solutions® Food Safety - Food Safety Solutions

Transcription

Fall 2013
$3.95
Food Safety
solutions
®
Noble
Professions
The Power of Color
How to Help Prevent
Cross-Contamination
with Color Coding
A Comparison of Doctors
and Foodservice Workers
Texas Roadhouse
Legendary Food,
Service - and Safety
It’s Flu Season
Remind Your Staff
About Flu Protection
and Prevention!
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Contents
Features
8
Noble Professions
A Comparison of Doctors and Foodservice Workers
22 Texas Roadhouse
Legendary Food, Service – and Safety
38 The Power of Color
How to Help Prevent Cross-Contamination with Color Coding
Departments
In this Issue…
Our cover story focuses on ways in
which 2 different professions, doctors
and foodservice workers, are putting
similar controls in place for health and
safety of their customers. And how can
simple colors communicate powerful
food safety messages? Our feature is
a working guide to preventing cross
contamination in the kitchen, offering
solutions and taking the guesswork
out of this often challenging food
safety practice.
Texas Roadhouse is on the leading
edge of food safety and sanitation,
empowering their staff with food safety
training and responsibility. Learn how
they continue to propel the company's
commitment to outstanding food,
service and the environment. And
empower your own employees with
some Allergy training, and keep your
customers safe from cross contact
and hidden ingredients in their dishes.
We hope you enjoy these articles and
have a safe and healthy season!
6
Ask the Expert:
Are Shorts Allowed?
17 Safety in Numbers
Cross-Contamination Prevention
44 The Pest Profile:
Fly Behavior and Food Safety
32 The Unwanted Patron:
What is Cyclospora?
50 Food Safety and the Law:
Alcohol Accountability
54 Hit the Books:
It’s Flu Season
58 Protect Your Investment:
Revitalize Your Cooler/Freezer Equipment with Parts Investment
60 Featured Products
New Ecolab Pails and Cutting Boards,
and Ice-Handling, Labeling, and Gloves
66 Food for Thought
Allergen Training in Foodservice
Good Habits:
18 Personal Hygiene - Sea Sick
28 Temperature Control - Leftovers Lockdown
34 Education - Not Your Average Game
46 Emerging Issues - Food Waste Bans
56 Education - Food Truck Survival
4
Food Safety Solutions Fall 2013
Food Safety
solutions
®
8
CREATIVE DIRECTOR Shane Harwell
ASSISTANT EDITOR Elizabeth Childress
ART DIRECTOR Matt Shannon
DESIGNERS Todd Carver Jennifer Johnson
MARKETING CONSULTANTS Michael Sorvari
Carrie Lytle April Ho-Nishimura Eric Balz
Melinda Sutter Mahader Negga Richa Pande
Jeff Van Kalker Matt Platts Eric Gingras
Genae Sweet Lori Reyes Ignacio Martinez
Abrianna Gonzalez Terry Carroll
PRESIDENT Scott Latimer
PHOTOGRAPHER Matt Shannon
CONTRIBUTING WRITERS Cindy Rice Lara Carls-Lissick
22
34
ONLINE COORDINATORS André Hinton
Crew Reynolds Arfeen Siddiqui Shawn Auger
Seth Brumfield Catherine Qu Stephanie Moreno
CIRCULATION Karen Gage Isabel Vega
Brian Carrell
CUSTOMER SERVICE Dawn Anderson Gabby Cramsie
Natalie Olson Ebony Drummer Jodie Guille
Lisa Poechmann Terri Polski Alicia Bina Kris
Sample Nissa Uecker Aba Reindorf Danielle
Wies Monica Ramirez-Beisang Shannon Butcher
Vicki Ritchie Ana Seivert Holly Purcell Cerrisa
Howell-Brown Catherine Walsh Danielle Porras
Anne Mader Adam Reik Tanya Ibarra
Melva Roberson
SALES Greg Orman Kelly Morrison
Alain Sckoropad Patrick Aiello Paul Pontius
Brian Bullock Brian Spiva Gene Orr
Trish Woodhouse Josh Tomasewski
LOGISTICS MANAGER Chad Logan
LOGISTICS Joe Puente Jessica Reinsch
Kenny Kerrigan Andrew Pena Natasha Pickens
FINANCE Corey Wirtz Chris Noel Deb Holst
ACCOUNTING Steve Gage Ricky Esqueda
PRODUCTION/OPERATIONS Paul Menchaca
Ramiro Becerra Mark Franks Doug Tettleton
INVENTORY Johnny Cauthern Aaron Lance
Pat Smith
38
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Prices are subject to change without notice.
Food Safety Solutions is a registered trademark of
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Fall 2013
Food Safety Solutions
5
Ask the Expert
&
QA
Are Shorts
Allowed?
BY CINDY RICE, RS, MSPH, CPFS
Q. Are shorts allowed in a foodservice kitchen?
A. There is no provision in the FDA Food Code against wearing
shorts, but it is a personal preference and can be part of
an establishment’s uniform policy. You can determine if
shorts are appropriate for any safety risks in your operation, or simply for good appearance.
often coats the drain pipes. Afterward, they rise to the surface
again, complete their lifecycle and fly out. Aggressive
cleaning of drains is the best way to handle them where
they breed, with a scrub brush, good detergent cleaner
and thorough rinsing.
Q. Why is it necessary for me to have a plan review when
building or renovating a kitchen?
Q. Can I put bleach in drains to kill drain flies and fruit flies?
A. Contrary to what many people think, pouring bleach in
drains is ineffective against these flies. Flies of all types go
through several stages in their lifecycle- they breed and
grow in drains and 1 fly can produce up to 900 offspring in
their lifetime. Pouring bleach into a drain causes the larvae/
pupae to actually burrow even deeper into the biofilm that
CINDY RICE, RS, CPFS, MSPH
Cindy Rice, president of Eastern Food Safety, is an international food safety consultant to foodservice professionals
and regulators alike. She is a Registered Sanitarian, Certified Food Safety Professional, and Certified HACCP Manager, earning her Master’s Degree in Public Health from
the University of Massachusetts and a B.S. in Biology from
Bates College, Lewiston, ME. In addition to working as an
epidemiologist and published researcher at the University
of Massachusetts Medical School, Cindy owned and operated International Brownie and Dining in the Light Café &
Catering. She is an approved ServSafe trainer, writer and
noted speaker, educating both the foodservice industry
and consumers. She has published a Pocket Guide to Food
Safety and "Green Apple Tales," a children's book series
with health and food safety messages.
Cindy serves on the Lifeskills Advisory Council for the
Massachusetts Dept of Education, Partnership for Food
Safety Education, and is a USDA partner educating
consumers.
6
A. The purpose of a plan review is to be sure that the
kitchen layout is conducive to safe food operations, that
safe procedures are proposed, and that the equipment is
appropriate for commercial use. Refrigeration, freezer
and dry goods storage capacity, ventilation, warewashing
facilities, and grease trap size all depend on the volume
and types of foods prepared, and are just some of the
components that are verified in a plan review. Your food
regulatory agency will often conduct a plan review or
you may use a private company to evaluate your plans,
sign off on them so you can submit them to your
licensing agency.
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Do you want to “ask the expert”
a question about food safety?
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Feature
8
BY CINDY RICE, RS, MSPH, CPFS
We wouldn’t think of going to a plumber to have a medical operation performed, or an electrician or an
insurance salesman to have our annual physical. No, when it comes to medical care, we want to be sure
that the physician attending to our most precious resource, our body, is licensed, skilled, operating with
the proper tools in a clean and safe facility.
