The responsibility we have as the makers of meals is a big one. Not only do we have to worry about allergies of potential customers, we need to know the potential shelf life of every item we put into each meal and we need to know the proper cooling temperatures to ensure that every meal we prepare is safe for human consumption. There are pages and pages and pages filled with food safety protocols, most of which you have probably read at least once, but today we are going to talk about food safety in our BLT Kitchens shared kitchens. Unlike at home, you also have to consider the other cooks and chefs that are sharing the kitchen with you, and this guide will give you some pointers to ensure that you are providing meals that do no harm!
The Basics of Food Safety
Just as at home or in restaurant situation, the basics of food safety stay the same. Training staff, washing your hands, washing produce, and properly storing foods at the correct temperatures are just a few of the basics! Knowing your food codes (many of which can be found on our resources page) is another biggie, as is regularly checking the temperatures of the commercial refrigeration, warming or equipment, but this last one is one of the benefits of choosing a BLT Kitchens shared kitchen as we provide regular inspections for this purpose!
A Little More Detailed
Germs and bacteria are the enemy and as you delve deeper into the world of food safety you soon begin to see how dangerous they are and how easy they can spread. The CDC estimates that 48 million people become ill from eating contaminated food each year, and at least 3000 people die, just from eating bad food, so you can see how important knowing how to mitigate germs and microbes is. And the number one key to food safety lies in proper sanitization. Washing your dishes properly, sanitize your cleaning supplies, (You don’t even want to know the number of germs found in sponges, faucets, and cleaning cloths!) and avoid cross contamination by using separate knives and cutting boards when cutting meats and veggies. And finally, when the meal is prepped, cooked, and on its way to your customers, take the time to deep clean and disinfect every surface in the kitchen, ensuring that those who use the space after you can come into a sanitized space that is safe for the foods they prepare.