Food Safety Tips for Leftovers

By Laura Craven

Whether cooking at home or ordering take-out, we often find we have leftovers. And, today with people cooking in large batches while home-bound, this is more likely. To ensure leftovers are safe to eat, and enjoyable, it’s important to pay attention to food safety rules. Make sure food is cooked to a safe temperature, refrigerate or freeze leftovers quickly, and follow reheating best practices. This will help prevent foodborne illness from improper procedures.

The first step is to prepare and cook food safely and be sure to meet the minimum internal temperature guidelines by using a food thermometer. Red meats including beef, pork, lamb, and veal should reach 145° F before removing food from the heat source. Allow to rest for 3 minutes before slicing or serving. Ground meats require a higher internal temperature of 160° F to prevent foodborne illness. The process of grinding can introduce bacteria, so the higher cooking temperature is important. Cook poultry to an internal temperature of 165° F.

The next step is to keep food out of the Danger Zone. Bacteria grows at a rapid rate when food is between 40° F and 140°F.

Keep your hot dishes above the Danger Zone until ready to cool and refrigerate or freeze the leftovers. Always cool and store food within 2 hours of cooking or 1 hour if left out in a hot environment such as an outdoor meal during summer months.

Cold food should be kept at 40° F or below while serving. Nest bowls in larger bows of ice or only plate servings as needed and keep the rest of the food in the refrigerator. Store and refrigerate within 2 hours of being at room temperature.

When ready to store, cool food rapidly to prevent bacterial growth while the temperature passes through the Danger Zone. Divide large batches into shallow containers which will allow quicker cooling. Using an ice paddle (commercial and home-styles are available) or placing a container of the hot food into an ice bath will be effective. Do not put a hot glass or ceramic cooking dish or pan into cold water as it will shatter.  For large pieces of meat such as roasts, turkeys, or ham, slice into smaller parts to cool. Do not put a large batch of steaming hot food into your refrigerator as it will warm up the entire compartment and could lead to other food spoiling.

When its time to store leftovers either cooked at home or ordered from a restaurant, wrap each type of food separately in airtight packaging or seal into storage containers with a tight lid-fit. This helps keep bacteria out and will prevent the mingling of odors. Leftovers can be stored in the refrigerator for 3-4 days and in the freezer for 3-4 months. Label your containers or storage bags with the contents and date stored. And, when in doubt, throw it out!

When it’s time to thaw frozen leftovers do so safely. Thaw in the refrigerator, in cold water, or in the microwave. If using the cold-water method, soak the food in an airtight and leak-proof container or bag in cold water just until thawed. When using a microwave, make sure the food reaches 165° F. Do not thaw food on the counter as this may allow the food to stay within the Danger Zone for too long. After thawing the food, it should be heated and eaten within 3-4 days.

Reheating leftovers requires safety practices as well. It is safe to reheat from a frozen state in a sauce-pan, oven, or microwave to the serving temperature of 165° F. When using a microwave, be sure to cover loosely and rotate to ensure even heating and allow resting time. If you end up with a second round of leftovers, it is safe to refreeze and follow the same safe procedures for thawing and reheating again.

This is part 2 in a series of blogs dedicated to sharing food-safety best practices for your home from your friends at Imperial Dade

 

 

 

 

 

Tamper-Evident Packaging & Supplies

By Jennifer Jaworski

The impact of COVID-19 is being felt nationally in the foodservice industry. For restaurants to continue to serve their customers safely and comply with local restrictions, they may offer take-out and delivery service.

Everyone is very concerned about health and safety today. By using tamper-evident food packaging, especially for delivery orders, you are expressing the same level of concern. Remember, food safety is a priority.

Here are options to help tamper-proof your restaurant’s take-out and delivery program.

Tamper-Evident Containers

tamper-evident container

  • Visual confirmation that the package has been properly sealed
  • Leak-resistant lid closure
  • Tamper-resistant tear-strip opening

 

Tamper-Evident Cutlery Kits  Cutlery Kit

  • Various kits available including choice of cutlery, napkins, and condiments
  • Individually wrapped and sanitary

 

 

Tamper-Evident Labels

label2

  • Confirms food packaging has not been opened 
  • Includes one or more safety indicators to easily recognize if the seal has been broken
  • Can be used on containers, boxes, and bags

 

Tamper-Evident Bags tamperevidentbag

  • Wide openings make bags easy to load
  • Adhesive strip fastens bag tightly
  • Helps prevent contamination
  • Allows for food to be securely transported

 

Customers will appreciate your attention to detail and care in packaging their order. When they know they can trust your food safety procedures, they’re more likely to order again in the future.

