Use the current conditions in the industry to evaluate, maximize and learn the best way to execute safe food handling in your operation.

As I watch the foodservice and hospitality industry respond to the current economic climate, the pervasive attitude is to knuckle down, cut back and tighten the purse’s strings. Although this is working for many – as they were probably overspending in some areas before the recent downturn – it may also be a misplaced response to a learning opportunity.     

Traffic may be down at your restaurant, but because you can’t control the economy, it makes sense to me to affect change where you can. Don’t cut all of your training programs, limit your incentives or cut staff unless you absolutely have to. Think about what works for you, what generates revenue, what costs the most/least, where you can cut back and what most directly affects your operational procedures. When it comes to proper food-safety procedures, the cost to get it right is low and the payoff is huge.

Use the current conditions in the industry to evaluate, maximize and learn the best way to execute safe food handling in your operation. You must drill down to the basics, get them right and make sure you have addressed the details that make the real difference.

Supply & Demand
One of the most neglected, and yet easiest, areas in which operations falter in proper food-safety protocol are the supplies they keep on hand. Whether it’s properly stocked hand washing stations, a reasonable inventory of cleaning supplies or maintaining sanitary work stations, your staff must always have an adequate level of supplies on hand to execute their job functions.     

I have, unfortunately, seen too many operations where the employee hand-washing sink is out of towels or kitchen employees are simply wiping their work areas with hot water after completing a food preparation task. These types of practices are the root of many foodborne illness issues and can easily be averted. Solutions as simple as a low-cost bulk purchase of paper towels or providing vinegar for station cleanup (in lieu of more expensive sanitizer) can eliminate problems before they start. Think of your employees as carpenters – without the proper nails or wood they need to build the table you ask of them, the end result will be shoddy.

Teach & Empower
Cross-contamination continues to be a common problem when it comes to foodborne illness outbreaks. Addressing cross-contamination before it starts is something that must be attacked from the inside of your operation, with a strong commitment from the top and then followed through across the organization.     

To do this in an economically efficient manner, consider a variety of options. First, I recommend a brief and targeted staff meeting that includes both front- (FOH) and back of house (BOH) staff, where you address the possible cross-contamination issues in your establishment and outline proper practices. Then, once everyone knows you are committed to safe food handling and the prevention of cross-contamination, enlist the help of your top staff member from both the FOH and BOH – a hall monitor, of sorts. Offer a small incentive for them to help you – be it a monthly gift certificate for dinner for two, a bottle of wine or an extra day of paid time off – whatever you can afford. But make them responsible for the activities of their co-workers and reward them for being your eyes and ears when you cannot directly watch the behaviors of everyone in your operation all of the time.    

Their role here is not to “turn in” offenders, but to immediately correct improper practices and make sure the company standard is always adhered to and followed. The goal here is to set the bar high and enlist the assistance of your staff to keep it there. You will be surprised how additional responsibility and the promise of an incentive motivates your staff members to make sure the proper procedures are followed.            

Cross-contamination is a serious and insidious issue; if one staff member sees another get away with something, they, too, will push the boundaries. This costs you next to nothing, but creates a mentality and attitude of governing from within with everyone being mindful of the importance of a high standard. 

Turn up the Heat
Adherence to proper holding and cooking temperatures is often cited as the source of a foodborne illness outbreak. When allowed to grow in the danger zone or not killed by high enough cooking temperatures, the bacteria and viruses that lead to foodborne illness can rapidly multiply and grow from a small to a large problem in a short amount of time.     

This is where your kitchen staff becomes your first line of defense. Consistent monitoring of food storage areas is key to knowing that your product is safe to serve. Regular servicing of your cold storage units may be costly, but the upfront expenditure is much less than what it could be down the road if your food items are not properly stored and then served after foodborne bacteria and viruses have grown and spread.     

Finally, consider that one out of every four hamburgers turns brown before it has been cooked to a safe internal temperature. When you compare that to the American consumption of hamburgers, you get a sense of how many times we roll the dice when it comes to food safety. You must provide all of your kitchen employees with thermometers and demand that they use them.    

This simple, one-time investment will save you down the road and again, as well as create a climate of responsibility and safe practices.   

Call me an optimist, but as with all economic downturns, this too will pass. Your operation will see a rise in its numbers, and when it does, position yourself to take your safety lessons up the economic ladder with you.    

Analyze your operation now, implement safety procedures and policies that keep you and your patrons safe, and figure out ways to do it without breaking the bank. When the rebound occurs, you’ll be ready to reap the rewards of your efforts and proper execution.