What Your Staff Gets Wrong About Food Safety (And How to Fix It)
Earlier this month, I was mindlessly scrolling through Facebook when I came across a post on a gardening blog where someone had frozen their homegrown garlic as a means of preservation. After two months, they pulled the garlic out of the freezer and thought it didn’t seem to be frozen. Because the original poster was aware that garlic had been linked to botulism outbreaks in the past, they inquired whether the garlic in question might be contaminated with Clostridium botulinum, the bacterium that produces the neurotoxin causing the actual illness.
I always tread lightly on these types of posts and rarely, if ever, reply. Among the strong opinions expressed was one individual who suggested that the original poster smell and taste the garlic, and if both passed their respective sensory tests, the garlic was safe to eat. I cringed at that response, but held my breath and scrolled on, remembering the adage of those convinced against their will are of the same opinion still.
That post got me thinking about all the myths surrounding general food safety that we still encounter. I addressed a few myths related to cooking the traditional Thanksgiving turkey in the blogs leading up to the holiday, but there are still many more myths we could cover. Despite the extensive education and training our employees and managers receive on food safety, we still encounter myths, some of which stem from historical reasons and others that seemed logical at the time. These myths not only risk your customers’ health but also invite outbreaks, lawsuits, and reputational damage that can permanently close your doors.
…the sniff test doesn’t work, and frankly, it never did! But our brains are wired to trust our senses…
- Myth #1: If Food Looks and Smells Fine, it is Safe to Serve
The sniff test doesn’t work, and frankly, it never did! But our brains are wired to trust our senses. When milk smells sour, or meat looks slimy, we know to discard it. When in doubt, throw it out, right? This creates false confidence that the reverse is also true.
Pathogenic bacteria, such as Salmonella, E. coli O157:H7, Listeria monocytogenes, and Campylobacter, produce no detectable changes in appearance, odor, or taste at levels that can cause severe illness or death. A perfectly fresh-looking Caesar salad with contaminated romaine can cause dozens to be hospitalized. The 2018 romaine E. coli outbreak sickened 62 people across 16 states and the District of Columbia, resulting in 25 hospitalizations. But none of the lettuce looked or smelled bad!
- Myth #2: Washing Poultry Removes Harmful Bacteria
I know, I know; if you’ve read our blogs before, we’ve discussed this previously. But just when I think we’ve eradicated this myth, I see a post about it on Facebook. Often, it occurs within a recipe/cooking group that I belong to, but sometimes it shows up in an industry-focused group.
Washing raw poultry is one of the most dangerous kitchen practices. When water hits raw chicken, Campylobacterand Salmonella bacteria can potentially spread several feet in all directions, contaminating countertops, nearby utensils, produce, and other ready-to-eat foods. The only effective bacterial kill step is cooking poultry to an internal temperature of 165°F. You will never be able to get your “wash” water hot enough to reduce the bacterial load to a safe level, so stop it!
Myth #3: Room Temperature Cooling Speeds Up the Process
We discussed a similar concept leading up to Thanksgiving, but it bears repeating. We often visit with staff who worry that placing hot food directly in refrigerators will raise the internal temperature and compromise the safety of other stored foods. This concern seems logical and appears to prioritize food safety.
However, the truth is that leaving food at room temperature to cool down first puts it in the danger zone, where bacteria multiply rapidly. Modern commercial refrigeration can easily handle hot food when proper cooling techniques are employed. The FDA Food Code requires a two-stage cooling process: a temperature reduction from 135°F to 70°F within two hours, followed by a further reduction from 70°F to 41°F within an additional four hours, for a total of six hours.
- Myth #4: Hand Sanitizer Is Just as Good as Handwashing
Hand sanitizer seems like such a convenient, quick, and easy solution. Foodservice workers are busy, and in operations such as hospitals and schools, hand sanitizer dispensers are frequently available. Many staff genuinely don’t understand the difference between handwashing and hand sanitizing.
Alcohol-based hand sanitizers reduce bacterial counts but don’t remove soil, grease, or certain pathogens. For example, Norovirus, the leading cause of foodborne illness in the United States, is not effectively eliminated by alcohol-based sanitizers. Sanitizers also become virtually ineffective on visibly soiled hands. The only sure way to clean hands is by thorough handwashing using soap and water. Would you like to use hand sanitizer after you wash? Then do it, just don’t forget the wash first.
These myths persist because they seem logical or reflect old training. But each one represents a critical food safety failure waiting to happen. Schedule quarterly training sessions focused on myth-busting, update your SOPs to explicitly address these misconceptions, and make kitchen observations a weekly priority. Risk Nothing.
READ MORE POSTS
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
