Summer weather is a breeding ground for harmful bacteria, especially in the food industry. Maintaining the proper safety measures in your restaurant is essential in ensuring that your customers and employees do not contract any foodborne illnesses. Try to limit the amount of times that your employees go in and out of storage areas in order to keep the climate controlled. It is also important that prep time is quick so that food is not left out for prolonged periods of time.

Key Takeaways:

• prep foods in limited amounts to avoid decomposition and maintain quality
• keep hot foods hot and cold foods cold, while making sure to check and document temps.
• warmer temps outdoors mean more insects, be sure to keep pests under control by using screens, and having pest control come regularly.

“Maintenance schedules for holding equipment used on food that is prepared and held for service must be up to date. Also, monitor food temperatures frequently so you can take corrective action before a food reaches an unsafe temperature.”

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