Food Safety: Vision 2020
When we hear the words 2020, we usually think of having perfect vision. Periodically, we go to the eye doctor to have our eyes checked to make sure our vision is good. And, many of us have prescription lenses to recalibrate our eyes so that our vision is as near 2020 as possible.
What is your vision for your food safety plan? Is it in perfect focus? Things change, so have you done any recalibrations to make sure that your plan still meets the changing needs of your operation? Just like going to the eye doctor for a check-up, we need to evaluate how we are doing in the area of food safety, and make adjustments to make sure our vision is clear and that we are implementing practices needed to protect our customers and our brand.
Most of you know the seven principles of a Hazard Analysis Critical Control Point (HACCP) program. But what is sometimes forgotten in the “busyness” of running a foodservice operation is that HACCP is an iterative and on-going process and that as our operation changes, our HACCP program also must change. Has your menu changed? Do you have new pieces of equipment? Are you purchasing food differently? Has your state adopted a new Food Code? Any of these changes may mean that your food safety program needs to be tweaked.
The “check-up” is also a good time to make sure the food safety program is operationalized according to the plan. Are the SOPs sitting in a book on a shelf? Do you sometimes hear staff say, “The manual says to do it one way but we don’t really have to do that way”? Management by walking around – or MBWA – is part of every supervisor’s job. Observing employees’ food safety behaviors helps to identify if there is a need for program changes or additional employee training and supervision. In past blogs we have provided checklists for back and front of house, so check them out if you think they might be useful. Here are some key behaviors you may want to observe as part of your MBWA:
- Are employees washing their hands when needed and in the correct way?
- Are employees wearing disposable gloves when needed and changing them when they should?
- Do employees check temperatures of refrigerators and freezers?
- Are foods stored properly?
- Are end-point cooking temperatures checked?
- Are foods held at the appropriate temperature?
- Are ready-to-eat foods handled properly?
- Are cleaning and sanitizing of dishes, silverware, equipment, and work surfaces being done appropriately?
- Are measures in place to protect against cross-contamination?
- Is there documentation of food safety practices?
While these behaviors are basic, sometimes they are not performed consistently. When things get busy, workers may let these good practices slip. For instance, employee handwashing should be more than a “splash and dash”. Just like thermometers need to be calibrated in order to be effective, employees also benefit from periodic check-ups and coaching. Remember, 2020 vision for our food safety programs provides clear guidance on how to avoid foodborne illnesses. Risk nothing!
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
Protecting Fresh Produce Post-Harvest, Integral to Safe Food
During the height of the summer, at least in the Midwest, farmers markets are in full swing and fresh produce is plentiful. Every backyard gardener is reaping the benefits of their work, with bountiful harvests of tomatoes and cucumbers. Everyone seems to have a neighbor who is trying to pawn off his or her over-production of cucumbers or summer squash during this time of year. When picking up that produce at the farmer’s market or from your neighbor down the street, have you ever given any thought to the microbial safety of it? Honestly, even in my position, it certainly is NOT the first thing that comes to my mind. But, earlier this month, I came across a news story out of Wisconsin discussing a Salmonella outbreak associated with shelled peas sold at a local farmers market. Who would have thought shelled peas would be impacted? The story noted, and it served as a great reminder, that most outbreaks associated with Salmonella in produce are due to mistakes made in handling or transportation of produce after harvesting.
Properly Cleaning and Sanitizing: The Right Chemical Mix to Maintain Ultimate Effectiveness
A few weeks ago, my family and I had the pleasure of setting sail on a cruise vacation. It is truly one of the only ways that I find that I am able to unplug from work and relax for a small spell. However, as I walked around the ship in our post-COVID world, I couldn’t help but admire all the extra cleaning steps the staff were undertaking to keep us all as safe as possible while in the middle of the ocean with 3,000 other vacationers. All of this cleaning and sanitizing had me thinking about how we each clean and sanitize our own operations and which chemicals we chose to use.
