IN AN AI WORLD, ENSURE YOUR FOOD SAFETY FUNDAMENTALS ARE ESTABLISHED
In October, I talked about how you could use artificial intelligence (AI) to enhance your food safety program. And while AI and other forms of technology are revolutionizing the way we work and live, there are some things related to food safety that technology can’t do for us. One of those things is making sure that we have a sound baseline of food safety programs in place within our businesses. With HACCP programs, we would refer to these as prerequisite programs.
At the core of every foodservice operation lies a commitment to the well-being of our guests. These prerequisite programs play a vital role in ensuring the safety and well-being of our guests and provide the framework that helps safeguard against potential hazards and upholds the highest standards of food safety. Without them in place, all other food safety programs – such as HACCP – would fail. These steps help us establish a systematic approach to prevent, identify, and control potential hazards that could compromise the safety of the food we serve.
Among the common prerequisite programs that help build this sold foundation for food safety program to thrive are knowledge, cleaning and sanitizing, personal hygiene, maintenance, supplier control, and pest control.
THESE PREREQUISITE PROGRAMS PLAY A VITAL HEY ROLE IN ENSURING THE SAFETY AND WELL-BEING OF OUR GUESTS AND PROVIDE THE FRAMEWORK THAT HELPS SAFEGUARD AGAINST POTENTIAL HAZARDS AND UPHOLDS THE HIGHEST STANDARDS OF FOOD SAFETY.
Knowledge: At the very base, in my opinion, is having basic food safety knowledge. This knowledge starts with passing a reputable food safety training program and becoming certified. If you’d like to know about the different certification programs, check out our blog from a month or two ago discussing these. Are these training programs the be-all and end-all of food safety? Of course not. Many people have the knowledge of how to do something, but don’t do it. Everyone knows they should eat fruits and vegetables each day and exercise, does everyone do it? No! Most people know you should not speed. Does everyone do it? No! But the truth is that you can’t practice something you simply don’t know. So, it all starts with knowledge. You must know basic food safety principles.
Cleaning and Sanitizing: Thorough and regular cleaning of food preparation surfaces, utensils, and equipment is essential to eliminate contaminants. Sanitizing further reduces the risk of harmful microorganisms, ensuring a safe environment for food handling and preparation. Have an SOP in your business and make sure your employees know how to properly do it.
Personal Hygiene: The importance of personal hygiene cannot be overstated. Proper handwashing, the proper use of gloves, and employee health monitoring contribute significantly to preventing the spread of pathogens and ensuring you are serving safe food.
Maintenance: The equipment we use in foodservice operations are, let’s just say, well used. At times, they are not so well loved. This is hard to do in some operations where you have limited staff and sometimes limited knowledge of proper maintenance but is critical in preventing potential hazards. Regular inspections and proactive maintenance practices ensure that equipment functions as intended, reducing the risk of contamination or proliferation of microorganism.
Supplier Control: The safety of the food we accept into our establishment is critical. Thus, making sure our suppliers have effective control measures in place that protects the integrity of raw materials is vital to help mitigate the risk of foodborne illness.
Pest Control: Implementing effective pest control measures, including regular inspections, proper waste disposal, and sealing entry points, safeguards the facility from contamination. Make sure employees know how vital this is and report any pest sightings.
Each and every foodservice operation will be just a bit different in terms of which programs they need. While you may not need a full-HACCP program in your foodservice operation, you do need to have the basics. Take time today to make sure your basics are in-place and that they are functioning like you think they should be.
Later this month, we will be releasing our fourth and final SafeBites Webinar for the year, “Cold and Flu: Prepare for the Season…it’s Coming!,” which will present strategies to help control the cold and flu in your business this season and protect your employees and your guests. We hope that you will have some time this Holiday season to listen to it. If you have any food safety questions, I’m just a quick email away and am happy to help with whatever you might be wondering about. Risk Nothing.
Emergency Preparedness: The Not-so Calm After the Storm
If you and your foodservice operation have been hit by an emergency or other disaster, what comes next and how do you move forward? Much of the answer to this is predicated on the actual disaster that you are dealing with – a flood is certainly a much different than a fire, but some of the food safety considerations remain the same if your business has been left intact and has not been damaged by the disaster.
Emergency Preparedness and Responding to a Disaster with Food Safety in Mind
As I write the first blog this month, the realities of the devastation in Florida are coming to light as we also deal with the aftermath of Hurricane Fiona, which impacted Puerto Rico late in September. Recent news has been focused on the recovery efforts for all who have been impacted. Thus, I thought it would be fitting this month to discuss emergency disaster planning resources in our first blog and delve into recovering from a disaster in our second blog later this month.
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.
