Accountability Supports Food Safety Culture
With the low unemployment numbers, and competition for good workers, many managers may choose to look the other way when staff do not complete tasks when and how they should. You may recall the parent who tells the little scamp, I’m going to count to three – one, two, two and a half, two and three quarters, etc. – only to find there is no change in behavior. That little scamp may well end up in juvie because he/she was never held accountable for behavior – the parents always looked the other way just to keep the peace. But a failure to act has unintended consequences, not just for the child, but for others in the family. It is the same in any foodservice operation–lack of consistent adherence to defined and communicated ways of work can result in a free for all or someone going rogue. From there, a positive food safety culture can only go downhill because operational values are not being acted upon, and other employees (the good ones) may get frustrated and leave to work in a place where they feel valued.
Our research at Iowa State found that employees wanted to be rewarded when they did things right, and wanted employees who didn’t follow the rules to have consequences for their actions. With USDA funding, we created modules for managers to assist in developing infrastructure. In a nutshell, the recipe is not too difficult.
First, establish what and how the work should be completed. This is where the operation’s written standard operating procedures (SOPs) and employee policies play a role. Second, establish in advance what consequences there will be for failure to follow. At the same time, an operation could consider a rewards or incentive program for good performance. Some operations gather ideas from the leadership team only and others seek input from all staff in an effort to get buy-in. A consideration in this process is that the consequences and rewards are appropriate for the action: firing someone for being late after one offense might be too drastic but the team may decide firing someone after three unexcused absences is not. What is important is that once consequences are decided upon, there is consistency in implementing. That is what gives the backbone to any system. When the manager counts to three, it is done so the same way each time! Consistency in providing rewards is also important to avoid charges of favoritism. Managers will want to log when consequences are imposed to ensure a record is maintained in the event there is a legal challenge.
Documentation of the SOPs, employee policies, consequences for failure to follow, and training on these topics supports a positive food safety culture and is a risk mitigation strategy. Risk Nothing!
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
Protecting Fresh Produce Post-Harvest, Integral to Safe Food
During the height of the summer, at least in the Midwest, farmers markets are in full swing and fresh produce is plentiful. Every backyard gardener is reaping the benefits of their work, with bountiful harvests of tomatoes and cucumbers. Everyone seems to have a neighbor who is trying to pawn off his or her over-production of cucumbers or summer squash during this time of year. When picking up that produce at the farmer’s market or from your neighbor down the street, have you ever given any thought to the microbial safety of it? Honestly, even in my position, it certainly is NOT the first thing that comes to my mind. But, earlier this month, I came across a news story out of Wisconsin discussing a Salmonella outbreak associated with shelled peas sold at a local farmers market. Who would have thought shelled peas would be impacted? The story noted, and it served as a great reminder, that most outbreaks associated with Salmonella in produce are due to mistakes made in handling or transportation of produce after harvesting.
Properly Cleaning and Sanitizing: The Right Chemical Mix to Maintain Ultimate Effectiveness
A few weeks ago, my family and I had the pleasure of setting sail on a cruise vacation. It is truly one of the only ways that I find that I am able to unplug from work and relax for a small spell. However, as I walked around the ship in our post-COVID world, I couldn’t help but admire all the extra cleaning steps the staff were undertaking to keep us all as safe as possible while in the middle of the ocean with 3,000 other vacationers. All of this cleaning and sanitizing had me thinking about how we each clean and sanitize our own operations and which chemicals we chose to use.
