Food safety experts can help design kitchens to reduce risks

No matter how much time and care a chef takes preparing a meal, no matter how beautiful it looks on the plate, one splash of one drop of dirty dish water can turn the delectable into the deadly.

BY FRANCINE L. SHAW | JUNE 28, 2017
Contributed to Food Safety News

When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must promote proper food safety protocols.

Cross-contamination and cross-contact are important factors to consider. Recognize that one design flaw could have life-threatening ramifications. For instance, in restaurant settings, when servers take food to guests, they should never have to walk through the dirty dish area, which increases the contamination risk. Also give careful thought to the placement of your three-compartment sink, to be sure it’s separate from food prep areas.Food service professionals should work closely with their designer and construction team, and it’s wise to also collaborate with a food safety expert, who can advise on how the workspace layout can boost food safety practices. Many of the same considerations are appropriate for those designing and refinishing home kitchens.

Think of food safety when planning the space — such as ensuring that floor mixers aren’t placed near wash sinks where dirty water could splash in and contaminate the food. It’s also critical to plan the “smaller details” that could impact food safety — such as not leaving any gaps between counters and walls that could attract grime, insects or rodents, and being certain that you use grout that can be properly cleaned and sanitized.

When planning, designing and building a commercial kitchen:

• Plan the flow. The flow of your prep area should make sense for efficiency, as well as food safety. 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 equipment that you use in your kitchen, including mixers, fryers, ice cream machines and meat slicers.

• Consider even the smallest details — like the amount of tile grout used. The less tile grout, the less risk for chipping. Chipping — and cracks or holes in walls and floors — result in bacteria growth. Always use a non-porous grout material that doesn’t allow bacteria to grow.

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

• 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 sanitizing 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, poultry, hands, etc.

• Designate separate equipment and 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.

• Use different shaped or different colored plates to serve allergy-friendly meals.

• Purchase or make your own allergy kits, complete with color-coded chopping boards and pans and utensils, which are kept clean, covered and stored away from flours and other potential allergens. Purple is widely used and recognized to designate allergy-friendly equipment.

• Wash and sanitize allergy equipment and surfaces between each use.

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

• Design separate storage space for common food allergens such as flours, nuts, etc., to avoid cross-contact with other foods.

Color-coded cutting boards help ensure that fresh produce is not cross-contaminated with pathogens from raw meat, fish or poultry. To increase compliance with such food safety policies and procedures employers must provide continuing education and training for food handlers.

The seemingly minor details in a kitchen — such as the kind of grout used — are truly a big deal in terms of keeping guests safer. And bigger issues — such as placement of a three-compartment sink — must be carefully considered at the start of a design project.

While it’s critical, of course, to have a competent design and construction team for your project, don’t overlook the importance of having a food safety expert consult on the project, from concept to implementation. Food safety experts bring a valuable perspective to the table and can advise on all matters from how kitchen design impacts reduce foodborne illness risks and which ice machines are easiest to clean and keep sanitary. By working collaboratively, your design, construction, and food safety expert can maximize your future successes and minimize food safety risks.

Helping Your Clients Prepare for a Health Inspection

By Francine L. Shaw CP-FS.CFSM.FSP.FMP

If you are reading this, more than likely you are someone that trains individuals in the food service arena. Nothing makes these folks more nervous than a health inspector. Trust me, I know - I am a health inspector and I experience it firsthand. One of the advantages I have (I believe) is that I have worked both sides of the industry. I know what it’s like to be on the other side of the clipboard. As an operator I thought everyone operated like I did. I held cleaning parties every so often to deep clean, implemented cleaning schedules and back-up assignments - the whole gamut. This isn’t the norm. I am thoroughly amazed at the things I find. But that’s not what this is about; I want to help you help your clients feel more at ease with their health inspectors.

Let me begin by saying, health inspectors are like everybody else. We wake up in the morning wanting (sometimes praying) to have a good day. Health inspectors don’t go out looking for restaurants to shut down. We are willing and able to educate those who are willing to learn. We prefer the code violations be corrected as we conduct the inspection; this helps the operator with their overall rating.

So, what does the health inspector look for? We each have certain areas we focus on - I’m certain (for me it’s ice machines). The pictures I could show you – there aren’t enough words to describe. Overall there are some key areas:

• Proper hand washing stations

   - Hot water – at least 100⁰F

   - Hand soap

   - Paper towels/Air dryer

   - Trashcan

   - Signage

*When done correctly hand washing is the single most effective way to stop the spread of infections.

• Health inspectors need to make certain that the food is coming from an approved source. And, yes we may ask for the documentation. You might want an explanation of what an approved source is… I once walked into a restaurant right after a goat had been slaughtered in a kitchen – true story! That meat was not USDA approved.

• Health inspectors need to ensure that cooled foods are chilled in an appropriate amount of time. How can I verify this without temperature logs?

• Does the commercial/manual dishwashing station have the correct sanitizer concentration? How do you know if you don’t have test strips readily available? Locked in the office is not readily available.