For a to-go packaging consultation, visit http://www.ImperialDade.com and contact the location nearest your restaurant. 

Food Safety at Home

By Laura Craven

Americans are staying home and cooking for themselves these days. For some people, cooking provides an enjoyable and even adventurous way to spend time with their families. For others, the kitchen is unknown territory and they must find instructions on YouTube before making mac and cheese. No matter your level of culinary skill, there is one aspect of home cooking that everyone should bone up on and that is food safety.

There are four simple steps to follow and practice food safety at home.

  1. CLEAN – Wash hands, utensils, and surfaces often
  • Wash your hands with soap and water, including the back of your hands, wrists, and under your fingernails, for 20 seconds. Wash before and after handling raw food and before serving.
  • Wash cutting boards, mixing bowls, dishes, and utensils with hot water and dish detergent after each use. Clean counters often using kitchen sanitizer or hot, soapy water, especially after prepping raw food.
  • Launder dish cloths in hot water and use fresh cloths between tasks.
  • Wash fruits and vegetables under running water and dry with a paper towel or clean dish cloth.
  • Do not wash meat, poultry, eggs, or pre-washed produce.
  1. SEPARATE – Do not cross contaminate
  • When shopping, separate raw meat, poultry, seafood, and eggs from other groceries in your cart. Make sure these items are bagged separately at check out.
  • Keep raw meat, poultry, and seafood well-wrapped and separated from other items in your refrigerator or freezer.
  • Store eggs in the original container in the main refrigerator compartment, not the door.
  • Use different cutting boards for produce and raw meat, poultry, and seafood.
  • Use separate plates, bowls, and utensils for raw and cooked food.
  1. COOK – Cook food to the right temperature
  • Food is safely cooked when the internal temperature is high enough to kill germs that can make people sick.
  • Use a food thermometer to be sure your food is cooked thoroughly. Insert the thermometer into the thickest part of the food and not touching the bone.
  • Follow the minimum cooking temperatures listed on the thermometer or on this chart.
  • Keep food hot (140° F or above) after cooking. Bacteria can start to multiply when food falls below 140° F.
  • When using a microwave, be sure to follow directions to ensure the food is thoroughly cooked. If instructions include a standing time after cooking, allow the food to rest. This enables the heat to spread evenly.
  1. CHILL – Refrigerate perishable foods within 2 hours
  • Bacteria that causes food poisoning multiplies quickest between 40° F and 140° F, this is referred to as the Danger Zone.
  • Make sure your refrigerator is set at 40° F or below and your freezer at 0° F or below. Check using an appliance thermometer.
  • Leftovers should be placed in shallow containers to allow for quicker cooling, especially large batches of hot sauces and soups, and placed in the refrigerator or freezer.
  • Do not thaw or marinate food on the counter. Keep food in the refrigerator until ready to cook.
  • The door is the warmest area of the refrigerator. Use those shelves for items such as water, soda, and condiments. Do not store milk in the door.
  • Write the date of any stored leftovers on the bag or container and follow a food storage time chart. When in doubt, throw it out!

 

This is the first in a series of blogs dedicated to sharing food-safety best practices for your home from your friends at Imperial Dade

Making the Change to Take-out and Delivery Restaurant Sales

By Laura Craven

Many restaurants are temporarily shifting from a dine-in business model to take-out and delivery sales only. This requires different packaging than containers given at the end of a dine-in meal for “left-overs.” There are many packaging options on the market today and an experienced supplier can guide restaurant managers and kitchen staff on the best product selection and assembly practices.

  • Review your menu and edit according to what meals will travel well. You may need to reduce or change offerings to ensure your guests have a quality experience.
  • Designate an area for assembly and stage containers and other packaging supplies in a logical fashion to expedite the packing process.
  • Choose packaging based on your menu items. Use containers with various compartments to keep sides from mixing with entrées. Make sure your containers have a tight lid-fit to protect against leaking. Vented containers allow for steam to escape and help prevent food from becoming soggy. New fried-food packages are available that help keep items crisp. Microwavable containers are handy for customers who wish to reheat food.
  • Separate hot and cold foods into their own containers and bags to keep items at their proper temperature.
  • Use the correct size container for each application. One size does not fit all. If the container is too large, the food will shift and could break apart. If the container is too small, the food will be crowded and the container will be prone to leak.
  • Invest in the right ancillary items. Bags must allow for containers to stack neatly inside which will prevent tipping. The bags should also be the right weight and have sturdy handles that ensure safe carrying. For third-party delivery, tamper-evident bags may be needed. Wrapped cutlery kits keep the cutlery and napkins sanitary. The correct size soufflé cups will keep condiments, dressings, and toppings intact.
  • Brand your packaging. If custom-print is not an immediate option, use labels with your logo, phone number, website, and social media information so customers can connect with you.

