Is Your Food Traveling to You Safely?

As I stood in the TSA security line at one of our nation’s airports, I noticed that the person in line behind me had what appeared to be a restaurant food delivery. The items that were being delivered were packaged in bags from a well-known “box store” (which is not an approved food source for restaurant sales), and food products were cascading out of the bags onto the filthy airport conveyor belt.

Granted, as a food safety expert, I’m more observant about these things than the average individual, but everyone around me could see raw vegetables, as well as refrigerated and frozen food products, falling onto the grimy conveyor belt to pass through security. In the process, the foods were being introduced to a variety of contaminants. 

As I watched, horrified, I wondered if anyone would bother to take the temperature of the cold items when they arrived at their final destination.  I could clearly see that the “cold food” products were not being properly refrigerated in transit. The deliveries were being transported in regular grocery bags, not coolers, and there was no way to tell how long the cold food had been in the temperature danger zone of 41°F - 135°F. On this particular day, it was over 90°F outside and quite warm inside the airport.  I could see condensation beading on the outside of all of the refrigerated/frozen containers, demonstrating that the items were thawing in the warm air. Would the restaurant refreeze the thawed foods, after they had been in the temperature danger zone? If so, that would be a food safety nightmare of catastrophic proportions. 

When the restaurant received this delivery, would someone wash the raw vegetables appropriately to rid of the dangerous bacteria they most certainly picked up during their unsanitary transport? 

Unfortunately, I see improper food handling and delivery all the time.  People often use dirty transport carts to transfer products from one area to another. In some instances, the same cart that’s used to transport food is also used to haul garbage to the dumpster! 

Occasionally, deliveries are made at “inconvenient times,” and the food service staff may be too busy to put the items away immediately. In those instances, cold products remain in hallways, parking lots, and unrefrigerated stockrooms, allowing perishable foods to venture into the temperature danger zone – sometimes for extended periods of time. 

Safely transporting and storing food products is tremendously important and cannot be overlooked. Allowing products to be transported in dirty carts or left unattended in hallways, parking lots, or other unprotected areas also leaves the stock exposed to food defense issues. Food defense is the prevention of the intentional contamination of food. In situations such as these, anyone has access to the stock, and could easily sabotage it. 

Being careless with food – putting it on dirty conveyor belts, in filthy transport carts, left unattended or in a sunny parking lot – puts those products at increased risk. While the food safety rules and regulations that are in place can seem a burdensome at times, especially when staff gets busy or distracted, they’re critically important to follow, all the time, with every item of food. Keeping food safe protects the public, as well as your business. While you might concentrate on implementing food safety protocols in your kitchen, avoiding cross-contamination, washing your hands after touching raw poultry, etc., you must also ensure that the food is traveling to you safely. Confirm that your suppliers and delivery personnel are always adhering to safe practices, and not risking the health of your guests – or the success of your business.

Francine L. Shaw is President of Food Safety Training Solutions, Inc., which offers a robust roster of services, including food safety training, food safety inspections, Norovirus policies for employees, Norovirus clean-up procedures, responsible alcohol service training, and more. The Food Safety Training Solutions team has more than 100 combined years of industry experience in restaurants, casinos, and convenience stores. The company has helped numerous clients, including McDonald’s, Subway, Marriott, Domino’s, Girl Scouts and Boy Scouts of America, Dairy Queen, and Omni Hotel and Resorts, prevent foodborne illnesses. Additionally, they work with restaurants of all sizes, schools, medical facilities, convenience stores, hotels and casinos.  Francine has been featured as a food safety expert in numerous media outlets, including the Dr. Oz Show, the Huffington Post and Food Management.

Can your company afford the cost of a foodborne illness? Let Food Safety Training Solutions, Inc. give you piece of mind with routine third party inspections, a customized food safety curriculum, or food safety training classes. The personal and financial risks associated with foodborne illness outbreaks are increasing every day. 

*Original article appeared in TOTAL FOOD SERVICE MAGAZINE August 2016

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How to Prevent Norovirus (And All Foodborne Illnesses) in the Food Service Industry

Several weeks ago, while waiting for a flight, I noticed the gentleman sitting next to me was wearing a jacket with a corporate logo from a food service organization. As it turned out, he was an executive for that company. As we began chatting, he asked me what I did for a living and I responded, “I’m a food safety subject matter expert.” He replied, “People spend too much time training and not enough time getting their work done.” I was astonished, and wondered if that company will soon be in the news because of a foodborne illness outbreak. 

