Food Safety Challenges in Foodservice Environments

Specification Buying and Receiving Controls · Cooking, Serving, and Storing Food · Cross-Contamination Risk · Personal Hygiene · Cleaning and ... Thiswebsiterequirescertaincookiestoworkandusesothercookiestohelpyouhavethebestexperience.Byvisitingthiswebsite,certaincookieshavealreadybeenset,whichyoumaydeleteandblock.Byclosingthismessageorcontinuingtouseoursite,youagreetotheuseofcookies.Visitourupdatedprivacyandcookiepolicytolearnmore. ThisWebsiteUsesCookiesByclosingthismessageorcontinuingtouseoursite,youagreetoourcookiepolicy.LearnMore Thiswebsiterequirescertaincookiestoworkandusesothercookiestohelpyouhavethebestexperience.Byvisitingthiswebsite,certaincookieshavealreadybeenset,whichyoumaydeleteandblock.Byclosingthismessageorcontinuingtouseoursite,youagreetotheuseofcookies.Visitourupdatedprivacyandcookiepolicytolearnmore. Home»FoodSafetyChallengesinFoodserviceEnvironments ContaminationControlRecall/CrisisManagementFoodservice/Retail FoodSafetyChallengesinFoodserviceEnvironments June8,2021 DhruvKishoreBole KEYWORDSfoodserviceestablishment OrderReprints Foodserviceestablishmentsareoftenlinkedto foodborneillnessesandoutbreaksthataretriggeredbyinconsistenciesinsafefoodhandlingpracticesandbehaviors.Maintainingthesafetyoffoodinfoodserviceestablishmentscanbechallengingbecausefoodsafetyissuescanariseatanystageoffoodreceipt,storage,preparation,orservice.Thebestwaytoreduceriskfactorsforfoodcontaminationistodemonstrateconsistencyinimplementing,monitoring,andenforcingfoodsafety-focusedfunctionsandoperations.SpecificationBuyingandReceivingControls InconsistenciesinspecificationbuyingandreceivingclerksfailingtofollowStandardOperatingProceduresinreceivingandinspectingfoodsuppliescanjeopardizethesafetyandqualityofrawmaterialsandultimatelythefoodserved.Anotherareaofconcernisreceivingfoodsuppliesfromvendorsatinopportunetimesthatdonotallowforadequateinspectionandtimelystorage.Thiscouldhaveadirectimpactonthesafetyofrawmaterialsthatrequiretimeandtemperaturecontrol.Cooking,Serving,andStoringFoodItisessentialtocook,serveandstorefoodatappropriatetemperaturesandkeepfoodoutofdangerzone(40ºFto140ºF)whereharmfulpathogensthriveandrenderfoodunsafetoeat.Inadequatecookingisoneofthemostcommoncausesoffoodpoisoninginfoodserviceestablishments.Pathogenscansurviveiffoodisnotcookedtothepropertemperature,resultinginfoodborneillnesses.Chefsmustbemindfulofcookingfoodtosafeminimumtemperature(145ºFto180ºF; variesdependingonthetypeoffood)andcheckwithacleanandsanitizedprobingthermometertoensurethatminimuminternaltemperaturehasbeenreached.Microwavecookingcreatescoldspotsinfoodthatincreasestheriskofmicrobialcontamination,particularlywhenlargefoodsarenotturnedupsidedownorstirredhalfwaythroughthecookingprocess.Beforeplacingfood,chafingdishesmustbepreheatedtotherecommendedtemperature,orthefoodwillfallintothedangerzone.Inbuffets,whenchafingdishesarenotinuse,thelidsmustbeheldclosedandfoodstirredperiodicallytoensureuniformheatdistributionthatisrequiredtomaintainrecommendedtemperature.Coldbuffetfoodssuchassaladsmustbeheldonicetomaintainasafeminimum temperature.Tomaintainsafetemperaturelevels,it'scriticaltocheckthetemperatureofhotandcoldholdingunitsfrequentlyandatregularintervals.Coolingfoodisfrequentlythemostcrucialstepinfoodsafety.Cookedhotfoodnotintendedtoserveimmediatelymustbecooledtorecommendedtemperaturebeforerefrigerating.Combininghotcookedandcoldfoodsisanotherpracticethatprovidesanatmosphereconducivetopathogengrowth.Contaminationisapossibilitywhenfoodisstoredinacontainerthatisnotitsoriginalpackagingandisnotclean.Usingnewspapersforpackingandliningfoodstoragecontainersisasignificantfoodsafetyhazardbecauseoftheriskoftoxicchemicalsfromdyesmigratingintofoodandcontaminatingit.Foodmustalwaysbekeptinfood-gradeplasticcontainersbecausecertainmetalssuchascopperandbrassreactwithacidicfoods.Anothercauseofcontaminationthatmustbeavoidedistheuseofcardboardcontainerstostorecookedfood. Cross-ContaminationRiskCross-contaminationisasignificantconcerninfoodserviceestablishmentsbecauseitisoneoftheleadingcausesoffoodpoisoning.Foodservicefacilitiesmustbeconstructedinawaythatfacilitatestheflowofprocessesandeventsinalinearfashiontoavoidpathogentransferfromemployeetoemployee,employeetothecustomer,andfromoneareatoanother.Thereisariskofpathogentransferwhenfoodpreparationareasareclosetootherareassuchasrawmaterialstorage,kitchenstewarding,butchery,employeezones,andhousekeepingstorage.Handwashingisessentialinpreventingfoodcontaminationandisoneofthemostsignificantfactorsinpreventingfoodpoisoning.Infrequenthandwashingwhenhandlingfoodorwashinghandsinanunhygienicmannerincreasesthelikelihoodofcross-contamination.Surfacesthatcomeintocontactwithrawmeatshouldbewashedandsanitizedbeforebeingusedtoprepareotherfoodstominimizethepossibilityofpathogentransmission.Anothercommonmishandlingthataugmentscross-contaminationriskiscuttingrawmeatandready-to-eat(RTE)foodswiththesamechoppingboardorknifeandstoringrawmeatnearRTEandotherfoods.PersonalHygiene Employeesarethemostcommonsourceoffoodcontaminationbecausetheycarrypathogens(norovirus,Escherichiacoli,andhepatitisA)thatcanbeaccidentallytransmittedtofoodbyunsanitaryfoodhandlingpracticesandbehaviors.Thereisanexposuretofoodsafetyhazardswhenfoodhandlersarenotcommittedtoprocesscontrolsandahighdegreeofpersonalhygiene.Foodprotectionmustbeattheforefrontofemployee’sminds,andtheymustseeitasasocialduty.Wearinguncleanuniforms,workingwithoutpersonalprotectiveequipment(gloves,hairnets,apronsetc.),notmaintaininggoodhandhygiene,andhandlingfoodwhilesickcanallendangerfoodsafety.Employeesareoftenseenhavingcasualapproachestofoodsafetybehaviorsandfailtoapplylessonslearnedinfoodsafetytraining.Managerialmonitoringandenforcementarecrucialtoaddressthisperformanceissueaswellastoensurethelong-termviabilityandsuccessoftrainingprograms.Individualswithpositionalcontrolaremorelikelytoengageinfoodsafety-relatedactivitiesthanthoselowerinthehierarchicalstructure.Foodsafetyculturehasbeenprioritizedbycompaniesbyintegratingitintotheirmissionbutdrivingemployeeengagementandaligningthemwiththemissionremainsachallengingtask.CleaningandSanitationCleaningandsanitationareessentialinanyfoodserviceoperationtokeepallsurfacescleanandgermsatacceptablelevelsandreducingthelikelihoodofpathogensorothercontaminantsspreadingfromonedirtysurfaceorpieceofequipmenttoanother.Bothareintertwinedandgohandinhand.Themostcommoncleaningandsanitationviolationsinfoodservicefacilitiesthatjeopardizefoodsafetyareirregularcleaningandsanitationandsubstitutingcleaningandsanitizingwitheachother.Evenifsurfacesappearclean,theyharborinvisiblegermsthatspreaddiseases,sosanitizingaftercleaningisessential.Improperloadingofdishwashingmachines,usinginadequatequantitiesofchemicalsandfailingtochangechemicalsolutionsbetweenusesarefewothercommonunsafepracticesthatcompromisetheefficacyofcleaningandsanitationprogramsaimedatensuringfoodsafety.WasteManagementPracticesEstablishingandimplementinggoodwastemanagementpracticesisimportantforreducingfoodsafetythreatsandfacilitatingenvironmentalhygiene,oneoftheprerequisitestofoodsafety.Garbagecansshouldbeemptiedregularlysuchasaftereachmealorasrequired.Sizingandinstallingwastebinswithoutconsideringestimatedvolume,nature,andideallocationofwastecollectionpointscouldputfoodsafetyatrisk.Itisstronglyadvisedtokeepasufficientdistancebetweenwastesources(e.g.,kitchen,storage,etc.)anddisposalsitestodiscouragepestactivityandprotectagainstfoodsafetyhazards.Foodserviceoperatorsarelegallyobligatedtopreventpublichealthhazardsandprotectthehealthofthepopulation.Seniorleadershipmusttakeaproactiveapproachtofoodsafety,designateindividualsto overseefoodsafetyprocesses,andreinforcesafefoodbehaviors.Itshouldberememberedthatconsistencyisrequiredinallaspectstoensurefoodsafety.Drivingemployeeengagementandencouragingemployeestoconsistentlyfollowsafefoodhandlingprinciplesispivotal,asemployeesarethefirstlineofdefenseforfoodsafety.Furthermore,thecurrentsituationnecessitatescollaborationamongallsupplychainparticipants(farmers,processors,distributors,retailers,caterers,andendconsumers)toensurethesafetyoffoodfromfarmtofork. Afterall,foodsafetyisasharedresponsibility.DhruvKishoreBoleisahospitalityandfoodsafetyspecialistwithqualificationsinhotelmanagementandfoodsafetyandqualitymanagementsystems.Hehasextensiveexperiencespanning12yearsinfoodoperationsandtraining.   