The same is true of a food operation. Just as we expect in our medical care, we should be operating our
restaurants, markets and schools with the same seriousness and conscientiousness of a fine surgeon. It's
all about the health of our customers. And just like a doctor, we need to take the necessary precautions at
our job to ensure that customers leave our establishment as healthy or healthier than when they first
walked through our door.
Let’s take a look at the parallels between 2 very different professions, and compare the seriousness and
importance of proper procedures that a doctor uses in his/her job to that of a foodservice worker. How
alike they really are, in many ways.
Fall 2013
9
Feature
1) The facility
The first time you walk into a doctor’s office or hospital, you get an
impression of the quality of care you will receive. The cleanliness of the
floors, walls and examination tables, the friendliness of the nurses and
support staff, spotless lab coats and uniforms, bright and cheerful
lighting, and clean fresh atmosphere all help to communicate that. Are
they equipped with state of the art technical equipment that can provide
you with the medical tests that you need or are they more in the dark
ages, with dingy lighting, tired worn surroundings and out-dated
equipment?
A restaurant gives the same impression to a customer walking through
the door for the first time, and first impressions are the most lasting
ones. Your sanitation practices have never served you so well. Create a
great impression by meticulously clean floors, properly stocked restrooms,
lighting conditions that provide the ambience you want in your particular
facility, employees with neat appearance, clean uniforms and attention
to customers’ needs.
10
2) Tools
Both doctor and chef equally need the necessary tools to do their job right.
Let’s look at the Tool kit that each of these professionals brings to work
every day:
Doctor: Personal Protective Equipment (PPE) such as caps, gowns and
gloves; scalpels and autoclave for sterilizing operating tools; handwashing
sink; hand sanitizer; Biohazard kit with sponges and cloths to clean spills;
sterile surfaces for holding tools; maintenance tools to clean and disinfect
operating room afterwards; X-rays and medical records for reference
during operations
Chef: Hair restraints, chef coats, aprons, gloves, PPE (oven mitts, cut
gloves, eyewear), sanitized knives and kitchen tools, handwashing sink,
hand sanitizer, chemical sanitizer/automatic warewasher for cleaning
kitchen equipment, biohazard kit for bodily accidents in dining room,
color-coded equipment to prevent cross-contamination, mops and
buckets/equipment for after hours cleaning, posters and visual aids for
reference during food operations
Fall 2013
11
Feature
3) Procedures
The doctor in the operating room is holding your
life in his hands. Similarly, you are holding your
customers’ health in the balance, with the foods
that you serve and they put into their bodies. The
principles of personal hygiene, cross-contamination
and time and temperature controls cross over
both of these professions.
In a medical setting, handwashing is critical
before each patient visit or during hospital
rounds, and a doctor wouldn’t even think of using
bare hands to perform any medical procedure. In
the kitchen, handwashing is also extremely
important before starting work and any time
hands are dirty, with extra protection from single
use gloves for ready-to-eat foods.
A doctor must be sure that the equipment and
tools he/she is using with patients are sterilized
before use and in between patients. His/her
workspace is also sterile, including the patient’s
body itself, even before the knife touches the
skin. A chef must also start with a clean work
surface before food preparations, and all cutting
12
boards, knives, pans and other tools must be
clean and sanitized before use and after every
task.
Taking temperatures of patients is also routine
medical practice to be sure that body temperature
is in normal range -elevated temperatures over
98.6° F indicate the patient may be battling an
infection. Similarly, a foodservice worker taking
temperatures of TCS foods during preparation,
holding, storage and service is critical to be sure
that foods are staying out of the temperature
danger zone (41° F – 135° F [5˚C - 57˚C], according
to 2009 US FDA Food Code) and bacterial growth
is minimized at all times.3-501
Finally, hospital protocols should be followed at
all times, just as Standard Operating Procedures
should be in place as a good foundation in any
foodservice operation. Proper methods for
Cooking/Cooling/Reheating foods, Receiving,
Storage, Personal hygiene, Reputable suppliers,
Chemical usage, and methods for preventing
cross-contamination and temperature abuse
should guide establishments daily.
4) Training
In both the medical profession and the foodservice
industry, training is the key to prolonged safety.
Medical professionals not only receive extensive
education but also pursue continuing education
to keep up their credentials and stay current with
new treatments and practices. You notice those
diplomas hanging on the wall? They are comfort
that you are in the company of a well trained
professional. Their support staff, nurses, orderlies
and administrative staff should also be proficient
in their duties.
Similarly, the foodservice professional should be
qualified in food safety procedures and keep
their training current in many areas, including
Food Manager Certification, allergen awareness,
culinary techniques, at a minimum. And this
training should continue as new regulations are
implemented or good practices are adopted in
the industry, perhaps training in HACCP, Food
defense or Recalls. Training of all staff should
continue as changes are made to the food code
in your jurisdiction (FDA Food Code is updated
every 4 years) or as employees, equipment and
methods change in the workplace.
Fall 2013
13
5) What can go wrong?
The risks of not following proper
procedures can be disastrous in any
profession. Whether it is a doctor or
chef who is using unsafe equipment
or tools, dangerous consequences
can result. If a physical object is
accidentally left inside a patient or
carelessly contaminates a food
product, it can sicken the individual.
If liquids, blood, vomit or other bodily
fluids are allowed to remain on floors
after an accident in an operating
room or a food facility, dangerous
slips and falls can result.
Further, such spillage in an operating
room can lead to hazardous
pathogens spreading to surrounding
areas and pose huge dangers to
doctors, patients and attending staff.
In the kitchen, spilled foods, grease
and debris can also imbed into
crevices of equipment and floors, a
perfect breeding ground for flies,
rodents, pathogens, biofilm and food
contamination. Subsequent lawsuits,
medical costs, media attention and
patient/customer illness and
dissatisfaction can escalate and be
devastating to any business.
As food professionals, we need to
take our jobs just as seriously as a
physician. We wouldn’t want doctors
to contaminate us with loads of
bacteria as they are taking out our
spleen. Just as you wouldn’t any chef
to serve you old outdated chicken
contaminated with dirty hands and a
healthy dose of Salmonella, covered
up with a sauce breeding Clostridium
perfringens. Your customers trust
that you are handling their foods with
care, just as you put your trust in
your physician. Keeping foods cold,
datemarking and properly rotating
them, cooking and cooling them to
keep bacteria at safe levels are basic
good practices.
We need to keep our foods well
protected at every step in the flow
of food, in kitchens stocked with
proper tools and gloves, implementing
handwashing, personal hygiene,
temperature controls, cross-contamination prevention, equipment
maintenance and sanitation. Your
staff should be as well-trained as a
medical professional, carrying out
safe foodhandling procedures every
day, so that customers are protected
from the foods that they consume
and enjoy at your establishments.
And just as people do with a revered
family doctor, with whom they’ve
developed a good relationship and
stick with for life, your customers will
refer you to their friends and
relatives. They will look to you with
respect, thanks and satisfaction, and
be a devoted customer for life.
14
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NUMB3R5
safety in
Cross-contamination is a frequently occurring
health risk in food preparation and one that can be
reduced by changing
gloves when soiled
or every 4 hours
when working
on a continuous
task.2
During January 1, 2009 through December 31,
2010, public health departments reported 1,527
foodborne disease outbreaks, resulting in
29,444 cases of illness, 1,184 hospitalizations,
and 23 deaths.3
48 MILLION
2009
The number of foodborne disease
outbreaks investigated by CDC has
increased from about 50 in 2006 to
180 in 2011-2012.
