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First In, First Out Food Storage

Posted by Aaron Spencer on

There is nothing more frustrating than throwing out old forgotten produce or other food items that have gone bad. It’s just like flushing money down the toilet. This type of needless waste doesn’t have to happen. Following HACCP guidelines, the rule of “first in, first out” is crucial in ensuring food is safe and good quality — and it can save you money. It all begins with proper labeling at the time of receiving. First in, first out, or FIFO, means always use the foods you received or prepared first. To be successful, the “use-by” date must be clearly marked...

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Seven Principles of HACCP

Posted by Aaron Spencer on

HACCP, or the Hazard Analysis Critical Control Point system, is a process-control system that identifies where hazards might occur in the food production process and puts into place actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. By following the principles of HACCP, you can prioritize and control major foodborne hazards like chemical residues, such as from pesticides and antibiotics, and microbiological contaminants, such as Salmonella and E.coli.HACCP was first used in the 1960s by the Pillsbury Company to produce the safest and highest...

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Dinnerware Care and Handling

Posted by Aaron Spencer on

Presentation is important. Using serving pieces that show wear and tear can be a poor reflection of your establishment. Here are some tips for extending the life and look of your dishes and reducing replacement costs. Use a rubber or plastic scraper to scrape away stuck-on food before washing. Use divided bus trays to separate china, glassware and metalware. Pre-rinse with 110-120 degree water. Consider having your dishwasher serviced to make sure that the rinse cycle is working properly and that the correct concentration of rinse agent is coming out. Never stack clean or soiled dishes more than 12 dishes...

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Caring for Your Glassware

Posted by Aaron Spencer on

In a busy restaurant or bar, accidents happen. However, there are some simple steps you can take to increase the life of your glassware and minimize breakage. Here are some tips to share with waiters, bartenders, busboys and anyone handling glassware in your kitchen. Always use a plastic scoop for ice. Never scoop ice with the glass itself. Never put flatware in glasses when bussing. Never stack your glasses. When pouring hot drinks, always rinse the glass with hot water first. Keep an adequate inventory so that you don’t have to use recently washed items during rushes. Check the temperature...

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