FOODSERVICE UPDATES
  • Foodservice Updates
  • Trends
    • Commodities
  • Digital Media
  • Technology
  • Safety
  • Management Tips
  • Free Newsletter
  • Recipes
    • Mains >
      • Handhelds
      • Pasta & Rice
    • Soups & Sauces
    • Salads
    • Appetizers
    • Desserts & Snacks
    • Sides
  • Foodservice CEO

New business streams call for new food safety protocols

7/25/2022

0 Comments

 
food safety
​Restaurant operators have had to get creative in developing new streams of income in recent years – but the food safety practices that govern one area of the business may not sufficiently cover another. In fact, the recent Institute for the Advancement of Food and Nutrition Sciences' Annual Meeting and Science Symposium addressed food safety concerns associated with the rise of e-commerce, ghost kitchens, and delivery in food retail. For example, there are hundreds of vendors offering perishable meat products across the U.S., yet no federal regulatory oversight of these vendors and few barriers to entry for online meat and seafood vendors. A Food Safety Magazine report said consumers’ high level of trust many times does not correspond with the food safety precautions taken by the companies used for deliveries. Ghost kitchens, which often handles a wider range of cuisines and ingredients than an individual restaurant would, require extra vigilance when it comes to preventing cross-contamination. As you build new income streams into your business, how are you ensuring that the food safety culture you have developed in your restaurant also infuses these new paths between you and your customer?

0 Comments

​Use food safety to boost staff morale

7/25/2022

0 Comments

 
food safety
Food safety maintenance can be a thankless job – noticed most frequently after an inspection has revealed problems or a guest has become ill. September is Food Safety Education Month. As it approaches, plan to leverage the occasion to reinforce your safety procedures with your staff in a positive way. Consider having a safety quiz or a monthly/weekly on-the-spot prize for employees observed to be using key safety practices. Challenge employees to complete tasks that earn them food safety raffle tickets over the course of the month, with a prize drawing at the end. By making food safety more fun and less punitive, you may be able to set your business – and staff – on a positive trajectory when it comes to applying best practices.

0 Comments

​How does your food safety program score?

7/18/2022

0 Comments

 
food safety
Your food safety program can’t be static. Evolving health risks, new staff and changing employee roles all make it important for restaurants to regularly track their adherence to – and communication of – their food safety procedures. Having an understanding of how you’re performing between inspections can help you adjust your training practices and even give you an opportunity to improve employee engagement by rewarding those who uphold your best practices (not simply penalizing those responsible after a food safety incident occurs). Steritech developed a quiz to help operators get a snapshot of how they are performing when it comes to food safety. It may serve as an extra tool to help you monitor what you do well and where you have room to improve.

0 Comments

​Reduce your susceptibility to food fraud

7/18/2022

0 Comments

 
sourcing
Supply chain strains and the war in Ukraine have challenged food security around the globe and, in the process, increased the likelihood for food fraud. Seafood, which is regularly traded, is especially susceptible to it, but grains, meat and legumes have also been impacted by food fraud in recent years. Chris Elliott, food safety expert and founder of the Institute for Global Food Security at Queen’s University in Belfast, Northern Ireland, told New Food magazine recently that one of the biggest consumer risks from food fraud is the fraudulent introduction of allergens into food products, which threaten the health of a restaurant’s customers. That risk is followed by the emergence of new proteins that may come from unsustainable sources. Restaurants can best protect themselves from the rising risk of food fraud by sourcing items locally, which simplifies and clarifies the supply chain; closely monitoring the path an ingredient must take to reach their business; assessing any vulnerabilities that may exist with staff, technology, inventory procedures and suppliers; and being transparent with both staff and customers about sourcing – it will naturally help increase an operation’s awareness of fraud when it occurs.

0 Comments

​Assure your guests of sous vide safety

7/11/2022

0 Comments

 
sous vide
Sous vide food preparation has been on the rise as a means of using labor effectively and ensuring food quality and consistency. At a time when consumers are increasingly aware of restaurants’ use of plastic, it can help to arm your staff with some facts about the plastic pouches used in sous vide cooking. As Food Safety Magazine reports, it’s common for consumers to view plastic as a material that can pass toxins on to the food and drink that come into contact with it – but plastics used at the restaurant level are safe and nontoxic. In fact, suppliers of sous vide pouches are required as part of their HACCP plan to guarantee safety in a few specific areas, according to A.J. Schaller, Executive Chef of the Culinary Research & Education Academy: "Food service operations that cook sous vide should be using pouches that have no oxygen transfer rate, no endocrine-disrupting chemicals, and also are rated for high temperatures," he said. During these environmentally conscious times, an added bonus of sous vide bags is that more biodegradable, compostable varieties have been coming to market too.

0 Comments

​Minimize sanitation hazards with digital checklists

7/11/2022

0 Comments

 
checklist
If you’re still using manual checklists to manage food safety tasks, making the switch to digital can provide benefits in multiple areas. Beyond just helping you ensure tasks are completed, digital checklists can provide labor-saving assistance at scale – allowing you to view evidence of task completion across multiple locations at once, while also helping you predict food safety threats remotely. A Food Safety Tech report says that if a manager notes that the tables in the dining room are overdue to be cleaned, for example, they can alert employees to the problem and prompt action – something likely to be missed if that task were to be tracked manually.

