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Restaurant Daily Test Use

As a restaurant, it is important to take the

necessary steps to ensure food safety in your
daily operations. Since cross-contamination,
improper sanitization and foods violating the
“Danger Zone” can occur fairly easily, it is
important to periodically check the safety of
your food. The following is an example of
how one might implement Safe Strip testing on an average day.
Food Statistics
• 76 million people a year contract a
form of food poisoning in the US
7:00 am: Before setting up food preparation areas, the employee performs a quick • Food-born bacteria can double within
Salmonella and E. Coli test on a cutting board, prep knife, or meat slicer. 20 minutes if allowed to develop
• Salmonella can
8:30 am: A meat delivery arrives. It is important to check the safety of the meat
also be found in
before accepting. The worker performs a spot test on a container of
produce such as
“fresh” tuna as it arrives in the kitchen.
Cilantro, Alfalfa
10:00 am: A hollandaise sauce and caesar dressing prepared the day before Sprouts, juice,
are quickly tested before being put on “the line” before opening. salad greens, ice
cream and
12:15 pm: The restaurant is in the middle of the lunch rush and the chef is preparing
frozen chicken.
a plethora of different dishes. The worker performs a test on chef’s knife
• E.coli
and cutting board to make sure there’s no cross-contamination.

2:00 pm: Its been four hours since opening, the lunch rush is over. Its time to check meat, looks and

foods on “The Line” that may be susceptible to the “Danger Zone”(When smells normal.

the temperatures of food are between 41 and 140 degrees) • Between 1997 & 1998 the average
reward per case per lawsuit was
4:00 pm: At shift change the prep areas are tested to ensure cleanliness; i.e. the $41,888. USDA
meat slicer, cutting boards, knives. • 5,000 people die in the US every year
from food poisoning.
7:30 pm: During the dinner rush, the employee tests the sandwich/salad line
by performing a quick test of either a knife, cutting board.

10:30 pm: After kitchen has closed and all cleaning has been completed, the
staff tests refrigerator handles, knives, cutting boards, meat slicer or
food prep areas for Salmonella and E.coli.