Holiday Health
The holidays are here! (A reminder just in case you haven’t seen store decorations and TV ads!). This IS a special time of year with gatherings of friends and families to celebrate, reflect, and partake of food and drink. However, it is also the time of year where the Germ Grinch and excess stress can spoil all the fun. Don’t let that happen on your watch! Common sense practices, based on research and publications by CDC, can keep the Grinch at bay. FoodHandler® also focused on this topic in a recent webinar. In this blog, our first for December, some tips on how to stay healthy during the holidays (and the rest of the year) will be covered while the second blog will address some food handling and service strategies to keep you and your guests safe.
How to stay healthy? First and foremast it is important to wash hands – frequently and correctly. This is not a sometime thing; regular handwashing after there has been contact with germs (I am using this generic term to cover bacteria and viruses) is a must because some surfaces get touched by a lot of people who practice varying levels of good hygiene. Avoiding contact with germs and then washing hands if such contact occurs, and washing hands before eating should be routine behaviors. Now the challenge in some public restrooms is to exit without re-contaminating clean hands, particularly if one has to pull on a door handle. Some places have a trash bin by the door to toss the paper towel used on the handle; if no paper towels are available, I have seen use of sleeves or strategic exits following others. Worst case, wash hands again before eating! My daughter texted me in disgust after witnessing this event in a department store restroom: A lady came in, washed her hands and then washed an apple in the hand sink (so far so good); but then she set the clean apple on the diaper changing pad while she dried her hands! I don’t know if this woman was working in a food related part of the store or not, but I certainly hope that wasn’t the case as this failure to recognize the potential for cross contamination could lead to her jeopardizing the health of all who eat any of the food she might have handled. At the minimum, her own health was put at risk. If there is no hand washing facility available, hand sanitizers can be used, but keep in mind these are not effective against all viruses (particularly Norovirus). They are better than nothing, but washing with soap and water is the most effective way to keep the germs away.
Other tips are to:
- Get your annual flu shot and other recommended vaccinations;
- Sleep 7 ½ to 9 hours each night (really – that is the amount most adults need);
- Eat a healthy diet (see USDA MyPlate.gov);
- Exercise through stretching and physical activity (150 minutes per week); and
- Keep things clean!
Think about what you touch and try to limit your exposure to germ-laden surfaces. Some germs have a pretty hardy shelf life and can remain viable for a few days on surfaces. I always carry my own pen for signing papers rather than using one that is provided; of course with electronic payments one may have to use the attached digital pen but sometimes signing with your finger tip will work. If you feel a cough or sneeze coming on, do it in your sleeve rather than hands. The fabric can contain some of the germs and prevent them from going “viral”! Of course, there are surfaces you expect to be clean. A recent airline passenger found out the hard way that the cleaning crew had missed a deposit by an emotional support animal flying on the previous flight; talk about going viral!
Finally, if you do become ill, or show symptoms such as high fever, coughing or sneezing, diarrhea, or vomiting, please don’t go to work or out in public. Stay Home – Please! Don’t be that person who becomes a modern day Typhoid Mary. It really is better for everyone at work, and the general public, to confine your germs. While you may think you are letting the team down if you don’t show up for work, it is only a short-term gain because spreading your germs may mean others become sick, or at the very least, productivity is slowed down.
The holiday season is enjoyable and a time for harmony. Follow these tips to stay healthy and enjoy the season with your family, friends, and work associates. CDC has created a holiday sing-along (to the tune of the 12 Days of Christmas) entitled The 12 Ways to Health. The recipe is not that difficult to follow – the key ingredients are described above. Have the team sing this together or post reminder messages throughout the foodservice or work place! Next blog we will dive into food safety practices so tune in for some reminders and helpful tips. Risk nothing!
Remembering the Importance of Food Safety During Food Safety Education Month
In the foodservice industry, every plate that leaves your kitchen carries not just flavors and aromas, but also the responsibility of providing safe and wholesome meals to customers. Celebrated each September, National Food Safety Education Month provides a platform for foodservice professionals to reaffirm their commitment to food safety. It's a reminder that excellence in foodservice operations must always be accompanied by excellence in food safety; a reminder that any great meal begins with safe food as the foundation.
Embracing Technology for Enhanced Food Safety in Foodservice Operations
Technology. We love it, we hate it. I’ve always been fascinated by technology; I remember getting my first Blackberry in the mid-90s and thinking it was the pinnacle of technological advances. Before that, I remember ordering a dictation program in college that was going to revolutionize the way I “typed” my assignments. Looking back, it really wasn’t worth the box that the program came in. Now, we have ChatGPT that will write the entire paper for us!
Meat Color and Doneness: Persistent Pinking
Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time. One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner. While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle. That immediately brought to my mind the phenomenon known as persistent pinking. A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.
Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.
In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa. One of the questions that was asked caught me a little off guard. The question was about quat binding. It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.
