If recent years are any indication, we’re likely to experience periods of record-setting heat in the coming months — and this can impact food safety from several different directions. A number of foodborne infections, including Salmonella, E. coli and others, peak in the summer months. Research has also found that food recalls increase during the summer. The blackouts that have become more common on sweltering days can further put food at risk — such events put restaurants in the position of having to keep foods chilled during power outages when outdoor temperatures are compounding the problem. Even on hot summer days when you’re not dealing with the issues above, your kitchen team may still struggle to perform at their best when working over hot equipment — particularly if your kitchen isn’t climate-controlled or well ventilated. It’s a good time to assess how all of these potential issues could affect your restaurant, then put some plans in place to help you avoid problems later. Perhaps that means connecting with suppliers with any concerns about tracing and reporting summer food recalls, having a food safety backup plan in place in case you experience a blackout, and adjusting staffing or work protocols to allow for more frequent breaks during the hot season. A moist, warm environment like your kitchen – particularly in the summer – can lead to the buildup of moisture and grease around your facility, which can, in turn, create mold contamination risks and increase the likelihood of workplace accidents. Hospitality and food safety specialist Dhruv Kishore Bole advises operators to ensure proper ventilation, schedule deep cleaning tasks at regular intervals and to have the hood and ducts cleaned by an outside vendor at least once every three of four months to prevent the accumulation of grease and minimize fire hazards. It didn’t take a pandemic for restaurants to focus on safety – the industry is among the most regulated around. But now, any extra tool or technology designed to protect safety (particularly in ways that were not needed before) is likely to become the norm. Ventilation is now a heightened concern, and operators are increasingly monitoring and sharing information about their air quality in an effort to attract guests. Safety is still the new hospitality. One online tool to consider is Safe Air Spaces, which helps operators estimate the risk of the air in their facilities based on factors such as floor area, occupant number, ceiling height, outdoor air supply and other factors. It may help you pinpoint your trouble spots before you invest in larger systems to protect your restaurant. |
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April 2024
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