More than 15% of school aged children
with food allergies have had a reaction in
school. Food allergy reactions happen in
multiple locations throughout the school,
and are not limited to the cafeteria.4
Every year, about 48 million of us, roughly one in
six people in the United States, get sick from eating
contaminated food.5
Eating away from home can pose a significant risk to people affected by food
allergy. Research suggests that close to half of fatal food allergy reactions are
triggered by food served by a restaurant or other food service establishment.6
1 http://www.healio.com/pediatrics/news/print/infectious-diseases-in-children/%7B1e7a5e6c-4a59-438f-ae2d-225f9ba8dba7%7D/multidisciplinary-teams-simplify-complex-foodborne-outbreaks
2 http://www.glovenation.com/food-service-gloves/how-to-food-gloves.htm
3 http://www.cdc.gov/features/dsfoodborneoutbreaks/
4 http://www.foodallergy.org/document.doc?id=194
5 http://www.cdc.gov/features/dsfoodborneoutbreaks/
6 http://www.foodallergy.org/document.doc?id=194
Fall 2013
17
Good Habits
18
Sea Sick
Cruiseships have notoriously been targeted for Norovirus
outbreaks over the last few years, but any venue that has
large numbers of persons gathered in closed areas can be a
hotbed for the spread of Norovirus infections, including
casinos, spas and college campuses.
A likely scenario - an individual has diarrhea or vomiting
(typical symptoms of Norovirus infection) or they may even
be an asymptomatic carrier of the disease. He/she goes to
the restroom... fails to wash hands... goes to the buffet...
touches utensils in all the containers. Others follow behind,
touching the same utensils and eating without washing
their hands. Boom! You potentially have a major Norovirus
outbreak in the making.
According to Luis O. Rodriguez, Environmental Health
Officer, CDC (Centers for Disease Control and Prevention,)
systems are in place to help prevent illness on cruiseships
more than ever. Since good handwashing is the best way to
prevent spreading a virus infection, installation of
handwashing stations at each buffet station are being
strongly encouraged by CDC for all ships. Hand sanitizers
are also stationed throughout the ships-at buffets,
entryways and even on excursions’ food stations.
Ship administrators have systems to monitor illness rates
on a vessel, and if there is an elevation above the baseline
level, they notify CDC and an epidemiologic investigation is
begun. An outbreak in this instance would be considered
3% of the crew or passengers reporting illness, and this is
the trigger to further examination. On a ship of 2000
people, this would represent 60 persons reporting illness, in
contrast to the accepted definition of an outbreak “on land”
- 2 or more persons getting sick from eating the same food.
“Otherwise we’d be having an outbreak every day,” says
Rodriguez.
“The ships really understand the need for food safety, and
that bad publicity is bad for business. They also realize that
having CDC regulators as their allies really pays off,” says
Rodriguez.
“Outbreak updates” and information about CDC’s Vessel
Sanitation Program are available on CDC’s website
www.cdc.gov/nceh/vsp
Fall 2013
19
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Feature Feature
Texas Roadhouse:
LEGENDARY FOOD, SERVICE – AND SAFETY
By Lara Carls-Lissick
For more than 20 years, Texas Roadhouse’s
restaurants have been the kind of neighborhood
places that customers visit again and again. The
company’s casual, sit-down restaurants average
5,000 guests per week — one of the industry’s
highest — thanks to fun, friendly service and a
made-from-scratch menu.
22
Fall 2013
Food Safety Solutions 23
Feature
and homemade fare. The company
makes nearly everything from
scratch, including all side items,
dressings, and even the croutons
and bacon bits.
Each restaurant employs a dedicated
butcher to hand-cut its steaks, as
well as a baker who creates fresh
bread each day. Portion sizes are
generous, giving customers more
food for their dollar.
Texas Roadhouse also invests in its
legendary service by staffing more
servers – who each handle fewer
tables than the industry average – to
provide unsurpassed attention to
guests.
“We don’t rely on national advertising –
only local store marketing – and we
put that money where it should go:
into the food,” says Travis Doster,
Senior Director, Public Relations,
Texas Roadhouse. “That quality and
value shows in our large number of
loyal, repeat customers.”
What guests may not realize is that
behind their delicious dinner lies a
careful plan designed to ensure the
highest levels of food safety and
quality, including a unique “coaching”
program that addresses every step of
the operation.
The restaurants, which typically seat
250 guests, are lively establishments
full of repeat customers who enjoy
the chain’s famous hand-cut steaks
The successful concept has driven
steady growth for the Louisville,
Ky. - based company, which opened
its first restaurant in Clarksville,
Indiana, in 1993. Today, it operates
more than 400 establishments in 48
states, the majority of which are
corporate-owned, and three international
“We have an amazing culture – a
culture where our employees care
about their customers, their jobs and
our company,” says Kent Taylor, the
company’s founder, CEO and
Chairman. “Along with that comes a
true commitment to food safety,
which is our No. 1 concern in terms of
protecting our guests and our brand.”
HAPPY WORKERS, HAPPY
CUSTOMERS
Do you love your job? If you work at
Texas Roadhouse, the answer is
probably “yes.” From energetic
pre-shift team rallies to community
service projects to social gatherings, the
company fosters a sense of fun and
teamwork among its associates.
24
Kent Taylor : Company founder, CEO and Chairman
AN AUTHENTIC TEAM
Texas Roadhouse founder, CEO and
Chairman Kent Taylor once attended a
country music concert at the White
House – wearing jeans, a cowboy hat
and cowboy boots.
That’s because he’s true to his roots
and to his company, which encourages
employees to dress casually at its
Louisville, Ky.-based headquarters.
Company leaders don’t want field
employees, who often visit the home
office, to ever feel underdressed or
uncomfortable.
locations in Dubai and Kuwait.
COACHES IN THE KITCHEN
Ask Product Coach Director Jason
Mennie what he likes best about his
job at Texas Roadhouse and he
doesn’t hesitate for a second.
Certified Professional – Food Safety
(CP-FS) credential from the National
Environmental Health Association,
which tests applicants on food microbiology, HACCP principles and regulatory requirements.
“It’s a small detail,” says Travis Doster,
Senior Director of Public Relations for
Texas Roadhouse, “but it sends a big
message that we are one team with a
common mission: to provide legendary
food, service and fun for our guests.”
“I love the people, and my team’s
ability to help spread knowledge and
passion for the brand,” Jason says.
His 40 coaches don’t run athletic drills
or blow whistles; instead, they are
food safety experts in the field, where
they each support between six and 12
restaurants.
“From an operating perspective, we
want to be seen as a helping hand – a
great coach and partner, rather than
an internal auditor or finger-pointer,”
Jason says. “We aim to create a
positive message and environment
every time we walk into an operation.”
These regional associates spend
entire days at each restaurant doing
exactly what their title implies: coaching.
They provide hands-on training for
food safety standards, sanitation,
machine checks, recipe adherence
and more.
All Texas Roadhouse coaches are
ServSafe-certified culinary experts
with a deep base of knowledge in food
safety and operations. In addition, all
coaches have earned a prestigious
Fall 2013
Feature
COMPANY HIGHLIGHTS
• Is based in Louisville, Ky.
• Operates more than 400
restaurants in 48 states and three
international locations
• Is famous for its hand-cut steaks and
made-from-scratch food
• Employs about 45,000 people
• Trades on the NASDAQ (TXRH)
• Is open for dinner during the week and
lunch and dinner on weekends
Multi-lingual signs throughout the
kitchens promote proper handwashing,
which the company strongly emphasizes.
