Correct display is important to maintain the safety of food. Correct methods of food display prevents contamination. Learn tips on protecting unpackaged foods, controlling temperatures, using utensils, and more.
Food display in the context of food safety refers to the presentation and arrangement of food for public view and consumption. Food should be displayed in such a way that it remains protected against contamination and maintains safe food temperatures. This involves proper storage, preparation, and presentation of food, such as hot foods being kept at a temperature above 60°C to prevent the growth of harmful bacteria and cold foods being stored below 5°C to reduce the risk of spoilage. Food display also involves following time and temperature control guidelines, such as not keeping potentially hazardous foods on display for extended periods to prevent the growth of pathogens to dangerous levels. Proper food display practices help to ensure the safety and quality of food, and protects consumers from foodborne illnesses.
Extra care should be taken when displaying unpackaged foods, ready-to-eat foods, and potentially hazardous foods because they are more susceptible to contamination and pose a greater risk to consumers.
Unpackaged foods are not protected by packaging, making them more vulnerable to contamination from physical, chemical or biological sources. This could include dust, hair, bacteria, or other harmful substances that could cause foodborne illnesses if consumed.
Ready-to-eat foods, such as sandwiches and salads, are already prepared for immediate consumption, making them a higher risk for contamination if not stored and displayed properly. These foods can easily become contaminated with bacteria if not handled or stored at the correct temperature.
Potentially hazardous foods, such as raw meat, dairy products, and cooked food that is not being kept hot, can be a source of foodborne illness if not stored and displayed at the right temperature. These foods provide an ideal environment for the growth of harmful bacteria, and need to be stored and displayed at safe temperatures to prevent the growth of dangerous levels of pathogens.
Preventing Contamination while Displaying Foods
As a food business, it's important to take all the necessary steps to keep the food you're displaying safe and free from contamination. This means taking all reasonable precautions to mitigate any potential risks to the food.
Packaged Foods
Packaged food is protected from contamination while on display through the use of packaging materials and methods designed to keep the food safe and free from harmful substances. The packaging can help prevent physical, chemical, and biological contamination. Some of the ways packaged food is protected include:
Barrier protection: Packaging materials, such as plastic, aluminium, or laminated films, provide a barrier to prevent physical contamination, such as dust, hair, or bacteria.
Aseptic packaging: Aseptic packaging uses sterile, airtight packaging materials and methods to prevent the growth of bacteria and other microorganisms.
Vacuum packaging: Vacuum packaging removes the air from the package, reducing the risk of spoilage and preserving the freshness of the food.
Modified atmosphere packaging: Modified atmosphere packaging adjusts the mix of gasses inside the package to extend the shelf life of the food and prevent spoilage.
Tamper-evident packaging: Tamper-evident packaging provides a visible indication if the package has been opened or tampered with, helping to ensure the food has not been contaminated.
By using these and other protective packaging methods, food businesses can help ensure the safety and quality of packaged food on display and reduce the risk of foodborne illness.
Unpackaged Foods
Unpackaged foods are at a risk of contamination while on display because they are not protected by packaging and are therefore more susceptible to physical, chemical, and biological contamination. Some of the ways unpackaged foods can be contaminated include:
Physical contamination: Unpackaged foods can become contaminated with physical substances, such as dust, hair, or debris, during handling, preparation, or storage.
Chemical contamination: Unpackaged foods can become contaminated with harmful chemicals, such as cleaning agents or pest control chemicals, if not stored and handled properly.
Biological contamination: Unpackaged foods can become contaminated with bacteria, viruses, or other microorganisms through direct contact with contaminated surfaces or through cross-contamination from raw foods or hands.
Time and temperature abuse: Unpackaged foods that are stored or displayed at incorrect temperatures can provide an ideal environment for the growth of harmful bacteria, increasing the risk of foodborne illness.
To reduce the risk of contamination of unpackaged foods, food businesses must follow good food safety practices, including proper hand hygiene, using clean preparation and storage areas, and storing and displaying foods at safe temperatures. Proper food labeling, signage, and record-keeping can also help reduce the risk of contamination and ensure the safety of unpackaged foods on display.
Locating Food Displays
Food businesses can prevent contamination by locating food displays away from sources of contamination, such as open windows, insect sprays and zappers, domestic animals, and children. Here's how:
Away from open windows: Open windows can allow dirt, insects, and other contaminants to enter the food display area. Food displays should be located away from open windows to prevent contamination.
