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Environmental Protection
Environmental Protection
The food service industry can have many impacts on the environment. Some examples follow:
Transporting, storing and cooking food all require the use of energy.
Food waste and packaging may end up in landfills if not composted or recycled.
Chemicals used in refrigerators and coolers may pose environmental hazards.
Large chain grocery stores have huge food distribution systems which include warehouses, semi-trucks and trailers which contribute to air pollution.
When fast food franchises use recycled paper products and stores no longer offer, or simply charge for, plastic bags, these are examples of environmental protections. These companies are trying to offset the negative impact with more positive practices.
Material Handling
Material Handling
Before you bring food home or accept a delivery in a food service establishment, make sure it is safe and free of contamination.
Look for the following:
signs of pests, spoilage, and mold
broken packaging or dented cans. Bulging cans are dangerous! They may contain harmful gas-producing bacteria. Never taste food from a bulging can.
frozen food with water stains on the package may indicate the food has been frozen, thawed and refrozen again.
smell the food for freshness
insects on fresh fruit or produce
discoloured meat
leaking food containers
check the best before date
read the manufacturers' label for instructions on how to properly store the product (eg. "keep frozen" or "refrigerate after opening")
Safe food handling and storage are important to keep foods from contamination
and people from becoming ill.
Put away food in order of most to least perishable:
Potentially hazardous perishable foods such as fresh meat, fish, eggs and dairy.
Frozen foods
Non-hazardous perishable foods such as apples, potatoes and onions.
Canned or Dried foods
Chemicals
When using food products, be sure to practice the "First In, First Out" rule:
Use older food products before newer ones.
Use proper food storage containers made from glass, stainless steel or plastic.
Never use garbage bags or newspapers to store or cover food.
Never store food in old chemical containers or in opened cans.
Always store raw food, especially raw meats, on the lowest shelf so any accidental drippings will not fall into other foods.
Store foods at proper temperatures: Keep Hot Food Hot and Cold Food Cold.
- Store HOT foods at 60 degrees C (140 degrees F) or above.
- Store COLD foods at 4 degrees C (40 degrees F) or below.
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