Keeping Food Safe: Tips For Your Customers
Personal Chefs, Food Delivery businesses, Caterers etc should consider offering their customers helpful tips on how to correctly transport, store and re-heat their take-out meals or leftover “doggy” bags. It is advisable to provide each customer with a Tip Sheet, to protect you and your business from potential lawsuits, should food-related illnesses occur.
Below is sample content for your Tip Sheet:
You can greatly reduce your risk of getting ill from improperly-handled food by following a few simple instructions:
- Always refrigerate take-out food and leftovers within two hours and less than one hour on a hot day.
- Ensure that your refrigerator is set at 4ºC (40ºF) and the freezer at -18ºC (0ºF).
- Consume leftovers within three to four days.
- Ensure that you thoroughly re-heat leftover foods to 74ºC (165ºF) and use a meat thermometer to ensure correct temperature is reached. If using a microwave, we suggest stirring at intervals during the re-heating process to ensure a uniform heating of the food.
- Eat re-heated food immediately, as food left sitting at room temperature can be a breeding ground for harmful bacteria.
For more details, check out the Canadian Partnership for Consumer Food Safety Education website at www.canfightbac.org.
Note: Members of The Chef Alliance are covered by Liability Insurance, which is included in their membership benefits. For more information, please contact our Success Managers.