Different seasons bring different food safety challenges, but many times, food safety managers concentrate on the unique of spring, summer and fall and neglect certain hazards that can occur when the weather turns bitterly cold. While winter may not be as challenging as other seasons, there are a few food safety hazards to be aware of. We have highlighted some cold weather tips for food safety managers.
Tips for Food Safety Managers can Prevent Cold Weather Foodborne Illness and Safety Hazards
Some of the cold weather hazards may be difficult for food safety managers to identify, but a few important ones to monitor include:
- Water temperatures in faucets and dishwashing machines
- Contaminates from heating systems
- Winter weather elements in the kitchen
The temperature of the water coming out of your faucets may be colder when the tap is turned on in the wintertime, especially at the beginning of your daily operations. At the beginning of shift or after long periods of inactivity, food safety managers should run the hot water in their handwashing sinks and dishwashing areas until a high temperature is reached. If cold water is coming out of the faucet instead of hot water, hands may not be properly washed and dishes may not become clean. Periodically check to ensure your hot water lines are charged with hot water.
In the winter, your heating system will operate frequently/constantly. Another tip for food safety managers is, take the time to regularly clean heating elements and ducts to prevent dust from blowing around your establishment. It might also be a good idea to hire a professional duct cleaner to service your heating system and replace air filters at the start of the cold season.
Winter weather brings snow, and it’s much easier for snow to make its way into the kitchen than other weather elements. We always appreciate a good snowball fight, but that should be left to the outdoors. The friendly rivalry between the front and back of the house can often boil over in the wintertime when plenty of ammunition if freely available when snow begins to fall. Snow can be contaminated, and a thrown snowball may contain pathogens that could sicken guests. Save the snowball fights for breaks and after hours in the parking lot.
How do you prepare for winter weather in your establishment? Do you have other tips for your fellow food safety managers related to cold weather?
