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Ecosure food safety monitor
june 2019

The EcoSure Food Safety Monitor is a free monthly newsletter written by EcoSure Food Safety & Public Health experts. EcoSure is a division of Ecolab.

World Food Safety Day

Food Safety is everyone’s business.  Food safety is a shared responsibility between governments, producers and consumers.

Several trends, including population growth, changing diets and food preferences are introducing new food safety challenges.

Stay Ahead of What’s Next:

Demand for Global Foods:  Risks may emerge through the use of less familiar ingredients
E-commerce Channels for Food:  Temperature is critical with increasing deliveries from restaurants
Customized Eating:  There are more Ready to Eat Foods available.  RTE foods tend to be riskier in Food Safety.

Read More:  5 Ways We're Eating Differently and What That Means for Food Safety
  

 

 

E-Commerce Channels for Food


Food Delivery is an increasing demand. Today’s consumer has come to expect great quality and safe food; with the convenience of it’s arrival at our doorstep.
What are some best practices for safe food delivery?


Proper Temperatures and Time Control:
Keep cold foods at a temperature under 41°f as long as possible before pickup for delivery. If cold food cannot be held under 41°f during transit, minimize the time cold food is out of temperature control.

Cook all food to the proper temperature and hold hot food >135°F as long as possible before pick up for delivery. If hot food can not be held at >135°F during transit, minimize the time hot food is out of temperature control.

Package hot and cold food in separate bags. Keeping hot food hot and cold food cold is not only an important food safety practice, but ensures great quality!

Temp hot and cold foods at the time of packaging and before pick up.Log the temperatures and times and keep on file.

Preventing Cross Contamination:
Package food in a sturdy container. There are many channels to deliver food, and all have their own challenges. Package food to withstand bumps and turns as well as inadvertent contamination from different surfaces for storage. After packaging hot foods hot and cold foods cold, close tightly. Consolidate bags snugly into another container and close tightly.

Demand for Globalized Foods:
Eating different food from around the globe doesn’t require you to be a jet-setter. Flavors and ingredients have broadened and with that, so have suppliers.

What are some best practices for purchasing approved products?

Approved Suppliers:
Purchase from suppliers you have identified as approved based upon your specifications, quality and food safety standards; do not deviate or accept products from unapproved suppliers without properly vetting the substitute.

Inspect all products upon delivery, reject unapproved products.

Vet out sources when menu items are in the exploration stage. When creativity is taking formation in the kitchen, do your research on the ingredients. Pay close attention to unfamiliar ingredients from new sources and put everything through your approved supplier test; for quality, specifications and food safety.

Subscribe to the EcoSure Food Safety Monitor

 

The EcoSure Food Safety Monitor is a free monthly newsletter covering federal and state regulatory updates, current research, seasonal food safety issues, "hot" topics in food safety and more. The newsletter is written by EcoSure Food Safety and Public Health Manager Mandy Sedlak.

 

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