, and professor of food microbiology, Rutgers University, New Brunswick, New Jersey. "Both can occur in the food handling environment, which is why good sanitary practices and time-temperature control must be properly managed." Microbes are everywhere, which is why clean, separate, cook and chill are so fundamental in commissary operations. For example, Staphylococcus is carried on the human body, with workers' hands the most direct mode of transfer to food. "Staphylococcus thrives in food environments where most other microorganisms cannot survive, such as high-sodium, low-moisture," says Dr. Schaffner. "The S. aureus species produces a toxin that is heat stable. The toxin can make you sick for a day or two. Death is rare but can occur in the elderly, infants or severely debilitated persons." Consumption of L. monocytogenes can result in Listeriosis, another potentially fatal foodborne-related disease. Listeria is readily transmitted through ready-toeat meat and poultry products, such as those used in salads, sandwiches and wraps. Similar to Staphylococcus, Listeria resists historical microbial growth inhibitors such as salt and acidity. It also readily grows at refrigerated temperatures; and although freezing temperatures will stop its growth, this hearty bacterium remains viable. Proper cooking and reheating effectively controls Listeria; however, ready-to-eat meats do not require further cooking prior to consumption. Further, with Listeria omnipresent in the environment, ready-to-eat meats are very susceptible to contamination, as they are repeatedly exposed to microorganisms during slicing, dicing and meal assembly. Because the presence of Listeria does not change the taste or smell of the food, it goes undetected. This makes it imperative that manufacturers of these products take all possible precautions to ensure food safety. Commissary operators should consider sourcing ready-to-eat meats formulated with food safety ingredients. This in- PHOTO: SHUTTERSTOCK 12 * SEPTEMBER/OCTOBER 2015 * commissary INSIDER

Table of Contents for the Digital Edition of instore - Sept + Oct 2015

instore - September + October 2015
Editor's Note - Fresh in Focus
What's Ahead
Table of Contents
News - On Our Radar
Trending - Breads and Rolls
Trending Deli Meat
The Future of Celebrations
Consumer Insights - A New Consumer Group Worth Watching
Diet Trends - Consider Non-GMO
Commissary Insider - Insight Insider: The FreshOne Advantage
Research and Development: Culinary-Inspired Convenience Foods
Sandwich Spotlight: Veg-centric Sandwiches
Assembling Foods: Safety First
Feature Profile: Dunford Bakers
Shopper Demographics - How They Shop
Equipment Solutions - The Case for Hot Foods
Valentine's Day - Ready Your Heart
Flavor Trends - What's Trending in Chocolate
Product Spotlight - Rising Trends
Specialty Cheese - Communal Cheese
Product Trends
Product Showcase/Ad Index

instore - Sept + Oct 2015

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