REALLY? Expired Product In A Food Safety Class???

Oh my, how time flies!  And, what a day I've had...Teaching a private food safety certification class today in PA.  A full class - over 40 participants.  Hotel meeting room is frigid, students had on their coats, a few had on mittens, their noses were red.  Creamers had an expiration date of November 2013 - did they not know this was a food safety certification class...I go to the front desk, inform them of the issue and ask them to turn up the heat.  For a few minutes, the room warms up, yay!  Wait, don't get too excited - it shuts off - out come the coats and the mittens again...how can I focus? How can they focus?!  Once again, I go to the front desk and tell them we're freezing.  Ahhh, a few more minutes of warmth.  The creamers have been replaced with product that is in code.  Is it lunch time yet?  No not yet.  Once again, freezing.  Lunch is to be delivered at noon.  I pop in a video, at 12:05 it's finished.  Hmmm, the front desk must have forgotten to let me know that lunch has arrived.  I send everyone to the lobby for lunch...If I don't give the break now, I will be in violation of the required break policy...Uh oh, there's NO LUNCH!  %#!, this can't be.  Front desk calls the restaurant, driver is making deliveries - should be here anytime.  A few minutes go by, five, ten, twenty minutes, I'm getting evil glances.  UGH, what am I going to do?  We call the restaurant, once again we are informed that they are on their way. It's been 30 minutes, still no lunch...again, this is a food safety class - is lunch in a cooler or on the back seat of a heated car.  Let's get class started again so we don't fall behind.  One o'clock comes and goes...I can't focus.  Where the hell is their lunch???  Front desk makes another call, they'll be here in one minute.  Another five, ten, fifteen minutes still no lunch...OMG, I can't believe this!  Finally, an hour and forty minutes late - lunch arrives!  Room is still cold and we're out of coffee...will this day ever end?!  I cut my class a break, it's been a rough day.  I let them leave early.  Can't wait to get to my room to crank up the heat.  I don't think I'll ever be warm again! 

The heat in my room won't go over 70 degrees Fahrenheit.  I know that seems reasonable but you don't understand how cold I am.

Tomorrow, I think I'll suggest the hotel manager sit in on the class; for two reasons, understanding importance of keeping product rotated and so he can venture out of his office to see how flippin' cold that meeting room is....wish me luck!

The Role Of The Health Inspector

My company has recently been charged with conducting some health inspections in a specific area.  Most of my visits have been pretty uneventful; however, a few have been more than noteworthy.  having spent over 20 years in the industry myself, I know first hand how challenging any given day can be.  It has also enabled me to distinguish between "working dirt" and "filth"; as well as, the difference between the truth vs. lies and excuses. 

As I go through each day, my goal is not to close restaurants or find violations.  My goal is simply to protect the public from illness or God forbid...death.  We have encountered many folks who are trying to "do the right thing"; and, several who have bent, twisted, and broken every rule in the book.
My question is, as operators, why do some think the rules apply to everyone BUT them?  I don't care if they are corporations or small "Mom & Pop" type establishments...the guidelines are the same for everyone - no one is "out to get you".

Bottom line is, if your establishment is clean and your following the rules...there is absolutely NOTHING to worry about with any inspection.

A Matter Of Public Record...

Today began yet another week in the food service industry.   I spent 20+ years in food service, scrubbing walls, floors, drains, and even the thresholds and door jams at the entrances/exit doors of the building.  I thought this is what good managers were SUPPOSED to do.  My employees had names for me (I'm certain) when I pulled out the toothbrushes and said, "Well, we're not busy today so we need to clean!".  We even scrubbed the grout with toothbrushes!  I can't imagine any inspector coming into my facility and telling me it was filthy and needed to be cleaned.  I would have been mortified.  I don't want to even think about how many managers I have said just that to in the past week.

How many of you know that health inspections are public record?  In most states you can go online and check out the scores of your favorite restaurants....reward those that are doing a good job by frequenting their facilities.  If they're not doing a good job, well - I'll let you make that decision on your own!

Yet another day...

Today was yet another day...  I wish I could share more...very frustrating.  The answer is educate, educate, educate...how sure are you about the facilities you where you eat?  Is there license current?  Are they food safety certified?

A Day In The Life Of A Health Inspector...

A co-worker and I were out conducting health inspections today.  I am utterly amazed by some of the things we found.  In one situation we ran across some cooked meat product that was being held for an undetermined amount of time at room temperature.  When I questioned the owner of the facility, all he could say was "Our customers love us..."; this was his response for almost every issue we found.  My question is, "How many of your customers are going to love you if you make someone sick.  Or, worse yet kill someone."  We obviously disposed of the product, but I wonder how many people had already consumed it?

Hand Washing 101

How many of you know that there is a proper way to wash your hands?  How many of you actually wash your hands in that manner?  What if I told you that proper hand washing could save more lives than any vaccine, would you change your habits?  Statistically speaking, one of three people wash their hands after using the restroom...that's about one third of us. 

Hand washing is easy to do and it's one of the most effective ways to prevent the spread of many types of infection and illness in all settings—from your home and workplace to child care facilities and hospitals. Clean hands can stop germs from spreading from one person to another and throughout an entire community.

When should you wash your hands?

• Before, during, and after preparing food
• Before eating food
• Before and after caring for someone who is sick
• Before and after treating a cut or wound
• After using the toilet
• After changing diapers or cleaning up a child who has used the toilet
• After blowing your nose, coughing, or sneezing
• After touching an animal, animal feed, or animal waste
• After touching garbage

What is the right way to wash your hands?

• Wet your hands with clean running water (warm or cold) and apply soap.
• Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
• Continue rubbing your hands for at least 10-15 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.
• Rinse your hands well under running water.
• Dry your hands using a clean towel or air dryer.
• Use a paper towel to exit the restroom.
   

Washing hands with soap and water is the best way to reduce the number of germs on them. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

 

The Crusty Carafe

I'm back!  Busy couple of months...many exciting things happening.  Of those, the biggest is that my son married a beautiful young lady on May 4th.  She's been a member of the family for a long time but we're all thrilled that it is now official.  Then my three year old granddaughter came to visit for two weeks, we absolutely adore this child and don't get to spend a tremendous amount of time with her.  She goes back home tomorrow, I can't imagine what it's going to be like without her here.  Anyway, it's back to work.

I was teaching a food safety seminar in New Jersey a few weeks ago.  My travel arrangements were made by my client.  I stayed at a reputable facility but I can assure you this property was not the image the brand wants to reflect....It was awful!  From my overnight room with nasty sheets (I slept on top of the comforter fully dressed) to the meeting room with drapes stapled to the wall!  I got a cup of coffee from the coffee station in the morning and it was so horrible, I had to pitch it.  There wasn't enough cream and sugar in the building to make it consumable....When you're in the business I am once you notice one problem you tend to become increasingly aware of other issues.  Milk on the breakfast counter in a crusty carafe and not on ice - at say about seventy degrees...the whole experience ranks right up there as one of my worst (photos below).  Over the past several days I've been watching the story below unfold...How may people need to get sick or die before people take food safety and cleanliness seriously??? 

http://www.foodsafetynews.com/2013/05/illnesses-tied-to-nc-holiday-inn-salmonella-outbreak-rise-to-51/#.UZeIAXPD_oZ