Every kitchen even has its own “glow
germ” kit with special lotion and a
black light that lets employees check
their hand hygiene. The company is also
testing several new, automated,
touch-free sink models.
Labeling is another big priority for
Texas Roadhouse, which uses the
portable Prep-n-Print automated
food rotation system.
In addition to their daily duties, product
coaches conduct four unannounced
audits per year for each operation.
Any opportunities for improvement
are “coached” and addressed
immediately. These internal audits are
even tougher than state inspections,
Jason says.
“Sanitation is black and white; things
are either clean or dirty,” Jason says.
“Nobody in the restaurant business
wants a guest to get sick. As coaches,
we strongly believe in explaining the
‘why’ behind our food safety practices.
Once we do that, employees feel
more personally responsible and
want to do the right thing. In other
words, they care.”
DESIGNED FOR SAFETY
From their conception, Texas
Roadhouse’s training programs and
kitchens were designed for safety.
26
“Food safety is part of our culture
and is built into every one of our
recipes, which each start with the
same first step: ‘Wash your hands,’”
Jason says. “When it’s done right,
food safety practices become a
matter of habit.”
To that end, ongoing food safety
training and education is provided for
all employees. Each restaurant also
has key hourly employees who are
ServSafe-certified, which helps maintain a
constant focus on food safety.
In Texas Roadhouse kitchens, single-task
stations keep raw and cooked products
separated. Color-coded cutting
boards and utensils, along with
designated storage containers, help
prevent cross-contamination. Hand
sinks are available at every station,
and ingredients such as produce,
chicken and potatoes are each
washed in separate sinks.
“We’ve used other systems in the
past, but Prep-n-Print is wonderful
because we can control the data base
from the corporate level,” Jason says.
“The labels give us all the information
we need about rotation, freshness
and quality – and the residue from
them doesn’t stay on our pans.”
Temperatures are another key food
safety practice at Texas Roadhouse.
Managers fill out “Taste & Temp”
reports twice daily to ensure quality,
consistency and safety. Storage areas
and coolers are organized by product
and follow first-in, first-out (FIFO)
guidelines. All food is checked after
reheating and every 15 minutes during
cooling.
Most food is sourced nationally, with the
exception of locally purchased produce.
All suppliers undergo an intense
inspection by Texas Roadhouse,
which sends its product coaches to
potential vendors’ facilities for onsite
evaluation. Deliveries are accepted
only by managers, who check quality,
verify proper temps, label
product and put it away.
EYE ON THE FUTURE
Texas Roadhouse expects to
open about 30 new restaurants
in 2014, driven by a commitment to its core values and an
entrepreneurial spirit shared
by managing partners at
each restaurant.
And behind the scenes, the
company’s employees continue
to ensure the highest levels
of food safety and quality,
bringing loyal guests back
time and again.
“Eating out is about the
food, the service and the
environment,” Jason says.
“We strive to be the best at
all three – and that’s what
our coaches, employees and
managers live and breathe
every single day.”
When it’s done right, food safety practices
become a matter of habit.
FUN FACTS
• Is ranked No. 1 steakhouse in Nation’s
Restaurant News’ 2012 Consumer Picks
survey
• Serves 300,000 meals each day
• Features unique, hand-painted murals at
each restaurant that reflect the local
community
• Employs a butcher and a baker at each
property
• Has about $1 million worth of meat cut
annually at each store
• Has an “Andy Armadillo” company
mascot
• Operates the most restaurants in Texas
(55), followed by Pennsylvania (24), Ohio
(21) and Indiana (21)
Fall 2013
Good Habits
Leftovers Lockdown
The stench was horrific and the scene of prisoners using
any available toilet, sink, even using shower drains to vomit
was an image that the investigator cannot get out of his
head to this day.
This foodborne illness outbreak began with seemingly
simple procedures to cut costs and save time, but all added
up to a large outbreak in a correctional facility in the U.S.
mid-section. The foodservice company that ran the inmate
dining facilities made several mistakes that ended up costing millions in the end.
• Hot leftover chicken filling was not cooled before
putting into the coolers. A foodhandler reported that the
meat was “puffy and bubbly” as they removed it from
the refrigerator for reheating the next day.
(Bacteria growing to high numbers often release
such telltale gasses.)
• Another worker reported that the food was
“boiling”when it came out of the oven and “boiling” even
20 minutes later, even though the ovens were
defective and not able to get food temperatures above
90° F. (How is that possible?)
• These leftover foods were combined multiple times with
newly prepared foods, which contaminated the
additional batches and perpetuated the outbreak.
28
When lab tests were done on the sick persons and foods
they consumed, Clostridium perfringens was identified
as the causative organism. This spore forming bacteria
survives the cooking process and typically produces a toxin
after cooked foods are time/temperature abused. Over 250
persons became ill after eating the adulterated foods, an
attack rate of about 25% in this prison population, sickened
by the toxin produced by Clostridium bacteria.
Prevent bacterial growth and toxin production in cooked
foods using these controls, according to FDA 2009 Food
Code:
• Cool cooked foods from 135° to 70° in 2 hours, and from
70° to 41° F or lower in next 4 hours.
• Reheat leftovers to 165° F within 2 hours and use within
7 days of preparation.
• Hold hot foods at 135° or higher during service
Fine food establishment or county jail... Integrity of foods
must be preserved.
Fall 2013
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The Unwanted Patron
What is Cyclospora?
BY DR. ANNA STAROBIN
Cyclospora is a parasite that infects the small intestine, causing cyclosporiasis. Cyclosporiasis became a nationally notifiable disease in 1999, and was reported in 37 states in 2008.1
As Cyclospora is not endemic to the United States, it is most
commonly acquired through travel to tropical or subtropical
regions and through consumption of contaminated fresh produce imported from these areas.2 Although cases can be reported throughout the year, April to August is when the
majority are reported, with the height of reports coming in
May to July.
Fresh produce, such as raspberries, basil, snow peas and
mesclun lettuce have been identified as vehicles of transmission for past cyclosporiasis outbreaks in the United States. In
2004, approximately 96 people became ill after eating pasta
salad containing raw snow peas at a residential facility in
Fresh produce, such as raspberries,
basil, snow peas and mesclun lettuce
have been identified as vehicles of
transmission for past cyclosporiasis
outbreaks in the United States.3
Pennsylvania.3 The largest recorded outbreak of cyclosporiasis occurred in 1996, when more than 1,400 people became ill
in the United States and Canada after consumption of
Guatemalan raspberries.4 Most recently, in the summer of
2013, at least 535 cases of Cyclosporiasis were reported in a
multi-state outbreak. Epidemiological study in two of the
eighteen states where victims reside implicated salad mix,
but this has not been confirmed elsewhere. Further updates
are available from the CDC and FDA.8
WHAT ARE THE SYMPTOMS?
After consumption of Cyclospora, symptoms occur in an average of seven days. A typical cyclosporiasis infection is characterized by watery diarrhea. Other symptoms include loss of
appetite, weight loss, cramping/bloating, nausea, body aches,
fatigue and, less common, vomiting or low-grade fever.1
32
Cyclosporiasis infections can be treated with antibiotics.
However, infections are usually not life-threatening, and if left
untreated, the infection will usually clear up on its own in a
few weeks to months.
HOW IS IT TRANSMITTED?
Cyclosporiasis cannot be transmitted from person to person.
