Pitco’s Top Food Safety Tips for National Food Safety Awareness Month

In 1994, the National Restaurant Association Educational Foundation (NRAEF) founded National Food Safety Awareness Month (also called Food Safety Education Month). The goal was to bring everyone together to focus on food safety over the course of every step in the supply chain and each part of production.

Safety, of course, is the top objective of any foodservice operation, and over the lifespan of an ingredient, everyone must work together. Fast-paced commercial kitchens can be hard to keep clean, so it’s imperative that everyone maintains vigilance at all times. Even minor mistakes could lead to contamination or serious injuries. From farmers to wait staff, September is the perfect opportunity to review Food Safety Awareness Month, so let’s dig in.

Don’t Fry Your Luck: 4 Frying Techniques for Food Safety

The fryer can be an MVP of foodservice equipment in many commercial kitchens. However, fried food safety is crucial, particularly during busy shifts where workers may rush to complete different tasks. Here are some food safety tips to keep this machine running smoothly. Let’s go through four important takeaways now:

1) Don’t Overcrowd the Fryer

When orders are stacking up, it’s tempting to put more items in the fryer to expedite the cooking process. However, doing this can lower the overall temperature, resulting in foods that aren’t cooked all the way through. Plus, an overcrowded fryer can lead to unwanted transfer or flavor profiles and odors, resulting in poor quality. Don’t overcrowd fryers, and make sure each frying basin can accommodate the intended volume.

2) Verify With Numbers, Not Visuals

Food thermometers can verify whether an item is at the correct internal temperature before being served. While not every dish needs to be verified this way, staff should rely on thermometers more than visual indicators. Just because something looks cooked doesn’t mean it is. Use the tools available in the kitchen.

3) Keep Everything Clean

During a busy shift, it’s easy for workers to touch many different items and surfaces without realizing it. Hand washing is crucial to prevent cross-contamination and keep harmful pathogens at bay. It’s also imperative for workers to clean and sanitize every surface as often as possible, particularly those that touch food directly. Fryers should also be cleaned and maintained as specified, and this includes oil management.

4) Organization is Key

A disorganized kitchen is messy, and when items aren’t stored properly, it can lead to various problems including cross-contamination and the spread of bacteria. Preparing stations before each busy shift can help ensure smooth operations, efficiency, and safety.

Bonus Tip: Outdated Foodservice Equipment Can Create Additional Challenges

While food safety standards can help keep a commercial kitchen running smoothly, the quality of the equipment also matters. Fryers, in particular, are workhorses that must be cleaned and maintained regularly to ensure proper temperatures. However, even the best fryers can break down and stop working efficiently.

Fortunately, the Pitco Repair vs. Replace quiz can offer valuable insight for owners considering upgrading their current frying station. This quiz will tell an operator whether their current unit can hold out longer or needs to be swapped for a newer model. This insight can make it much easier to maintain fried food safety standards in the kitchen.

Fryer Performance Check: Pitco Repair vs. Replace Quiz to Ensure Food Safety