Peter B Food Safety Audits: Oahu Safety Articles About Wash Rinse Sanitize
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Peter B Food Safety Audits provides top safety articles about wash rinse sanitize to clients in Oahu and the Hawaiian islands

FOOD SAFETY ARTICLES


Handwashing

Wash, Rinse, Sanitize

Frozen Food Thawing Procedures
Maintaining Logs

Glove Usage

Proper Cooling Procedures
Dry and Sanitizer Cloths

Norovirus


WASH RINSE SANITIZE


For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu

DID YOU KNOW?

KC Drive Inn was the first drive-in in Hawaii when it opened in Oahu in 1929

DID YOU KNOW?

Foodland opened in 1947 bringing the era of modern supermarkets to Oahu

The "Pineapple King", James Dole, planted pineapples on Oahu in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples

FOOD SAFETY ARTICLES

Be sure to check out the latest food safety articles here

DID YOU KNOW?

Over 85% of foodborne illnesses can be prevented by handwashing

DID YOU KNOW?

The Temperature Danger Zone (TDZ) is between 41 and 135 degrees

15%

Projected job growth from 2016-2026 for jobs combining food prep and service.

2 in 5

Restaurant operators said they plan to devote more resources to employee training.

According to the National Restaurant Association, food service jobs account for 14% of the total employment in Hawaii, 4% higher than the national average.

DID YOU KNOW?

Restaurants across Hawaii are set to gross $4.6 billion in sales in 2017.

Proper washing and sanitizing of food equipment, includes dishes, tableware, pots & pans, cutting boards… yes, anything that food touches. Improper cleaning and sanitizing is an important process that helps prevent Foodborne illnesses.

Dishes from the dining room that will go thru a dishmachine need to be scrapped of food and trash, then pre-rinse the loose debris off the dishes. If kitchen equipment also goes thru the dishmachine, they need to be scrubbed of all debris, then rinsed off. Load the racks. Do not overload the racks, cram as many plates in as possible or pile dishes and pots in such a way that the spraying action is blocked from top or bottom. Make sure there is ample room for the water to do its thing.

Once the machine has finished its cycle, pull out the rack. One note at this point – the person loading the dishes, if taking the dishes out as well, needs to wash their hands before handling the cleaned dishes. If there is a person dedicated to taking out dishes, they do not need to wash hands with every load. Kinda makes sense!!  The dishes need to air dry then get put away. Dishes can be stacked, but handle by the edges, utensils are handled by the handles (ever notice that handles have the perfect name!!) and stored in a way that the food contact surfaces are protected, and kitchen pots & pans get stored inverted. This minimizes any foreign objects or liquids from falling into the pans and would be un-noticed.

The dish washing team should be trained on checking the machine for proper working. I’ve audited kitchens where the dishmachine had no soap OR sanitizer. No one was aware of it, and only 1 person knew how to change the products!! If using chemical sanitizer, a log should be kept where the strength of the chemical is checked and logged at least every shift. Machines that use hot water to sanitize, temps should be logged as well, with 180 being the standard minimum temperature. Machines with tanks should have the water changed every 2 hours. Of course, each machine may be different, and those directions should be followed.  

Manual warewashing in a 3 compartment sink should start off the same with scrapping off foods. Once the equipment is scrubbed clean, they get rinsed in the rinse sink, then dunked in the Sanitizing sink. These typically use a Quaternary Solution – follow the label for ppm strength. Equipment need to be submerged for up to 3 minutes, then air dried.

To set up an audit at reasonable prices in Oahu or elsewhere on Hawaii, please contact us


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PETER B FOOD SAFETY AUDITS provides independent third-party audits of foodservice operations – from small to large restaurants, hotels, residences, supermarkets and multi-unit facilities, pre-opening and routine audits.

Having attended NYC Technical College for Hotel & Restaurant Management, and graduated from the Culinary Institute of America in Hyde Park in 1986, my experience of 30+ years working as Chef and manager in hotels and restaurants in New York City, Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.


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