In recent months, E. coli contamination has been responsible for dozens of serious illnesses – and that’s in romaine lettuce alone. Could your menu choices help minimize your chances of purchasing contaminated produce? Every year, the Environmental Working Group releases updated lists of the produce most commonly exposed to pesticides and other chemicals, along with produce that has tested to be the cleanest. Food News reports that these items made this year’s Clean 15 fruits and vegetables: avocados, sweet corn, pineapples, frozen sweet peas, onions, papayas, eggplants, asparagus, kiwis, cabbages, cauliflower, cantaloupes, broccoli, mushrooms and honeydew melons. Can any of these ingredients be substituted for others on your menu?

How confident are you in your restaurant’s food allergy management? According to a recent study of 500 hospitality workers by the software provider Fourth, one in six respondents claimed they had not received regular training or updates with regard to managing guest allergies, Big Hospitality reports. Further, among 1,000 consumers also polled as part of the survey, 36 percent of respondents said their last restaurant meals contained ingredients not listed on the menu. The survey was conducted as a prelude to the 2021 implementation of Natasha’s Law, which will require packaged foods sold on-site at restaurants in the UK to be labeled with a full list of the ingredients they contain. (It was passed after Natasha Ednan-Laperouse died after eating a Pret a Manger sandwich that didn’t list an allergen it contained.) While the law will initially apply only to businesses in England, it offers some lessons on how businesses everywhere must change following a food allergy incident: Pret a Manger has overhauled its food allergy program and renovated its facilities in the wake of Ednan-Laperouse’s death.

​Planning on serving turkey at your holiday gatherings? Make sure your kitchen staff doesn’t wash the turkey during preparation. As the Safe Plates Food Safety Information Center reports, washing a turkey in the sink can spread harmful bacteria like Salmonella and Campylobacter up to three feet away. To prevent the spread of bacteria, clean and sanitize any utensils and surfaces used during preparation, wash hands before and after handling raw turkey, and cook it to a temperature of 165˚F.

If you offer grab-and-go foods, adhering to food safety procedures can be especially difficult. The food auditor Steritech found a number of common food safety issues in 3,000 recent reviews of fresh and prepared foods at grocery stores. Their lessons can also apply to restaurants offering prepared foods to go. Of the problems Steritech discovered, several stood out: One major issue across the board was unclean food contact surfaces, particularly when businesses offer a wide range of prepared foods that require the use of more utensils, equipment and prep areas. Further, contamination via chemical, physical and/or biological hazards was among the top food safety challenges in all departments except produce. Specifically, allergen contamination was a pressing concern for bakery items (demonstrating the need for clear labeling) and improper storage and placement of raw items was an issue in meat, seafood and deli products. Finally, cold holding was among the top problems for produce, seafood, deli and general grocery items – with the principal issue being the temperature of display cases for pre-cut and prepared foods. Make sure these foods are kept at a temperature of 41 degrees or below to prevent the growth of harmful bacteria.

It may take a crisis to make a restaurant enhance its food safety practices ― but other operators can learn from the outcomes whether they experienced it or not. Case in point: A year after the death of a woman who ate a mislabeled baguette from the quick-service brand Pret-a-Manger, the brand developed a five-point allergy plan. The plan has involved revamping Pret-a-Manger’s labels using new technology to detail all ingredients, launching additional training for 9,000 staff, providing menu tablets in every store that detail product ingredients, removing allergens from products and publishing a quarterly food safety incident report. The plan has required making physical modifications to store preparation areas as well.

If you still use manual processes to track ingredients and recipes, be aware of how they can impact your operation’s food safety. For example, a team member who knows one version of a dish well may not know how a dish is altered to accommodate a food allergy if your processes aren’t automated. Restaurant Business advises you consider menu engineering technology to help automate these processes and keep your menu’s ingredient and nutritional information in step with modifications you need to make on the fly. For example, as you create dishes or adjust existing ones, technology can automatically update their allergens and nutritional values down to the ingredient level. It will help ease communication between your team and the guest, as well as give your chef time and freedom to focus on enhancing the menu.