 Everyone knows the importance of handwashing but not enough people actually do it, and the effects can be dramatic. The Centers for Disease Control and Prevention say that in cases where food was contaminated by food workers, 89 percent of the outbreaks spread from the hands. In addition to washing hands with soap and water for 10 to 15 seconds, consider addressing sources of recontamination too—bathroom faucets and door handles can recontaminate the hands of someone who has just washed them. Have paper towels within reach of these places so they can be used to turn off faucets and open doors, and make sure these surfaces are cleaned regularly to prevent the spread of bacteria.
 Sesame is the ninth major allergen in the U.S. – and it’s everywhere. Menu items as varied as breads, hummus and stir fries may all contain it. But what makes sesame challenging to manage in a restaurant kitchen is that there are more than a dozen food names that imply they contain it. Benne, halvah and tahini are just a few of them, and sesame is often hiding in the spice blends or “natural flavors” mentioned on ingredient labels, according to the National Restaurant Association. As you plan menus and dish variations, be alert to the aliases of the ingredients you’re using – particularly those known to trigger serious food allergies.
 Everyone loves a summer barbecue, though cooking and serving outdoors requires taking some extra precautions around food safety. The USDA advises taking the PRO approach to grilling: First, Place the thermometer 1.5-2 inches into the thickest part of the meat when you think the food has cooked. Then Read the temperature after 10-20 seconds – beef, pork and fish should reach 145°F with a three-minute rest time, ground meat should reach 160°F and poultry should reach 165°F. Finally take the food Off the grill and place it on a clean platter – and wash the thermometer in hot, soapy water or with sanitizing wipes between uses.
 The hot months can be uncomfortable ones for restaurant staff who are standing over hot grills or managing busy serving shifts outdoors in the heat. At a time when it’s extra important to keep staff safe and content, take some steps to protect their safety on the job during the summer – it will have the added benefit of protecting your food. For example, make sure air conditioning units and fans are in good working order indoors, particularly if your staff is wearing gloves or other protective gear that can be uncomfortable to wear (and tempting to remove) in the heat. Schedule regular rotations of staff who are serving guests outdoors in hot weather and encourage everyone to take a quick water break every 20 minutes or so to stay hydrated.
 As restaurants use automation in an effort to tackle labor challenges, they are also aiming to get a better handle on food safety challenges, consistency issues and consumer preferences. For example, Panera has been using the CookRight Coffee system from Miso Robotics to power their popular coffee subscription program. The system uses artificial intelligence to monitor coffee volume and temperature, which allows the brand to free up staff for other tasks. But beyond that, the technology also provides predictive analytics to inform the restaurant of what kinds of coffee customers are ordering and when – so it can then provide (and promote) the options that are bringing customers into the restaurant under various conditions.
 If you’re taking part in outdoor festivals this summer or are otherwise serving guests outdoors, take steps to avoid creating the conditions for bacteria to multiply. Make sure you keep cold foods cool (41°F or colder) and out of the temperature danger zone. Store ready-to-eat foods like fruit in separate coolers from raw meat to avoid cross-contamination, and have separate utensils, plates and cutting boards on hand when preparing and serving raw and ready-to-eat dishes.  Consumers crave farm-fresh produce as the weather warms up – particularly as local, plant-based diets become bigger priorities. But as you race to churn out fresh vegetables on your menu, make sure you’re keeping food safety hazards in mind. As food safety expert and barfblog.com publisher Doug Powell has said, “Fresh produce is the biggest source of foodborne illness in the U.S. and North America, and it has been for at least a decade.” The Center for Science in the Public Interest reports that fresh produce has been responsible for 629 outbreaks over the past 10 years, making nearly 20,000 people sick. To limit the spread of illness, make sure you familiarize yourself with your suppliers’ food safety practices and values.
 The pandemic has made safety the new hospitality – and as a result, safety information about your restaurant is becoming a bigger commodity. This spring, Yelp announced a new partnership with Hazel Analytics, which uses data-driven technology to improve public health. Hazel Analytics now powers the hygiene data on hundreds of thousands of Yelp pages, pulling information from health departments across 48 states. If you need guidance on the best ways to tackle food safety challenges with fewer staff, contact Team Four and we can help you get on track.
 As sky-high inflation impacts food prices – all while restaurants are trying to attract and retain labor – operators have had to adopt new ways of passing costs on to guests. But as you contemplate added charges of various forms, whether to level the playing field for back-of-house staff or to fund new benefits you’re offering, consider how they will impact the daily working experience and general safety of your staff. When there is a surprise service charge tacked on to a bill as opposed to higher prices across the menu, your staff is in the position of having to explain the unexpected expense to a (possibly confused or exasperated) guest. The employee’s tips and overall satisfaction with the job may suffer as a result. There is no magic formula for spreading out costs right now, but whatever structure you land on, talk about it with your team to better understand their concerns and protect their safety on the job.
 In times when labor is in short supply, restaurants often have to revisit what tasks are essential. Unfortunately, that often means focusing on food preparation and food-related customer service at the expense of other important tasks happening behind the scenes. Cleaning practices may suffer as a result. Your restroom maintenance is one area that might easily slip off of your list of priorities, but do your best to keep it on the list. A survey from Harris Interactive found that 50 percent of restaurant guests who had a negative experience with a restaurant bathroom will mention it to friends and family. Based on that bad experience, whether it relates to dirty toilets, bad odors or something else, your guests are apt to make assumptions about the level of care you put into your food and food safety (and opt for a different restaurant next time). Make sure you don’t leave guests with a bad impression before they even have a chance to taste your food.
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