GOING AL FRESCO? PUT FOOD AND FIRE PIT SAFETY FIRST
“When preparing food outside, the food and equipment should be monitored by the person cooking,” said Mandy Sedlak, Food Safety and Public Health Manager at Ecolab. The following guidelines will help culinary and other staff create a safe and enjoyable experience.
Food safety • Keep the area clean to discourage pests. Outdoor food spaces are attractive to insects, rodents and birds. Clean the area daily or more often if needed. Remove any food, tableware or condiments left behind on the tables. Wash and sanitize dining surfaces. Even a small amount of food residue on a table or crumbs on the ground can attract pests. Pick up litter and sweep the pavement. Keep nearby landscaping neat and tidy.
• Clean outdoor cooking equipment after every use. Keep it covered when not in use.
• Have the proper equipment for keeping food safe outdoors. Tina Burns, foodservice product consultant at Direct Supply, recommends keeping food cold with double-walled stainless-steel pans with a gel layer. When frozen overnight, the pans will hold temperature for several hours. Insulated food carriers and double- wall stainless-steel serving bowls keep food at safe temperatures.
• Don’t bring raw ingredients out to the preparation area until it’s time to cook them. Don’t set out prepared food or tableware too far in advance of meals.
• Keep cold food below 41 degrees as long as possible before cooking and serving. Keep hot food at more than 135 degrees. And keep all food covered until serving.
• Marinate meats and seafood in the refrigerator. Don’t reuse marinade unless it is boiled for at least five minutes first.
• Don’t leave food out for more than 2 hours. If the temperature is above 90 degrees, don’t leave food out for more than one hour.
• Use unbreakable tableware such as melamine dishes, plastic tumblers and shatterproof wine glasses. All are available in attractive colors and patterns.
• When selecting portable bars and beverage carts for outside use, choose versions with large wheels that will roll smoothly on outdoor surfaces.
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Grill and fire pit safety • Use grills with a direct gas connection. Propane and charcoal grills present fuel storage safety risks.
• Gas grills and fire pits should have emergency shutoff devices. Keep fire extinguishers readily accessible. Train staff members to use all safety equipment.
• Cooks should wear appropriate attire when grilling. This includes close-fitting clothing, flame-retardant mitts or gloves as needed, and aprons with no loose strings.
• Keep residents and guests away from the immediate cooking and grilling areas. Food should be prepared and cooked by culinary staff only.
• Fire pits should be screened with glass shields. Don’t allow the flame to get too high, especially on windy days. Manual gas valves allow for greater control of flame height.
• Don’t allow people to sit on the edges of raised fire pits. Designate staff members to monitor the fire pit.
General outdoor dining safety • When hosting special events in the outdoor dining area, make sure there is enough staff on hand to oversee activities and keep residents safe.
• Be aware of the risk for trips and falls. Keep walkways and paved areas clear of debris and in good condition. Repair any uneven areas immediately. Clean up spills immediately.
MARCH/APRIL 2020
ARGENTUM.ORG 27
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