MAKE YOUR FOOD SAFETY LIST AND CHECK IT TWICE

The holiday season is here again and RQA is so thankful for you, our valued clients. If your work or personal plans include catering and party meal preparation, check out these food safety tips for use both at work and at home to keep your guests safe.

1. Clean work area, hands, and wash/rinse produce (do not rinse raw meat).
2. Separate raw from cooked food to prevent contamination.
3. Cook to ensure food reaches a high enough internal temperature to kill harmful bacteria.
4. Chill foods to prevent growth of bacteria and use leftovers in 3-4 days.

https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays

Having your holiday office party or a family gathering catered is a convenient way to provide food to large groups. However, with convenience comes different responsibilities for the host. Believe it or not, placing your order with a caterer is the easiest step.

Preparing and catering food requires attention to critical food safety practices, especially to these food items that commonly contribute to foodborne illnesses, such as:

• Meat, poultry, fish, shellfish, and crustaceans
• Egg and dairy
• Tofu and other soy products
• Raw sprouts and cooked vegetables
• Cooked starches including potato, pasta, rice and beans
• Cooked or recycled dehydrated onions
• Cut melons, tomatoes, leafy greens, and garlic-in-oil
• Foods that have high carbohydrate and protein levels
• Foods that are neutral or slightly acidic
• Foods that contain moisture

We have prepared a checklist of important questions related to the common causes of illnesses to help you ensure that you are “Safe-Food Ready:”

• Is the caterer licensed and inspected as a caterer by the local health department?
• Will there be a certified food safety manager overseeing the preparation of the food?
• Does the caterer have an employee illness policy that restricts food handlers from preparing food if they have had vomiting and diarrhea in the previous 48 hours?
• Is the food prepared and delivered on the same day? (This is important! Cooking and cooling of certain foods can lead to foodborne illnesses if not conducted correctly to limit the growth of pathogens if present).
• Will the food be transported using temperature control to keep hot foods hot (above 135°F) or cold foods cold (below 41°F)? If not, how long will the food be without temperature control during transit? (time should be minimal, less than one hour)
• Upon arrival, note the time of delivery and verify the temperature with the caterer to ensure that hot foods are hot (above 135°F) or cold foods are cold (below 41°F).
• It is recommended that food items should be consumed within four hours or less after delivery. Leftovers should be discarded unless proper food safety temperatures have been maintained throughout the preparation and holding times.

Critical food safety temperatures:

• If you have any questions about food safety preparedness or require support, please contact us info@rqa-inc.com for more information.

Additional Resources:
Food Safety for Buffets and Parties | CDC
https://www.cdc.gov/mmwr/volumes/72/ss/ss7206a1.htm

Melanie J. Whitman (Scheaffer)
VP, Crisis and Risk Management