SCPHD Focus on Food Safety

South Central Public Health District

Food Safety Training for South Central Idaho scphdfoodsafety.substack.com

  1. Nov 2

    Maintaining Equipment

    You’d never buy a car and drive it until it breaks down, right? The same goes for your kitchen. Commercial equipment isn’t a set it and forget it investment. It requires a routine maintenance schedule to stay safe and efficient. Take your refrigerators and ice machines. Over time, condensing coils trap grease, dust, and flour. That layer of grime stops the unit from releasing heat, forcing it to run hotter, draw more power, and put your perishables at risk. Here in Idaho, hard water is our biggest hurdle. You have to descale dish machines and ice makers regularly. Scale lowers dish machine temperatures, meaning poor sanitization. Scale also gives bacteria a rough surface to multiply inside of ice machines. Reach out to your local equipment supply or repair companies to see what preventative maintenance plans they offer. From hot holding to deep cold, regular cleaning keeps bacteria out, equipment running, and food tasting great. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Maintaining Equipment

  2. Oct 5

    2nd Annual Magic Valley Food Safety Consortium

    No one likes dealing with food poisoning, the cramping, nausea, or worse. But every year, one in six Americans get sick from foodborne illness. Here in the Magic Valley, that’s 35,000 people paying the price for improperly handled food. While most cases pass in a few days, some lead to serious complications. Your local health department investigates outbreaks after they happen. But prevention is always a better strategy. Protecting your health, local business reputations, and community resources. That’s why South Central Public Health District is hosting the second annual Magic Valley Food Safety Consortium. This free event brings together experts to Share critical insights For food service pros, aspiring entrepreneurs, and home cooks alike. Plus, we’re offering full session tracks in both English and Spanish. Space is limited. Register today at phd5.idaho.gov. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    2nd Annual Magic Valley Food Safety Consortium

  3. Oct 1

    Focus on Food Safety Episode 9 | When to Call the Health Department

    As a manager or owner of a food establishment, you’ve seen us initiate contact with your operation through unannounced annual inspections, or, on rare occasions when we receive a complaint. But did you know communication goes both ways? So, when should you reach out to your inspector at the health department? Here are three categories that should trigger a call to us. First, the emergencies. If you have a sewage backup, lose power, or your hot water goes out, that’s an imminent health hazard. Call us immediately. We aren’t looking to necessarily shut you down, though that may be temporarily needed. We want to help you navigate a safe game plan before anyone gets sick. Second, employee health. If a team member is diagnosed with a reportable illness such as norovirus, salmonella, or E. coli, you need to let us know. We’ll help you figure out when it’s legally safe for them to return to the line. Finally, when starting or making significant changes to your business, if you’re remodeling, rewriting your food safety procedures, or expanding your menu, call us before you spend the money. We’re here to help you get it right the first time. Together, we can keep our community safe and your business thriving. This has been your focus on food safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Focus on Food Safety Episode 9 | When to Call the Health Department

  4. Sep 1

    Focus on Food Safety Episode 8 | Preventing Cross Contamination Through Proper Dishwashing

    When you’re washing dishes at home, a quick scrub with soapy water, rinse, and a towel dry does the trick. But running a commercial kitchen is a completely different ballgame and presents a major food safety risk due to the sheer volume of customers you serve. You cannot just plunge dirty dishes into a full sink. Scrape and rinse off food debris before they ever hit the wash water. This keeps the wash water effective at removing grease and film that bacteria and viruses love to hide beneath. And especially for those busy kitchens washing small items throughout the shift, keep your sanitizer sink set up, filled, and at the proper chemical concentration all day long so staff can sanitize on the fly. Finally, you must have time and space to air dry your dishes. Towels collect, breed, and spread germs. And stacking dishes while they’re still wet creates a great environment for bacterial growth. Scrape, wash, rinse, sanitize, and let it air dry. Don’t take shortcuts on your dish line. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Focus on Food Safety Episode 8 | Preventing Cross Contamination Through Proper Dishwashing

  5. Aug 3

    Focus on Food Safety Episode 7 | The Science of Cooling

    When we think about food safety, we can easily take cooling foods down properly for granted. Some foodborne illnesses’ bacteria thrive at cooling temperatures, especially between 135 and 70 degrees Fahrenheit, doubling every 20 minutes, while others produce heat-resistant spores or toxins that won’t be destroyed even after reheating. Make sure your staff gets cooked items from 135 degrees down to 70 Fahrenheit within two hours. And then down to 41 Fahrenheit or less within the next four hours. Also, keep in mind cooling applies to food prepared at room temperatures. An open can of tuna or cut up fresh melons or tomatoes must be cooled from room temperature down to 41 degrees or below within four total hours. To cool quickly and safely, use shallow metal pans, ice baths, and or ice paddles to drop those temperatures fast. Keep track of your cooling process by using a cooling log so you can monitor and adjust your process if needed to keep your customers safe and raving about your great tasting products. This has been your focus on food safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

  6. Jul 1

    Focus on Food Safety Episode 6 | Using Test Strips

    Twenty percent of the dish machines I check have one thing in common: they aren’t actually sanitizing. Whether the chemical bucket is empty or a pump line is clogged, clear water does not always mean clean dishes. The only way to know your sanitizer is working is to test it. Test strips are inexpensive, and checking every station in the store takes only a few minutes at most. It’s one of the cheapest and fastest ways to protect your business. Train your team to check the sanitizer in dish machines and wiping buckets multiple times a day. They must match the strip to the color chart and ensure the concentration meets the manufacturer’s requirements. If that strip comes up weak, stop the machine and fix the source immediately. Accurate testing is the final step in true sanitation. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Focus on Food Safety Episode 6 | Using Test Strips

  7. Jun 1

    Focus on Food Safety Episode 5 | Temporary Shutdowns

    Sometimes the hardest decision a manager makes is the one to stop service. An “imminent health hazard”—like a power outage, loss of water, or a sewage backup—means you can no longer operate safely. If you can’t wash hands, flush toilets, or keep food cold, you must close your doors immediately. Don’t wait for an inspector to find the problem or a customer to report you. Maintain trust by taking the initiative. Have an emergency contact list ready for your utilities and the health department. Most importantly, ensure your staff and your Person in Charge for each shift know exactly where to find it. Closing temporarily is a tough call, but it’s the ultimate sign of a manager who puts safety first. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Focus on Food Safety Episode 5 | Temporary Shutdowns

  8. May 1

    Focus on Food Safety Episode 4 | Manager's Checklists

    A high-performing kitchen doesn’t happen by accident; it’s the result of consistent habits. Manager’s checklists are your roadmap to ensuring food safety and protecting your business. From opening temperature checks to closing sanitation audits, these lists ensure that nothing is missed when the rush hits. Don’t treat a checklist as just another chore; treat it as a tool for confidence. When an inspector walks through your front door, there’s no need to panic because you’ve already done the work. By personally reviewing these lists daily, you verify that your standards are being met, ensuring a smooth and stress-free inspection every time. If you need a starting point, contact us at food@phd5.id.gov, and we’ll send you a checklist you can adapt for your own business. Consistency builds culture, and culture protects your business. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com

    Focus on Food Safety Episode 4 | Manager's Checklists
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About

Food Safety Training for South Central Idaho scphdfoodsafety.substack.com

Information

  • Creator
    South Central Public Health District
  • Years Active
    2026
  • Episodes
    15
  • Rating
    Clean
  • Copyright
    © South Central Public Health District
  • Show Website
    SCPHD Focus on Food Safety