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Shredded cheese is a popular food across the world due to its texture, versatility and delicious taste. However due to the nature of the way it is packaged, it can bring the possibility of contamination, every time a chef reaches their hand into the bag of shredded cheese. Profitability is important but operating safely is even more important. The spread of bacteria occurs when unwashed hands or different allergen foods are in contact with equipment, utensils, or other food. The good news is that this can be prevented.

When handling shredded cheese, it’s important to start with clean hands and clean kitchen tools. When handled properly, with clean hands and clean utensils, you can significantly reduce the chance of cross-contamination by reducing the introduction of bacteria.

You want to create a system in your kitchen that makes it almost impossible for contamination of your shredded cheese packet to occur. There is nothing worse than discovering you have contaminated a whole bag of cheese, and you can do nothing about it but throw it away.

Besides shredded cheese having the natural tendency to degrade over time, here are some additional sanitisation tips for when you prepare dishes with shredded cheese in your restaurant:

Personal Hygiene

A good personal hygiene routine for your staff, including policies addressing critical hand practices such as proper handwashing, hand care, and glove use, will decrease the risk of food handlers contaminating the food. Educate the staff on the correct protocols to use in the kitchen to keep everything clean, so that they don’t risk the possibility of cross contamination. This should come like second nature to them. Secondly, they need to report if they are feeling ill, and if they have any injuries, so they can be covered to avoid further human contamination near your food products.

Make Use Of Separate Equipment

The equipment being used for preparing and handling different types of food should be different. Raw poultry should be handled with one set of cutting boards, utensils, and containers. Another set should be used for raw meat and the third set for production. To help keep equipment separated, some restaurant owners use coloured cutting boards and utensil handles. This includes different colour cups or tongs to get your shredded cheese from the packet without contaminating it.

Lastly, you can purchase readymade shredded cheeses, which means you can prevent cross-contamination by not having to shred the cheese in house and having it be in contact with equipment while being shredded. This minimises handling and can reduce the transfer of germs from one surface or food to another. Though, the same protocols should be taken with shredded cheese that already comes packaged.

If you are looking for the best shredded cheese on the market, look no further than Mexi Shred Blend. This blend is delicious and appealing and perfect for every dish, not just the Mexican cuisine. If this sounds like something your restaurant needs, get in touch with Pure Dairy today.

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