As winter approaches, your restaurant becomes an even more appealing haven for pests. If pests are a recurring or ongoing problem in your facility, there is (of course) technology that can help. Internet of Things devices and cloud computing have extended to the pest management business, and for operations that need it, the technology can provide 24-hour-a-day monitoring. A restaurant can use sensors within its facility to identify current and emerging risks, collect data that can help minimize the risk of infestations, manage service records across multiple operations and automate reporting required for compliance purposes.
Staying on top of the maintenance of your facility and equipment can help you avoid accidents and costly repairs or replacements. But where should you focus your energy? In a recent NextRestaurants report, Warren Wu of UpKeep, a software firm that helps businesses manage their maintenance needs, identified four top priorities for preventive maintenance in restaurants: First, clean and sanitize your refrigerators each week. Wu advises that during those sessions, staff should check areas that are prone to failure such as door hinges and gaskets. Second, clean burners, grates and flattops daily to minimize grease buildup, which can cause fires and attract pests. Third, on a weekly or monthly basis, scan your facility for a pest problem or conditions that might cause one – like spills that aren’t promptly cleaned or food being stored improperly. Finally, if you serve beer, clean your keg lines no less frequently than every six weeks to prevent mold, bacteria and other residue from building up.
A food thermometer is the only trustworthy way to determine whether or not food is cooked to a safe temperature. Just make sure to take precautions to prevent cross-contamination when using them. Statefoodsafety.com advises operators to clean and sanitize food thermometers between uses, which can be especially easy to neglect when you are using one thermometer to monitor the temperatures of different foods in quick succession.
Chicken causes more foodborne illness than any other food, according to the U.S. Centers for Disease Control and Prevention. To safeguard your operation, make sure your kitchen team washes their hands for 20 seconds with soap and water (and then dries them with a clean towel) before handling chicken – and repeats this as soon as possible after handling raw proteins thereafter. Prepare other raw foods first and remove them from the prep area to avoid cross-contamination. Never wash the chicken as doing so can transfer dangerous bacteria onto your sink and around your kitchen. Cutting boards and utensils used for chicken should be kept apart from those used for other foods. Cook poultry to 165 degrees and use a food thermometer to make sure it has reached the right temperature.
Inadequate cleaning of food-contact surfaces remains the top food safety problem at restaurants. That’s according to a recent review of 250,000 food safety inspection assessments from the past year by the Steritech Institute, which administers food safety training certification. Chris Boyles, vice president of the Steritech Institute, told Fast Casual that the most problematic areas of restaurants tend to be the inside of ice machines, as well as soda fountain nozzles and cutting boards. To prevent the growth of bacteria on these surfaces, have clear training and monitoring procedures for cleaning and sanitizing. For example, any equipment that must be disassembled to be cleaned and sanitized each day should be left to air dry and then checked by the opening and closing managers to verify that the item has gone through the proper procedures.
Flu season is upon us. Make sure your team takes extra precautions to disinfect their own mobile phones regularly ― and to clean surfaces where guests’ phones have made contact. Even people who regularly wash their hands may neglect the regular cleaning of their phones, which scientists from the University of Arizona found carry 10 times more bacteria than toilet seats. Further, a recent study for the technology insurer Asurion by Qualtrics found that nearly 45 percent of Americans have talked, texted or checked their phones in a public restroom, and nearly 60 percent of adults admit to taking out their phones at the table while out eating or drinking with others. To help prevent the spread of bacteria and viruses, Asurion advises people to wipe down their phone daily with a microfiber cloth. Once a week, use a solution of equal parts distilled water and 70 percent isopropyl alcohol, spray it onto a microfiber cloth, and wipe down the phone. Clean the case separately with soap and water.
New proposed legislation at both the federal and local levels that is aimed at restricting the use of plastics is also posing some unintended challenges to operators. For one, it’s raising questions about how operators can reliably protect food safety when they must wash and sanitize straws, for example, that they once discarded. Steelys Straws, which manufactures reusable straws, advises restaurants to take these steps when cleaning its stainless steel straws: Designate a small soaking tub with hot, soapy water to clean the straws, as well as a second tub with sanitizing solution. After a straw is used by a guest, place it in the soapy water to soak, and then, if it had been used to drink a beverage with pulp or other ingredients that could collect on the straw, scrub it with a thin cleaner brush. Rinse the soapy straws in clean, hot water and place them in a bulk utensil rack in the dishwasher. Finally, soak the straws for at least one minute in the sanitizing solution to ensure you’ve killed all germs.
As food allergies have become more prevalent, so has the use of the term “cross contact.” While it’s often confused with cross contamination, the terms mean different things, have different consequences and require different preparation procedures. As Francine Shaw, president of Savvy Food Safety, told Modern Restaurant Management recently, cross contact is dangerous only to those with food allergies. It occurs when care wasn’t taken during food preparation to prevent an ingredient from coming into contact with a food that is then accidentally eaten by a guest with a food allergy. Cross contamination, particularly when it involves food contact with raw poultry, eggs or meat, has more universal implications because it can make anyone ill, allergic or not.
It may take a crisis to make a restaurant enhance its food safety practices ― but other operators can learn from the outcomes whether they experienced it or not. Case in point: A year after the death of a woman who ate a mislabeled baguette from the quick-service brand Pret-a-Manger, the brand developed a five-point allergy plan. The plan has involved revamping Pret-a-Manger’s labels using new technology to detail all ingredients, launching additional training for 9,000 staff, providing menu tablets in every store that detail product ingredients, removing allergens from products and publishing a quarterly food safety incident report. The plan has required making physical modifications to store preparation areas as well.
At a time when the foodservice industry is embracing foods that promote health and well-being, those qualities don’t often come to mind when one thinks of the foodservice profession itself. But finding ways to protect your well-being and that of your staff can protect morale and promote retention. Beyond creating healthy routines around meals, sleep and exercise, Chefify suggests establishing boundaries – with your employer and staff. It can help you handle everything from negotiating sufficient time off between shifts to managing everyday problems more efficiently (and being selective about the ones you take on). Take stock of your day with staff to review what went well and what needs improvement. Establish clear working hours for yourself and your team. Don’t oversell your knowledge and experience – or be afraid to delegate tasks to others: Relying on other people helps make them accountable. Finally, don’t lose your connection with the outside world – keeping tabs on events happening outside of the foodservice industry can provide perspective and may help you conceive of new ideas that will keep your work interesting and fresh.