Away from insect sprays and zappers: Insect sprays and zappers can release harmful chemicals into the air, which can then settle on the food and cause contamination. Food displays should be located in areas where insect sprays and zappers are not used.
Away from domestic animals: Domestic animals can carry harmful bacteria and other contaminants, and their hair and saliva can also contaminate food. Food displays should be located well away from areas where animals such as assistant/guide dogs, could be present.
Out of reach from children: Children can be a source of physical contamination, and can also inadvertently cause contamination by touching food with their hands. Food displays should be located at a height that is out of reach of children.
By following these guidelines, food businesses can help reduce the risk of contamination and ensure the safety and quality of the food they are serving to their customers.
Ways to Prevent Contamination
Here are several ways food businesses can safely display unpackaged foods to prevent contamination:
Covering foods with food-grade cling wrap or removable covers: This helps to protect the food from physical and biological contamination.
Using lidded containers: Lidded containers can help prevent contamination from dust, hair, or insects.
Display cabinets: Display cabinets can provide a physical barrier to prevent contamination and help to keep the food at safe temperatures.
Separating ready-to-eat foods from raw foods: This helps to prevent cross-contamination, which can occur when raw food comes into contact with ready-to-eat food.
Physical barriers: Physical barriers, such as sneeze guards or screens, can help to protect the food from contamination by customers or employees.
Avoiding topping up dishes of foods on display: Topping up dishes of food on display can increase the risk of contamination, as the food may have been exposed to bacteria or other contaminants.
Using food-grade containers: Food containers should be made of food-grade materials that are safe for food contact and do not pose a risk of contamination.
By following these guidelines, food businesses can help to ensure the safety and quality of the food they are serving and reduce the risk of foodborne illness.
Displaying Foods for Self Service
Unpackaged ready-to-eat food that's easily accessible to customers through self-service is especially susceptible to contamination from things like hand contact, sneezing, coughing, and so on. If, for instance, the food is contaminated by harmful microorganisms like noroviruses, eating such foods can lead to ill customers.
These self service food displays include but are not limited to:
Salad bars: An array of ingredients, such as greens, fruits, vegetables, cheese, meats, and dressings, from which customers can make their own salads.
Sushi bars: A self-service area where customers can select from a variety of sushi rolls, sashimi, and other Japanese-style foods.
Smorgasbords: A Scandinavian-style buffet with a variety of hot and cold dishes, including meats, vegetables, and salads.
Antipasto bars: A self-service area offering a variety of Italian-style appetizers, such as cured meats, cheeses, marinated vegetables, and olives.
Bakery: A self-service area offering a variety of baked goods, such as breads, pastries, cakes, and cookies.
Confectionery: A self-service area offering a variety of sweets and candies, such as chocolates, lollipops, and gummies.
Toppings for desserts: A self-service area offering a variety of toppings for desserts, such as fruit, chocolate syrup, sprinkles, and whipped cream.
Snack bars: A self-service area offering a variety of snack foods, such as chips, crackers, nuts, and candies.
These are just a few examples of self-service food displays that can be found in various food establishments.
Supervision
Supervision of unpackaged food displays is critical in preventing customer tampering, which can lead to food contamination and foodborne illness. Tampering can occur when customers touch food with their hands, sneeze or cough on the food, or even put their fingers in their mouths and then touch the food. When food is supervised, employees can ensure that customers are not handling the food in an unsanitary manner and that the food remains safe for consumption.
Additionally, having a staff member nearby can deter customers from intentionally or unintentionally contaminating the food, as they are more likely to be mindful of their actions when they know they are being watched. This can also help to prevent customers from taking excessive amounts of food or wasting it, which can lead to food waste and economic losses for the food business.
Provide Separate Serving Utensil for Each Food
Providing separate serving utensils for each type of food is just as important in maintaining food safety and preventing contamination. This helps to prevent cross-contamination, which can occur when utensils are used to serve multiple types of food and can transfer harmful bacteria and other pathogens from one food to another.
Using serving utensils with long handles that do not touch the food, and placing the handles in a clean and sanitary location next to the food, can further help to prevent contamination. This ensures that the handles, which can come into contact with customers' hands or other sources of contamination, are kept separate from the food.
Providing a disposal for single-use utensils is also important in maintaining food safety, as it prevents customers from reusing utensils, which can lead to the transfer of harmful bacteria and other pathogens. By providing a convenient and easily accessible disposal for single-use utensils, food businesses can encourage customers to properly dispose of utensils after each use, helping to maintain a safe and sanitary food environment.
