When Temperatures Rise, Keep Food Safety Top of Mind

Summer brings a welcome increase in business for many restaurants, catering services, and event venues. It certainly did for the restaurant that I used to manage. With outdoor dining, festivals, weddings, and seasonal traffic, foodservice operations often experience their busiest stretch between Memorial Day and Labor Day. And the warmer weather creates ideal conditions for bacteria to grow quickly.

In our restaurant, it was even more of a challenge because our back kitchen was not air-conditioned.  With the heat at the peak of summer often reaching the high 80s, our back kitchen would often top the 100-degree mark.

The Centers for Disease Control and Prevention does note that foodborne illness rates tend to spike during summer months. Keep in mind these rates are heavily influenced by consumer food preparation, and the average consumer does tend to prepare food outside more during the summer, which is away from refrigeration and water sources that are important for handwashing and general cleanliness. Anecdotally, it also seems that most tend to neglect to use thermometers when grilling or barbequing, which also contributes to this increase in foodborne illness rates.

That doesn’t mean that those of us in foodservice are off the hook. While the spike in foodborne illnesses during the summer is influenced by consumers, warmer temperatures create ideal conditions for bacteria to grow rapidly, and busy kitchens may find it harder to maintain strict time and temperature controls. And for those kitchens that have poor or no air-conditioning, like the back kitchen at the restaurant I managed, it is even more problematic. We also tend to see an increase in off-site and outdoor catering requests during the summer, which are always challenging for food safety, just as they are for the average person grilling outdoors at home. For foodservice operators, now is the time to double down on best practices to protect your customers.

…Maintaining proper temperatures is one of the most effective ways to prevent foodborne illness. Cold foods must be kept at 41°F (5°C) or below, while hot foods must stay at 135°F (57°C) or above.

Maintaining proper temperatures is one of the most effective ways to prevent foodborne illness. Cold foods must be kept at 41°F (5°C) or below, while hot foods must stay at 135°F (57°C) or above. Use calibrated thermometers regularly and ensure holding units and refrigeration equipment are functioning correctly, especially on those hot days when they’re under more strain.

Remind staff that the “danger zone” between 41°F and 135°F is where bacteria multiply rapidly. Even short exposures, such as during delivery, prepping, or buffet service, can be risky if not closely monitored.

If you’re offering outdoor dining or catering for off-site events, take extra precautions. Transport perishable items in insulated containers with ice packs or refrigeration units. At events, ensure you have safe food handling stations with handwashing access, and always cover food to protect it from insects and environmental contaminants.

With staff turnover often higher in summer, especially with seasonal hires, consistent hygiene practices can slip. Conduct brief, regular refreshers on handwashing procedures, glove use, and staying home when sick. Providing accessible handwashing stations and fully stocked hygiene supplies can go a long way in helping to improve proper food safety practices and helping employees to maintain compliance with identified standards.

Encourage a culture where safety comes first. I know this is something we seem to include in most of our blogs, but it is vital to ensuring proper food safety in your establishment. Empower your team to speak up if they see something concerning, and reward attention to detail.

Now is a great time to revisit your food safety plan and ensure staff are trained and procedures are up to date. Consider a mid-season check-in to evaluate what’s working and what might need adjustment during peak operations. Risk Nothing.

Is Implementing a Color-Coded Food Safety Plan Right for your Operation?

Foodborne pathogens are by far the most prevalent cause of foodborne illness in the United States and across the world.  There are 31 known agents that cause foodborne illnesses, and more that are unspecified or yet undiscovered – remember, E. Coli 0157:H7 wasn’t identified until the early-1980s. It is estimated each year, 48 million illnesses occur because of these known and unknown pathogens, resulting in over 3,000 deaths.

Maintaining your Equipment: Is it the Missing Ingredient in your Recipe for Food Safety?

Although I am no longer in day-to-day operations, between our students and foodservice lab at the university and my volunteer activities in my local church, I keep a close hand in food production. This past week, I had the opportunity to lead a group of men at our church in preparation of a luncheon for 100 women who were attending a spirituality retreat.  Over the course of the morning, I realized our main cooler in the kitchen was not functioning properly and was about 10˚F above the required temperature.  While we do have a commercial kitchen, we do not routinely log temperatures, so when the unit started to malfunction is questionable.  Even more concerning was not the lunch we were preparing for, but the dinner that was served the night before for 300+ families in the parish.

Contamination of Food: Chemicals, Pesticides, and more, Oh My!

If you have followed our blogs, you have often heard us opine about food safety-related behavior and communication, food traceability, and other overarching food safety topics.  We often don’t get into the weeds and discuss topics you may have learned about in your food safety training.  But I thought we might circle back around and dig into a few of these topics for a few blogs.  This month, I’d like to discuss food contamination, this blog will focus on chemical contamination of food and later this month, we will discuss physical contaminates.