When Covid hit and we learned more about how the virus was transmitted, more operators began to experiment with the use of UV-C lights used to kill the airborne virus and make indoor dining feel like a safer option during outbreaks. The Culinary Institute of America (CIA) recently began using a system of UV-C germicidal bulbs at its four locations in response to Covid. In a recent FastCasual webinar, "Emerging Trends in Restaurant Health,” David Behnke from the CIA discussed the safety benefits he has seen from the technology. The use of these lights could have the side benefit of reducing food waste as well. A decade ago, Middleby Bluezone, the supplier of the UV-C model used by the CIA, used this technology to address the challenge of getting fresh produce to U.S. soldiers in Iraq and Afghanistan. It placed one of its UV-C light models in shipping containers to the Middle East to destroy mold and bacteria en route, enabling the technology to extend the shelf life of produce.

Even before summer hit, many areas of the country experienced surprising spikes in temperature this year. As you prepare for outdoor events this summer, take extra precautions with food safety. An especially warm day will shrink the window of time when foods remain safe to consume. Any perishable foods can be left out for only an hour in 90-degree heat and other items should only sit out for two hours. When transporting food, ensure you’re able to keep cold foods at 40°F and hot foods above 140°F, and make additional provisions to keep foods cold or hot if the weather is likely to pose a challenge.

​Personal protective equipment has become a common sight in restaurants in the Covid era – and it serves an important purpose. However, the gloves and tongs your team use to distance themselves from foods may serve to make contamination less front-of-mind in the midst of a hectic shift. After all, if you have a glove between your hand and the raw chicken you’re preparing, you may be more likely to mindlessly touch a surface that can then be contaminated. Make sure your kitchen staff change gloves between tasks, wash hands frequently with soapy running water, and sanitize food preparation surfaces routinely to minimize the risk of spreading contaminants around your kitchen without knowing it.

At a time when you’re likely working with a smaller staff and/or onboarding new employees on a regular basis, it’s especially important to be able to deliver food safety training that keeps pace with a wide range of training needs. Technology is of critical help here. Are you currently able to use digital tools to provide your team with short training videos or on-demand guidance from any device – as well as track employees’ progress in meeting training objectives? Doing so is an efficient way to ensure you stay in compliance with regulations and protect food safety. Ask Team Four for help in using technology to deliver targeted training that helps protect your food safety program.

If you’re hiring a lot of temporary staff over the summer months, it’s especially important to make food safety front-of-mind for them. While your ongoing training is an important piece of that, you can set your team up for success by giving them the right tools for safe food handling and storage, as well as proper equipment care. Keep sinks stocked with soap and paper towels, provide ample disposable gloves or other protective items for food handling, and post signage to remind staff of the times when washing is required and to refrain from eating, drinking or smoking around food preparation areas. Check shelving to ensure food items can be stored six inches off the floor, designate separate areas for cleaning solutions, and calibrate appliance thermometers to ensure food is being stored at the proper temperature. Make sure there is a sanitizer bucket with a submerged towel at each station, and a supply of test strips available to help staff keep equipment and preparation surfaces clean.

If you’re taking part in outdoor festivals this summer or are otherwise serving guests outdoors, take steps to avoid creating the conditions for bacteria to multiply. Make sure you keep cold foods cool (41°F or colder) and out of the temperature danger zone. Store ready-to-eat foods like fruit in separate coolers from raw meat to avoid cross-contamination, and have separate utensils, plates and cutting boards on hand when preparing and serving raw and ready-to-eat dishes.

Consumers crave farm-fresh produce as the weather warms up – particularly as local, plant-based diets become bigger priorities. But as you race to churn out fresh vegetables on your menu, make sure you’re keeping food safety hazards in mind. As food safety expert and barfblog.com publisher Doug Powell has said, “Fresh produce is the biggest source of foodborne illness in the U.S. and North America, and it has been for at least a decade.” The Center for Science in the Public Interest reports that fresh produce has been responsible for 629 outbreaks over the past 10 years, making nearly 20,000 people sick. To limit the spread of illness, make sure you familiarize yourself with your suppliers’ food safety practices and values.

​Warmer temperatures outdoors mean your equipment will be working harder to keep foods at the proper temperatures. Make sure your staff takes extra care with Time/Temperature Control for Safety (TCS) foods, which are most vulnerable to pathogens. That includes meat, eggs, seafood, dairy, cooked vegetables, protein-rich plants, rice/pasta/potato dishes, raw sprouts, cut leafy greens, sliced melon and tomatoes, and cut garlic in oil. Keep cold foods cold and hot foods hot by maintaining cold food at a temperature of 41°F or below and hot food at 135°F or above.

Ongoing supply chain and labor challenges mean that many restaurants are trying to accomplish more tasks with fewer resources, but your food safety is one area where you can’t cut corners. As you try to operate in the leanest way possible, food safety tech can help you offload processes that are necessary and also require more labor hours when done manually. Looking across your operation, are there any remaining paper-and-pen processes that could be converted to digital? Are you receiving text or email alerts about the need to complete tasks on time? Can you log photos or other evidence of compliance as needed? Talk to Team Four if you need help in assessing where and how digital processes may help enhance your food safety. Difficult as the current environment is for restaurant operators, it could also be an ideal time to press the reset button on your food safety program – and to reinforce your commitment to it as you onboard new staff.

If you’re like most foodservice operators right now, you’re actively trying to recruit staff – and perhaps in even greater numbers than you had to let go at the start of the pandemic. This means you’re likely in the midst of trying to ensure a new, less experienced roster of staff is up to speed about your safety protocols and the day-to-day work of your restaurant. How well you handle the onboarding process plays an important role in an employee’s experience with you: According to research from Modern Restaurant Management, management and communication are two of the factors that impact employee satisfaction the most. To ensure you’re covering the range of methods in which people learn, combine written, digital and on-the-job training tools to communicate policies clearly. For example, you might offer a handbook at the outset that includes your Covid safety protocols, an overview of how your restaurant operates, your restaurant’s values and ethos, guidelines for greeting and interacting with customers, sick leave policies, staff roles and responsibilities, and a review of your technology tools. Complement this with follow-up opportunities for Q&A, job shadowing with an experienced staff member, and digital reviews of training concepts on an ongoing basis. Expect mistakes and create an environment that makes it easy for new staff to admit to them and make adjustments.