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.

Before I cover some areas to consider, I did want to note that in almost all cases, you should not reopen unless you have visited with the local health department in your jurisdiction and have the green light from them to reopen.

…in almost all cases, you should not reopen unless you have visited with the local health department in your jurisdiction and have the green light… 

Requirements for reopening will depend on the type of disaster you are dealing with, but common among them are the following considerations:

  • Water Supply. Make sure the water supply you are using is safe. While this may seem like a silly thing to say, in a disaster setting, the municipal water supply may have been impacted and communication from the town or local authorities may be sparse at first. If you operate on a well, there is a chance, especially in a flood, that it has been contaminated and will need to be disinfected after the flood waters recede from the local area. When it doubt, boil it or use bottled water for your water needs until such time that you can verify the safety of the water supply.
  • Food supplies. Of course, it goes without saying that leftover perishable food should be discarded if it has not been held at proper temperatures. But canned food can be sanitized and kept. To sanitize, remove the labels and discard.  Then, wash the cans and dip them in a bleach water solution of 8 oz of household (5.25%) bleach for every 5 gallons of water and allow the cans to air dry. Re-label the cans with a printed label or magic marker noting the type of product and an expiration date.
  • Sanitize food contact surfaces. Thoroughly wash, rinse, and sanitize any food contact surface. This might include pots, pans, countertops, cutting boards, knives, and utensils. To do this, the FDA recommends soaking in a concentration of 1 tablespoon household (5.25%) bleach mixed with 1 gallon of potable water for 15 minutes, then air dry.  In the case of stationary items, such as countertops, spray or wipe the solution onto the countertop and let sit for the prescribed time.
  • Cleaning non-food contact surfaces. Thoroughly wash all floors, walls, and ceilings within the interior of the building with potable water and a detergent. Be sure to follow all recommended instructions on the detergent and rinse to be sure there is no residue left behind. If mold is present, seek a professional who would help abate the mold issue.  Don’t forget to clean and inspect your ventilation systems.  Again, consult professional service when necessary to make sure it is safe to use.
  • Employee Health and Safety. Last, but certainly not least is making sure employees are able to return to work before you open. It is quite possible their lives have been disrupted, too. Simply things like being able to wash clothes in order to wear clean clothes to work should be explored. Make sure they have access to soap and running potable water to wash their hands and follow the food safety training they did prior to the disaster. Don’t make a situation worse by forgetting the basics and causing more panic within your community with a foodborne illness outbreak.

If you have any questions about re-opening your foodservice operations, please feel free to reach out via email, we are happy to help. Be on the lookout for our last SafeBites Webinar, which will be coming online within the next month.  If you have any topics, you’d like to see us cover for the 2024 SafeBites webinars, please reach out. Risk Nothing.

The Eleven Commandments of Food Safety at Your Restaurant

Lists help us remember all kinds of information. Given the list of recent national foodborne outbreaks in the news, keep repeating this list to your food service team. They are kind of like “commandments”. As a professional in a food service facility we should think of the very basic food safety concepts that every crew member should aspire to learn, even though this list may have different priorities based on your menu. The first 3 apply to anyone who serves food, from a bag of popcorn to a full course meal. As chefs or managers, if we can “set the example” by repeating good food safety practices visibly to the crew, it will help them understand how important it is to the success of your facility. Thou shalt:

The Worst Customer Complaint: Foodborne Illness

Food service managers and crew try to follow the rules of food protection.  Yet, occasionally a complaint may arise and these calls take priority over all other daily crises.  If you have been in the food service industry long enough, you may have gotten one of these.  A customer may claim, "I think your food made me ill." These words inflict instant anxiety. If it happens, here are some next steps to think about in advance of such a claim:

How Effective is Your Food Safety Training?

Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day.  Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food.  Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly.  Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?

Why Does Food Spoil?

Food gradually deteriorates because of a natural process of aging, just like humans. However with all foods, there are a few things we can do that have a positive effect on the shelf life and safety of our foods at the restaurant. Some preservation is done at the food manufacturing plant, some naturally, but a better understanding of the processes may help you extend that shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food.