In a year of many extremes, extreme weather has become way of life for many parts of the U.S. this summer. From droughts to fires to floods, these events have a ripple effect on the food supply. Food Safety Magazine reports that rising temperatures alone may increase infections by food- and waterborne pathogens, push plant pests into new areas and potentially result in greater use of pesticides, increase the uptake of toxic metals in staple crops, make plants more susceptible to fungal infections, and expand the presence of algal blooms that threaten seafood safety. All told, the current situation requires foodservice operators to have a reliable means of monitoring new potential hazards and adapting the menu accordingly.
As hurricanes become more frequent and powerful, know the do’s and don’ts about managing food and other items in your business that may have come into contact with flood water during a severe storm. In addition to discarding more obvious items like food and grains that were contaminated, Steritech also advises you dispose of single-service items, spices and seasonings, foils and plastic wrap, wooden cutting boards and jars or bottles that have screw or caps, or flip or snap tops. The same goes for fabric, carpets and any kitchen equipment that can’t be disinfected.