The Blank Canvas of a New Year: Don’t Leave your Food Safety Program out of your New Year’s Resolutions
Each year, we get the opportunity to begin a new year and turn to a new page, sort of speak. As we start the journey of a new year, we are reminded of New Year’s resolutions everywhere we look – from television commercials to your social media streams. But it is also important to take stock of where we are and where we have been, both personally and professionally. We come out of the holiday season where we have time to be with family, time to relax a bit and slow down, and time to focus on ourselves. When we return to work at the start of the new year, we often get so busy in the day-to-day management of our operations that we fail to assess our businesses in the same manner we do our personal lives.
From a food safety perspective, what better way to assess where we are than to look back at the foodborne illness outbreaks we faced in the United States in 2021? While the actual data from FDA and CDC related to foodborne outbreaks is not finalized, as I looked back on the outbreaks, it seems that they can be summarized in one word – produce! While all outbreaks were not produce-related, there are several that were. A few of which we discussed in the blogs throughout the year.
… as we start the new year, take stock of the food safety practices and systems in your operations, and consider where you want to end the year of 2022.
In November, we discussed the Salmonella Oranienburg outbreak from red, yellow, and white onions. The outbreak investigation is still active, with close to 900 illnesses and 183 hospitalizations. We also experienced several salad-related outbreaks in 2021. In July, BrightFarms recalled a salad mix contaminated with Salmonella Liverpool, the outbreak caused 31 illnesses and four hospitalizations. Later in the year, an E. coli O157:H7 outbreak was linked to spinach, causing 14 outbreaks and four hospitalizations. Closing out the year in December, we had two independent outbreaks of Listeria monocytogenes related to packaged salad mixes, and while both are ongoing, have resulted in 26 illnesses, 22 hospitalizations, and three deaths.
Other outbreaks in 2021 were related to soft cheeses, shrimp, seafood, cake mixes, cashew Brie, and bottled water. In six of the outbreaks, officials were unable to determine the source and in two of the outbreaks, officials have yet to identify the source of contamination.
Thus, as we start the new year, take stock of the food safety practices and systems in your operation, and consider where you want to end the year of 2022. Hopefully, you have a few improvements to your food safety system in mind. If not, take a few lessons from the outbreaks we have experienced over the last year. Are your traceability systems in order? Has your staff been trained to properly handle fresh produce?
Whatever you decide to embark on for the year ahead, start small and don’t try to change everything at the same time. Encourage employee buy-in and focus on those lynchpin behaviors we have discussed before. Think of the new year as a blank canvas. What will your canvas show at the end of the year? 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.
