At Safe Food Training, we discuss product sampling in depth during food manager certification MN training, after all to deliver high-quality food to your guests, each dish, sauce or prepared product must be tasted or sampled in order to ensure that it lives up to your high standards. We feel that it’s necessary to provide a quick reminder of the proper procedures that must be followed when sampling your food product.
Tasting According to Food Manager Certification MN Training
During the course of an average shift in a restaurant, food on the line will be tasted numerous times to ensure that each guest receives a quality meal. It’s important to understand that something as simple as tasting can create a food risk. There are a few things that you should never do when tasting your cuisine in the kitchen.
- Never use your fingers
- Never double dip a tasting spoon
- Never use a stirring spoon to taste
- Never lean over a pan or plate while tasting
This list of “don’ts” should be fairly self-explanatory to the experienced food service worker. Touching a guest’s food with a bare hand, re-using a tasting spoon and creating a scenario where food can drip from your mouth into prepared product creates the potential for contamination. If you’re a supervisor at your facility, you need to make sure your staff clearly understands the right and wrong way to taste the food they produce and give them to the tools to do it safely.
We recommend that you supply your staff with ample tasting spoons that are stored above the food production line. They should be stored in a sanitary container so that they will not come into contact with any food product or potential contaminates before use. Many restaurant workers store tasting spoons in their jacket or apron pockets so that they will be close at hand when they need them. We recommend that you train your employees not to store tasting spoons in their pockets. They run the risk of coming into contact with food product or bare hands and an increased potential of cross contamination can result.
If you’re preparing a sample of a daily special or new menu item, your staff should taste it away from the production area. This would fall under the category of eating in the kitchen, and according to the Minnesota Health Code, this should be done away from the production line.