Are you in food safety denial?
In the U.S. alone, foodborne illness causes 76,000 illnesses, 325,000 hospitalizations, and 5,000 deaths every year — and they’re all preventable. So why do they occur? According to food safety expert Francine Shaw, much of the problem comes down to denial. Some operators and employees deny there is a problem with the industry or that an operation’s safety protocols play a significant role in preventing it. Others can’t see beyond the up-front costs of technology and how it could offset the debilitating expense of a food safety crisis down the line. In her years in the industry, Shaw reports having seen widespread disregard for basic food safety protocols in restaurants, a desire by company leaders to have employees get just enough training to pass a test (without deeper thought about what it might mean to the consumer or the business), and an aversion to third-party inspections that could help a business commit to and sustain the kinds of practices that could prevent a foodborne illness outbreak. If any of this sounds familiar, Shaw says it’s important to revamp your corporate food safety culture, update your food safety plans and implement technology and other protective measures in your business. Technology can help simplify many processes, allowing you to deliver training, create a long-term record to back up your safety practices, and eliminate paper-and-pencil tracking systems that are easy to abuse and lose. There are now about twice as many food recalls as there were 10 years ago, and while many cite technology as the reason these problems can be identified quickly after the fact, technology could be used more readily to prevent them. But first, you need the food safety culture in place to reinforce your commitment to these changes.