0 Comments

​Play it safe with marinades

7/4/2022

0 Comments

 
marinades
We’re all trying to do more with fewer resources right now. But that doesn’t apply to your marinades. When training new staff, ensure they understand how to handle marinades safely – including always marinating in the refrigerator and most importantly, avoiding the repurposing of marinades for other animal proteins or vegetables. A recent U.S. Foods report advises, discard fresh marinades after one day and pre-packaged marinades by the expiration date – and in the event you use any reduced-oxygen packaging, ensure you have a Hazard Analysis Critical Control Point plan to support it.

0 Comments

Built to grill

7/4/2022

0 Comments

 
grilling
​​Popular as barbecuing is, preparing and serving food outdoors elevates its safety hazards. In fact, the summer months see twice as much foodborne illness as other months of the year. If you’re grilling food outdoors for guests, be vigilant about food temperatures and rely on thermometers, not your eyes, to tell you when a food is cooked. According to the USDA, one out of every four burgers turns brown before it reaches the recommended 160° F temperature. (Hot dogs, chicken and veggie burgers should reach 165° F and steak is done at 145° F.) Remind staff to keep foods out of the temperature danger zone between 40-140° F. In the summer heat, it doesn’t take foods long to drift into this zone, in which bacteria multiply rapidly.

0 Comments

    subscribe to our newsletter

    Picture
    Picture
    Picture

    Archives

    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018

    RSS Feed

    Categories

    All
    Air Circulation
    Alerts
    Allergy
    Angry Customers
    Antibiotics
    Apple
    Appliance
    Assessment
    Automation
    Back Of The House
    Bacteria
    Behavior
    Bending
    Budget
    Checklist
    Chemicals
    Chicken
    Cleaning
    Climate-change
    Communication
    Contactless
    Contanmination
    Cooking-times
    Cooling
    Coronavirus
    Covid
    Cross-contact
    Crosscontamination
    Cross-contamination
    Cutting-board
    Delivery
    Digital
    Disaster
    Disinfecting
    Distributor
    Dried
    Ecoli
    E-coli
    Eggs
    Emergency
    Employee
    Equipment
    Error
    Exterior
    Fall
    Fish
    Flood
    Flooding
    Foodbourne
    Food-fraud
    Foodkeeper
    Foodsafety
    Food Safety
    Foodsafety8e1fcbeb2b
    Foodsupply
    Food-supply
    Freeze
    Freezer
    Fruit
    Garbage
    Gloves
    Grabngo
    Greens
    Grill
    Growing
    Guidelins
    Handwashing
    Health
    Healthcode
    Health Code
    Heat
    Hepatitis
    Holiday
    Hours
    Hvac
    Ice
    Icecream
    Illness
    Incentives
    Ingredients
    Inspection
    Inspections
    Investigation
    Job Satisfaction
    Kitchen
    Knifes
    Labels
    Labor
    Legal
    Lifting
    Maintenance
    Marinade
    Marketing
    Mask
    Mental-health
    Menu
    Mercury
    Norovirus
    Orders
    Outdoordining
    Over-extension
    Packaging
    Pathogens
    Personalbelongings
    Pests
    Phone
    Planning
    Plantbased
    Plant-based
    Plastic
    Policy
    Portions
    Positivereinforcement
    Poultry
    Power
    Ppe
    Produce
    Quiz
    Recycle
    Refrigerator
    Restroom
    Reusable
    Rice
    Risk
    Roasting
    Robot
    Safety
    Safety Quiz
    Safetyviolations
    Safety-violations
    Samonella
    Sanitize
    Scheduling
    Score
    Seniors
    Service Fee
    Sesame
    Shield
    Slice
    Slip
    Socialdistancing
    Social-distancing
    Solar
    Sous Vide
    Spices
    Staff
    Standards
    Storage
    Storms
    Straws
    Stress
    Substitution
    Supplier
    Supply Chain
    Tabletop
    Takeout
    Take-out
    Takeoutfed487ce46
    Tamper-evident
    Technology
    Temperature
    Thanksgiving
    Thawing
    Towels
    Traceability
    Tracking
    Training
    Transparency
    Trip
    Twisting
    Uv
    Vaccine
    Vegetables
    Ventilation
    Virus
    Volunteers
    Washing
    Waste

Get our Free Newsletter
Team Four Foodservice
​Recipes
Corona Virus Resources
Value 4
Quarterly Outlook
​Palette Foodservice
​
Foodservice CEO
© 2021 Team Four Foodservice
  • Foodservice Updates
  • Trends
    • Commodities
  • Digital Media
  • Technology
  • Safety
  • Management Tips
  • Free Newsletter
  • Recipes
    • Mains >
      • Handhelds
      • Pasta & Rice
    • Soups & Sauces
    • Salads
    • Appetizers
    • Desserts & Snacks
    • Sides
  • Foodservice CEO