Food safety has been a hot topic lately.  There were multiple, widespread foodborne illness outbreaks over the past year, which generated a tremendous amount of conversation about food safety.  But is that “chatter” enough to keep industry professionals focused long-term? Talking about food safety is one thing, but ensuring that your facility is being proactive is another.  Were the conversations and media coverage enough to make all industry professionals follow safety protocols:  providing ongoing staff training, cooking food to proper temperature, storing foods safely, avoiding cross-contamination, using reliable suppliers, and getting back to the basic rules to keep guests safe? When foodborne illness isn’t in the headlines, it’s easy to go back to “business as usual” and not be as vigilant, but that’s when problems occur. 

Food safety isn’t simply a restaurant issue, it’s a critical issue for the entire food service industry: restaurants, schools, colleges, contract services, convenience stores, hotels, manufacturing and production facilities, medical facilities, retirement homes, retail, etc.  Bottom line – if you sell, serve, or make food in any capacity, you must be vigilant about food safety. Training and following proper protocols are essential to keep consumers safe at all of these venues.

According to Centers for Disease Control and Prevention (CDC), norovirus is the leading cause of illness and contaminated food outbreaks in the United States.  Most of these outbreaks occur in the food service settings. (e.g., nursing homes, hospitals, restaurants, schools, day care centers, military barracks, universities and cruise ships). Norovirus is a common virus that can spread widely very rapidly. Every year, the virus causes 19-21 million illnesses and between 570-800 deaths, according to the CDC. 

In the past year, there were several norovirus outbreaks and many of them impacted learning institutions.  In October 2015, hundreds of students and faculty in the Reno, Nevada, area were sickened after a norovirus outbreak spread to more than a dozen different schools. Then in December, dozens of students at Boston College contracted norovirus, according to the city's health commission. Officials believe the Boston outbreak was linked to a Chipotle restaurant near campus. Charlotte-Mecklenburg school was closed in February of this year due to a norovirus outbreak. And, just recently, dozens of college students at Chapman University in California have been showing symptoms from an outbreak of what's thought to be norovirus. 

Outbreaks of norovirus infection are more likely to occur during winter months within institutions such as schools, colleges, residential facilities, hospitals, long-term care facilities, and child care settings. The virus is easily spread from person-to-person through direct contact, contact with contaminated surfaces, and ingestion of contaminated food. Norovirus is easily spread in close, confined quarters. 

Typically, we think of norovirus as being an illness that involves vomiting and diarrhea, and in most cases this is true.  However, in some situations, the ramifications are much more severe. A norovirus infection can become quite serious in children, the elderly and immune-compromised individuals. Sometimes severe dehydration, malnutrition, and even death can result from a norovirus infection. 

To reduce the risk of spreading the illness, the CDC recommends that food workers do the following: 

• Avoid preparing food for others while you’re sick and for at least 48 hours after symptoms stop
• Wash your hands carefully and often with soap and water (100°F)
• Rinse fruits and vegetables before preparing or serving
• Cook shellfish thoroughly
• Clean and sanitize kitchen utensils, counters, and surfaces routinely
• Wash table linens, napkins, and other laundry thoroughly 

A well trained management, staff, and crew is imperative in creating a food safety culture.  These values must be established and modeled at the executive level. If the executives aren’t championing for food safety in the corporate arena, it’s a major problem for that company.  Ongoing training and education is vitally important to prevent foodborne illnesses, and the terrible repercussions that occur after an outbreak.  So is ensuring that all staff, in all food service professions, always follow proper food safety protocols. 

In the food service industry training is critical, it’s never ending, and it’s one of the most important things you do. With the proper education, guidance, and training, your company can prevent and avoid foodborne illness and keep your guests safe. 

Francine L. Shaw is President of Food Safety Training Solutions, Inc., which offers a robust roster of services, including food safety training, food safety auditing, responsible alcohol service training, writing HACCP plans and more. The Food Safety Training Solutions team has more than100 combined years of industry experience in restaurants, casinos, and convenience stores. The company has helped numerous clients, including McDonald’s, Subway, Marriott, Domino’s, Girl Scouts and Boy Scouts of America, Chipotle Mexican Grill, Dairy Queen, and Omni Hotel and Resorts, prevent foodborne illnesses. Additionally, they work with restaurants of all sizes, schools, medical facilities, convenience stores, hotels and casinos.  Francine has been featured as a food safety expert in numerous media outlets, including the Dr. Oz Show, the Huffington Post and Food Management.

