Ensuring Food Safety in Emergency Foodservice Operations

Last week, many of us across the United States watched in disbelief as the southeastern portion of the United States was ravaged by Hurricane Helene. Food safety in emergency foodservice operations is not just about your operation, it’s about protecting your community, your friends, and your family. The importance of food safety in emergency situations has never been more apparent. As communities in Florida and North and South Carolina now struggle with power outages, disrupted supply chains, and damaged infrastructure, business owners are often not only dealing with personal and family matters, but also trying to keep their business operational, too.

Many of us have friends, family, and colleagues who are currently being impacted by the effects of Hurricane Helene, or other widespread disasters such as flooding, tornados, and even wildfires. In times of crisis, here are some considerations on how to navigate food safety effectively during these critical times.

Determining when a foodservice operation can reopen in an emergency setting involves several critical factors. First, ensure that the building is safe to enter. This may involve inspections by local authorities to check for any damage from flooding, storm water surges, or wind damage. Confirm that essential utilities (water, electricity, gas) are restored and functioning properly. Be sure to visit with your local health department. They can confirm the availability of potable water and can assist with a re-opening inspection if required.

Before reopening, thoroughly clean and sanitize all kitchen areas, equipment, and utensils to eliminate any contamination risks. Pay special attention to areas that may have been exposed to floodwater or other hazards.

Emergencies often disrupt the normal supply chain, leading to shortages of ingredients and essential resources. We saw this as a widespread issue during the COVID pandemic and regionally we see it now after the hurricane. As soon as you are able, evaluate your current inventory levels, including perishables, non-perishables, and essential supplies. Based on what you have available, explore the possibility of creating a limited menu using available ingredients. Focus on dishes that require fewer components and can be made with what’s on hand. Identify items that need to be prioritized for use based on expiration dates.

Managers of foodservice operations in any area that has been devastated by a natural disaster face unique challenges in ensuring the safety and quality of the food they provide.

Power outages can compromise refrigeration. If your operation utilizes refrigerator and freezer logs, continue to document temperatures, if you can, even while the power is out.  While large walk-in units might not maintain temperature, other freezers, such as reach ins and chest freezers might maintain their temperature, even during a multiday power loss.  Maintaining logs of actual temperature is one of the only ways you might be able to ensure that the food remains safe to consume. If frozen foods thaw, do not refreeze them unless they remain below 40°F. Instead, cook them immediately.

In an emergency, clear communication is vital. Be transparent about menu changes due to supply constraints. Inform customers about food safety measures in place to assure them of their health and safety. Stay updated on health guidelines from local authorities and relay this information to your staff and customers. This fosters trust and encourages compliance. Remember, the health of your customers and the reputation of your establishment depend on your commitment to safety, even in the most challenging times.

For a full checklist on reopening your establishment, check out our FoodHandler resource created for this very type of event. It will help you through the decision-making process to determine if you should open, and then how to plan, market, communicate, staff, and clean/sanitize your operation in preparation for re-opening.

Managers of foodservice operations in any area that has been devastated by a natural disaster face unique challenges in ensuring the safety and quality of the food they provide. The lessons learned from any natural disaster highlight the critical need for having solid plans in place and a strong culture of food safety that resonates throughout your operation to effectively protect the food supply and public health during crises situation. If you need to dust off, rejuvenate, or even create your food safety emergency plan, check later this month for our second blog which will address that very topic. Risk Nothing. 

 

Food Defense Playbook

In the last blog, we raised the question of whether a defensive position is really needed for retail foodservices. I hope you were convinced that incorporating some defensive measures into daily practices will protect food inventory from risks--whether those risks are theft, spoilage, or intentional contamination. After all, food in inventory belongs to the operation so it makes sense to protect it from any risks while in your custody.

Food Defense—What is Your Game Plan?

We are into the season of Friday Night Lights and for many of you, this is a time when offensive and defensive strategies are discussed and rehashed during Monday morning quarterbacking sessions. Most of you working in foodservices have your “offensive” game under control with menu item and service strategies to ensure customer satisfaction--a big part of your play book. But, how is your “defensive” game? Do you have procedures in place to protect food from intentional contamination? In this blog, we will cover some background on food defense and discuss whether it really is a necessary strategy. In the second posting for this month, action steps for operations to consider will be presented.

Evaluating Food Safety

One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.