Foodborne Illnesses and Recalls on the Rise

By Francine L. Shaw

The last word a manufacturer wants to hear is “recall”. During 2017, recalls involved everything from salad mix contaminated with a dead bat to hash browns infused with shredded golf balls.

Not all recalls are created equal. Both the USDA and the FDA have three classifications of recalls to indicate the relative degree of health hazard presented by the product being recalled:

• Class I: A Class I recall is the most serious classification, involving a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death.
• Class II: A Class II recall involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food.
• Class III: A Class III recall involves a situation in which eating the food will not cause adverse health consequences.

During 2017, there were 456 recalls recorded in the United States. The number one reason for those recalls was undeclared allergens.

Foodborne illnesses continue to be widespread, as well. In 2017, we saw Robin Hood flour contaminated with E.coli, Soygo yogurt with Listeria, tomatoes, cantaloupe, and ground turkey tainted with Salmonella, and even shredded coconut was responsible for causing a Salmonella outbreak in the United States and Canada. Foodborne illness outbreaks can happen at restaurants, corporate events, private parties, schools and cruise ships—anywhere and everywhere food is served.

Recalls and foodborne illnesses are 100% preventable. Incidents occur because of human error, and all it takes is one weak link to cause serious—and potentially fatal—problems. That’s it. One weak link can cause the traumatic deaths and/or illnesses of customers, and cost your company billions of dollars, loss of sales, plummeting stocks, negative media coverage and a severely damaged reputation.

When there’s a recall or a foodborne illness, products must be destroyed, which is lost revenue for manufacturers, retailers, restaurants, etc. Finding the source of the contamination can be a massive undertaking. The manufacturer may need to close all of their plants for cleaning until the source is identified, which adds up to a tremendous financial burden, and also requires significant time and effort. Class 1 recalls can cost hundreds of millions of dollars or more, to identify the source of contamination, recall products, sanitize facilities, and keep consumers safe.

It takes years for companies to establish a solid reputation, and food recalls and foodborne illness outbreaks can obliterate a brand’s reputation overnight. Consumers lose confidence much faster than they gain it, and bad news travels fast (especially in this time of social media where news spreads instantly and widely). And on top of that, there may be litigation as a result of the recall, incident or outbreak, which will result in attorney fees and potential settlements that could be very significant. If the risk of massive expense and bankruptcy isn’t enough, for the past few years, the U.S. District of Justice has been issuing fines and prison terms to company leaders involved in foodborne illnesses outbreaks and food recalls.

The government, media and general public are holding companies (and their leadership) accountable now, so you’d think that recalls and foodborne illness incidents would be on the decline but, unfortunately, that’s not the case. And with advancements in technology, why are we still having so many issues surrounding the safety of our food?

Many media outlets report that foodborne illnesses have been rising considerably in the past few years. However, according to the CDC, a study showed that the six most common foodborne illnesses have actually declined in frequency by 25% over the last two decades. Having said that, though, the severity of foodborne illness outbreaks seems to be increasing, and the number of outbreaks connected to produce has risen, as well. Some experts believe the increases may be due to better reporting processes rather than an actual increase in the number of foodborne illnesses.

There are various theories as to why foodborne illnesses may be getting worse. Some government agencies indicate it has to do with farming policies. The CDC disagrees. More widely accepted beliefs are the increase in popularity of organic produce—grown with manure rather than chemical fertilizer—which can transfer bacteria to the produce. Additionally, there’s debate that the use of antibiotics can cause bacteria that causes foodborne illnesses to become resistant.

Recalls may occur for a variety of reasons. Products may be pushed beyond their shelf life by the manufacturer, or maybe the design and development around the product was insufficient (equipment, building, etc.). Is the manufacturing facility designed in a manner that can prevent contamination—structurally and hygienically? Maybe the production quality control checks failed. Did the manufacturer conduct an adequate food safety risk assessment prior to launching the new product? Profit margins are often thin—did financial incentives prevent the company from implementing a thorough food safety program?

Getting back to the basics of food safety would reduce recalls and foodborne illnesses significantly. Manufacturers must be certain about food safety as well as the integrity of the ingredients they use. They need to be honest with themselves and understand the risks of the ingredients, processes and finished products that they are handling.

Human error is a given. It’s the corporation’s responsibility to minimize the risk. Implement ongoing food safety education and training for all employees, explaining the proper food safety protocols and processes. Develop internal auditing systems, using innovative digital tools. Get rid of the pen and paper forms, where it’s more likely for errors to occur and for pencil whipping to happen. Digital solutions provide more effective internal auditing, meticulousness in corrective action systems including root cause analysis, allergen management, and controls relating to packing product into the correct packaging format—all fundamental to keeping foods, consumers and businesses healthy and safe.

Touchy Feely Restaurant Screens Covered with Creepy Crawlies

Francine L. Shaw, Contributor

Restaurants are increasingly moving from clipboards and pens to digital technology. And they should. These digital tools streamline and simplify multiple processes – from taking customers’ orders to facilitating inspections.

But now, patrons and staff are likely to touch – and share – multiple screens. Whether your host is sending a text about an open table or a server is completing a sale, your team must commit to consistent, thorough “clean screen” procedures.

