Putting Safety First in Foodservice

Francine L. Shaw, Contributor  |   Convenience Store News

NATIONAL REPORT — Fifteen years ago, La Crosse, Wis.-based Kwik Trip Inc. had just begun to transform its foodservice offering from a roller grill-based program to a full-fledged initiative, which would eventually be honored as Convenience Store News' Foodservice Innovator of the Year in 2015. From the onset, Kwik Trip CEO Don Zietlow pinpointed a potential occurrence that could have devastating effects on the convenience store chain: a foodborne illness.

That early foresight led Kwik Trip to build a culture of food safety that incorporates training at all levels of the organization — something every convenience store that offers prepared food should imitate, according to industry experts. When it comes from the top, safety is more likely to be a key component and not an afterthought.

"When your CEO says this is an issue that could destroy our company, it puts it high on people's radar that we need to follow food safety principles and food safety programs," said Marty Putz, director of food safety and quality assurance for Kwik Trip, operator of 600-plus stores.

To instill food safety knowledge at all levels, Kwik Trip re-examined how it handles training and staff promotion. All employees receive computer-based training, and those who are ready to move up the management ladder get the opportunity for hands-on development. Instead of moving directly up to shift leader, they are moved into the role of foodservice leader, in which they take responsibility for the kitchen. Experience with food and food safety is a fundamental part of the leadership journey at Kwik Trip, not an alternative path.

Individuals who pursue multi-store leadership roles, such as district roles, get even more food safety training on a broader level. Through a combination of classroom study and hands-on training, future leaders learn to audit stores from a safety perspective, and they go through ServSafe food safety training and certification.

The result is a cadre of leadership with extensive food safety knowledge, according to Putz.

SIZE DOESN’T MATTER WHEN IT COMES TO SAFETY
While the training needs of small operators and single stores in the convenience store industry may not need to be as complex as Kwik Trip, size doesn't make a difference in a retailer's ability to build a safe, trustworthy foodservice program.

"It’s not necessary to be a large corporation or have a multitude of financial resources to create a food safety culture," said Francine Shaw, president of Food Safety Training Solutions Inc. "It begins with a desire to serve safe food."

Shaw recommends that c-stores with more limited resources prioritize creating a personal hygiene standard for employees and implementing a pest management program. They should also develop standard operating procedures for purchasing, receiving, storing, cooking, cooling, reheating, holding and serving food; cleaning and sanitizing equipment; and cleaning the facility's interior and exterior.

C-store retailers of all sizes should also be mindful of the fact that in 2015, the U.S. Food and Drug Administration began shifting its food safety focus from reaction to prevention, holding retailers accountable for compliance with the Food Safety Modernization Act (FSMA).

"The FSMA calls for food retailers to establish preventive control systems modeled after HACCP [Hazard Analysis and Critical Control Points] guidelines to help prevent foodborne illnesses,” explained Jordan Anderson of ParTech Inc., a provider of restaurant and retail hardware, software and services. “It also mandates that the FDA has access to at least two years of documentation showing adherence to this new protocol. If you are a food retailer and the FDA comes knocking at your door, what do you have to show them?"

SETTING SAFETY STANDARDS
One of the most impactful ways of achieving food safety is also one of the simplest: Employees must be diligent about washing their hands.

"One of the most common food safety-related issues is personal hygiene. Don’t misunderstand me; some organizations do a fantastic job of training their team members. Others just don’t seem to understand the importance. Personal hygiene is so very basic, yet so very essential," Shaw said.

She recommends implementing a double handwashing policy. "Wash once in the restroom and again when returning to the workstation. After all, employees are touching the doorknobs that everyone prior to them touched and who may not have washed their hands," she pointed out. "Did you know the average door handle has about 360 types of bacteria on it?"

On the opposite end of the complexity spectrum, advances in technology are making it easier to avoid safety lapses — or to identify them once they occur. Wireless technology now enables continuous monitoring of coolers, freezers, and heating units. Digital records make it easier to access and organize crucial food safety information. There are also solutions that cater to the changing needs of foodservice operators.

“While some retailers prefer pen and paper records because that's what they're comfortable with, industry experts warn that this method has major drawbacks, such as increased risk of personal error and inefficiency of data that can't be searched or easily manipulated.”

"Paper records are easy to use (though sometimes they are difficult to locate in emergencies) and change is a process — it takes time," Shaw said. "However, major industries, including c-stores, should embrace technology to elevate the way they track inventory, manage machines, record and organize data, increase efficiency, save costs, and even save lives."

