bake - July/August 2020 - 21

15

TIPS FOR RE-OPENING

Stratas Foods addresses the "new normal" for doing business

dates on products such as lunch meats, salads, dairy items,

during the COVID-19 pandemic and offers insights into how

yeast, Icings with dairy products in them, eggs, butter,

everyone can incorporate mitigation and safety into everyday

and margarine. If you must question the product yourself,
please discard.

work life.
With states continuing the reopening process, all businesses

*

boil-out. When refilling the fryer, it would be best to use a

need to take a closer look at how to do this properly, according to

Hi-Oleic Shortening, as it has a better shelf life.  

Mitch Riavez, Certified Master Baker, and senior national accounts
manager at Stratas Foods.

*

Dry goods: Most dry goods should be fine to use, but

*

Prohibit sick employees in the workplace.

things to look closely at are any shortenings that have been

*

Apply strict handwashing practices, robust procedures, and

opened. Check all items for contamination of any kind.  

*

Enforce that the person in charge of a foodservice facility

are items that you may have left out and wrapped very well.

is a Certified Food Safety Manager.

But you need to see if there is any contamination visible

Consider grouping staff together (i.e., Group A, Group B,

at all before using.  

encourage habits to clean and sanitize surfaces.

*

Group C, etc.) with no work hour overlap and set social

©DISOBEYART - STOCK.ADOBE.COM

The donut fryer: Remove all shortening and clean with a

*
*

*
*

Wet goods, shelf stable: These would be items such as
donut dips, fudge bases, fillings, and oils.  Please note that

Familiarize yourself with new laws and ordinances at the

if you used them before closing and you put your hands in

local, state, and national levels.

them, then the product is subject to cross-contamination.  

Post signage inside and outside of your location that explains
have complete confidence in your business.

*

*

Nuts, chocolate, decorations, sprinkles, pastry shells: These

distancing standards.

your safety and cleanliness standards so that customers
*

*

Discard all food items that are out of date.

*

Paper products: Cardboard sheet cake boards are a breeding
ground for pests. And if we haven't been in our shops for
weeks at a time, it is necessary to check them all.

A native of New Jersey, Riavez worked at his family-owned bakery

Change, wash, and sanitize utensils frequently and place

from the age of 12. In his early 20's, Mitch worked as a bakery

appropriate barriers in open areas.

technician for some of the largest industry manufactories and

If providing a "grab and go" service, stock coolers to no

distribution companies in baking. In 2002, he became a Certified

more than the minimum levels. 

Master of Baking by completing all curriculum and testing at The

Refrigerated cases and the walk-in box: Please check all

Culinary Institute of America.

bakemag.com | JUL-AUG 2020 > 21


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bake - July/August 2020

Table of Contents for the Digital Edition of bake - July/August 2020

bake - July/August 2020 - 1
bake - July/August 2020 - 1
bake - July/August 2020 - 2
bake - July/August 2020 - 3
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