Food hygiene: Beware of festive food poisoning
Enjoying a sumptuous meal is an integral part of the Christmas festivities - and for the hospitality industry it's also a great revenue earner that can act as a buffer during the leaner months which follow.
However, memorable meals don't appear on the table without a great deal of thought and forward planning going into the mix.
Food safety is the key 'ingredient', particularly as studies show that more than 20 per cent of food poisoning outbreaks are poultry-related - with most cases occurring during the month of December. So the kitchen is - as always - the place where rules and discipline are paramount to maintain the necessary standards of safety and hygiene.
So where to start? After a top-to-bottom clean-up to ensure the kitchen and storage areas are spick and span in readiness for the high volume of produce needed, place your order with the suppliers.
If the plan is to buy fresh poultry, it is important, too, to check the 'use-by' dates with the supplier. Then, if freezing, make sure to rotate stock, date it and highlight the use-by date.
If customers can be encouraged to pre-order their choice of meal, it makes the requisitioning of food so much easier.
With these tasks completed it is a good time to run through the menu with staff. While good kitchen hygiene should be second nature, it is worth highlighting any significant food safety issues such as thawing, safe keeping and cooking the products, and stressing the need for extreme care with high-risk items such as turkey, shellfish sauces and gravies.
When thawing the turkey, always follow the suppliers' instructions. Thaw in a deep-sided container to prevent the juices or any other liquid from dripping onto other foods and always throw the liquid away. Test to be sure there are no ice crystals left in the bird's cavity and that the legs and thighs are soft and move easily.
Bear in mind that refrigerators should be maintained at a temperature of approximately five degrees - but certainly not higher. This is very important because most food poisoning organisms won't grow at temperatures below that level. And food should leave the kitchen at a temperature of at least 70 degrees, while hot holding food should be kept at a temperature of 60 degrees for no longer than two hours. Cooling food from cooking should be done within 90 minutes, then the food should immediately be stored in temperature-controlled conditions.
Cooking tips
When cooking for more than 20 people it is often advisable to take and record small samples of all the foods served and then freeze them for 14 days in separate containers. But remember to then dispose of the trial samples. While on the subject of cooking, most experts agree that it is far better to cook the stuffing separately - particularly if it is meat-based - rather than in the turkey's cavity.
With all these steps taken, the scene is set for a wonderful Christmas dining experience. Bon appetit! n
For more food safety information visit: www.venners.com/food-safety-audits.asp