Preventative measures, like wearing and changing single-use gloves regularly, are among best practices, but they’re only the beginning.  Digital-friendly sanitizing wipes should be easily accessible and regularly used. Sanitation schedules should be established for shared screens – similar to schedules for cleaning other equipment. Whatever the strategy, a regular sanitizing regimen is essential for a healthy, code-abiding establishment.

Washing hands saves lives.  Many hands are sharing tools, devices, surfaces, and germs in restaurants, and germs can spread fast through contact with these items.

Increasingly, restaurants and other foodservice organizations are relying on mobile technologies, such as POS systems, tablet menus, and remote card payment machines. Mobile devices are also being used to manage food prep and safety in accordance with inspection regulations.

While these devices offer multiple benefits – increased efficiency, accuracy, etc. – they may also carry some risk. Think about it: everyone involved in the experience of dining out runs the risk of sharing screens and, therefore, sharing germs. Screens constantly get shared among employees – and customers – during shifts.

How dirty do screens get? Scientists have found that the average cell phone is 10 times dirtier than a toilet seat. Major pathogens, like Streptococcus, MRSA, and E. Coli have routinely been found on electronic screens. Passing these dirty devices around spreads the germs and bacteria to hands – and then, potentially, to other surfaces.

“Research says your phone is covered in germs: 25,107 bacteria per square inch to be exact. That makes your cell phone one of the filthiest objects you touch,” explained Francine L. Shaw, food safety expert and president of Savvy Food Safety Inc.

“With advances in technology, cell phones are consistently being utilized to execute food safety strategies throughout the foodservice industry. This is especially true for the leaders in the industry that have implemented this advanced technology to enhance their company’s food safety culture.”

So, how can restaurants successfully keep its screens germ-free? Here are three simple steps every restaurant should consider.

Step 1: Clean everything“Technology is the way of the future. So how do you keep your phone clean? First and foremost, wash your hands,” Shaw explained. “Then clean and disinfect your cell phone by using a combination of 60 percent water and 40 percent rubbing alcohol. Mix the ingredients together, then dip a soft cloth – don’t use a paper towel, it may scratch the screen – in the solution and wipe the damp cloth gently across your phone.”

“Apple warns against using anything other than a soft cloth on your screen, but, let’s face it, a soft cloth isn’t getting rid of any germs,” Shaw added. “Personally, I love technology – there are many UV lights on the market that will destroy surface bacteria. Regardless of the method you choose, clean your phone frequently. And, keep it out of the restroom!”

We tell food service employees to wash their hands after using the bathroom and, hopefully, they all comply. But think about the hundreds of patrons visiting a restaurant daily. And what about employees coming on-shift to work while, inevitably, carrying their germy phones?  If they touch surfaces in the restaurant before washing their hands, they can transfer germs to these items.

In family restaurants, children tend to touch everything in sight.  I’ve seen toddlers who picked their nose or licked their fingers and then touched the table, doorknob, etc.  And now that screens are more common in restaurants – used for everything from reviewing online menus to paying bills via a shared tablet – it’s critical that every screen in your establishment gets regularly (and properly) disinfected.

The solution: identify every device that has a screen and wipe it down. A tried-and-true product, like Windex Electronic Wipes, can work wonders for getting germs off a variety of electronic screens. It’s an all-purpose product that every restaurant should have on hand and insist that employees use regularly and often.

Though the food code no longer allows personal cell phones in kitchens, staff often use them before shifts and during breaks. Encourage employees to wipe their personal phones to prevent contamination.  Additionally, require them to wash their hands after using their mobile devices and before touching food, surfaces and/or equipment.

Step 2: Make a scheduleYour restaurant employees schedule their shifts and tickets. Tables get wiped down before changing patrons. But is there currently a schedule in your restaurant for when a POS system gets disinfected?  If not, there should be.

No one should have to wonder when a screen was last wiped down. A simple checklist will do. Cleaning products should be available in the main dining areas. If your restaurant isn’t looking to take up too much space with a box of screen wipes, consider a Microfiber Teraglove. It’s small, compact, and can fit anywhere.

Step 3: Sanitize screensRestaurants are busy places. Not every job gets done according to schedule especially during hectic shifts. But, just like the kitchen and washing staff make sure the prep areas and cutlery are sanitized, the same must be done for all digital screens in your restaurant.

At the end of each shift, have the staff focus more intentionally, and more thoroughly, on cleaning all of the restaurant’s mobile devices. A heavy-duty product with a reputation for being effective, like Tech Armor, provides a full kit of microfiber wipes and cleaning solution. By disinfecting the surface of each screen, you’ll significantly limit the potential for germs and the associated risk of illnesses.

Bottom lineRestaurant leadership requires its employees to wash their hands after using the restrooms.  Teams must follow specific protocols around cleaning dishes, utensils and kitchen equipment. Surfaces should be regularly disinfected, and restrooms scrubbed on schedule.

Another best practice would be to wipe down all shared surfaces and not just screens. For servers, tables and counters are more obvious, but what about menus, napkin holders, and condiment dispensers. A great opening practice is to wipe down these commonly touched components of the restaurant experience.

If you’re not regularly cleaning, sanitizing and disinfecting your screens, you’re putting your staff and guests at an increased risk of spreading germs and contracting some pretty miserable illnesses. Create specific protocols around cleaning your screens to increase the health and safety of your facility, employees, and guests.