Food Allergens are No Laughing Matter
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Reducing the Risk of Food Allergens
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Reducing the risk of an allergic reaction in retail food establishments is extremely important. Remember, every food handler can help save a life by simply following these three steps:
1) Take customer requests seriously (speak to the chef about the allergy and go back to the customer to discuss ways of meeting their needs)
2) Check for allergens every time. (Menu ingredients and recipes frequently change or have hidden allergens)
3) Avoid Cross Contact. (use clean hands, equipment and surfaces from start to finish)
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All food truck owners and managers regulated by the City of Milwaukee are invited.
English Sessions
- February 6th 2020 8:45am-12:40pm Water Tower 4001 S 6th St, Milwaukee 53221
- March 5th 2020 8:45am-12:40pm Northwest Health Center 7630 W Mill Road, Milwaukee 53218
Spanish Sessions
- Febrero 20th 2020 8:45am-12:40pm Water Tower 4001 S 6th St, Milwaukee 53221
- Marzo 12th 2020 8:45am-12:40pm Northwest Health Center 7630 W Mill Road, Milwaukee 53218
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Since the grading program started in 2017, there has been a decrease in CDC risk factor violations in the City of Milwaukee. In 2017, CDC risk factor violations averaged 1.61 violations per inspection.
In 2019 the CDC risk factor violations were down to 1.50 violations per inspection.
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Top 3 Violations so far in 2019
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- Handwashing facilities- Out 25%
- Cold Holding violations- Out 25%
- Cross Contamination- Out 24%
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Rules of the Game for Food Safety
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- Keep it Clean-Before you eat or handle food, wash your hands, food prep tools and surfaces.
- Cook to the Right Temperatures- Use a food thermometer to check that foods are cooked to the right temperature: 165°F for chicken and 155°F for ground beef
- Serve at the Right Temperature- Keep hot foods at 135°F or warmer, and cold foods at 41°F or colder.
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Leftovers and Food Safety
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- Germs that cause food poisoning can survive in many places and spread around your kitchen.
- Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
- Wash your utensils, cutting boards, and countertops with hot, soapy water.
- Rinse fresh fruits and vegetables under running water.
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- Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
- Use separate cutting boards and plates for raw meat, poultry, and seafood.
- When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
- Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.
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- Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
- Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.
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- Keep your refrigerator below 41°F and know when to throw food out
- Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.
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Making Pet Treats for Sale
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If you make pet food or treats for sale in Wisconsin, even if you make the products in your own kitchen on a very small scale, you must meet all the requirements of a commercial feed manufacturer, labeler and distributor. This means you must be licensed, you must file an annual tonnage report, and you must meet labeling requirements
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- The person in charge at a retail food establishment must notify the Health Department immediately and prior to reopening if there is a fire, an extended electrical or water shut-off, flood, or sewerage back-up.
- Cockroaches are nocturnal and if present in retail food establishments, they may crawl across food preparation surfaces during the night as they search for food. This activity can contaminate food preparation surfaces and equipment which can lead to the potential contamination of food products. Eliminating cockroaches from retail food establishments is crucial in preventing this potential health hazard. Remember, if a cockroach is seen during the day, more are likely present. Establishments should have effective pest management programs in place, which includes using licensed pest control operators.
- Moldy vegetables such as tomatoes, cucumbers and lettuce should be thrown out, not salvaged by cutting the bad portions off.
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- The FDA now recommends washing avocados prior to cutting them open. Researchers have released test results from a study where more than 1000 imported and domestic avocado skins were tested for the presence of Listeria monocytogenes. The results of the study determined that trace amounts of Listeria monocytogenes could be present on the skins.
- Thawing reduced oxygen packaged (ROP) raw fish or seafood in its packaging presents a high risk for Clostridium botulinum. Always completely remove the product from its packaging to expose it to oxygen and defrost under refrigeration.
- Raw dough and batter are not safe to eat, even if they do not contain raw eggs. Just tasting a small amount can make you sick with germs such as E. coli. Bake all raw dough and batter before consuming
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