RecentArticlesbyDhruvBole HowRestaurantOperatorsCanComplywithFDA'sMenuLabelingLaw:Part2 HowRestaurantOperatorsCanComplywithFDA'sMenuLabelingLaw:Part1 HowRestaurantOperatorsCanAchieveISO22000Certification:Part2 DhruvKishoreBoleisahospitalityandfoodsafetyspecialistwith qualificationsinhotelmanagement,foodsafety,andqualitymanagementsystems.Hehasextensiveexperiencespanningmorethan12 yearsinoperationalandtrainingroles.Hisexpertisecentersonhospitalityoperation,foodandbeverageservices, andfoodsafety.HeiscertifiedbytheFoodSafetyandStandardsAuthorityofIndiainfoodsafetycompetencies.HeiscurrentlyofferingservicesinthecapacityofFaculty,Food,&BeverageserviceattheStateInstituteofHotelManagement,Siddhpur,India.  RelatedArticles CommonPestHotSpotsinRestaurantsandHowtoEliminateThem UnderstandingNSFCertificationandHowitCanBenefitFoodEquipmentManufacturers HowRestaurantOperatorsCanComplywithFDA'sMenuLabelingLaw:Part1 RelatedProducts FoodSafetyinChina:Science,Technology,ManagementandRegulation TrendsinFoodSafetyandProtection FoodSafetyforthe21stCentury:ManagingHACCPandFoodSafetythroughouttheGlobalSupplyChain,2E RelatedDirectories NexcorFoodSafetyTechnologies WeRFoodSafety! SpoilerAlertFoodSafety SubscribeForFree! eMagazineSubscriptionSubscribetoeNewsletterWebsiteRegistrationSubscriptionCustomerService SponsoredContent SponsoredContentclose SponsoredbyTraceAnalyticsIndicatorOrganismsandFood-GradeAir SponsoredbyProFumeDiscoveraPestSolutionwithProvenEfficacyandNoKnownResistance SponsoredbyThinkIQTransformationalIntelligenceDeliversActionableInsights PopularStories WhyFoodSafety,LikeWorkplaceHealthandSafety,MustBeaBusinessPriority GillianKellehertoChair2023FoodSafetySummitEAB RiskofAflatoxinGrowsforU.S.Corn Ep.119:LiveFromthe2022FoodSafetySummit SubmitaRequestforProposal(RFP)tosuppliersofyourchoicewithdetailsonwhatyouneedwithaclickofabutton StartyourRFP BrowseourBuyersGuideforleadingvendors,suppliers,manufacturersandserviceprovidersoffoodsafetysolutionsonhowtomonitor,defendandsolvesafetyissuesaroundfoodandbeverageproductsandprocesses. FindSuppliers Events August30,2022 ImprovingFoodSafetyCultureThroughanUnderstandingofHumanBias LIVE:August30,2022at1pmEDT: Wewillalsoexplorehowwe,asfoodsafetyprofessionals,mustreflectonourbiasesandhowthesemighthelporhinderoureffortstoengageothersintakingactiontoimprovefoodsafety.  ViewAll SubmitAnEvent Poll FoodSafetyCulture Wouldyousayyourcompanyhasastrongfoodsafetyculture? Yes No Somewhat,wehaveworktodo ViewResults PollArchive Products TrendsinFoodSafetyandProtection TrendsinFoodSafetyandProtectionexplorestherecentdevelopmentsandongoingresearchinthefieldoffoodsafetyandprotection.Thebookcoversimprovementsintheexistingtechniquesandimplementationofnovelanalyticalmethodsfordetectingandcharacterizingfoodbornepathogens. SeeMoreProducts GetoureMagazinedelivereddirectlytoyourinboxStayintheknowonthelatestscience-basedsolutionsforfoodsafety.SUBSCRIBETODAY!ContenteMagazineCurrentIssueNewsNewslettersProductsPodcasteBooksTopicsFoodTypesManagementProcessControlRegulatorySanitationSupplyChainTestingandAnalysisContaminationControlResourcesEventsFoodSafetyBookStoreFood&BeverageBrandsMarketResearchCustomContent&MarketingServicesContactAdvertiseEditorialAdvisoryBoardContactUsSubscriptionsWebsiteRegistrationPRIVACYPRIVACYPOLICYTERMS&CONDITIONSDONOTSELLMYPERSONALINFORMATIONPRIVACYREQUESTACCESSIBILITYCopyright©2022.AllRightsReservedBNPMedia.Design,CMS,Hosting&WebDevelopment::ePublishing