Welcome to Food Safety Focus, the newsletter covering all things quality and food safety in the logistics industry! In this August edition, our Cold Chain Experts provide important facts to help the everyday consumer understand and implement effective food safety practices that can improve health and maintain quality. Here are some detailed tips to help prevent foodborne illnesses during food preparation. Additionally, our feature on cold chain solutions delves into the critical role it plays in preserving the integrity of perishable goods from farm to table. Our freight brokerage insights offer a closer look at how strategic transportation partnerships can enhance food safety compliance across supply chains.
Understand Common Foodborne Pathogens
Before diving into preventive measures, it’s crucial to be aware of common foodborne pathogens, such as Salmonella, E. coli, Listeria, and Norovirus. These pathogens can be introduced through improper handling, inadequate cooking, or cross-contamination. Familiarizing yourself with these threats can guide your food safety practices. The US Food Safety and Inspection Service notes that simple yet effective techniques such as thoroughly washing your hands and regularly cleaning and sanitizing cooking surfaces can drastically decrease the chances of foodborne illnesses while cooking.
Did you know that 99% of people do not wash their hands correctly? Anyone handling food should wash their hands with soap and water for at least 20 seconds before touching food, after touching raw ingredients, and after using the restroom.
Implement Proper Cooking Techniques
Different foods require specific cooking temperatures to kill harmful bacteria. According to an article by the US Food Safety and Inspection Service, bacteria that cause food poisoning multiply quickly in the “danger zone,” which is between 40 and 140°F. Cooking raw meats such as beef and pork to a safe minimum internal temperature of 145°F can destroy harmful bacteria.
Moreover, it is important to NOT use the same platter and utensils that hold raw products to serve cooked products later. Any bacteria present in the raw meat or juices can contaminate the safely cooked product.
Store Food Safely
In our April edition of the Food Safety Focus Newsletter, we explored some of the best practices for preserving perishable goods. This topic remains a focal point of the importance of food safety. Leftover perishable foods should be refrigerated within two hours of being taken out of a cool space. This practice helps slow bacterial growth and maintain food quality. To enhance cold storage safety, it is crucial to ensure that the temperature of refrigerators and freezers is regularly monitored and maintained at 40°F (4°C) or below for the refrigerator, and 0°F (-18°C) or below for the freezer.
These leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Storing food in clean, airtight containers will prevent contamination and preserve freshness. Avoid using containers that have previously held non-food substances.
By staying informed and adhering to these guidelines, both consumers and food handlers can contribute to a safer food environment overall. Remember, effective food safety begins with awareness and commitment. Stay safe and up to date by keeping an eye out for our next edition of Food Safety Focus!
ABOUT RLS LOGISTICS: Headquartered in Glassboro, NJ, RLS Logistics is a family-owned, third-party logistics provider specializing in value-added cold chain solutions, including LTL and FTL transportation, cold storage warehousing, and direct-to-consumer fulfillment. Founded in 1968, the company has been owned and managed by the Leo family for over 55 years and has grown into a leading integrated cold chain 3PL. For more information, visit https://www.rlslogistics.com/.
