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In today’s world, take-out services are not just a convenience but a necessity for many restaurants. Whether it’s because of public health concerns, customer demand, or business strategy, offering take-out has become an integral part of the dining industry. However, it’s essential that restaurant owners prioritize the safety of these foods just as they would for in-house dining. As part of Food Safety Month, C. Caprara Food Service Equipment for both hot and cold dishes. Please reach out if you have any questions that we may be of help.

 Hot Foods

Maintaining Temperature:
Hot foods should be kept at an internal temperature of at least 140°F (60°C) or higher. This prevents harmful bacteria from proliferating.

 – Equipment Suggestion: Invest in commercial-grade warming cabinets or heat lamps to keep food at the desired temperature while awaiting pickup.

Packaging: Use insulated containers that can maintain the temperature for an extended period. Ensure the packaging is secure to avoid spills or contamination.

 – Equipment Suggestion: Thermal bags or boxes lined with foam insulation.

Rapid Cooling: If a dish needs to be cooled before being reheated for takeout, it should be cooled rapidly, typically from 140°F to 70°F within two hours, and then to 41°F or lower in the next four hours.

 – Equipment Suggestion: Blast chillers or ice-water baths.

Cold Foods

Maintaining Temperature: Cold foods should be kept at an internal temperature of 41°F (5°C) or lower. This is crucial to prevent the growth of harmful microorganisms.

   – Equipment Suggestion: Refrigerated prep tables or commercial refrigerators with clear organization to ensure the food stays at a consistent cold temperature.

Packaging: Use airtight, leak-proof containers that can retain cold. Additionally, ensure foods that can absorb other flavors or contaminate other foods are sealed separately.

   – Equipment Suggestion: Invest in high-quality plastic or reusable containers with secure lids.

Transport: If you’re offering delivery services, ensure that the transport vehicle has adequate refrigeration capabilities.

   – Equipment Suggestion: Insulated cooler bags with ice packs or refrigerated delivery vans.

General Tips

Time Limit: Do not allow foods to sit out for extended periods. As a rule of thumb, perishable foods should not be in the “danger zone” (between 41°F and 140°F) for more than 2 hours, or 1 hour if the ambient temperature is above 90°F.

Hygiene: Ensure all surfaces, equipment, and utensils are cleaned and sanitized regularly. Employees should frequently wash their hands and use gloves when necessary.

Cross-contamination: Separate raw and cooked foods. Ensure that staff are trained on this separation, both in storage and during preparation.

Regular Checks: Regularly monitor the temperature of stored foods with food-grade thermometers. Keep logs of these checks to ensure consistency and safety.

Customer Communication: Let your customers know the best practices for consuming takeout. For instance, provide reheating instructions for dishes that are best served hot.

By adhering to these guidelines and investing in the right equipment, restaurant owners can ensure the safety of their takeout foods, thereby maintaining the trust and loyalty of their customer base. Remember, food safety is not just about following regulations, but about ensuring the health and well-being of your patrons.  If you have any questions, always feel free to reach out to the expert staff here at C. Caprara Food Service Equipment for operations, equipment, and supplies support.

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