Nutrition & Foodservice Edge Magazine - March/April 2024 - 6

1 HR SAN
CE
CBDM APPROVED
FOOD PROTECTION CONNECTION
NAVIGATING FOOD
SAFETY THROUGH
THE SEASONS
BY JESSY SADLER, SNS
REGARDLESS OF THE TIME OF YEAR, consistent emphasis
on food safety serves as a fundamental pillar in minimizing
the risk of contamination, bacterial growth, and the spread of
foodborne pathogens. Each season brings forth a unique set
of challenges: From handling fresh produce and berries in the
spring, mitigating temperature-related risks during BBQs in
hot summers, navigating storage challenges for fall harvest,
or managing holiday feasts in the winter, every season
requires a tailored approach. Recognizing and tackling these
challenges are crucial elements to maintain food safety.
The following tips serve as a reminder that-just like the
weather-food safety demands continuous adjustments to
ensure a delicious experience rather than stomach-churning
illnesses.
SPRING CLEANING
Time for fresh beginnings, sunshine, and removing
any grime and clutter.
The warmer weather brings a bounty of fresh produce and
berries along with eager opportunities for outdoor dining.
Wash all fresh produce thoroughly. While farmers' markets
offer a variety of fresh, local and often organic products, it's
essential for both vendors and consumers to prioritize food
safety practices. Best practices include bringing reusable bags
for carrying purchases, designating separate coolers for any
raw and perishable items to avoid cross-contamination, and
promptly refrigerating products to maintain freshness and
safety. Wash all fruits and veggies thoroughly under cold
running tap water, especially leafy greens and berries.
Even a lurking speck of dirt can harbor tiny microbes. A
brush can help dislodge stubborn grit on firm surfaces,
such as on apples or potatoes (U.S. Department of
Agriculture, Food Safety and Inspection Service, n.d.).
Practice egg-cellent handling. Springtime often features
eggs on our menus. Remember to keep them refrigerated
and cook them thoroughly. According to the Food
Code (2023b), scrambled eggs prepared for immediate
consumption should be cooked to 145°F (63°C), while egg
quiche-type fillings should reach an internal temperature
of 158°F (70°C) for 15 seconds to ensure safe consumption.
Deep clean. Spring cleaning in your foodservice operation
should include more than just food contact surfaces and
appliances. Beef up your usual cleaning schedule and
focus on hard-to-reach areas and proactive maintenance
to keep your appliances and small wares sparkling and in
tip-top working order.
SIZZLING SUMMER
Fire up the grill, fill the coolers, and prepare for
epic summer cookouts!
Heat it up, cool it down. Summer screams grilling season,
but don't let summer's sizzling fun spoil with foodborne
illness. Did you know that a raw piece of meat can harbor
numerous bacteria such as salmonella, E. coli, and listeria?
Proper cooking and temperature checks are crucial.
6 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024
Nutrition & Foodservice Edge Magazine - March/April 2024

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