Original article appeared in FOOD MANAGEMENT magazine on June 20, 2016

Tips to Prevent Norovirus: The Leading Cause of Foodborne Illness

By Francine L. Shaw  |  Published May 2016

Norovirus is the leading cause of foodborne illnesses and it spreads rapidly. Anyone can get infected with Norovirus and it’s possible to get it more than once. The average person will get Norovirus approximately five times during their lifetime. Peak season for Norovirus is during cooler months: November to April.

The Centers for Disease Control (CDC) estimates that each year, Norovirus causes:

• 19 - 21 million illnesses

• 56,000 - 71,000 hospitalizations

• 570 - 800 deaths

When Norovirus enters food service establishments, the results can be serious and widespread. In December 2015, a Boston-area Chipotle had a Norovirus outbreak that sickened over a hundred customers. Then, in March, Chipotle shuttered a different Massachusetts restaurant amid Norovirus concerns.   

When Chipotle learned that four employees at this location were ill, they decided to close the store for a full sanitation. At the time, it wasn’t known for certain if the employees had Norovirus, so this closure and full sanitation was done as a precaution. This closure cost them a day’s sales, the cost of the sanitation, and more negative press (that they didn’t deserve). Erring on the side of caution was wise, as at least one employee was ultimately confirmed to have the virus. As a result of Chipotle’s actions, no customers were infected. They prevented an outbreak.

Chipotle has received considerable bad press since for months, as the quick service chain suffered one foodborne illness outbreak after another, including Salmonella, E. coli, and Norovirus. These events hit multiple locations, sickened hundreds, caused Chipotle’s stocks to plummet, sparked lawsuits, and even resulted in a criminal investigation by the Department of Justice.

When they suspected Norovirus in early March, they did exactly what they should’ve done – closed and sanitized this restaurant. Unfortunately, their actions to prevent yet another foodborne illness outbreak were not reported in the most positive light.

Norovirus is extremely common. When employees come to work with diarrhea and vomiting, most facilities don’t close for sanitation. In fact, these employees are often permitted to work with these very contagious symptoms that can infect others – and even cause a foodborne illness outbreak.

Norovirus can easily contaminate food because it’s very tiny and infective. It only takes a very small amount of virus particles (as few as 18) to make someone sick. Food can get contaminated with Norovirus when:

• Infected people who have feces or vomit on their hands touch the food.

• Food is placed on counters or surfaces that have infectious feces or vomit on them.

• Tiny drops of vomit from an infected person spray through the air and land on the food.

Foods can also be contaminated at their source:

• Oysters that are harvested from contaminated water

• Fruit and vegetables that are contaminated during the growing process

At Food Safety Training Solutions, Inc., we offer food service professionals these tips to avoid Norovirus-related issues:

• Do not work or allow your employees to work when ill.

• Avoid preparing food for others while you’re sick and for at least 48 hours after symptoms 

  stop. Get a note from your physician before returning to work.

• Wash your hands carefully and often with soap and water (at least 100°F). The hand 

  washing process should take at least 20 seconds.

• Rinse fruits and vegetables carefully.

• Cook shellfish thoroughly.

• Clean and sanitize kitchen utensils, counters, and surfaces routinely.

• Wash table linens, napkins, and other laundry thoroughly and often.

• Have (and implement) a policy for “Clean-up and Disinfection of Norovirus” as stated in the 

  2013 Food Code.

Let’s give credit where credit is due. Kudos to Chipotle for doing the right thing, regardless of what it cost the business. On the day they closed one location to prevent yet another a foodborne illness outbreak, their stocks dropped again, and the media headlines were negative. Chipotle is going to continue to be under the microscope for a long time. They’ve made many mistakes over the past months, but they appear to be making positive changes in their foodborne illness protocols, and that should be applauded.

Accommodating Food Allergies: Good for Business and Good for Your Customers!

By Francine L. Shaw CP-FS, CFSM, FSP, FMP   |   fsts.net
An EXCLUSIVE for Convenience Store News  |  Published January 2016

Individuals with food allergies must be properly accommodated across all spectrums of the food service industry. Approximately 230,000 hospitalizations and 200 deaths occur annually because food-allergic individuals accidentally ingested or inhaled their allergens. Make one tiny mistake with “just a trace” of an allergen, and someone could die, literally.