An infected person sheds non-infective Cyclospora oocysts,
which then needs days or weeks in suitable environmental
conditions to become infective.5 Only after the oocysts have
become infective can they cause illness when consumed. This
mechanism could make imported produce an ideal host for
Cyclospora oocysts because it generally travels for many
days before consumption.
HOW IS IT CONTROLLED?
Cyclospora oocysts are resistant to common disinfectants
such as chlorine and iodine. Despite this high resistance, Cyclospora is relatively rare. In 2012, 15 cases of Cyclospora
were reported through U.S. Centers for Disease Control’s
(CDC) Foodborne Diseases Active Surveillance Network; this
compares to a reported 7800 cases of Salmonella and about
1000 E. coli.6 Even though slight, the illness potential emphasizes the need to be aware of the origin of produce as a primary control technique. Making sure produce suppliers follow
Good Agriculture Practices, such as proper cleaning and sanitation procedures during growing, harvesting and packing
produce, help reduce the likelihood of contamination.
REFERENCES AND FURTHER INFORMATION:
1. Surveillance for laboratory-confirmed sporadic cases of cyclosporiasis - United States, 19972008. Hall, Rebecca L, Jones, Jeffery L and Herwaldt, Barbara L. April 8, 2011, Morbidity
and Mortality Weekly Report, Vol. 60(2), pp. 1-11.
2. Update on Cyclospora cyetanensis, a food-borne and waterborne parasite. Ortega, Ynes R
and Sanchez, Roxana. Jan 2010, Clinical Microbiology Reviews, Vol. 23(1), pp. 218-34.
3. Outbreak of Cyclosporiasis associated with snow peas - Pennsylvania, 2004. September 24,
2004, Morbidity and Mortality Weekly Report, Vol. 53(37), pp. 876-8.
4. An outbreak in 1996 of cyclosporiasis associated with imported raspberries. Herwaldt, Barbara L, Ackers, Marta-Louise and Group, Cyclospora Working. May 1997, The New England
Journal of Medicine, Vol. 336(22), pp. 1548-56.
5. Parasites - Cyclosporiasis (Cyclospora Infection). CDC Home. [Online] [Cited: May 4, 2011.]
http://www.cdc.gov/parasites/cyclosporiasis/.
6. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6215a2.htm?s_cid=mm6215a2_e#fig1
[Online] [Cited: August 12, 2013.]
7. Investigation of an Outbreak of Cyclosporiasis in the United States. CDC Home. [Online]
[Cited: July 24, 2013.] http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation2013.html
8. FDA Investigates Multistate Outbreak of Cyclosporiasis. [Online] [Cited: August 5, 2013.]
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm361637.htm
D
MADE
LA AY
DO
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EL TS
SPECIFICALLY
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G
UN
FOR RECEIVING
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& FOOD PREP
The most common problem users have with label guns is reloading the rolls
of labels. Ecolab has a solution with the our Daydots single and double line label guns.
These guns are designed for quick loading and are highly durable with reinforced,
ABS plastic body and solid steel internal components.
Daydots label guns have an easy dropin loading procedure, for fast and easy
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The unique label bands on both the
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guns are designed for common
foodservice labeling needs.
Order online at foodsafetysolutions.com or give us a call at 800 321 3687
Good Habits
34
Not Your Average Game
In a community way up in “north country,” a
hunting lodge was experiencing its worst
nightmare.
During the past year, hundreds of hunters were
getting sick with a flu-like illness after visiting the
lodge, which not only provides food and shelter to
hunters but offers slaughtering services for their
game. In the owner’s words, “people are dropping
like flies and we don’t know what to do about it.”
He admitted that about 50% of the persons that
visited his lodge typically became sick, but hesitated to notify the health department for fear of
being shut down.
In an outbreak situation, contacting the food
regulatory agency is a good first step, since
solutions to such a mystery can only be discovered
by doing an investigation and identifying food
safety practices that may be the culprit. And soon
there will be a great training resource, free for
health departments and industry alike, to help
them detect risks in a foodservice operation before
an outbreak occurs.
Association Conference in Washington DC in July
2013. Presenters Jason Bashura (FDA) and Kristin
Delea (CDC) impressed attendees during this
interactive session, who used the gaming
experience to do an environmental assessment
of a virtual workplace (i.e., pinpoint risky
behaviors that contributed to the foodborne
outbreak.)
When available, this 12-hour educational tool
should help industry and health inspectors to
proactively identify risk factors in the kitchen, put
preventive controls in place to help prevent future
illness occurrences.
As the wife of the hunting lodge owner pleaded,
“We need help in getting to the bottom of this, and
just hope we can do it soon... Snowshoe season’s
comin’.” Ay-up.
In partnership with the FDA, the CDC developed
the National Voluntary Environmental Assessment
Information System (NVEAIS,) a training tool to
help walk you through the investigation process of
an outbreak. This virtual gaming experience was
introduced at the National Environmental Health
Fall 2013
”
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e
k
c
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C
“
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B
t
’
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o
D
r
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e
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To
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e
Custom
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Get Ac h The Ecolab O eter
om
Wit
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T
Meat
TO ORDER BY PHONE CALL 800 321 3687, ONLINE GO TO FOODSAFETYSOLUTIONS.COM
OR CONTACT YOUR ECOLAB REPRESENTATIVE
FOOD SAFETY MATTERS
WEBINAR
WE WOULD LIKE
TO INVITE YOU
Join us for a free webinar presentation
on relevant food safety topics
WHO: Restaurant Owners, Foodservice Managers, Grocery store
personnel, Chefs, and other food industry personnel who want to
learn more about providing food safety training to their staff
WHEN: A different topic every third Tuesday of the month at 1:00
pm Eastern Time
WHY: Stay up-to-date on the latest food safety trends
and regulations
DURATION: One hour
To be included on the next invitation
email us at: webinars@ecolab.com
Everywhere it Matters.
Feature
The Power of Color
BY CINDY RICE, RS, CPFS
I was visiting a client just the other day, to do a verification of a
HACCP plan that was recently developed for their new wholesale operation. Their processing activities were now in full
force, and with an impending visit by USDA, it was more important than ever that they had their preventive controls in place.
What we observed was a little startling, especially for the
HACCP team. The onion chopping station was splattered with
meat juices and fresh cut onions were being processed on a
red cutting board. The worker himself was standing in meat
trimmings and onion skins strewn all over the floor in puddles
of water. On the other side of the room, poultry breading was
in progress right next to the salad station. Raw chicken tenders were stacked on the table dangerously close to fresh cut
salad greens, and breading crumbs surrounded the cutting
board used to cut the vegetables. Dirty floor mats were
stacked against clean equipment in the kitchen, ready to go
into the 3 compartment sink for washing. Toxic chemicals
were poised next to the exposed foods, and employees
unconscientiously stacked unmarked white containers of
various foods into the reach-in refrigerator. In short, crosscontamination was rampant.
38
Even if you have a HACCP plan in place, following through
with correct procedures is critical to preventing crosscontamination and other hazards in a foodservice environment. Naturally present bacteria in raw animal proteins such
as meats, poultry or fish can contain Salmonella, E. coli, and
Campylobacter which can easily contaminate ready-to-eat
foods and food contact surfaces if we are not careful.
Our goal is to prevent raw animal products and juices from
touching or dripping onto ready to eat foods. Steps should be
taken to prevent cross-contamination in the workplace at all
steps in the flow of food, and protect cutting boards, slicers,
utensils and work surfaces, even wiping cloths. One of the
most powerful aids to help you protect your foods against
cross-contamination is the concept of COLOR CODING. Let’s
look at some of the benefits of using color coded equipment
in a foodservice operation, starting with the most noted pinnacle of this concept ...Color-coded cutting boards.
