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

            

Don't Let Foodborne Illness Crash Your Bash

As a time-honored tradition of summer, there will be no shortage of July 4^th cookouts this weekend. Friends and families will get together to mingle and have a great time. Don’t let foodborne illness crash your party – hot temps can cause bacteria to multiply at an alarming rate. Undetectable by taste, sight or smell, bacteria can thrive on foods left unrefrigerated, causing flu-like symptoms. 

Here are a few guidelines for a safe and healthy outing this weekend:

CLEAN

No chef would cook in a dirty kitchen, so why shouldn’t you start with a clean slate? Wash prep areas with warm, soapy water before any food prep begins, and after any raw foods touch any surface. Have everyone preparing food wash hands with soap under warm water for at least 20 seconds.

SEPARATE

Take extra care to make sure raw meats and poultry from cross-contaminating vegetables and cooked foods. Use different cutting boards and knives to prep meats and veggies - raw meat and juice can contain harmful bacteria.

COOK

No grill master should be without a food thermometer. Proper heating temps can kill foodborne bacteria. Don’t let color fool you – it is not a reliable indicator of doneness. Meat and poultry cooked on a grill can brown quickly and appear done on the outside, but still may not have reached a safe internal temperature. Placing the thermometer in the thickest part of the meat gives an accurate reading of internal temperature. After reaching this temperature, thick cuts of beef, lamb or chicken should rest for three minutes before carving and consuming. The juices will redistribute throughout the meat and it will prevent it from going all over the place.  Place all meats on a clean platter – not on the dish that held raw product. Juices left on the plate from raw meat can contaminate safely cooked food.

Here is a list of safe internal temperatures:

CHILL

A major challenge of any outdoor event is keeping hot food hot and cold food cold. All too often food is left to sit out while guests munch over the course of a few hours. Bacteria thrive between 40°F and 140°F. To keep growth at bay, keep hot food on the grill and cold food in cooler or over ice. Never let perishable food sit out for more than two hours. If temps are higher than 90°F, food should be put away after an hour. Refrigerate or freeze leftovers and discard food that has been out too long.

With a little preparation and care, you can stay safe and prevent illness. The staff at Food Safety Training Solutions wishes you a wonderful 4^th of July weekend!

Sickeningly Sweet – The Food Allergy No One is Talking About

It seems that food allergies are a major part of the conversation regarding health these days. Most people have heard of allergies to shellfish, peanuts, dairy and gluten – all of which can make a person feel miserable if they haven’t figured out the culprit. A lesser-known allergen can be found in foods with artificial sweeteners. Three major offenders-aspartame, sucralose and saccharin- can be found in the sweetener selection on almost every restaurant table.

To fully understand the symptoms associated with each, let’s break down the chemical composition of each:

Aspartame is an artificial non-saccharide sugar substitute in some foods and beverages that is 200 times sweeter than table sugar.

What is in it?  Phenylalanine, aspartic acid and methanol. The taste is different from regular sugar in that the sweetness lasts longer and less is needed to achieve a sweet flavor. It is often combined with other sweeteners for a taste closer to sugar.

You could have an allergy if you are experiencing the following:

Headaches                             Fibromyalgia

Anxiety                                 Memory loss

Arthritis                                Abdominal pain

Nausea                                  Depression

Heart palpitations                 Irritable Bowel Syndrome

Seizures                                Neurological disorders

Vision problems                    Weight gain

Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote dental cavities, is deemed as safe for consumption by diabetics as non-diabetics, and does not affect insulin levels.

What is in it?  Sucralose is a synthetic additive created by chlorinating sugar. Manufacturers say the chlorine in sucralose is no different from that in table salt. Most ingested sucralose is not broken down by the body, so it is consider non-caloric.

You could have an allergy if you are experiencing the following:

Migraines

Head and muscle aches

Stomach cramps and diarrhea

Bladder issues

Skin irritation

Dizziness and inflammation

Saccharin is an artificial sweetener approximately 300 times as sweet as table sugar, but has a bitter or metallic aftertaste at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.

What is in it?  Saccharin is a sulfa-based sweetener; its primary ingredient is benzoic sulfimide. Saccharin does not react chemically with other food ingredients and it stores well. Blends of saccharin with other sweeteners are used to mask the bad taste of each other.

For those with sulfa allergies, saccharin may cause:

Nausea

Diarrhea

Skin Problems

Other allergy-related symptoms

Although artificial sweeteners may be a subject of debate, no one can argue that sweeteners are made from chemicals, some of which are known to be not only harmful, but truly toxic. Whether or not you have an intolerance to artificial sweeteners depends on how responsive your own body is against the chemicals they contain.