WHAT RESTAURANTS SHOULD BE DOING
A restaurant’s greatest focus should be on keeping consumers safe, according to Fernando Desarden, Environmental Programs Supervisor for the Yuma County Health District.
“A food-borne illness outbreak can cost thousands of dollars and a loss of reputation. Some estimates are from a low of $4,000 to a high of $2.6 million per food-borne outbreak,” he noted.
He added: “Food service workers should be proud of their great contributions to our nation and protect their customers.”
Employees are the primary line of defense for a restaurant, he added. “Proper hand washing can never be underestimated.”
If for any reason a food handler suspects that his or her hands are dirty or contaminated, they should wash them with soap and water.
All foods should be cooked to the appropriate temperature and kept out of the “danger zone,” which is more than 41 degrees Fahrenheit and less than 135 degrees F. All equipment and utensils should be kept clean and sanitized.
Employees should not work with food if they are sick, especially with diarrhea or other gastrointestinal problems, Desarden noted.
In addition, restaurant workers should monitor the temperature of refrigerators and warmers daily, and make sure dish-washing machines are functioning properly.