Nutrition & Foodservice Edge Magazine - March/April 2022 - 21

chefnickless@yahoo.com
small, be positive, and once you have made your
decision, stick with it. Identify any triggers that
create obstacles to sound sanitation practices and
take the time to think about what may be holding
your team back. Create a plan (SOP) for your staff to
follow.
THE IMPORTANCE OF
TEMPERATURE LOGS
Today's kitchens need to properly document tasks
completed daily. The first document should be
an employee temperature log of all those entering
your kitchen. Taking employee temperatures and
precluding those with fevers from working may help
prevent a COVID-19 outbreak among your staff.
All refrigerator/freezer holding equipment should
have a twice-daily temperature log reviewed by a
supervisor. All food deliveries must be checked for
acceptable temperatures and then recorded. The
dishwashing machines need wash and rinse cycle
temperature records. All cooked food and items
served on a tray line require a proper temperature
log. All refrigerators need a temperature log as well.
The main job of the lead supervisor/chef/manager is
to assure these documents are filled out and reviewed
daily. The best way to assure that food is safe is for
your kitchen to have proof of its work. Make sure
your thermometers are calibrated and you have easy
access to temperature documents. By documenting
every time your employee contacts the food, you will
be assuring the food is protected. If an issue should
arise, you have a way to track it back through your
documents.
We know there are five key factors that can lead to
foodborne illness. Major focus should be given to
assuring that holding temperatures are correct, food
is cooked to the proper temperature, equipment
is effectively sanitized, food is procured from an
approved source, and your team is practicing good
personal hygiene. Doing these things correctly and
documenting your practices will assure your team is
well on its way to an " A " on the door.
Continued on page 22
NUTRITION & FOODSERVICE EDGE | March-April 2022 21
Richard " Nick "
Nickless, CEC, CCA,
AAC, CDM, CFPP is the
Immediate Past Chair of
ANFP. He most recently
served as Executive
Chef and Supply and
Services Director
for South Carolina's
Department of
Disabilities and Special
Needs. He is also a past
adjunct chef instructor
at the Culinary Institute
of Charleston Trident
Technical College. He
is a member of ANFP's
Editorial Advisory
Board.

Nutrition & Foodservice Edge Magazine - March/April 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022

My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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