Monitoreo Con Testing Strips

TESTING IN ACTION

Restaurant Daily Test Use As a restaurant, it is important to take the necessary steps to ensure food safety in your daily operations. Since cross-contamination, improper sanitization and foods violating the “Danger Zone” can occur fairly easily, it is important to periodically check the safety of your food. The following is an example of how one might implement Safe Strip testing on an average day.

Food Statistics • 76 million people a year contract a form of food poisoning in the US

7:00 am:

Before setting up food preparation areas, the employee performs a quick



Salmonella and E. Coli test on a cutting board, prep knife, or meat slicer.



8:30 am:

A meat delivery arrives. It is important to check the safety of the meat



before accepting. The worker performs a spot test on a container of



“fresh” tuna as it arrives in the kitchen.

• Food-born bacteria can double within 20 minutes if allowed to develop • Salmonella can also be found in produce such as Cilantro, Alfalfa

10:00 am:

A hollandaise sauce and caesar dressing prepared the day before

Sprouts, juice,

are quickly tested before being put on “the line” before opening.

salad greens, ice

12:15 pm:

The restaurant is in the middle of the lunch rush and the chef is preparing



a plethora of different dishes. The worker performs a test on chef’s knife



and cutting board to make sure there’s no cross-contamination.

2:00 pm:

Its been four hours since opening, the lunch rush is over. Its time to check



foods on “The Line” that may be susceptible to the “Danger Zone”(When



the temperatures of food are between 41 and 140 degrees)

cream and frozen chicken. • E.coli contaminated meat, looks and smells normal. • Between 1997 & 1998 the average reward per case per lawsuit was

4:00 pm:

At shift change the prep areas are tested to ensure cleanliness; i.e. the



meat slicer, cutting boards, knives.



7:30 pm:

During the dinner rush, the employee tests the sandwich/salad line



by performing a quick test of either a knife, cutting board.



10:30 pm:

After kitchen has closed and all cleaning has been completed, the





staff tests refrigerator handles, knives, cutting boards, meat slicer or





food prep areas for Salmonella and E.coli.

$41,888. USDA • 5,000 people die in the US every year from food poisoning.

KRAMER MEDICAL PRODUCTS: “SAFE STRIPS” 254 S. RONALD REAGAN BLVD SUITE 227 LONGWOOD, FL 32750