This year has provided a stark wake-up call about the importance of protecting the safety of our food. Up-and-coming technology called hyperspectral imaging, which can detect pathogens in food, optimize the uniformity of a product’s quality and even help with precision agriculture, has been gaining ground rapidly in the food safety industry this year. In the coming months, it’s an additional feature to watch for and discuss with food suppliers and distributors, particularly as more foodservice operations adopt speed-scratch food products to help boost efficiency. Learn more about the technology here (https://bit.ly/2JcwyHC).
If the rapid spread of the coronavirus in recent weeks has proven anything, it is this: It is more important than ever to respect and reinforce the steps individuals can take to contain potential outbreaks. While the coronavirus is an extreme example of what can happen during an outbreak, virus outbreaks are likely to become an increasingly regular part of life as global warming contributes to a rise in new pathogens, according to the Centers for Disease Control and Prevention. While these pathogens may increase in variety and complexity, it will continue to be critical for people to follow a couple of simple practices to limit the spread of illness. As a physician and journalist who covered the SARS outbreak in China wrote recently in the New York Times, washing hands frequently and not coming to work when you are ill are the most important takeaways to remember when preventing the spread of pathogens. In addition, a Guardian report advises taking such precautions as covering your nose and mouth with a tissue (or with your elbow) when you cough or sneeze, then discarding the tissue and washing hands immediately after. Do your training procedures emphasize the most important steps workers can take to prevent the spread of illness in your facility?
If you had a norovirus outbreak at your restaurant, how would you make sure you effectively removed pathogens from your operation? A recent Food Safety Magazine notes that since there are not universal procedures for cleaning up after an outbreak, it can be an extra challenge for the 70 percent of foodservice operations that are independently owned and operated. Since affected surfaces need to be not just sanitized but also disinfected after cleaning following an outbreak, the usual cleaning protocols may not suffice. Use this chart as a reference to ensure you contain and properly disinfect the different affected areas of your establishment.