• Health inspectors need to assure that there has been no cross-contamination between various products in the numerous storage areas.

• Are hot foods hot, cold foods cold, and frozen foods frozen? Sounds pretty straightforward, but temperatures are a key issue on health inspections. Primarily because most restaurants don’t keep temperature logs, therefore they don’t realize that the products aren’t the correct temperature. Heck, sometimes they don’t even have a thermometer!

These are just a few of the basics, but if operators have these items under control they are well on their way to a successful health inspection, which will make them feel more comfortable with their inspector! In the few hundred health inspections I do every year, the majority of them are fantastic operators!

Cutting Corners Doesn't Cut Costs.

As someone that is personally out and about in the food service industry, I have opportunity to see things that I really wish I didn't. I spent over twenty years in "operations." I have personally cooked food, waited on customers, cleaned drains (with toothbrushes), scrubbed toilets, and even wiped fecal matter off the walls (Yes - for some reason, certain customers feel compelled to do this...).

When I was a manager and eventually an Operating Partner, I wanted to operate my establishment in a manner that I could be certain the food was safe. This meant keeping the employees trained and the facility clean. I am astounded when I go out to conduct food safety inspections! I'm not speaking of working dirt. I can look beyond that issue. I am referring to total disregard for public health. I was so naïve in my early years I thought everyone had the same standards I did... silly me!

When money is tight and owners/managers start to make cuts, typically the first items cut are training and cleaning supplies. This makes no sense to me. It's a fact that well-trained staff contribute more profit to your bottom line. It's also a fact the customers don't like to visit dirty restaurants. Again a loss of clientele is going to take away from your bottom line. So, how do we change this thought process? How do we change the mentality of what they don't know won't hurt them (when in fact it can kill you)?  How do we make those who don't seem to care, care? I don't pretend to have the answers to all of these questions; nor, do I intend to throw everyone into this preverbal boat. But, I do know that we have many issues that need to be corrected as a whole and it starts at the top - with attitude.

Mold around edge of freezer 

Unidentifiable meat product, improper storage, filthy floor 

Uncovered product, cardboard in box, contaminated 

Unidentified meat product

Grapes

Stove

            

Food Service Gloves: Good or Bad?

You stop into a deli for lunch, and your sandwich maker rings up your order wearing gloves and goes right back to making sandwiches. You may ask, “Aren’t you required to wash your hands before preparing food?” She answers, “No. I have gloves on.” Many establishments require employees to wear gloves to protect customers, and many workers believe that gloves will keep their hands clean. It does; but now a filthy, bacteria-laden glove is in contact with your food. This is one of many ways food can be contaminated with improper glove use.

Introduced around 20 years ago, food service gloves were intended to reduce the risk of contamination. A study of average food service glove use in 2007 and 2010 found that hand washing is less likely to occur when employees were wearing gloves. If the hands underneath are dirty, the gloves will do little to protect against contamination. Instead, the risk of contamination is higher with the use of gloves, which can be a breeding ground for bacteria. Nothing good is happening in there where it’s warm and sweaty.

Additionally, using food service gloves is very wasteful. If used properly, employees can go through a dozen pairs of disposable gloves in an hour. Not only is the influx of waste bad for the planet, it is also expensive. In the preparation of food, a cook or server can be managing several different foods at once. If they are touching raw meat, they are required to change gloves before moving on to another type of food. If they open a refrigerator, cough, sneeze, or touch any contaminated surface, they need to change their gloves. If employees change their gloves as often as needed, the food will take longer to prepare.

Gloves aren’t all bad news. There are situations where using gloves is important, such as preparing sushi. Handling raw fish requires special care and gloves make it easier to do so. For example, if one customer orders shellfish and the next has a food allergy, gloves make it easier for them to switch materials safely. Although they may provide a false sense of security, gloves may also give customers a perception of cleanliness of your business.

There are many types of gloves available, all with pros and cons. Latex gloves provide a tight fit, more dexterity and can withstand heat, but some people have a severe allergy. These have also been banned in three states. Nitrile gloves are durable and offer dexterity, but contain a toxic chemical known as DEHP. Polyethylene is inexpensive but cannot withstand heat and tear easily. Vinyl gloves are an appropriate alternative to latex, but can begin leaking as soon as employees put them on.

A good awareness of food safety, cross contamination and a basic responsibility to the dining public are good places to start with reducing contamination. The Center for Disease Control (CDC) recommends revising food prep methods as an alternative to requiring food service gloves. Revisions would limit the number of times the worker would need to touch raw meat or other contaminating surfaces.

As a part of the food service industry, restaurateurs have the opportunity to make a positive impact on this issue. Whether you decide to use gloves or not, committing to making your food safe is important. Train your staff the correct way to use gloves and to maintain proper hand hygiene. Have all the necessary equipment needed to make your kitchen safe. Always have an abundant supply of gloves in the food prep area or plenty of soap and towels near your sink.