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Sep 19, 2023 · In this comprehensive guide, we will explore the key aspects of refrigeration for food trucks and food carts, ensuring your mobile culinary operation stays efficient and compliant with health regulations.
- Cleaning in A Commercial Kitchen
- Personal Hygiene
- How to Store Food in A Commercial Kitchen
- Understanding use-by and Best-Before Dates
- Preparing and Serving Food
- Any Questions?
Cookware, crockery, cutlery and other catering equipment should be cleaned in a dishwasher wherever possible. If this is not an option, you must thoroughly wash equipment in hot soapy water before...Surfaces should be cleaned and rinsed between tasks, and before they are used for food preparation.Disposable cloths should be used wherever suitable. If reusable cloths or tea towels must be used, ensure they are disinfected in a 90° wash between tasks.You should only purchase disinfectants and sanitisers that meet BS EN standards. Ensure all your cleaning chemicals are stored in clearly marked containers, away from food.What to wear in a commercial kitchen
It is recommended that caterers change into clean clothes immediately before entering a food preparation area. If you wear your uniform on your way to work or while shopping for ingredients, there’s a much larger risk of picking up and then spreading germs. The Food Standards Agency recommends wearing light-coloured garments with no external pockets. It is also good practice to wear an apron. As you should change your apron after working with raw food, you will need to have a few clean aprons...
Handwashing in a commercial kitchen
Food professionals should wash their hands: 1. before handling food, 2. after handling raw food (or contaminated packaging), 3. after coming into contact with cleaning chemicals, 4. after coming into contact with bins, dirty equipment or unclean surfaces, 5. before and after administering first aid, and 6. after re-entering a food preparation area following a break. You should use warm running water and liquid soap to clean your hands, and disposable towels to dry them. To reduce the risk of...
Storing food effectively will help ensure it remains safe to consume, and better retain its quality. That means less wastage and happier customers. You can find out whether food should be kept chilled, frozen or at room temperature by consulting the packaging.
Perishable foods, such as fresh meat, have use-by dates. Food that has bypassed its use-by date is not fit for consumption, no matter how normal it looks and smells. Conversely, food within its use-by date is not necessarily safe for consumption – you should still look out for warning signs such as unusual smells. It is illegal to sell food past it...
Preparing raw food
1. Fruits, vegetables and salad leaves should be rubbed and rinsed in clean water. 2. Raw meats and poultry should not be washed, as this unnecessarily increases the risk of spreading harmful germs around your kitchen. 3. If possible, use separate chopping boards for raw fruit and vegetables, raw meat, raw poultry, and ready-to-eat foods.
Cooking meat safely
1. Beef, lamb and tuna can be served rare when cooked alone. However, the outside surface should be cooked. 2. Beef, lamb and tuna cannot be served rare if forming part of a combination dish, such as a pie. 3. Liver, offal, rolled joints, pork, poultry and processed meats must be cooked through, with no pink or red meat remaining. 4. Pork joints, rolled meat joints and poultry should be cooked until the juices run clear.
If you need any help purchasing the right equipment for your food business, please don’t hesitate to get in touch with the experts here at Alliance Online. Call 0844 499 4300 8.30am–6pm Monday–Friday, or send an email to hello@allianceonline.co.uk. We also stock a range of kitchen essentialswhich you can shop for here in order to ensure your commer...
Food must be frozen before midnight on the use-by date and re-labelled correctly, following our guidance on bulk freezing of ambient and chilled foods. WRAP's labelling guidance for food...
for food safety. The goal of the final STF is to prevent practices during transportation that create food safety risks, such as failure to properly refrigerate food, inadequate cleaning of vehicles between loads, and failure to properly protect food.
Freezer burn can be avoided by carefully packaging foods in the freezer and checking foods aren’t kept for too long. Meats are usually best eaten within 2-3 months. Baked goods, fruit and...
Feb 19, 2024 · Food Truck Fire Safety Basics. Fire Safety Basics: Fire Prevention. Install an automatic fire-suppression system in the truck. Because 57% of food service business fires involve cooking equipment, most municipalities require this equipment to be installed.
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Sep 19, 2023 · The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely. Looking for a specific item? Check out FoodKeeper to find storage tips for over 650 food and beverages. Download Cold Food Storage Chart as PDF. Date Last Reviewed. September 19, 2023.
