|
|
Having trouble viewing this email? View it as a Web page.
Environmental Health Newsletter
July, August and September 2025
|
|
|
Hot kitchens and hotter weather can push your refrigeration to its limits. This newsletter will review a few simple tips to help keep your food cold this summer.
Close The Doors
When a fridge door is not closed all the way, cold air can leak out and cause food to become warmer - sometimes by 5 to 10°F in hot kitchens. The longer the door stays cracked open, the higher the temperatures can rise.
Kitchen staff should make sure doors are shut tight throughout their shift and before closing.
|
Check Door Gaskets
Door gaskets (the soft rubber/silicone part around the edge) help keep the cold air inside of refrigerators.
If they tear or start coming off (as shown in the images below), then the gaskets should be replaced.
|
Keep Food Covered
Keep lids closed as much as possible on prep-refrigerators. This is especially true when these refrigerators are stored next to major sources of heat, such as a grill or deep fryer.
It's also good to cover the individual containers in this area
|
Avoid Shallow Containers
Use deeper containers when storing food on top of prep-refrigerators. Shallow containers often keep food at warmer temperatures because they expose food to the hot air of the kitchen.
What To Store On The Door
Avoid storing foods like meat, milk, cheese, eggs, or butter on the shelves of the refrigerator door. As the door continues to open throughout the day, these foods will get warmer and often can't cool back down quickly.
It is better to use the door shelves for things that do not spoil easily, like condiments, soda, or bread.
Temperature Check
And don’t forget—the best way to make sure your food is staying cold is to check it with a probe thermometer. Don’t just trust the numbers on the display or air thermometer. Food should be kept at 41°F or colder.
|
Don't let the summer heat spoil your food!
If you learned anything new from this, please spread the information and teach others.
|
|
|
The Quarterly Food Manager Training has returned to Marion County.
Does your establishment have a Certified Restaurant Manager?
Each facility is required to have a Person In Charge (PIC) at all times the establishment is open. One of the ways to prove you have a PIC is to get certified. Upon successful completion of this class, you will have demonstrated the required knowledge to be identified as a PIC and will obtain ServSafe® Certification, which is valid for 5 years and nationally recognized.
More Details:
- Next Classes:
- August 11, 2025 (a Monday)
- November 18, 2025 (a Tuesday)
- Time = 8:15am - 4:45pm
- Location = 3160 Center Street NE, Salem, OR 97301 | Rockaway Conference Room A
- Cost = $100
- A training book will be issued upon registration and payment. You must pick up your book in-person at our office. Office Address: 3160 Center St NE, Salem, OR 97301
- Maximum Class Capacity = 18 spots
How To Register:
- Fill out a Class Registration Form
- Submit the completed form and payment to our office. Be advised there is a 2.65% service fee if paying with a card.
- You may also email a completed form to our central email: EnvironmentalHealth@co.marion.or.us. However, your registration will not be official until payment is received.
- Call 503‐588‐5346 if you have questions
Stay tuned to our Food Handler Training webpage for updates on future classes
©2018 National Restaurant Association Educational Foundation (National Restaurant Association). All rights reserved. ServSafe is a trademark of the National Restaurant Association Educational Foundation. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.
|
|
|
|