Imagine a busy kitchen with multiple workers doing various
tasks- slicing bread, cutting chicken, chopping lettuce on
cutting boards of no particular color or type. Suddenly a food
worker needs to slice bread for a table, runs into the kitchen,
grabs the nearest available knife and cutting board, and slices
the bread. Unbeknownst to that person, a chef had just cut a
piece of fish on that same white cutting board, imperceptible
to the casual eye. But cross-contamination of bacteria from
the raw fish has instantaneously occurred onto that bread,
with risk of causing illness to an unsuspecting customer. Even
the fish protein itself could be a danger if that customer had
a fish allergy.
Now imagine this...a color-coded world where every cutting
board is a different color, has an association with a particular
food group, set by industry standards.
Red, for raw meats. Yellow, raw poultry. Green, fresh fruits
and vegetables. Blue, seafood. White or Tan, Ready-to– eat
foods (e.g., breads, pastries, cheese) Purple, for Allergen
awareness.
These colors are not set in stone, and there is no magic
imparted to their color designations to protect against crosscontamination. But as long as staff are trained in using the
same color cutting board for the same food type in that
operation, it helps to prevent cross-contamination between
different foods. When a chef needs to cut an onion or lettuce
for a sandwich, he will be looking for that green cutting board
that everyone else is using for vegetables. And bread will be
sliced on a tan board, not the yellow board that another
worker is using to cut raw chicken.
Color coded cutting boards have set a food safety standard
in the industry to help prevent cross-contamination, and they
have been accepted as the most seamless way to minimize
risks in this area. Food establishments overwhelmingly recognize the varied benefits to using color coded cutting boards.
Color coding:
y Helps to discourage use of raw foods on same cutting
boards used for ready to eat foods
y Helps to train and remind workers on preventing cross-
contamination
y Makes it easy to follow proper methods, as colors are
distinctive and recognizable for various foods
y Crosses over language barriers in the kitchen
Says one chef, “Color coding is critical in our kitchen. When
Fall 2013
Feature
my staff is preparing foods for their mise en place, it’s a nobrainer about which cutting board to use. It really eliminates
mistakes and with a quick scan of my kitchen, I know that we
have cross-contamination under control.”
And cutting boards have progressed in development, with
even more innovations and benefits.
Slip resistant pads
y Eliminate the need for damp towels
underneath, another source of food
contamination
y Chefs can cut foods quickly, with
confidence and safety
foods through their use of colors and define the food types to
be used with them.
PREPARATION
If we are not careful, foods, equipment and kitchen tools can
easily be cross-contaminated. Bacteria transferring from one
surface or food to the next poses an increased risk when handling raw foods in proximity to ready-to-eat foods.
Helpful tools
y Color-coded cutting boards, knives, tongs, spatulas, plastic
scale protectors, wiping cloths help prevent cross-contamination
y Color-coded labels for easy identification of different food
types
“It’s a pleasure to use this type of a board,” says one chef.
“I know that I have a stable platform for cutting and will have
more uniform cuts and I don’t have to worry that the board is
going to slip away from me. Especially since health departments are now citing violations from having wet towels
underneath cutting boards, for cross-contamination reasons.”
Handles and hooks on cutting boards make for convenient
hanging and storage, which help them dry more thoroughly
and stay cleaner in storage. Also, these holders make them
easier to carry, especially larger boards. And ruler markings
on cutting boards help food workers to achieve more precise
food cuts and portion control.
COLOR CODED EXPANSION
As Walt Disney was a pioneer in television with his “Wonderful
World of Color” (the first TV color show that many remember
from childhood) so have color coded cutting boards paved
the way for other innovative equipment, helping to protect
40
y Color-coded peg boards for organizing kitchen tools
ALLERGEN SAFETY
Allergies are a growing concern in the foodservice industry.
One goal is to prevent cross contact with the food of concern
onto dishes for an allergic individual, using clean or separate
cutting boards, pans and utensils for the allergic individual’s
order.
Helpful tools
y Purple cutting board,
knife handle and utensils
help alert food preparer
that extra caution is
needed for this dish
STORAGE
Microorganisms survive refrigeration and freezing, so even
foods in storage must be protected from contamination by
other foods, especially raw foods. Good industry practices
include storing raw foods below ready-to-eat (RTE,) with
tight-fitting lids to prevent leakage. Color coding takes out
the guesswork here as well.
Helpful tools
y Color-coded lids, plastic wraps, food containers for
different food types (i.e., raw versus RTE)
y Color-coded shelf clips and tags can help identify proper
storage order on wire racks in coolers
ZONE ISOLATION
Color coding has also progressed to another level - different
zones in an operation associated with specific colors to minimize cross-contamination risks. Restrooms, kitchens, dining
rooms, lobby areas, often have their own dedicated color for
cleaning tools to contain hazards within a particular zone and
prevent cross-contamination between areas.
ZONE A
ZONE B
TRAINING
All your hard work and planning is useless if there is no follow
through on the part of your employees. Stock your facility
with color coded supplies and follow up with training of your
staff to use them correctly and minimize contamination risks.
Key areas for training include:
y Proper use of color coded cutting boards and tools, and the
reasons why
y Emphasize the colors dedicated to specific foods according
to industry standards, or customized for your operation
y Importance of cleaning - Staff need to be trained and su-
pervised on cleaning methods, proper chemical usage and
frequency of cleaning and sanitizing food contact surfaces,
colored or not
Don’t underestimate the power of preventive controls and
color coding to minimize cross-contamination hazards of
all kinds in your operation. Being prepared with the proper
supplies and training your staff to consistently follow your
COLOR CODING SYSTEM and Standard Operating Procedures
will strengthen your food safety program and help your
operation soar high above these risks.
ZONE C
ZONE D
Fall 2013
41
What is the Cost
of Not Portioning?
1 extra shrimp
20 times per day
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Stop over-portioning. Control portion sizes with
day-of-the-week Portion Bags. Portion bags are
ideal for pre-portioning foods that require careful
measurement such as seafood, poultry and meats.
Order online at foodsafetysolutions.com
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Ecolab Pest Elimination
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Pest Profile
FLY BEHAVIOR
AND FOOD SAFETY
BY CURT TURNER, ECOLAB PEST ELIMINATION
Besides being a nuisance, flies can present a serious concern
for those that handle or produce food. Large flies have been
shown to transmit disease organisms from the filth they land
on and breed in to food and food processing surfaces. Flies
have long been associated with the spread of diseases such
as Cholera, Typhoid Fever, Diphtheria and causative agents of
Dysentery. These pests have also been shown to transfer the
foodborne illnesses caused by E. coli and Salmonella.1
“The presence of large flies is considered a potential threat to
food safety as large flies can easily transmit common
pathogens such as Salmonella and E. coli,” said Dr. John Barcay, senior scientist and urban entomologist, Ecolab Pest
Elimination.
“The presence of large flies is
considered a potential threat to
food safety as large flies can easily
transmit common pathogens such
as Salmonella and E. coli,”
An understanding of fly behavior, specifically related to finding food and water, finding mates and finding suitable breeding material is the basis for an effective management
strategy. This knowledge, combined with the outside-in approach to managing and eliminating large flies will help reduce large fly pressure outside of structures, minimize
entrance opportunities into structures and eliminate fly activity within structures.