Customers will appreciate your attention to detail when their meals are packaged in high-quality containers and include the necessary extras such as full-size cutlery kits and napkins.

For a personalized packaging consultation, please contact your Imperial Dade Sales Consultant or visit http://www.ImperialDade.com for a location near you. 

10 Steps to Going Green!

By Vickie Holland

You may have been told to “green” your facility or “We’re going green”.  This may have immediately raised questions for you, your staff, and your customers. Where do we start? What will this cost? When does this happen? How do we know if we missed anything?

Our Greensafe Program is designed to help you understand what “going green” really means and where to start.

10 Steps to Going Green

  • Conserve Energy: Turn off computers, lights, and printers when not in use. Use LED light bulbs.
  • Implement a Comprehensive Recycling Program: Place recycling containers for ease of recycling paper, plastics, and other materials.
  • Reduce Waste: Print less paper by going digital. Conserve water.
  • Use Green Cleaning Products: Switch to third-party certified green chemicals. If possible, use a dilution control system which reduces waste.
  • Use Sustainable Cleaning Tools: Microfiber mops and dusters reduce chemical use.
  • Use Proper Matting: Control soiling near the building entrances saves time and money and protects your floors.
  • Use Green Cleaning Equipment: Select CRI certified vacuum cleaners with optimal filtration to provide best indoor air quality.
  • Use Green Towels and Tissue: Switch to  third-party certified green products.
  • Use Green Trash Liners: Proper sizing reduces waste and save money. Use liners with third-party certification.
  • Train Employees: Train employees on proper equipment use and correct cleaning procedures to reduce cost and improve safety.

If you need to meet the requirements of LEED Certification, we can help. If you need to switch your entire program tomorrow or take the first step, we can help.

Please contact your Imperial Dade Sales Consultant or visit our website to learn more about the following services:

  • Greensafe cleaning program including site surveys, consultation, and product selection
  • Cleaning chemical dilution-control systems with third-party certified products
  • EcoLogo, Safer Choice, Green Seal, UL Certified, and EPA Compliant product offerings from major manufacturers
  • Carpet & Rug Institute Green Label Certified equipment from major equipment manufacturers
  • Complete custodial green cleaning training programs

Designing a G.O.A.T. – How to Achieve a Best-in-Class Team

By Vickie Holland

Selecting a G.O.A.T. (Greatest of All Time) is one of my favorite things to debate with my husband. We use the term “G.O.A.T” to argue and defend our favorite movies (Ocean’s 11- his pick), football players (Peyton Manning- my pick), or football team (’85 Bears- DUH!).

You may disagree with us on any of these except for the ’85 Bears. They were amazing! They excelled in both defense (64 sacks in a season) and the exciting pairing of Payton/McMahon. Even this Eagles fan must hand them the title of G.O.A.T.

What if your work team was measured up against other teams? Would you consider your team the G.O.A.T. or still a KID (aka baby goat)? With a little direction you could have the G.O.A.T. team.  Here are 4 steps to help you achieve your best in class team.

#1- HIRE THE RIGHT PEOPLE

In Ocean’s 11, Brad Pitt and George Clooney put together a team to simultaneously rip off 3 Vegas casinos. Their team includes a pickpocket, a computer hacker, and an acrobat. By selecting team members with different but needed skill sets they were successful. When hiring, look for people who bring new talents and skills to your team. If you have a team that is afraid to embrace technology hire a new person that loves to learn new things. If your team works quickly but often misses key things, hire someone who pays attention to details.

#2- CREATE A POSITIVE CULTURE

As I said, I am wild about Peyton Manning. His ability to lead 2 different teams to Super Bowl Championships proves he brings a winning attitude to all situations. As a leader, do you have a positive attitude? Do you encourage teamwork? How does your team describe you? Fun? Fair? Organized? Respectful? A positive culture starts at the top and trickles down. Lead by example and be mindful of any bullying.

