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Salad Bar Food Safety: 10 Critical Ways to Protect Customers
Your restaurant’s salad bar always looks fresh and inviting. You offer a variety of selections that win new customers and keep regulars coming back. Salad bar food safety is a critical ingredient in making sure you always serve your very best.

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10 WAYS TO KEEP SALAD BAR FOOD SAFE
There are so many ways to improve a salad bar, but updating food safety procedures should always top the list. Use these 10 key points to refresh your salad bar food safety routines.

1. HOW COLD DOES A SALAD BAR HAVE TO BE TO KEEP FOOD SAFE?
Salad bar food must be kept at a temperature below 41 degrees Fahrenheit. Higher temperatures greatly increase the risk of dangerous bacterial growth. Make sure employees regularly monitor salad bar temperatures and immediately address any problems.

2. DO SOME SALAD BAR ITEMS NEED SPECIAL ATTENTION?
Every item on the salad bar needs to be kept at a safe temperature. Some foods are considered more vulnerable to bacterial growth. For example, creamy dressings and salads that contain eggs or potatoes are temperature-sensitive.

3. WHY IS CAREFUL SOURCING SO IMPORTANT?
From fava beans to romaine lettuce hearts, you want the freshest possible produce on your salad bar. The best way to ensure consistency is to source from a grower and shipper with a solid reputation. You know you’re always buying the best for your salad bar, and you also cut down on waste generated by low-quality produce.

Daily Coleslaw packhouse hygiene checklist

Salad Safety: Risks of Raw Vegetables
Introduction
Are you a fan of salads? Do you often eat vegetables raw?

Raw vegetables, especially leafy greens, are popular ingredients for healthy foods such as salads, sandwiches, and smoothies. Some people may prefer raw vegetables as they think they would be more nutritious, but that is not always true. Though cooking vegetables may reduce some of its nutrients like Vitamin C, it can also increase absorption of other nutrients, such as antioxidants.

Nutritional value aside, raw vegetables also pose higher food safety risks. While vegetables that are labelled as “Ready-to-Eat (RTE)” have been processed to remove dirt and germs and can be directly consumed, most vegetables we buy from supermarkets are not RTE. That means they need to be washed and preferably cooked to be safe to eat. 

Coleslaw Food safety & management

Salads are mixtures of minimally processed ready-to-eat vegetables with or without dressing. Other common ingredients are fruits, poultry, meat, seafood, egg, pasta, herbs, nuts or cooked vegetables. Salads are usually served cold. As the ingredients are not cooked and the preparation requires a lot of handling, the risk will be largely increased if the salads are not handled properly. To ensure the safety of salads, food handlers should be alert to the possible food safety problems and take appropriate measures in the production. Food handlers should adopt the control measures as identified in the following.

Purchase and receipt
Problems: Presence of harmful bacteria, chemical and foreign materials.

Control:

Purchase raw materials from reputable and approved source.
Inspect raw materials on arrival to ensure that
there are no signs of contamination or damage to the raw materials;
chilled items (e.g. meat, seafood and cut vegetables and fruits) are delivered at 4oC or below and frozen items at frozen state and are free from observable evidence of temperature abuse.

Coleslaw Supplier Food Safety & management

This study assessed the microbiological quality of coleslaw samples sold at restaurants in Ibadan, Oyo-state, Nigeria. Three hundred and sixty samples were analyzed over a 12-week period for aerobic mesophilic counts, psychrotrophic counts, levels of Enterobacteriaceae, yeasts and molds, total lactic acid bacteria and total anaerobes. The coleslaw samples were also analyzed for presumptive L. monocytogenes and Salmonella spp. Counts of up to 9.2, 8.2, 9.4, 9.0, 8.7, and 8.9 log CFU/g for aerobic mesophilic organisms, psychrotrophic counts, Enterobacteriaceae, yeasts and molds, total lactic acid bacteria and total anaerobes, respectively, were recovered from the coleslaw samples. Despite high counts of yeasts and molds and LAB (up to 9 and 8.7 log CFU/g, respectively) recovered from some samples, no visible spoilage was detected. The levels of microorganisms recovered from the coleslaw samples at different sample collection time (week 1–12) were significantly (P < 0.05) different for each restaurant. Similarly, microbial levels recovered from coleslaw samples collected from different restaurants differed significantly (P < 0.05) from one restaurant to the other. Thirty (30.5%) and 24.7% of the coleslaw samples were positive for presumptive L. monocytogenes and Salmonella, respectively, an indication of potential threats to food safety in the area. The study concluded that the roles of yeasts and molds, as well as LAB in the spoilage of coleslaw sold in the study area, need to be further investigated. Public health intervention strategies to enhance microbiological safety of RTE coleslaw are required in the city.