Adult flies are relatively short-lived insects that focus attention on critical life activities such as finding food and water,
reproductive activity, and finding suitable breeding material
for egg laying. House flies can travel large distances looking
for suitable locations, with more than 15 miles recorded in
44
some instances.2 Once a food source is found, flies will remain
in the area. This results in flies congregating in areas where
there are attractive odors or materials on which to feed. Once
a good breeding and feeding site has been found they will remain in the area.
A female fly can lay multiple batches of eggs with up to 150
eggs in each and up to 900 eggs total in her life.4 This reproductive potential can result in population explosions and
‘blooms’ of millions of flies when food sources are plentiful
and conditions are right.
After mating, the task of finding suitable egg laying sites becomes a priority for female flies. Breeding material that has
all the requisite nutrient, moisture and temperature conditions for larvae can be hard to find. Breeding site conditions
must also persist long enough for the larvae to complete development.
Male flies divide their time between finding food and water
and trying to find and mate with female flies. Male flies, once
they have found an attractive food source, will land near this
source and exhibit ‘chasing’ behavior. Vantage-points for
‘chasing’ are along flyways leading to food sources and
around entrances to where food and breeding materials are
found.5 From these vantage points, male flies will look for and
chase flies and other flying objects that come in their
vicinity.6 Male flies are able to determine in flight if the
chased object is another fly, whether it is male or female and
if it is a potential mate.7
CREATING A BARRIER
Because female flies fly directly to breeding sites and male
flies stage near a food source, they behave differently at
commercial structure entrances. At an entrance where odor
signaling breeding material or a food source comes from inside the structure, female flies will fly directly into the structure and male flies will stage inside and outside the structure
resulting in an equal ratio of males and females inside the
structure.3
MANAGEMENT STRATEGIES
THE EXTERIOR
In general, female flies will fly directly to breeding sites, consisting of garbage and other fermenting materials that are
often found on the outside of commercial structures. Male
flies will stage near a food source, which is also often found
on the outside of commercial structures, where they can perform chasing behavior.
Capture devices such as jug traps will trap predominately female flies as they go directly to possible breeding material,
and sticky traps will catch predominately male flies as they
land on these surfaces to exhibit chasing behavior.8
Other methods to reduce fly pressure outside a commercial
structure revolve around maintaining a clean and clutter-free
environment. It is important to eliminate garbage spillage,
close all garbage receptacles with tight-fitting covers and
move garbage receptacles away from the structure when
possible. It is also important to eliminate standing water
around the facility, remove weeds, tall grass and other excessive vegetation and remove clutter and items stored on the
ground near the structure.
The recommendations below will help reduce conditions that
attract large flies to the exterior of a commercial structure.
y Eliminate spillage of garbage.
y Close all garbage receptacles with tight-fitting covers.
y Move garbage receptacles away from the facility
whenever possible.
y Eliminate standing water around the facility.
y Remove weeds, tall grass and other excessive vegetation.
y Remove clutter and items stored on the ground near
the facility.
y Consider other sources of large fly pressure from nearby
Ecolab researchers discovered this behavior through numerous field and lab studies, specifically observing that flies are
attracted to black surfaces. This observation led to studies
that uncovered the powerful combination of an entrance, or
something that mimics an entrance, and attractant odors.
The STEALTH™ Fly Station was developed to take advantage
of this knowledge and is an effective fly management tool in
areas with high fly pressure.
Minimize fly entry opportunities - The STEALTH™ Fly Station
in addition to the recommendations below will help control
large fly activity at entrances and minimize large fly entrance
opportunities.
y Seal all doors, inspect and repair entrances on a
regular basis.
y In high pressure situations consider double-door
vestibules, air doors and plastic strip doors.
y Minimize the amount of time doors and windows are
left open.
THE INTERIOR
Many stimuli that have been shown to work outside of a commercial structure have limited or no effect on flies once in the
structure.1 Once flies enter a structure, they identify a base
area from which to explore their surroundings and return
back to the base often in-between flights. Minimize conditions
that support fly activity on the inside of a structure.
y Eliminate all standing water and accumulated
condensation.
y Limit interior access where possible by keeping doors
to back areas closed.
y Clean food debris thoroughly and regularly.
More information, including videos demonstrating some of
Ecolab’s fly solutions can be seen at:
www.ecolab.com/largefly
locations and work with neighbors and the community to
reduce fly activity in the area.
References:
1
2
3
4
5
6
7
8
Lamiaa etal., 2007;
AFPMB TG30, 2002
Winpisinger, 2005
Howard, 2001 and Nazni etal., 2005
Mallis, 2011
Ecolab laboratory and field observations
Land & Collett, 1974; Trischler et al., 2010
Nelson, 1981; Wagner, 1986
Fall 2013
Good Habits
Food Waste Bans
food waste noun \ füd w st\ Definition: Compostable organic goods and
scraps produced by restaurants, markets, processors, and food operations
There is a growing debate on the merits of banning food waste, and many states are
taking a closer look at this issue, requiring food facilities to separate their food waste
and hire a “hauler” to pick it up and truck it away for composting. Why? Simply putting
waste in the dumpster with the rest of the trash may be environmentally unfriendly. According to Californians Against Waste, for every ton of food waste diverted to
composting instead of the landfill, almost a ton of greenhouse gas (GHG) emissions
can be reduced. http://www.cawrecycles.org/issues/ghg/californiaplan
Why can’t establishments just use a garbage disposal? This practice puts a
considerable burden on cities’sewage treatment plants, and many communities
currently restrict food operations from grinding their own scraps for disposal
in the sewer system.
Connecticut, Vermont and parts of California are already phasing in bans
on depositing food scraps in landfills. Massachusetts passed a food waste
ban for operations that generate greater than 1 ton of food waste/ week
and it goes into effect July 2014. Concerns have been raised by
industry and regulators alike, including space limitations to separate
and store the waste, odors, pests, birds, insects and cross
contamination hazards. Other issues include increase in truck
traffic, removal costs, insufficient resources for waste pick up and
potentially requiring a company to be a “Certified Food Hauler.”
Guidelines were developed by MA Dept of Environmental
Protection for food establishments handling, storage and
hauling this material for composting purposes, including
• Collecting food waste in the kitchen, storing in
covered leak proof containers in the same area
as trash
• Removing waste at same frequency as trash to an
outdoor storage area near the trash dumpster/compactor
or as often as necessary to prevent odor, vermin and
vector harborage
• Hauler picking up for processing once or twice
a week or as necessary
Complete guidelines can be accessed at http://www.recyclingworksma.com/
46
Fall 2013
Ecolab’s NEW
Universal Daydots®!
FOR DAYDOTS
uring you check all aspects of your custom label (i.e. size, adhesive,
please make a clear notation of the change. Once your review is
rm. Fax the form back to your Ecolab FSS representative. If you have
NFORMATION BY PLACING A CHECK IN THE BOX TO THE LEFT OF EACH ITEM:
LABEL SIZE: 2x3
2
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Removable for use in wet environments.
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that will not come off until you want it to, leaving no residue.
Plastic Removable UNIVERSAL LABEL 2” X 3”
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Removable for use in dry environments.
Paper SupeRemovable labels must be removed before washing or
water contact.
Removable UNIVERSAL LABEL 2” X 3”
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48
Fall 2013
________________________________________________________________________________________________
©2013
Food Safety and the Law
Alcohol
Accountability
BY STEPHEN BARTH, FOUNDER, HOSPITALITYLAWYER.COM
We’ve all seen the recent ad campaign for “Drinkability”.
