Top Restaurant Suppliers in Fort Lauderdale, FL
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The PKI Group
By reene seabrook August 29, 2019
Excellent Service; Would most definitely recommend them very professional! Did a wonderful job putting in our new kitchen equipment and vent hood installation. ...read more
The PKI Group
By hermelinda seidl July 31, 2019
Great price, prompt delivery, very professional and thorough. ...read more
The PKI Group
By rhea chilton July 10, 2019
The PKI Group is fantastic we have used them three times now in the past year for our kitchen equipment. Wouldn't dream of calling anyone else in the area. ...read more
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Only Four Hours - Summer Food Storage Tips
Only Four Hours! BY WILLIAM GUNDLACH, Ill, CFSP It’s Summer again, with mosquitos, rain, good weather and Hurricane Season — so what dowe do with our food supply when the lights go out? Well if you are in the hospital food business you have a back up generator plant up and running in short order and all systems are good to go. But whatabout other large food purveyors? Well unfortunately during the last several storms, even very large grocery stores in South Florida didn’t have back up power. And in New Orleans, hospitals, stores, schools, and neighborhoods were flooded so if there were working beck up generators prior to the flood, they didn’t work following it. This lack of preparation may be changing, but it didn’t take long for everyone to realize that nothing was going to be back to normal for a long time. That meant that without refrigeration, food was going to spoil and we were going to be throwing a lot of product. out. There are several issues with un-refrigerated food. It becomes garbage in about four hours once the above 41 degrees (F) or 5 degrees (C) has been breached. A good rule of thumb is four hours, “throw it out”, based on time criteria. This applies to all refrigerated food products and/or other food items that may be in-Dry Storage like oats, rice and grains which were in air conditioning and were held at 50% to 60% humidity with 50 to 70 degrees (F) temperature and the product was fine, but now they are hot, moist and spoiling. Bread too will last only a couple of days once opened in warm temperatures and high humidity similar to rice, oats and other grains. These grains must be kept dry and cool and without power that is difficult to do. In walk-in freezers, food is normally kept at O degrees (F) or colder. Without backup generation, the food product warms up in the freezer. It is necessary to keep the freezer door closed as long as possible; but again, once the temperature range goes over 41 degrees (F) the food only has about four hours before it also must be discarded. No one wants to throw out what we once knew as perfectly good food, but it must be done to prevent an unfortunate illness -- all brought on by a lack of power, no refrigeration and warm temperatures. After hurricane Wilma, a restaurant employee in Fort Lauderdale took meat out of the restaurants walk-in freezer, after the power had been out for several days and put it in the garbage. Although the vacuum packed meat was still cool, it was not cold enough to prevent bacterial growth and the food certainly was not below 41 degrees so the decision to throw out the meat was the correct one. However, the problem occurred when he took the meat out of the garbage, took it home and ate it. Even though he cooked it to the correct temperature where the bacteria may have been killed-by the cooking, there are several types of bacteria which release toxins creating an intoxication food bome bacteria. The toxins released by the bacteria made him violently ill with Clostridium Botulinum. He was lucky because Clostridium Botulinum can be deadly. When he got out of the hospital about a week later, although the lights were back on his refrigerator contained a pile of rotten meat. Moral of the story, “Be Prepared". " Safe Food Systems, Inc. of Fort Lauderdale, with a combined experience of more than 80 years food service and food industry expertise, is committed to the health and safety of the food service industry and its patrons. Safe Food Systems offers training, instruction and examinations to satisfy state mandated food safety certification requirements for food service workers and managers. For more information, cal! (866) 564-8993 or visit www.safefoodsystems.com. South Florida Hospital News June 2008 www.hospitalnews.org ...read more
By Safe Food Systems Inc July 12, 2011
WORDPRESS LINK
http://www.safefoodsystems.wordpress.com ...read more
By Safe Food Systems Inc August 25, 2010
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