How to Maintain Food Safety in 3 Key Areas of Your Restaurant

How to Maintain Food Safety in 3 Key Areas of Your Restaurant

By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC

Astronauts, icy microbiological colonies, and slabs of drippy meats. At first glance, these could be the nightmares of science fiction and horror movies. In reality, each has a link to food safety.  The restaurant business is a high-risk environment. Without the proper food safety procedures, your establishment could be the feature of the next John Carpenter movie.

Around the shadowy corners of each booth and behind the prep tables are three of the most commonly overlooked areas where food-borne illnesses can spread: receiving, storage, and ice machines.  

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Theory vs. Practice: The 5 Commandments of Food Safety

Theory vs. Practice: The 5 Commandments of Food Safety

By Jim Berman, Foodable Industry Expert

Food safety requires a number of investments that have no real return: Time for training. Money on tools and resources. All the color-coded, compliant toys that make the kitchen look like it is stocked with Lego parts. Putting “best practices” in place with those ignored, vinyl binders collecting dust on some gray file cabinet. And that doesn’t even get into the warfare-like stockpile of chemicals taking up good closet space.

It would be a full-time to job to keep everything straight. But, without some nets — hairnets? — in place, a typical Tuesday afternoon can be anything but. Food safety is hugely important. In the 2016 AlixPartners North American Restaurant and Foodservice Survey, food safety ranks second with consumers’ soft spots, just below prices and even above nutritious options.

Few thoughts stir a restaurant operator as much as a sleep-disrupting nightmares of fire, employee injuries, and the local news crew kicking in the front door over allegations of food safety violations. But reality is reality; Unless something goes wrong, food safety isn’t a focal point of daily operations because there are simply too many balls to juggle at one time. Boiled down, here are five commandments for keeping the paying public healthy to spend their money in your establishment.

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Colorado Senator Pushes for Mandatory Posted Notices for Restaurants without Sick Days

Colorado state Senator Jessie Ulibarri is looking to push forward new legislation that requires restaurants who do not provide five paid sick days to their employees to post a  public notice that informs their customers. Citing the growing food safety concerns in light of the recent Chipotle crisis, Ulibarri claims that restaurant workers are currently forced to chose between their economic and health interests, and often end up coming to work sick, thus risking infecting fellow staff and customers.

"If employees are not offered paid time off when they're sick, then we, as the public, should know," Ulibarri explained to ABC7. "If we know there's dairy in our food or gluten in our food, we should know if there's influenza in our food." Read More