5. Food Safety Basics - Separate

Welcome to Part 5 of Food Safety Basics from the Maui Food Innovation Center at the University of Hawaii Maui College. The final key strategy to keep food safe is to always separate different kinds of food. Donʻt cross contaminate! Cross-contamination is the transfer of harmful substances or disease-causing microorganisms from one food product to another. To prevent cross-contamination, use clean cloths and towels and never wipe a surface spill and reuse a towel. Raw meats, seafood and poultry should always be prepared in areas that are separate from produce and ready to eat foods. Each food type should have its own set of utensils. All surfaces and utensils should be clean and sanitized. And finally, never defrost raw meat over or near vegetables or ready to eat foods. More than 50 million Americans have an allergy of some kind. Once a food allergy is diagnosed, the most effective treatment is to avoid the food. The 8 most common food allergens are: dairy, eggs, wheat, soy, peanut, tree nut, fish and crustacean shellfish. The foods most associated with food allergy in children are: milk, eggs and peanuts. Food allergies can be mild or severe. “Anaphylaxis” is a serious life-threatening allergic reaction that impairs breathing, lowers blood pressure, and causes shock. If a customer experiences a severe reaction, be safe and call 911! It is important for ALL staff in the restaurant to know the recipes and ingredients that contain allergens, and wait staff should be able to communicate these ingredients to customers. Allergens should be stored in a separate location from other foods. Some customers may carry a “Chef card” that identifies their allergy and what they cannot eat. If a customer presents a card like this to you, it is critical that you share it with your chef or food preparer in the kitchen to help keep your customer safe. It is critical to always be aware and pay attention to detail when handling food. A hair, a fly, a piece of glass, a band-aid?? Gloves and hair restraints are effective food safety measures, but so are your eyes and the knowledge that you possess. Coughing, sneezing, using unclean equipment or utensils, cutting raw meats next to salad items, serving with dirty hands… all these mistakes or mishaps can result in turning a beautiful meal into an emergency room visit. What are the best practices that you will remember from this training? Practice good personal hygiene and maintain clean and sanitary food preparation areas, monitor heating and cooling temperatures carefully when chilling and cooking, and separate food, avoid cross-contamination! Do you remember our 4 key Food Safety Strategies? Clean, Chill, Cook, and lastly, Separate, Don’t Cross-Contaminate! You’ve been provided with the basic tools and techniques necessary to promote healthy food service and food protection. Like all tools, they need to be utilized before they grow rusty. Thank you for completing this Food Safety Basics training with the Maui Food Innovation Center at the University of Hawaii Maui College! Exercise your skills, grow your knowledge, and keep food safe. Mahalo!