Fen's Inc. Food Safety: Tips and Best Practices

For every brand, ensuring food safety is paramount. Not only does it protect our GUESTS from foodborne illnesses, but it also safeguards our reputation and operations. Below are some tips and best practices to maintain impeccable food safety standards in each of your locations. Read to the end for an update on the Fen's Inc. Food Handler's certification process.

Staff Training:

Train all staff members on proper food handling, storage, and sanitation procedures, especially those who do not hold a Food Safety Certificate. Remember that there must be one person certified on during each shift. Not every staff member needs to certified but all should be well versed in good safety. The Government offers a free seminar for groups on the ABC's of Food Safety. It does not replace or certify anyone but would give a good base of knowledge.

Conduct regular refreshers to keep everyone up-to-date on the latest safety protocols.

Emphasize the importance of personal hygiene, including handwashing, proper attire, and avoiding cross-contamination.

Temperature Control:

Monitor and record food temperatures 2 times per day in the MeazureUp App on your Tablet, especially for perishable items like meat, poultry, and seafood. Ensure refrigerators and freezers are set to the correct temperatures to prevent bacterial growth. Use food thermometers to verify that cooked foods reach the appropriate internal temperatures for safety. ALL COOLERS AND FREEZERS MUST HAVE THERMOMETERS.

Sanitation Practices:

Maintain a clean and sanitized kitchen environment at all times. Implement a schedule for cleaning and disinfecting food contact surfaces, utensils, and equipment along with those on the MeazureUP App.

Regularly inspect and replace cleaning tools such as sponges and towels to prevent the spread of bacteria.

Proper Food Storage:

Store raw and cooked foods separately to prevent cross-contamination.

Use a "first in, first out" FIFO system to ensure that older food items are used before newer ones.

Label all food containers with dates and contents to facilitate proper rotation and inventory management.

Supplier Verification:

Inspect deliveries upon arrival to ensure that products are fresh, properly packaged, and free from damage or contamination. Establish clear communication channels with suppliers and sales reps  to address any concerns or issues promptly.

Allergen Awareness:

Educate staff about common food allergens and the importance of accurate allergen labeling. Implement procedures to prevent cross-contact between allergen-containing and allergen-free foods. Be transparent with GUESTs about allergen information and accommodate their dietary needs whenever possible.

By prioritizing food safety in your restaurant, you not only protect the health and well-being of your customers but also safeguard the reputation and success of your business. Implementing these tips and best practices will help ensure that your establishment maintains the highest standards of food safety at all times.

FOOD HANDLER'S CERITIFICATION:

We have procured credits for the Food Handler's and WHIMIS training so that employees not longer pay in advance. They must have photo I.D. so for those without a license photo ID can be obtained through service New Brunswick. Please fill out the form here or on the website and they will be sent their login information. FOOD HANDLER | Fen's Food Service (fensfoodservice.com)