PREPARING FOR A CRISIS
Even after investing in the best safety protocols and the most thorough training, it's possible a retailer will still face a safety incident, such as exposure to a foodborne illness that can be traced back to their store. How they respond could make or break consumers' continued trust in the brand.

The most effective response involves appropriate public messaging, as well as taking the proper steps to determine how the incident happened and how it can be avoided in the future.

Shaw recommends creating honest, authentic and apologetic messaging that describes the situation and explains a solutions-focused plan for moving forward. It is in the retailer's best interest to be straightforward with the media in identifying what happened and where there was a breakdown in safety, whether it happened on the vendor side or at the store, she said.

"It’s important that someone in a position of authority monitors social media and responds to negative and/or erroneous comments. Don’t get defensive and don’t get sucked into toxic, negative message spirals," Shaw advised. "Stay on message, remain positive, and explain how the company is working to fix the situation."

Meanwhile, the retailer should re-train employees on safety protocols, change vendors if necessary and, above all, stay calm. Once the crisis has passed, it's time to discuss what went wrong, how it could have been prevented, and how it can be prevented in the future.

Kwik Trip’s Putz encourages working with regulatory authorities that are responsible for public safety, as their concerns go hand-in-hand. On a store level, Kwik Trip requires employees to report any symptoms they exhibit. This information is entered into an electronic log.

"It is still self-reporting, but it's a way to exclude [employees] and get them out of the kitchen and away from food when they're high-risk," Putz said.

Kwik Trip views food safety as an ongoing activity with a continual improvement process. The retailer is always asking: What can we improve on next? What can we get better at?

Opinion: Kitchen Design and Safety

By Francine L. Shaw  |  Published January 17, 2018, on FCSI.org  |  Published worldwide

Francine L. Shaw of Savvy Food Safety Solutions, Inc. addresses how the design of a commercial kitchen should maximise efficiency and productivity, while also promoting proper food safety protocols

When designing a commercial kitchen, many people are concerned with how the space will look, but they should be primarily concerned with how it will function. The design should maximise efficiency and productivity, while also promoting proper food safety protocols.

Design flaws

During kitchen design/construction projects, collaborate with a food safety expert, who can advise on how the space can boost food safety practices. Recognise that design flaws could have negative ramifications that could harm – or even kill – your guests. Think of food safety when planning the space – e.g., ensuring that floor mixers aren’t placed near wash sinks, where dirty water could splash in and contaminate the food. Also, when servers take food to your guests, they shouldn’t have to walk through the dirty dish area, which increases contamination risk.

Follow these tips for a safer commercial kitchen:

• Plan the flow. The flow of your kitchen should be efficient and support food safety protocols. This will save time, money, and reduce risk.

• Purchase equipment that’s easy to clean, with minimal nooks and crannies. This is important for all kitchen equipment, including mixers, fryers, ice cream machines, meat slicers, etc.

• Consider even the smallest details. Don’t leave gaps between counters and walls that could attract grime, insects or rodents. Be certain that you utilize grout that can be properly cleaned and sanitized.

• Ensure that your floors have drains so they can be deep cleaned regularly.

• Make certain areas that are impossible to reach for cleaning are sealed tightly. It is impossible for anyone to clean a ¼ in. gap between a wall and a counter space that the contractor neglected to close. This will eventually become an insect or rodent haven – and a food safety hazard.

• Ensure that your hot water tanks hold a sufficient amount of hot water. If they don’t hold enough hot water to get you through your busiest rush period of washing and sanitizing dishes, you either need to get a booster or a larger hot water tank. Hot water is critical to proper washing and sanitising dishes, equipment and hands.

• Consider the placement of your sinks. Kitchen sinks must never be in an area where there’s potential for contaminated water to splash on consumables, clean dishes, or anything else it could contaminate. In tight areas, a barrier may need to be installed between the sink and a prep area.

• Install multiple sinks for washing dishes, produce, hands, etc.

• Designate separate prep space for allergen-free/gluten-free cooking to safely accommodate your guests with food allergies and intolerances.

• Designate allergy-friendly equipment – such as fryers – that are not used for any common allergens, including breaded products, fish or shellfish, or foods containing nuts. Purple is widely used and recognised to designate allergy-friendly equipment.

• Design separate storage space for common food allergens (flours, nuts, etc.) to avoid cross-contact with allergy-friendly foods.

By following these guidelines, your team can maximise successes and minimise food safety risks.

Rotten Documentary Series Addresses Food With A New Perspective

By Susan Algeo  |  Published February 2018 on TotalFood.com

While watching the new Netflix documentary series Rotten, created by Zero Point Zero Production, I learned some interesting things, such as: Did you know that that selling raw milk in retail locations is illegal in most states? Or that there is a garlic festival every year in Gilroy, California? Or that honey is basically just bee vomit?? Or that Russia invading Crimea affects the milk profits in the United States? The series shows an interesting view on the food world.

