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!
A Little Poultry Safety Information
Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans.
The Basic Principles of Food Safety
Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.
Be Aware When You Prepare – Food Prep Tips
The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