#3- CONTINUOUS TRAINING

Does your training program stop a few weeks after hiring? Professional athletes know the importance in keeping their skills sharp (Spring Training/Preseason Camps). Are new employees the only team members receiving any training? Continuing to train and develop your employees has many benefits including lower turnover rate and reduced your overall costs. Training increases learning. It is also a great way for your team to adopt new methods or technology. Continuous training shows your team you’re invested in their success.

#4- REWARD & RECOGNITION

Recognizing the good work of employees is the easiest way to acknowledge their value and show respect.  It will not only make their day it will make you feel good too! Having an employee recognition program in place is a great reward! Recognize people on their milestone work anniversary and their birthday to show your appreciation. Employees who feel appreciated and know they are being acknowledged perform better.

A simple “thank you” can go a long way and is free! Who doesn’t like positive feedback and reinforcement of a job “well done”?

 Imperial Dade also offers free training programs to customers. Contact your Imperial Dade Sales Consultant or visit http://www.imperialdade.com for a location near you.

Great Training Leads to Janitor Pride

By Jennifer Jaworski

Have you thought about the impact a janitor has on a building? Properly trained janitors keep your occupants and visitors healthy with the work they do. Producing a successful cleaning operation starts with the supervisor and/or trainer. This is where your janitorial staff looks for guidance and leadership within their position. Here are some ideas to increase janitor pride in your workplace.

Properly Train Janitors

It’s important to take enough time to train correctly, including explaining all safety precautions. Give examples and answer all questions when they arise. We all know training can become repetitive and unexciting – find ways to make it interactive and fun. Additional materials should be available for staff to review on their own.

Promote Green Cleaning

The key to green cleaning success is training your janitorial staff to use effective cleaning methods that reduce environmental impact and promote sustainability. By including various resources that combine traditional approaches with new tools and practices, you can ensure that janitorial operations will be effective. Green cleaning products have also been proven to be safer for your janitors as they have fewer chemical sensitivities.

Improve Productivity

Building strong staff skills doesn’t stop after your training programs are complete. Encourage janitors to continue developing their expertise and show your appreciation for those who shine in their work. Trainers can increase the self-esteem of their janitors, leading to the improvement of cleaning quality and productivity.

Imperial Dade can help you design a training program for your cleaning staff. Contact your representative today or visit us at http://www.ImperialDade.com for a location near you. 

 

 

6 Benefits of an Ongoing Training & Development Program

By Vickie Holland

The need to train new employees is obvious. New employees need to learn your company’s procedures and policies. Does your training program stop a few weeks after hiring? Are new employees the only team members receiving any training? Continuing to train and develop your employees has many benefits including lower turnover rate and reducing your overall costs.

We pulled together this list on why establishing an on-going training and development program for your team is important to both you and your employees.

    1. REDUCES EMPLOYEE TURNOVER   A recent survey by SHRM (Society for Human Resource Management) states the average cost per hire for a company is $4,129 and it takes 42 days to fill an open position. Investing in employee training makes the employee feel valued. Valued employees are happier, tend to contribute more and are less likely to look elsewhere for employment.
    2. REDUCES OVERALL COSTS In addition to saving on hiring costs, training promotes consistency throughout the organization leading to increases in efficiency and improved performance.
    3. IMPROVES PERFORMANCE Training increases learning. This is a great way for your team to adopt new methods or technology.
    4. PROMOTES TEAMWORK Cross-training skills across your staff helps when employees are absent or on vacation. Consistency across your team leads to teamwork, improved performance and cost reduction.
    5. INCREASES JOB SATISFACTION Investing in employee’s professional growth keeps employees engaged and motivated.
    6. IMPROVES SAFETY AND WELLNESS Establishing correct procedures, creating awareness and confirming all employees are following your standards will promote safety throughout your organization. Proper techniques, such as correct procedure on lifting heavy objects or wearing PPE (Personal Protective Equipment) will help ensure employee well-being. 

Good companies have good employees. Exceptional companies have well trained employees.

A WELL TRAINED STAFF IMPROVES CUSTOMER SATISFACTION!

Imperial Dade also offers free training programs to customers. Contact your Imperial Dade Sales Consultant or visit http://www.imperialdade.com for a location near you. 

SAFETY CHECKLIST: 6 POINTS OF PERSONAL PROTECTION EQUIPMENT (PPE)

By Vickie Holland

Ask any employee and they will know that wearing gloves is the first line of protection in worker safety. But does everyone know that employee safety involves more than just wearing gloves?  Wearing the proper equipment minimizes exposure to hazards that cause serious workplace injuries and illnesses. Employers are also required to train each worker who is required to use personal protective equipment (commonly referred to as “PPE”) to know:

  • When it is necessary
  • What kind is necessary
  • How to properly put it on, adjust it, wear it and take it off
  • The limitations of the equipment
  • Proper care, maintenance, useful life, and disposal of the equipment

All PPE should be comfortable to wear to encourage employee use. It should be safely designed, clean and well maintained. Here are 6 points of PPE that are designed to limit injury exposure to your employees.

