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The Human Factor and Food Safety
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The Human Factor and Food Safety

2021-08-04T08:08:58+00:00

A few weeks ago, we discussed the top five causes of foodborne illness, 1) Improper hot/cold holding temperatures of time and temperature control for safety foods; 2) Improper cooking temperatures of food; 3) Dirty and/or contaminated utensils and equipment; 4) Poor employee health and hygiene; and 5) Food from unsafe sources. As I noted, all of these items are not in the direct control of your staff, but most can be.  For the second blog this month, I wanted to discuss a bit more about the human factor in our food safety programs.

The Human Factor and Food Safety2021-08-04T08:08:58+00:00
happy-family-cheering-and-dining-together-outdoor-J6NFZ2C
Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
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Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house

2021-08-04T08:11:23+00:00

In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall.   Making your guests feel safe will be an important point as we welcome them back to our establishment.  The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.

Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house2021-08-04T08:11:23+00:00
Building infrastructure
Getting Started with Building the Infrastructure
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Getting Started with Building the Infrastructure

2021-08-04T21:29:43+00:00

Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.

Getting Started with Building the Infrastructure2021-08-04T21:29:43+00:00
food safety in the new year
Food Safety Resolutions for the New Year
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Food Safety Resolutions for the New Year

2021-08-04T20:42:34+00:00

Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.

Food Safety Resolutions for the New Year2021-08-04T20:42:34+00:00
taking-out-trash
To Toss or Not to Toss? That is the question.
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To Toss or Not to Toss? That is the question.

2021-08-04T21:35:49+00:00

Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.

To Toss or Not to Toss? That is the question.2021-08-04T21:35:49+00:00
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Holiday Food Safety Controls
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Holiday Food Safety Controls

2021-08-04T21:37:40+00:00

In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing

Holiday Food Safety Controls2021-08-04T21:37:40+00:00
cooling-practices
Proper Cooling: Your Food-Safe Culture Demands It
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Proper Cooling: Your Food-Safe Culture Demands It

2021-08-04T21:24:03+00:00

Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University.  If you were not able to join us, please feel free to go back and review the webinar to learn some valuable ways in which you can implement safe cooling practices in your foodservice operation.

Proper Cooling: Your Food-Safe Culture Demands It2021-08-04T21:24:03+00:00
Food Poisoning: Responding to a Complaint
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Food Poisoning: Responding to a Complaint

2021-08-04T21:43:13+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Responding to a Complaint2021-08-04T21:43:13+00:00
salmonella_fbi
Food Poisoning: Identifying a Foodborne Illness
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Food Poisoning: Identifying a Foodborne Illness

2021-08-04T21:40:14+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Identifying a Foodborne Illness2021-08-04T21:40:14+00:00
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