{"id":15863,"date":"2023-02-10T08:14:29","date_gmt":"2023-02-10T13:14:29","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=15863"},"modified":"2023-02-10T08:39:46","modified_gmt":"2023-02-10T13:39:46","slug":"restaurant-tomatoes-best-practices-handling","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2023\/02\/10\/restaurant-tomatoes-best-practices-handling\/","title":{"rendered":"Restaurant Tomatoes: Best Practices in the BOH"},"content":{"rendered":"\n

From farm to fork, foodborne illness can materialize at any point during a tomato\u2019s journey into the belly of a customer. This article will help you minimize the risk of microbial hazards associated with fresh produce. Fortunately, by using the best practices we\u2019ll be discussing here, you can keep foodborne illness at bay.<\/p>\n\n\n\n

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The scientific name<\/a> for the tomato is Lycopersicon lycopersicum, which means, \u201cwolf peach.\u201d<\/figcaption><\/figure>\n\n\n\n

How Sneaky Salmonella Creeps Into the BOH <\/h2>\n\n\n\n

While fruits and vegetables offer undeniable health benefits, it is a myth that they are always safe to eat. In fact, one surprising vegetable\/fruit\/berry<\/a> that is chronically responsible for achy bowels is the seemingly innocent tomato.<\/p>\n\n\n\n

People tend to associate the bacterial infection, salmonella<\/a>, with meat and dairy products. This paints an incomplete picture as tomatoes are also a culprit with points of infection often traced back to restaurants<\/strong>. <\/p>\n\n\n\n

Contamination can occur from bacteria in water, soil, and from animal sources. Another common source of contamination occurs during cutting when the bacteria from an unproperly washed tomato transfers to the internal flesh. And of course, contamination from people can happen at any time from farm up until consumption.  <\/p>\n\n\n\n

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Wash tomatoes under running water. <\/figcaption><\/figure>\n\n\n\n

To avoid salmonella and other bacterial infections, follow our tried-and-true best practices backed by the Environmental Health Specialists Network<\/a> (EHS-Net), a collaboration of environmental health specialists that research restaurant food safety policies and practices.<\/p>\n\n\n\n

Washing, Temperature Control, & Sanitation Tips for Tomatoes<\/h2>\n\n\n\n

Tomatoes are delicate and require more attention than they often receive in the back-of-house. On the whole, studies <\/a>pinpoint improper holding temperatures as the greatest threat to safety. Likewise, the method used for washing them in the foodservice industry is very specific and this routine isn\u2019t always followed. In light of these findings, here are the best ways to safely handle tomatoes in commercial kitchens.<\/p>\n\n\n\n

\"Tomatoes
Tomatoes require their own cutting board and single-use gloves.<\/figcaption><\/figure>\n\n\n\n

Recommendations for Handling Tomatoes in Commercial Kitchens<\/h3>\n\n\n\n