Three Things Operators Overlook When it Comes to Food Safety

Your equipment is like your technology. When it’s working, it’s good on both sides of the counter. But with equipment, the stakes are higher when malfunction occurs, leaving you to wonder if your food is safe to serve. It’s never worth the risk; if a disruption is suspected, the inventory must be dumped.

That nearly happened to one Chick-fil-A operator in the Southeast, but good luck put him at his restaurant when one of his refrigerators began to fail; he noticed the glitch before the food went bad.

Would you be that lucky?

Here, the top three things to consider when it comes to refrigeration and food spoilage:

How Cold Is It?Always have a number. You can track refrigeration in different ways, including using sensors that are easy to attach, but trusting your instincts or going by “feel” are big mistakes. As a general rule, refrigerator temperatures should be under 40 degrees or lower. When temperatures get above that, typically for more than two hours, the natural bacteria…