The series interviewed many people to get various perceptive on certain food-related topics. They talked to workers, business owners, consumers, chefs, doctors, researchers, attorneys, all with varying degrees of experience. Most of the time, I think it is good to hear different perspectives. But, sometimes, certain viewpoints can be detrimental to consumers. The best example of this was in the episode “Milk Money.” One of the main points of discussion was the sale of raw milk. Since raw milk is more profitable than pasteurized milk, some dairy farmers have added that to the products they provide (even in some of the states where this is illegal). These farmers talk about raw milk being safer that it was in the past due to cleaner farms, cleaner cows and cleaner workers. They also tell viewers that there are health benefits to consuming raw milk. Although research shows the risk of consuming raw milk is still too high due to possible contamination that can lead to foodborne illnesses.Over the past few years, we have seen an increased interest in food production, and people want to know where their food is coming from. Local, organic, grass fed; these are all key words that consumers look for on their packages. The public is watching cooking shows on the Food Network and other mainstream TV channels: competitions like Hell’s Kitchen, inspection and planning shows like Bar Rescue, and documentaries like Food, Inc. are how the general population is getting their food education. We know there is a lack of food safety education on these shows, which is a huge concern, as viewers may mimic their favorite celebrity chefs’ habits in their own kitchens. (How often do you see celebrity chefs properly wash their hands or use a thermometer to check the internal temperature of foods?) Although Rotten does not focus much on food safety, it does examine the farm-to-fork production of different products. It also discusses various regulations that govern these items from the growers and producers to the chefs and consumers.

On the other side of the foodborne illness discussion, the episode also talks to a family that experienced a food safety fail when their young son contracted e-coli raw milk, which led to hemolytic uremic syndrome. Although I value the experience those dairy farmers have, as a food safety professional, I can only hope that viewers will understand the very real risks of consuming raw milk – as evidenced by the child that was featured, who fell ill and will have lifelong consequences from his foodborne illness incident. It’s important the message around the risks of consuming of raw milk is heard.

Also addressed in the series is the topic of food fraud and adulteration. These are topics that are likely unfamiliar to much of the general population, so it is very important to bring these issues to light. In the episode “Lawyers, Guns & Honey,” they discuss how pure honey is being cut with syrups to increase the volume, and profits, of the product. Honey is sent to labs to for quality tests but, as usually happens, once one type of syrup is detected, people will find another (e.g., corn) that is not detectable. Laboratory scientists were interviewed to explain their process for testing. Also interviewed were the lawyers that prosecuted a German company for illegally selling Chinese honey in America. Two executives were sentenced to time in federal prison because of their actions. I’m sure many viewers would be surprised to learn that this type of situation, from adulteration to jail time for food fraud, is happening.

Every episode of Rotten addresses different products and the issues their industry faces. These are some of the interesting take-a-ways from each episode:

• Lawyers, Guns & Honey –A queen bee can lay twice her body weight in eggs a day.
• The Peanut Problem – The National Peanut Board funds considerable food allergy research in hopes of finding allergy cures or treatments.
• Garlic Breath – In China, it is illegal to export garlic that was peeled by prisoners.
• Big Bird –In 2015, over 320,000 chickens were murdered over a five week period in South Carolina as a revenge plot to hurt chicken farmers.
• Milk Money – Only 11 states allow raw milk sales in retail stores. It is illegal to sell raw milk across state lines.
• Cod is Dead – The saying “there are plenty of fish in sea” is not as true as it once was. Research shows the number of fish have drastically dropped in recent years because of changing fishing habits and regulations and increased fish consumption.

Overall, this series is valuable for everyone to watch. It’s important that topics like food safety, food fraud, regulations, and food allergies are brought to the forefront for the general population. I hope that people watch the series and take away some useful knowledge. And I hope to see more informative programming like this in the future.

Susan Algeo is the Director of Project Management at Savvy Food Safety, Inc.(formerly Food Safety Training Solutions, Inc.), where she facilitates food safety training classes, including ServSafe® and NRFSP®, for corporations nationwide. Susan also provides other food safety services, including food allergy training, as well as consulting, helping operators and their teams improve their standards, procedures, and overall commitment to food safety. Additionally, she conducts third-party inspections of customers’ operations to improve their health inspection results. She is also co-author of the SURETM Food Safety series.  These training manuals are aimed at improving food safety procedures for employees, managers, and trainers in food service and retail establishments.