  1. FACE PROTECTION

Goggles should always be worn, and workers should also consider face shields. This is true if working near stored chemicals, large mechanical equipment, mixing cleaning chemicals or similar hazards.

  1. HEARING PROTECTION

Hearing loss is becoming one of the most common occupational health hazards in a variety of industries, including professional cleaning. OSHA requires ear plugs/coverings to be worn if workers are exposed to “average” decibel exposure (about 85 decibels) for eight hours or longer.

  1. PROPER HAND PROTECTION

According to the Occupational Safety and Health Administration (OSHA), each year more than a million workers visit emergency rooms due to hand injuries. Of these workers, 70 percent weren’t wearing gloves or were not wearing the right glove. We can help workers select the proper hand protection for a variety of cleaning tasks.

  1. BACK SUPPORT

An estimated 20 percent of all workplace injuries are injuries to the back. Different types of back belts are available to address this problem. Studies indicate that installing posters advising workers on how to work without harming their backs can be very effective.

  1. FOOT PROTECTION

Many cleaning workers go to work without giving a second thought to the shoes they wear. This often leads to an accident. Work shoes and protective overshoes are available to protect workers from slipping, falling objects, even electrocution.

  1. BODY PROTECTION

The main purpose of wearing PPE for the body is protection from chemicals, heat, sparks, infectious material or other hazardous substances during work activities. Wearing the proper protection will reduce injuries and keep employees safe. Rips, tears or other defects should be reported to the supervisor immediately and not worn by employee.

For more information on PPE ask your Imperial Dade Sales Consultant or visit us at http://www.ImperialDade.com for a location near you.  

 

THE INTERNET OF THINGS (IoT): HOW DOES THIS RELATE TO THE CLEANING INDUSTRY?

By Vickie Holland

Do you use a Fitbit or Apple Watch to track your fitness activity? Do you use a Nest thermometer or other Smart Home devices? How about a remote car starter to warm up your car when temperatures dip below freezing? If you answered yes, you are one of many people already using the Internet of Things (IoT).

IoT is made up of devices, vehicles and appliances embedded with sensors or software that can connect and exchange data. IoT devices send and receive information from devices such as your computer or smartphone. This communication enhances the performance of the object and/or provides valuable information (“Did I meet my step goal?”, “Did I turn off the lights in the living room?”, “Has the package I am expecting been delivered?”). Soon almost everything we touch will be connected.

In addition to changing our personal lives, IoT devices are already making inroads in our industry. Several manufacturers have already developed dispensers and equipment with this technology.

Here are some exciting things you can already see in the market:

  • Restrooms
    • Restrooms that are low or out of products are the number one complaint of clients and users.
    • Dashboards with real time information provide product levels in your IoT connected dispensers. Knowing when, what and where products are needed helps to take a more proactive and efficient approach to cleaning, saving labor hours.
    • Information on the traffic flow of each restroom will minimize complaints and increase user satisfaction. Higher volume can dictate a more rigorous cleaning schedule. Patterns can be analyzed to dispatch staff at peak times. Alerts can tell you about situations that need immediate attention.
    • IoT devices can support compliance monitoring by employees in health care environments (e.g., use of hand sanitizer).
    • Better real time information can provide procurement and budgeting efficiencies based on actual usage.
  • Equipment
    • Cleaning equipment is often moved around a large building or campus and is sometimes “lost.” Equipment with built in sensors allow managers and supervisors to view where each machine is on their property. This is great for large campuses with multiple buildings and large buildings or office complexes.
    • Equipment breakdowns can disrupt your cleaning program and reduce productivity. Alerts can be set to notify a manager when there is an issue in your fleet.
    • Do you know which machines are most often used in your fleet? Are they being used as much as they should? Comparing equipment usage by site and machine can identify any underutilized equipment. This information can be used in developing your cleaning plans and your capital budget.

We have just begun to scratch the surface with IoT in the cleaning industry. As this technology continues to expand, more customers will be participating in programs that will increase efficiency and save money.

If you would like more information, please contact your Imperial Dade Sales Consultant today! Visit http://www.ImperialDade.com for a location near you.