 Food safety is having a consumer confidence crisis. According to a recent Gallup poll, 42 percent of Americans have little to no confidence in the government’s ability to keep food safe. It’s easy to understand why: In 2019, the government issued 330 food recalls. In just the first six months of 2024, there were 578 – and they often generate news headlines. In the current economic environment, foodservice operations must not only entice consumers to spend money on meals away from home, but they must also take extra precautions to demonstrate that the food they serve is safe.
As you prepare to start the New Year, is there room to improve your operation’s approach to food safety? Much of it comes down to culture – that includes making a top-down, daily commitment to food safety, encouraging all employees to take ownership of it, helping staff understand the “why” behind safety precautions and connecting the why to specific tasks, and discussing food safety as a means of improving business (not as a tick-the-box exercise). On that note, consider food safety records to be your friend: They can help you prevent repeating tasks, ensure tasks are carried out correctly and consistently, and improve traceability in case of a recall. What’s more, careful recordkeeping can save you time in the event of a food safety violation by helping you demonstrate that a compliance problem was an isolated incident – not a widespread problem requiring time-consuming investigation. Bringing in a consultant can help you show your commitment to food safety in your operation, as well as reinforce the connection between the potential consequences of a food safety problem and the specific actions needed to prevent one. Contact Team Four if you need a food safety tune-up in the New Year.  It’s that time of year when groups are gathering to share festive meals – and often, that involves a buffet table. While buffets provide seemingly high-value experiences to guests at a time when quantity is the new quality, they also pose a range of risks to operators. For one, they generate food safety challenges. Though anyone can get food poisoning, guests who have weakened immune systems, are pregnant, are aged 65 and older, or are younger than five years old are at higher risk of contracting a severe illness due to food poisoning, according to the CDC. When foods are served that are more prone to contamination, or if staffing difficulties prevent you from refreshing food or monitoring serving frequently, it becomes easy for food to be left out for too long, to be mishandled or stored improperly, or for cross-contamination to occur.
Beyond safety, nearly half of the food served from buffets goes to waste, according to Global Research and Consulting Group Insights. Taking steps to change people’s habits around buffets may help – both in improving safety and minimizing waste. Try using smaller plates and serving utensils to encourage manageable servings. Focus on a reduced selection of quality servings so people will be less tempted to sample more than they can eat. Provide cook-to-order stations where possible – and scale down buffet preparation toward the end of a shift (possibly offering individualized ordering as items run low). One study on improving the sustainability of buffets advises making structural changes to the setup of the buffet. Perhaps you can change the layout of your buffet so it’s easier for guests to return for seconds, gamify the meal to encourage guests to sit and savor their food, and provide rewards or discounts for those leaving zero plate waste. |
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