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Resources for Effective Purchasing and Receiving in Foodservice Operations

In our first blog for August, we reviewed best practices for purchasing and receiving, and why these can mitigate risks to safety of food from unintentional or intentional threats. In this posting, we offer some resources from trustworthy sources that can help foodservice managers in developing their own guidance for staff to follow when purchasing or receiving from vendors. Written guidance in the form of a standard operating procedure (SOP) makes clear to everyone in the relationship (vendor and foodservice staff) what and how tasks should be accomplished. Written SOP templates to guide purchasing and receiving can be found at several extension websites or through health agencies. We’ve worked to develop those at Iowa State University, which are tailored for restaurants, schools, assisted living, or…

Vendor Relationship Best Practices during COVID19

There has been a lot of attention to restaurant reopenings this summer. At FoodHandler, we have covered this topic with a webinar, development of a checklist, and creation of signage for posting in foodservices, in addition to discussing this topic in previous blogs. General best practice is to keep the coronavirus from entering the foodservice. A focus on keeping the virus from entering the foodservice means effectively communicating best practices with internal (staff) and external stakeholders (clientele and vendors). We have covered in previous blogs actions to mitigate risk within the operation. In the blogs for this month, we discuss control steps to consider in your relationship with vendors to ensure safe food and a safe work environment. Vendors are a necessary part of your…

Welcoming Guests Back into Your Establishments

After three long months suffering through the COVID-19 pandemic, we are finally starting to see restaurants and other foodservices across the United States begin to reopen operations.  It is likely that more and more restrictions will be lifted across the country in the next few months with operations trying to recover from losses of the COVID-19 pandemic.  Last month in our blogs, we discussed getting back to the basics in terms of employee health and hygiene, temperature controls, and cleaning and sanitizing fundamentals. This month, we expand on that discussion and merge with guidance offered by health authorities for reopening, and elaborate on a few resources available for foodservices, compliments of FoodHandler.  Several entities have started to release guidance, including the Food and Drug Administration,…

Cleaning and Sanitizing in a Mid- to Post-Coronavirus World

What have we learned from this Coronavirus pandemic?  In many ways, it is still too early to tell.  At this writing, many foodservice operations across the country are still closed.  Some are just starting to reopen. Others have transitioned to car side or curbside to-go and have been operating with a skeleton crew throughout the worst of the pandemic.  As you get ready to reopen operations to the public or start serving students again, let’s discuss one that is sure to get noticed by everyone – how food contact and non-food contact surfaces are cleaned and sanitized.  For years, we preached the importance of first cleaning and then sanitizing food contact surfaces.  But now, in our mid- to post-Coronavirus world, we must be mindful to…