Recently, I was teaching food safety classes for a convenience store chain after they had rolled out barista-style coffee. At one point during class, we were discussing the new products and I discovered they offered a beverage containing soy milk. Later in the day, as we talked about food allergies, I used the soy milk as an example. I remember saying, “It’s great that you have signs with warnings that state: Soy products are served here; therefore, there could be potential contamination.” Everyone in the class looked at me like I was speaking a language they’d never heard. I then said, “You do have a warning statement, don’t you?” Slowly, everyone began to shake their heads no.

Having no signage about food allergens and possible contamination was the first of a series of problems, showing me that these employees were not properly trained to accommodate food-allergic customers. We discussed cleaning procedures for the mixers that were used for multiple beverages, including products with common allergens like peanut butter, dairy and soy, and the employees told me they were just being “spun” in water with sanitizer, not thoroughly cleaned with hot water and soap before being sanitized. Additionally, there was not an assigned mixer for allergen-free products only. This brand had big problems.

During the next break, I called the corporate office to inform them of these oversights. A few hours later, after class, I stopped into another one of their units on the way home. In the short time since I’d reported the problem to corporate, the stores had already posted temporary allergen warning signs. I also noticed that they had labeled the mixers for allergen and allergen-free products. This showed – without a doubt – how valuable an external set of eyes and ears can be. I was delighted to see that the convenience store chain was able to quickly fix their errors and start improving their food allergy protocols. The leadership team was ecstatic that these issues were caught (and resolved) prior to a tragedy.

I’ve had numerous conversations with individuals who (erroneously) believe that cooking oil gets hot enough to “kill the protein” that causes an allergic reaction. This is simply not true. Speaking of cooking oil, don’t use the same fryer or oil for French fries that you use for breaded products, fish or foods containing nuts, as doing so will cause cross-contact for people with gluten, fish or nut allergies. Allergen-free foods must be cooked in clean oil, using separate (clean) prep stations and equipment (cutting boards, knives, pans, etc.)

All food service establishments – including convenience stores – must have procedures in place to ensure safe experiences for food-allergic customers, and must train all employees to always follow these procedures. Here are a few tips to make your stores allergy-friendly:

• Create a separate workspace in your prep areas to prepare allergen-free products. Make certain you clean and sanitize all work surfaces and equipment.
• Utilize color coded allergy tools in your kitchens to reduce the risk of cross-contact. Purple is the universal color for allergen-free kitchen utensils. Keep these tools clean and covered.
• Identify allergen-free products with colored stickers (purple is the color of choice) so they can be easily identified.
• Make certain all dishware is properly washed, rinsed, and sanitized prior to reuse.
• Ensure that all employees know the ingredients in every component of every food they serve, including sauces, marinades, sandwich breads, etc. Train them to read and understand ingredient labels.
• Ensure that your employees know the “aliases” for common allergens – e.g., casein and whey are dairy, semolina is grain, etc.
• Communicate with your team, and train them on food allergy protocols. There are numerous webinars, videos, and live classes that can assist you with this endeavor. 

It’s critical that everyone on your staff understands the difference between cross-contact and cross-contamination:

• Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen – such as chopping peanuts on a board and then chopping grilled chicken on that same board. The grilled chicken has come into contact with the peanuts, which could trigger an allergic reaction in a guest with peanut allergies. Cooking does not reduce or eliminate the risk of cross-contact.
• Cross-contamination is a common factor in the cause of foodborne illness. If you place raw chicken on a board, and then chop vegetables on that same board, you risk cross-contamination, spreading bacteria from the raw poultry onto the vegetables. Proper cooking of the contaminated food in most cases will reduce or eliminate the chances of a foodborne illness. 

The main difference between cross-contact and cross-contamination is that anyone can become ill from cross-contamination if they eat foods that have touched raw meats or poultry. Cross-contact is dangerous only for food-allergic guests, who may inadvertently ingest their allergens if proper care wasn’t taken during food prep.

Approximately 15 million Americans have food allergies, including 1 in 13 children. Food allergies among children increased approximately 50% between 1997 and 2011 and no one understands why. Recognized that 25% of people’s first allergic reactions happen outside the home. This issue isn’t going to go away any time soon. Train your staff to recognize the signs of an allergic reaction, and have plan in place in case one occurs at your store. A “small” mistake - such as standing someone up in the midst of an anaphylactic reaction - could be fatal. 

Everyone on your team should know how to handle an order for someone with food allergies. Consumers are seeking out establishments where they can eat worry free. These establishments will earn brand loyalty and, therefore, increase profitability. Wouldn’t it be nice to be recognized as the C-store that consumers with food allergies can eat with confidence?