Score Big in Food Safety: Amp Up Your Food Safety Education Month
It is mid-August and in just a few short weeks it will be that time of the year again. The time we wait for all year long – not football season…Food Safety Education Month! Fair enough to say, it will be football season, too – but each September in the United States we celebrate National Food Safety Education Month, a time dedicated to highlighting the importance of food safety practices and education. While the month is dedicated to those across the food chain – from home cooks to those who prepare food in foodservice operations, I like to focus most on our foodservice professionals, who prepare billons of meals each year for the public.
If you’ve kept up with our blog at all, you are likely to already know the statistic that approximately 48 million people in the United States become ill due to contaminated food each year in the United States. During each September, National Food Safety Education Month provides us an opportunity to recommit ourselves to enhancing food safety practices, training staff, and reinforcing the vital role everyone plays in preventing foodborne illnesses within our businesses.
Foodservice professionals play an important role in reducing the estimated number of illnesses caused by foodborne illnesses each year. As managers and leaders in the foodservice industry, we must be committed to education and training as key components in ensuring that all staff members understand the importance of food safety. From line cooks to servers, every team member must be aware of best practices, including personal hygiene, cross-contamination prevention, and proper cooking temperatures. By investing in comprehensive food safety education, businesses can minimize risks and ensure a safe dining experience for their customers.
As we approach September, take time now and recommit yourselves and your businesses to food safety and food safety education. Focus on several key areas to enhance your food safety knowledge and practices:
- Personal Hygiene: Proper handwashing and personal hygiene are fundamental to not only preventing the spread of foodborne illnesses, but to general health and wellness. Staff should be trained in the importance of regular handwashing, wearing clean uniforms, and using gloves appropriately when handling food.
- Temperature Control: Maintaining safe temperatures is crucial for preventing the growth of harmful pathogens. All your staff can likely recite the temperature danger zone in their sleep, but make sure they really appreciate the implications of not ensuring that cold food stays cold and hot food, hot.
- Cross-Contamination Prevention: Emphasize the importance of using separate cutting boards, utensils, and storage containers for raw and cooked foods. Regular cleaning and sanitizing of work surfaces, equipment, and utensils are also important considerations in maintaining a safe kitchen.
… National Food Safety Education Month provides us an opportunity to recommit ourselves to enhancing food safety practices, training staff, and reinforcing the vital role everyone plays in preventing food borne illnesses within our businesses.
To maximize the impact of Food Safety Education Month, plan now to implement a food safety certification program in September to make sure all of your key kitchen staff are certified in food safety. The more staff who are certified and truly recognize the importance of food safety helps you to build that food safety culture that we so often discuss. If you’re unable to do a full food safety training class, plan for some interactive training sessions, workshops, or pre-shift meetings to reinforce key concepts and provide learning opportunities.
Embracing food safety education in your business empowers your management and staff to make informed decisions and contribute to a safer food industry. Food Safety Education Month is an excellent opportunity to renew your commitment to food safety and enhance your employees’ knowledge, skills, and commitment to serving safe food. Risk Nothing.
Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.
Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.
Be Proactive and Don’t End Up in Food Safety Jail!
Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”
Was that last 24 Hour “Bug” You Had Really a Foodborne Illness in Disguise?
Within this blog, I have discussed many foodborne pathogens: E. coli, Hepatitis, Salmonella, Listeria monocytogenes, and Campylobacter. But we’ve somehow managed to omit Staphylococcus aureus (S. aureus).
30 Years Later: The Foodborne Illness Outbreak that Changed Food Safety
In January, we hit a major anniversary. One I am betting snuck by many of you – including me! January marked 30 years since the deadly 1993 E. coli O157:H7 outbreak at Jack in the Box restaurants on the west coast. The anniversary wasn’t on any of the major news networks that I recall. It did make it into a few newspapers, at least one or two of the newspapers that are left. It wasn’t until late-February that I realized it.
