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

​Preserve food safety, from cooking to collection

9/28/2020

0 Comments

 
sanitize car
Let’s face it: Even if you keep your coolers and cooking equipment sparkling clean, a sloppy handoff of food to a customer can negate any special care you’re taking behind the scenes. Make sure your updated health and safety procedures carry through to when you pass food to customers who are collecting takeout or receiving deliveries. For takeout orders, Statefoodsafety.com advises taking extra care to wash hands regularly, keep food preparation areas clean, avoid cross-contamination of items and, if needed, keep food awaiting pickup in either hot- or cold-storage equipment until a customer collects it. Delivery drivers should arrive in a clean vehicle, have a means of cleaning their hands regularly, avoid touching potentially contaminated surfaces before touching food or food containers, and have storage that keeps foods at the proper temperature at delivery.
0 Comments

​Have policies that anticipate COVID pushback

9/28/2020

0 Comments

 
health policy
To be sure, it’s not an easy time to work in restaurants. Your staff may be feeling anxious about becoming ill or facing guests who don’t follow the restaurant’s guidelines for mask wearing and social distancing. Before the added challenge of flu season hits, make sure your policies about employee health and safety are clear – and that your staff are well aware of their own responsibilities when it comes to monitoring and reporting their symptoms, as well as how and where to get tested for the coronavirus if and when the need arises. As much as possible, prepare a backup plan for when you cannot be fully staffed. This report from the Washington Post (https://wapo.st/353BFT1) provides some precautionary accounts of the employee relations challenges some operators are facing right now.
0 Comments

​More tech-driven, less laborious restaurant safety

9/21/2020

0 Comments

 
UV lights
Safety is the new hospitality – but will the enhanced, labor-intensive cleaning practices brought on by the pandemic persist indefinitely? Chris Boyles, vice president of food safety for Steritech, told Modern Restaurant Management recently that he sees potential for growth in food safety technologies ranging from far UVC light to kitchen sensors – tools that both happen to lighten the cleaning load for staff. Far UVC light, with its ability to destroy germs without harming people, may be tested this winter as operators battle through both flu season and COVID-19. Meanwhile, Boyles predicts that the use of sensors to ensure food safety may expand as operators automate more of their food preparation processes going forward.
0 Comments

​Clean your equipment without causing damage

9/21/2020

0 Comments

 
POS
The coronavirus has brought new importance to the cleanliness of restaurant facilities – and you may well be cleaning surfaces more regularly now. Your POS equipment needs special care, since improper cleaning and disinfecting can cloud screens or damage other components. The National Restaurant Association advises following the manufacturer’s guidelines for all cleaning and disinfecting, but some general rules apply overall: Before cleaning equipment, make sure your hands are clean and dry. Use a clean microfiber cloth or soft towel – not soap – to clean visible marks on equipment. Don’t pour disinfecting liquids directly onto a POS surface; rather, use a solution that’s at least 60 percent alcohol on a soft towel or microfiber cloth, or use premoistened alcohol wipes.
0 Comments

​Let’s clear the air

9/14/2020

0 Comments

 
air
While the U.S. Environmental Protection Agency has addressed the need for good ventilation in its guidance about keeping indoor spaces safe from the coronavirus, overhauling ventilation systems isn’t typically at the top of the list of actions restaurant operators are taking to make their facilities safer right now. There are likely good reasons for that: For one, the challenging economic climate makes it difficult to fathom making a significant investment in an HVAC update. But what if there were more cost-effective ways to improve the air quality in your restaurant? Regular system inspections and maintenance, attention to cleaning products and protocols, and the reconfiguring of  your kitchen and dining room can all help. This report from Modern Restaurant Management offers additional guidance (https://bit.ly/2DCTjSa).
0 Comments

​Do your pre-and post-COVID safety communications match?

9/7/2020

0 Comments

 
allergy
If, before the pandemic, your restaurant generated most of its business through dining room sales as opposed to through off-premise sales, your staff may be used to communicating far differently about your menu. If your team was near-perfect when it came to suggesting substitutes and communicating about allergens during conversations at a guest’s table, have you found a new system for replicating those communications as effectively either electronically or during the shorter in-person interactions that are common now? As the National Restaurant Association reports, the increase in off-premise sales and the decline in on-premise sales mean your servers don’t have as direct of an opportunity to discuss food allergies and sensitivities. So it’s important (and, in some locations, required) to update your allergen profiles as your recipes change – and to make sure that information is readily accessible in written form – on your website, app, or at your restaurant for those who order food in person. That’s especially true to remember as you update your menu for a new season or substitute new ingredients due to shortages.
0 Comments

​Stick with the safer shield

9/7/2020

0 Comments

 
mask
Face masks don’t exactly have a reputation for comfort: they get hot, hurt the ears and steam up a glasses-wearing person’s lenses with every exhale. So can a clear face shield serve as a more comfortable substitute? Unfortunately, no. A report from MIT Medical confirms, COVID-19 spreads primarily from person to person through respiratory droplets we generate when we talk, shout, sing and simply breathe – and a face shield can’t contain those droplets like a mask that fits around the nose and mouth. However, since social distancing is the key approach to preventing the spread of the virus, a person can wear a shield along with a mask around their neck that can be pulled up when they are within six feet of others -- if the nature of their job allows for that.
0 Comments

    subscribe to our newsletter

    Picture
    Picture
    Picture

    Archives

    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
    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
    Incentives
    Ingredients
    Inspection
    Inspections
    Investigation
    Job Satisfaction
    Kitchen
    Knifes
    Labels
    Labor
    Legal
    Lifting
    Maintenance
    Marketing
    Mask
    Mental-health
    Menu
    Mercury
    Norovirus
    Orders
    Outdoordining
    Over-extension
    Packaging
    Pathogens
    Personalbelongings
    Pests
    Phone
    Planning
    Plantbased
    Plant-based
    Policy
    Portions
    Positivereinforcement
    Poultry
    Power
    Ppe
    Produce
    Recycle
    Refrigerator
    Restroom
    Reusable
    Rice
    Risk
    Roasting
    Robot
    Safety
    Safetyviolations
    Safety-violations
    Samonella
    Sanitize
    Scheduling
    Score
    Seniors
    Service Fee
    Sesame
    Shield
    Slice
    Slip
    Socialdistancing
    Social-distancing
    Solar
    Spices
    Staff
    Standards
    Storage
    Storms
    Straws
    Stress
    Substitution
    Supplier
    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