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Taking Care of Business through Employee Productivity

In the first blog for May on the topic of Workplace Productivity, we covered some indicators that could be used to track performance effectiveness. This blog discusses strategies to maximize performances of the workforce – because we all know that a foodservice is dependent on staff to meet an organization’s goals. Helping staff “work smarter, not harder” can improve overall efficiency of labor inputs and lead to better quality, safer food. All of us can identify someone who gets in a tizzy when the work pace increases. This is the person who is always in reactive mode rather than being proactive with planning tasks. You know, the person who makes multiple trips to the storeroom for supplies rather than gathering their thoughts and identifying everything…

It’s All About Numbers: Performance Measures to Enhance Operational Effectiveness

We all know foodservice operations are busy places! There is a continual balancing act between managing the resources needed to prepare and serve safe, high quality food, and controlling costs in order to stay in business. Owners, operators, and staff are all challenged to be efficient and effective in completing duties and achieving results. This is known as productivity. Another definition for productivity is the effective use of resources to achieve operational goals. But here is the question – how do we know that our operation is productive? There are a number of performance measures that can provide feedback to managers regarding effectiveness. In this first blog for May, we will discuss some of these tools and how they might be used for a foodservice….

Training How To’s

In our first blog earlier in April, we covered the fundamentals of training for foodservice staff reviewing the Who, What, When, Why, Where and How. In this posting, we will dive deeper into the How-To part. We know most Persons in Charge (PIC) of a foodservice know best practices related to food safety and sanitation. The challenge is in how to communicate this to staff in a way that 1) it will be heard, and 2) it will be acted upon! There is a great deal of diversity among those who work in foodservice operations. In your operations, you may have staff with various cultural backgrounds, ages, and ways they best learn. Research has shown that including a variety of approaches when communicating with staff…

Training – The Answer to Everything?

Will training of staff fix everything that is wrong with the workplace? Well, not really, although it certainly is identified often enough as the silver bullet! Someone not doing something the right way? Send them for training (or retraining!) As Dr. Kevin Roberts covered in the recent SafeBites Webinar  about development of the workforce, training staff is key in building a strong food safety culture in any foodservice operation. This first blog for April will address the fundamentals of training. Later this month, the second blog will focus on some “how to’s” that you might use. Often the Person-in-Charge (PIC), who is knowledgeable about food safety and has earned a Certified Food Protection Manager Credential, is designated as responsible for employees’ safe food behavior. Yet,…

Food Safety Doesn’t Just Happen!

No, food safety in retail foodservices doesn’t happen by accident—it is well planned and executed. It is controllable and foodborne illnesses are preventable! While food workers implement correct food handling and cleaning practices, the operators (managers, supervisors, or the person-in-charge) play a key role in making sure that safe food handling practices are known to all and actually followed. Today, we are introducing you to the term active managerial control and what it means in your operation.  In the next blog, we will talk about how it is implemented in foodservice operations. What is active managerial control? It is a proactive approach to food safety where procedures and systems are in place to identify potential food safety issues, and allow you to address them before…

Person in Charge has Major Role Related to Employee Health

In the last blog, we talked about the importance of having healthy employees working in a foodservice operation and how that is related to foodborne illness. In this blog, we discuss employee health controls, one of five key public health interventions needed to control for risk factors of foodborne illness. The purpose of this control is to minimize the possibility that employees contaminate food. That means that employees need to be healthy, and that they report any symptoms or illnesses that might impact the safety of food served to customers. The person-in-charge plays a major role in implementing employee health controls. First and foremost, the PIC needs to understand why employee health is important and its impact on the foodservice operation, what must be reported,…