Protective Barriers
Providing suitable protective barriers when displaying unpackaged self-service food is important in maintaining food safety and preventing contamination. This helps to prevent customers from touching the food directly with their hands, coughing or sneezing on the food, or otherwise contaminating it.
Protective barriers can include sneeze guards, lids, or covers made from food-grade materials that are designed to protect the food from contamination. These barriers can also help to keep the food fresh by reducing exposure to air and other elements that can cause spoilage.
In addition, providing protective barriers can also help to create a visually appealing display, as the food is protected and presented in a clean and attractive manner. This can enhance the customer experience and encourage them to choose the food business over competitors.
A food establishment should never display ready-to-eat food that's not intended for self-service on a counter or bar unless it's properly covered, contained, or wrapped to keep it safe from potential contamination.
Ready-to-eat food that is not packaged and displayed on counters or bars is at risk of contamination, especially from customers' hands and respiratory droplets. To prevent this, it's important to keep it in containers, wrapped, or otherwise covered so that it's protected and not left exposed.
Displaying Potentially Hazardous Foods (PHFs)
Potentially hazardous foods, such as meat, dairy, and perishable goods, are at risk of spoilage and can become unsafe if they are not kept at the right temperature. Pathogenic bacteria can grow rapidly in these types of food if they are not stored at the appropriate temperature, which can cause food poisoning and illness.
That's why it's important for food businesses to display potentially hazardous foods under temperature control. By maintaining these foods at the right temperature, food businesses can slow down the growth of harmful bacteria and prevent contamination. This helps to ensure that the food remains safe for consumption and reduces the risk of food-borne illness.
Proper temperature control can be achieved by using refrigeration units, temperature-controlled displays, or other similar equipment. This helps to keep the food at a safe temperature, even when it's on display for customers.
In addition, food businesses must monitor the temperature of the food regularly and adjust the equipment as needed to maintain the correct temperature. This helps to ensure that the food remains safe for consumption and reduces the risk of food-borne illness.
When displaying potentially hazardous foods in hot and cold displays, several factors must be considered to ensure food safety:
Temperature: Hot displays should keep food at a temperature of 60°C or higher to prevent the growth of harmful bacteria, while cold displays should keep food at 5°C or below.
Equipment: The displays must be well-maintained, properly functioning, and equipped with thermometers to monitor temperatures.
Food rotation: Food should be rotated on a first-in, first-out basis to prevent food that has been sitting out for too long from becoming unsafe.
Time control: Potentially hazardous food should not be held for more than 4 hours out of temperature control, as the quality and safety of the food can rapidly deteriorate after this time.
Food protection: Food should be covered, wrapped, or stored in containers to protect it from contamination.
Cleanliness: The displays, utensils, and surrounding area must be kept clean to prevent cross-contamination.
Employee training: Food handlers must be trained in proper food safety practices, including how to handle and store food in hot and cold displays.
Food temperature: The temperature of the food should be the same as the temperature of the display equipment. If the food is not at the same temperature, it may become unsafe.
Ice for chilling: When using ice to chill food, it is important to make sure the food is properly submerged in the ice to maintain a safe temperature.
Bain maries and pie warmers: Bain maries and pie warmers should only be used to keep food hot, not to reheat it. Reheating food in these types of equipment can result in uneven heating, which can lead to the growth of harmful bacteria.
Maintaining records of the display times and temperatures of food is a recommended best practice. This allows for regular monitoring of display equipment functionality and temperature safety, and prompt corrective action can be taken if necessary.
Displaying Frozen Food
When displaying frozen food that is intended to be sold frozen, food businesses must take certain steps to ensure its safety and quality. These may include:
Proper storage: Frozen food must be stored in a freezer at or below -19°C to maintain its quality and prevent spoilage.
Display equipment: The display equipment must be designed to maintain the frozen food at a safe temperature.
Monitoring and recording temperatures: The food business must monitor and record the temperature of the display equipment to ensure that the food remains frozen.
Physical barriers: Physical barriers, such as lids or sneeze guards, should be used to protect the food from contamination by customers.
Labelling: The food must be properly labelled, indicating that it is intended to be sold frozen, and warning customers not to consume it if it has thawed.
By following these steps, food businesses can help ensure the safe and hygienic display of frozen food, protecting both the food and the customers.
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