Best ways to prevent getting sick from fruits, vegetables

More than twenty people were hospitalized from a salmonella outbreak linked to raw tomatoes. The incident serves as a reminder to take extra care with summer fruits and vegetables. Washing produce and properly cooking meat, poultry and eggs are generally the best methods to prevent illness.

Salmonella can be transmitted to humans when fecal material from animals or humans contaminates food. Symptoms are similar to the flu, but the poisoning can be fatal to young children, pregnant women and other people with weakened immune systems.

While there is no way for consumers to detect salmonella (you can't smell, taste or see it), there are some things you can do reduce the risk:

Wash all produce, whether organic or not, with cold running water. Scrub them gently with your hands or with a vegetable brush. Remove outer layers of cabbage and lettuce. Fruits should be washed, regardless of whether you are eating the peel, says Al Baroudi, president of Food Safety Institute (FSI) International. He says even if someone is peeling an orange, that person is touching part of the orange he is going to eat. Bananas are an exception. Don't bother with a special vegetable wash, studies show that it's not much better than water.

Wash your hands with soap and water thoroughly before handling food. Wash your hands if you come in contact with any contaminants, use the bathroom or smoke or eat.

Also wash cutting boards, counters and utensils to avoid cross-contamination. Avoid any kind of contact with raw meat when preparing fresh vegetables. Refrigerate sliced up fruits and vegetables.

Courtesy of CNN.com

National Food Safety Education Month

National Food Safety Education Month - September 2010

High-Risk Customers: Serve Your Fare with Extra Care

The National Restaurant Association encourages restaurant and food service operators to begin planning for the 15th annual National Food Safety Education Month. This month-long campaign is held every September and focuses on the importance of food safety education for the restaurant and food service industry, while raising the awareness of the industry's commitment to food safety. This year's theme is "High-Risk Customers: Serve Your Fare with Extra Care." 

 

At People's Restaurant Equipment food safety is a very high priority to us. That is why we stock all your essential needs to make sure your store is following all food safety rules and guidelines.

 

So Check out our website to see all the new food safety items we carry! And remember new items are added daily!

 

Apple Harvest

The 2008 Apple Harvest is now officially underway! Apples can be used in a variety of dishes from salads to dessert. Here are some selection and handling tips as well as a review of some of the common apple varieties and when they are harvested. Information courtesy of the U.S. Apple Association.

Selection and Handling Tips
To maximize your apple-eating experience, follow these simple tips for selecting, handling, storing and preparing apples:

Select apples that are bruise-free, and handle them gently to prevent bruising.

Select apples that are firm to the touch, for the best flavor and crunchiness.

Store apples in the refrigerator to slow ripening and maintain flavor.

Store apples away from strong-smelling foods, to prevent them from absorbing unpleasant odors.

Coat apple slices and dices in a mixture of one part lemon juice to three parts water - or in vitamin C-fortified 100% apple juice - to retard browning.

Apple Varieties
Red Delicious
America's favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, they are also great in salads. Washington apple growers have been producing the world's best Red Delicious apples since the 1920s. The are harvested in September and October and available throughout the year.

Golden Delicious
The all-purpose apple. Mellow and sweet, they are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They are harvested in September and available all year.

Gala
Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.

Fuji
This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It's known for its hard texture and syrupy sweetness. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.

Granny Smith
Green, extremely tart, crisp, juicy and versatile, they're available year-round. Grannies are a favorite of pie-bakers. They're also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Braeburn
This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. They are great for snacking and baking. Washington growers harvest the variety in September and early October and can be purchased from October through July.

Jonagold
This juicy, orange-tinted apple has a tangy-sweet flavor. They're excellent for fresh eating, cooking and makes a great pie. Washington's warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Jonagolds are stocked from September through April.

Pink Lady®
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Pink Lady is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Pink Lady last from November to August.

Cameo®
Sweet with a zingy crunch, Cameo® holds its texture for long periods. Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Cameos® are harvested in September and October. Available October to August.

Energy Efficiency and Your Restaurant

Restaurants use about 2.5 times more energy per square foot than other commercial buildings. Energy costs have been increasing at a rate of 6 to 8 percent per year. Investing in energy efficiency is the best way to protect your business against rising energy prices.

You can reduce your restaurant's energy consumption by following cost Saving Tips provided by Energy Star.

Buy ENERGY STAR qualified appliances. If you're in the market for new equipment, think in terms of life-cycle costs, which include purchase price, annual energy costs, and other long-term costs associated with the equipment. High-efficiency appliances could cost more upfront, but significantly lower utility bills can make up for the price difference.

Cut idle time. If you leave your equipment ON when it is not performing useful work, it costs you money. Implement a startup/shutdown plan to make sure you are using only the equipment that you need, when you need it.

Maintain and repair. Leaky walk-in refrigerator gaskets, freezer doors that do not shut, cooking appliances that have lost their knobs—all these "energy leaks" add up to money wasted each month. Don't let everyday wear and tear drive up your energy bills. The pie chart illustrates the average energy consumption of a full-service restaurant. Findings show a general energy use rate of 35% for food preparation, 28% heating and cooling, 18% sanitation, 13% lighting, and 6% refrigeration.

Cook wisely. Ovens tend to be more efficient than rotisseries; griddles tend to be more efficient than broilers. Examine your cooking methods and menu; find ways to rely on your more energy-efficient appliances to cook for your customers.

Recalibrate to stay efficient. The performance of your kitchen equipment changes over time. Thermostats and control systems can fail, fall out of calibration, or simply become readjusted. Take the time to do a regular thermostat check on your appliances, refrigeration, dish machines, and hot water heaters and reset them to the correct operating temperature.

Check Our website www.peoplesrestaurantequipco.com for all our Energy Star Products

 

Click here for complete ENERGY STAR® Guide for Restaurants—
Putting Energy Into Profit.

Provided by ENERGY STAR®. For more information
visit www.energystar.gov