Better food safety practices are likely to be among the permanent effects of the pandemic for foodservice operations. To ensure your improved practices have staying power, it’s important to bring together the various metrics you use to evaluate your food safety – including inspections from health departments and third parties as well as your own assessments – then review them regularly and communicate them clearly to staff. Comparing results over time and synthesizing evaluations from different sources can help you identify problem spots that need attention and translate them into clear action items for your team.
As you continue to build business back up after the constraints of the pandemic, you may be feeling the need to cut corners and revert to manual processes that you had been delegating to technology. Food Safety Tech reports that restaurants that had been using operational software to monitor food safety processes may be slipping back to the pen-and-clipboard method in an effort to contain costs on tech. Or, those that had been integrating more smart devices into their operation – remote temperature sensors or Bluetooth temperature probes, for example – may be using not-so-smart methods to track food safety practices if and when those devices break or need replacement. While this may be unavoidable in the near term, it just means that some extra precision is required at each stage to ensure your food safety standards aren’t slipping.
Is your team always inspection-ready? If not, having interim inspections can help your team develop the procedures it needs to form better habits – and make the actual inspection not such a big deal. Get an up-to-date copy of your local health inspector’s evaluation criteria and use it to fine-tune your existing procedures and division of tasks during each shift. If you’re in the midst of onboarding new staff and concerned about having tasks fall through the cracks as you get everyone up to speed, it can also help to use task management software to generate lists of tasks for employees to carry out. This can keep people on track regardless of how long they have been with you and who is around to assign tasks.
As restaurants welcome guests back into their dining rooms, operators are likely to have to stretch to accommodate the demand, making it easier for safety to fall through the cracks. Using digital checklists can help you uphold your safety standards and avoid a pile-up of risks throughout a shift. If your servers are using tablets to take orders, add a digital food safety app that provides a quick, easy-to-reference rundown of the cleaning and sanitation tasks that need to be done between guests – such as wiping down tables, chairs and any tabletop items.