PERSPECTIVES
We all know that a norovirus outbreak could have a significant impact on your restaurant. Yet, what is the true cost if an outbreak should occur? Our friends at OSHAKits.com put together this list of the Top 5 Business Costs of a Norovirus Outbreak.
Read MoreThe Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..
Read MoreFor more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety. As a restaurant owner or operator, you know that a strong food safety program is critical to the success of your restaurant(s).
Read MoreEvery day, local health departments field calls from customers complaining about having the “24-Hour Flu” or “The Stomach Flu.” In truth, the cause of most of these cases is Norovirus. The person calling generally blames the last food they ate for making them sick. It usually isn’t the last meal eaten that made them sick, rather it is something they had within the past few days. The average incubation, or the time it takes for symptoms to manifest, is generally 24-72 hours.
Read MoreWhile we know that having food safety processes and practices in place are critical to the success of any foodservice operation, there are several myths that exist around food safety. From cleaning, to proper temperatures, to how foodborne illnesses spread, it is important for restaurant owners and operators to have the right information to help ensure their food safety program is the strongest it can be.
Read MoreA quality assurance professional is a critical asset to a successful foodservice operation. This individual is responsible for ensuring established food safety processes and procedures are being followed and that quality requirements are being met. This means that you want a person with both experience and knowledge of FDA Food Code and the Food Safety Modernization Act (FSMA) in this role.
Read MoreWe designed FoodSafeTruth.com to be a go-to source for issues and trends impacting the foodservice industry for restaurant owners and operators. One way in which we share the latest industry news is through our blog, Perspectives.
Perspectives is designed to provide you with insights on topics ranging from foodborne illness outbreaks, to building a strong food safety program, to ways to enhance the guest experience. It’s a place where we share news that you can use each and every day.
Read MoreAccording to the Centers for Disease Control and Prevention, there are more than 250 different types of foodborne illnesses.[1] Yet, there is one that is the most common – norovirus. In fact, norovirus is responsible for 58% of domestically acquired foodborne illnesses, and nearly half of all foodborne disease outbreaks due to known agents.[2]
Read MoreFood safety - it’s top of mind for all restaurant owners. But with numerous components of a strong food safety program to consider, it can be difficult for restaurant owners and operators to focus on all areas at all times.
We know that surface sanitizing and cleaning is a critical component of a solid and effective food safety program. However, with numerous options on the market today, it can be challenging to select the right surface sanitizing and cleaning product that not only meets the needs of the Food Code, but kills common foodborne pathogens, like Norovirus, and meets the needs of your restaurant’s workers and guests as well.
Read MoreWe launched FoodSafeTruth.com in March of 2016 with the vision of sharing timely and relevant information, and also interacting and engaging with restaurant owners and operators. We wanted a place where the industry could share their thoughts, and perspective on industry trends and news.
One way we set out to accomplish this goal was by launching our blog Perspectives. Perspectives is designed to provide insights on topics ranging from foodborne illness outbreaks, to building a strong food safety program, to ways to enhance the guest experience.
Let’s take a look at the top 3 blog posts from the first quarter of this year.
GOJO, Inc. recently hired Dr. Chip Manuel as the company’s Food Safety Science Advisor. With a strong passion for food microbiology research and a PhD in food science, Dr. Manuel is an expert in norovirus and Listeria – and continues to publish papers and speak at international conferences to bring awareness to major food safety concerns.
As a 25-year veteran of public health, I have experienced several iterations of the Ohio Uniform Food Safety Code. Based on the FDA Model Food Code, state regulations change due to newly-discovered scientific evidence and are influenced by the input of industry, regulators and academia.
Romaine lettuce. Tahini. Raw meat. Pre-cut melon. These were just some of the foods that made the news in 2018 as part of a record high number of foodborne illness outbreaks. While foodborne illness outbreaks typically peak in the summer, 2018 was perceived to be higher than in recent years. What caused this perception?
It’s a new year, filled with new hopes and dreams, and a time we make resolutions for ourselves to improve both personally and professionally. What about New Year’s resolutions for our restaurants? How would we like our restaurants to improve in the next year? Chew on this: A study found that 60% of guests said a positive experience will cause them to dine at the restaurant more frequently. Also, researchers found that if you can bring back 5 percent of your customer base in a variety of industries, it could result in a surge in revenue of 25 percent to 125 percent. Imagine your bottom line if more than 5 percent of your guests became repeat visitors?!
There’s a common misconception about cruise lines that has plagued the industry for years. “The cruise-ship virus” – or Norovirus, as it’s known on land – is most commonly associated with illness outbreaks on cruises. But what does all this have to do with restaurants? Don’t worry – we’re getting there…
It’s no secret that Norovirus is a major issue facing the foodservice industry, due to its frequency and ability to spread quickly. Food safety protocols are an invaluable tool to keep guests safe from illness, but they’re only half the picture. You may be monitoring what’s coming in the back door in the way of supplies, but do you know what’s walking in the front door with your employees?
Restaurant operators are asked to do a lot of things, and just maintaining cleanliness standards can be full-time job, in and of itself. Preventing cross-contamination is one of the most important ways to keep guests & employees safe from foodborne illness.
Although the “bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves.
A comprehensive body fluid spill kit is one of the most important tools food safety teams can include as a part of their overall risk management plans. The benefits outweigh the relatively minor costs of including response kits as a part of an organization’s protocols. There are three main reasons why organizations should seriously consider investing in body fluid spill kits.
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Recent changes to the U.S. food codes call for the inclusion of a written plan to address body fluid spills. Yet, not all response plans are the same, making it important for you to have a proper plan for bodily fluid accident clean-up. The following response plan outlines a recommended defense against unplanned accidents and spills involving body fluids like vomit, blood and diarrhea.