A Closer Look - Proper Thawing
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
1w ago
Proper Ways to Thaw PHF Foods It is important to never thaw potentially hazardous foods (PHF) on the counter or in hot water, as this can pose a safety risk by potentially leading to bacterial contamination and the growth of harmful pathogens. Properly thawing food methods from Oregon Food Sanitation Rules. 1. Refrigeration - (Best practice) Place food in a refrigerator at 41°F or below. Place on a tray to collect drippings and prevent crosscontamination. Thaw raw animal foods on a lower shelf than ready-to-eat foods. 2. Microwave - Microwave thawing begins the cooking process and should immed ..read more
Visit website
What's wrong with this picture? April 2024
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
1w ago
These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ Cooked breakfast meats being held warm next to the grill. OK? 2. ↓ is a bit more unusual. What are your thoughts? 3. ↓ Same violation ... three ways. What do you see? 4. ↓ Self-serve cut fruits. What's missing? 5. ↓ Sinks and their proper use? Answers: 1. These meats and potatoes to the right, were cooked prior to service and were held out of temperature. This is acceptable only if you have them on a time-as-a control agreement and written protocol onsite. 2. Sprayer's hose is t ..read more
Visit website
Mobile Food Unit Tank Cleaning Required
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
1M ago
It is important to clean your mobile food unit's fresh water tanks often so you know that the water you are using is safe. Water tanks can grow bacteria over time that can make customers sick. This is a fresh water tank below that has a buildup of microorganismal build-up or a possibility of contamination. The rule requires fresh and waste water tanks must be cleaned at least every six (6) months or more frequently if the tank manufacturer’s directions recommend. To clean the tanks, you'll need to fill your freshwater tank completely and empty it twice: once with chlorinated water and once wi ..read more
Visit website
What's wrong with this picture? February 2023
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ Inspectors typically look through recipes when available. What do you see in this recipe that doesn't meet the ,,food sanitation rules? 2. ↓ What do you think of this cooling process? 3. ↓ Ick. 4. ↓ Reduced oxygen packaged (aka vacuum sealed). What's the violation(s) here? 5. ↓ Water heater with signs of visitors... Answers: 1. ↓ The recipe reads that the buttermilk and cream are (left at room temperature) for at least 24 hours. Check consistency before refrigerating. Food safety ..read more
Visit website
Adulterated Food Products - 3-601.12
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
Safe, Unadulterated, and Honestly Presented. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. 1.↓ Housemade pickles were contaminated during or after the pickling process. *Correction was to discard. 2.↓ This photo was taken in a walk-in freezer that was leaking fluid from the condenser unit. What was in the liquid was unknown and could potentially contaminate the packaged meat. *Correction was to discard. 3.↓ Sea scallops are typically packed in tubs and are often wet. In order to achieve the desired crispy edges when searing, a dry surface is neces ..read more
Visit website
Doing it right. Butter, Temperature Log, and Proper Seperation of Raw Proteins
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
1.↓ Here we have whole butter out for breakfast service. Whole butter is a time and/or temperature controlled for safety (TCS) food item. This facility is using time. It is in compliance with the time and date stamp. https://video.wixstatic.com/video/f9407c_2affd0fc59b644bc99a3a78fe015726c/1080p/mp4/file.mp4 2. ↓ Awesome hierarchy of raw proteins, ready-to-eat foods, and prepped vegetables. We have cooked chili rellenos next to cooked tamales. Below is sliced beef and chorizo next to sealed prepped raw veggies. It is OK to have raw proteins of different kill-step temperatures next to each othe ..read more
Visit website
Overcoming the Aftermath: Strategies for Restaurants Hit by Flooding and Power Outages During Rainy Seasons
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
Floodwaters can pose serious health risks, as they can be contaminated with sewage, dirt, oil, and other toxic substances. These contaminants can contaminate food and surfaces, leading to the spread of bacteria and disease. Floodwater can also cause structural damage to a restaurant, creating an unsafe environment for customers and employees. If your restaurant has been flooded, be sure to contact a remediation contractor that will help you dry out your facility appropriately. This will include removing all standing water, cleaning and disinfecting all surfaces, and discarding any food that h ..read more
Visit website
What's wrong with this picture? Mobile Units - January 2023
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ This is a hand washing sink. Do you see any extra fixtures attached? 2. ↓ This is a warehouse space for a mobile food unit. Anything you notice that is not allowed? 3. ↓ Outside view of a mobile unit warehouse. Any potential issues with the gap? 4. ↓ Flour/cornstarch station for deep fried foods? Any concerns? 5. ↓ This is a hand washing sink in a food cart. How functional does it look to you? Answers: To the right of the cold water faucet handle is a glass rinser in this coffee ..read more
Visit website
Why Proper Fire Safety Measures are Vital for Mobile Food Carts
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
2M ago
A part of the new pod licensing program is that mobile food carts need to have at least a five-foot space (setback) between each cart. The main reason for that is to prevent a cart fire from spreading from one to another. The cart below was in compliance, so no other carts caught on fire, thank goodness. For more information on the requirements for Pod Licensing in Multnomah County click here. https://video.wixstatic.com/video/f9407c_f3d81605aac34f6194284ecd4462c865/480p/mp4/file.mp4 ..read more
Visit website
Vacuum Sealing Without a Variance
Chefs Connection - Multco Food Safety Blog
by mcfoodsafety
10M ago
6/2/23 Many food service facilities still have and use vacuum packers for cooking, marinating, and preserving freshness. Some vacuum sealing such as sous vide, can be done in the facility with proper documentation and a 48 hour time limit on the bag being sealed. If you only leave the food (except fish) in the sealed bag for less than 48 hours, it is technically not considered reduced oxygen packaging (ROP.) Exceeding 48 hours in a sealed bag will require continuous electronic monitoring of refrigeration, a variance and or a Hazard Analysis and Critical Control Points (HACCP) plan. SOUS VIDE C ..read more
Visit website

Follow Chefs Connection - Multco Food Safety Blog on FeedSpot

Continue with Google
Continue with Apple
OR