It’s catchy. I am hopeful that “Accountability” will be just
as catchy. We, the purveyors and servers of spirits, wine,
and beer (SWB), need to hold ourselves and our employees
accountable for the responsible service of those beverages.
A culture of responsibility and accountability reminds staff
everyday about responsible service. This occurs via daily
lineups, POS system pop-up messages, insisting that service
education occurs more frequently than the law requires,
and policies that are consistently enforced.
I still witness or hear about places that are rather flippant
when it comes to responsible service and holding their
employees accountable to that objective. Accountability
starts with the culture of the operation.
Many operators have a policy requiring a manager to
authorize continued service to a patron after he/she has
consumed a certain number of drinks. While this is a helpful
policy, it ignores the issue of how much alcohol has been
consumed by the customer. In some drinks that are being
served today-- notably larger martinis—a customer can
consume five to seven ounces of alcohol in just one drink
(the equivalent of four to six mixed drinks with a 1.25-ounce
pouring). Accordingly, we need policies that focus on the
amount of alcohol served and consumed, not just the
number of drinks.
If managers take it seriously, the staff will take it seriously.
If you have ten-ounce martinis, bottle service, managers or
employees consuming alcohol (either surreptitiously or as
part of the job on the premises), then your employees—well,
you get the picture, I hope.
A responsible service course is just the starting point for
an accountability culture. Yes, you read that right: just the
beginning. The typical four-hour course of old material,
repeated only once every few years, is simply indefensible
in a courtroom today. Also, we should all realize that training, education, repetition, and follow-up coaching are only
effective if a culture of responsibility is in place.
50
Once the right policies are in place, it is imperative that all
staff be held accountable for complying with those policies.
The culture of accountability begins with the job description. It should clearly spell out the expectation that all staff
members are expected to serve alcohol responsibly and in
accordance with responsible training and education. The
SOME ESSENTIAL
POLICIES INCLUDE:
1. All servers of alcoholic beverages must be
trained/certified in accordance with the
state Alcoholic Beverage Commission
Rules and Regulations.
2. Proof of certification shall be permanently
placed in the employee’s personnel file.
3. Create a reminder system to maintain
training/certifications.
4. All management and/or supervisors are
responsible for keeping track of their
particular employees to insure that
re-certification occurs in a timely manner.
If a certification expires, the employee
shall not be allowed to work until the
re-certified.
5. All policies and procedures established by
the training/certification program shall be
complied with and enforced by all employees.
6. No one under the age of 21 shall be
served, allowed to consume, and/or sold
an alcoholic beverage. (Note: In some
states it is not unlawful for a parent or
guardian to order an alcoholic beverage
for a minor. Should the service establishment, in its discretion, choose to allow
this service to occur, then it is suggested
that the server serve the drink to the parent or guardian.)
next step is to broaden the staff that is included in the responsible training
pool. We should be inclusive rather than exclusive. Anyone that might interact
with a customer that is consuming alcohol should be included in the training.
So, in addition to the usual managers, bartenders and servers, effective policies
on training also include hosts, hostesses, bussers, bouncers and valets.
In addition to the daily reminders of responsible service policies mentioned
above, responsible and accountable cultures use mystery shoppers to insure
compliance with the policies and take prompt remedial action when they find
gaps in compliance. It is absolutely crucial that operators clearly demonstrate
their commitment to the responsible service of alcohol by implementing
strict inventory control programs and ensuring that management staff
strictly complies with the policies.
Here’s one final word about manager training in the responsible service of
alcohol. I have been involved in several cases recently where managers that
were required to be certified had arranged to get the certificate without
actually going through the course. That is a one-way ticket to an extra-large
verdict and possible jail term for falsifying a government document, assuming
it has been submitted to the alcohol beverage commission. Operators, verify
that all managers have gone through the courses; it will serve you well and it
demonstrates a commitment to the responsible service of alcohol and
accountability.
7. Coming to work or working under the
influence of alcohol or any illicit drug is
strictly prohibited.
8. Employees of the club (including management) are strictly prohibited from consuming alcoholic beverages before,
during, or after their shift while on the
licensed premises.
9. Removal of alcoholic beverages by
employees from the licensed premises is
strictly forbidden.
10.All drink recipes must be followed. Over
pouring is strictly prohibited.
11. Drinks containing spirits, including martinis, Long Island Iced Teas, and Hurricanes,
shall not contain more than two ounces of
spirits in the aggregate.
12.Bottle Service is not allowed.
13.Follow the Designated Driver program
rules. Please remember that just because
a group has a designated driver does not
lessen our obligation to serve alcohol
responsibly to the rest of the group.
Fall 2013
51
Breaking Down
the Language Barriers
MULTILINGUAL
POSTERS
ÉE
CROIS
ATION
TAMIN EVENTION
N
O
C
A
PR
N DE L MINATION
A
ENTIO
PRÉV OSS-CONT
CR
LEUR
E COU
D
E
D
CO
DE
UR CO
O
L
O
C
MULTILINGUAL 11” X 17”
POSTERS ARE NEW
AND IMPROVED:
FOOD ROTATION
TAIRE
ROTACIÓN DE LOS ALIMENTOS
LIMEN
INE A
IG
R
IES D’O
ALAD
LNESS
LES M
RNE IL
IR
N
B
E
D
O O
O
F
PRÉV
T
EN
PREV
HELP
ETIQUETAR, FECHAR, ROTAR
LABEL, DATE, ROTATE
English/Spanish on one
side and English/French
on the other
Food and ingredients removed from
their original containers must be
labeled for easy identification
Los alimentos y los ingredientes retirados de sus
contenedores originales deben etiquetarse para
su fácil identificación
SAFETY
INC.
LTIES
SPECIA
s.ca
pecialtie erved.
dsafetys s. All Rights Res
• foo
rvé
21.3687 Inc. Tous droits rése
800.3
FOOD
lab USA
0 Eco
© 201
800.321.3687 • foodsafetysolutions.com
© 2010 Ecolab USA Inc. All Rights Reserved.
20427-09-31
CROSS-CONTAMINATION PREVENTION
TEMPERATURE CONTROL
PERSONAL HYGIENE
PREVENCIÓN DE CONTAMINACIÓN CRUZADA
CONTROL DE TEMPERATURA
HIGIENE PERSONAL
HAND WASHING
LAVANDO LAS MANOS
All employees must wash hands before
returning to work
PROPER COOKING
TEMPERATURES
ICE IS A FOOD
TEMPERATURAS CORRECTAS DE COCINAR
Use designated ice buckets and scoops
EL HIELO ES UN ALIMENTO
Use las cubetas y cucharones designados
Todos los empleados deben lavarse las manos antes de trabajar
Order online at
or call us at 800 321 3687
145ºF (63ºC) for 15 seconds
145ºF (63ºC) for 3 minutes
Seafood, Steak and Pork (whole cuts)
Beef or Pork Roast
63ºC (145ºF) por 15 segundos
63ºC (145ºF) por 3 minutos
Pescado, bistec y puerco (cortes enteros)
Carne para asar (res o puerco)
Ground meats, ground fish, eggs
for holding
Poultry, stuffed foods, microwaved TCS
Aves de corral, alimentos rellenos,
alimentos cocidos en horno microonda
que requieren control de tiempo y
temperatura por seguridad (TCS)
Carne molida, pescado molido, huevos
20427-04-31
20427-03-31
20427-08-31
1. Wash Hands
Frequently
2. Use Hand Sanitizer*
THINK THE FLU
FLU IS NO BIG
DEAL?
L? THINK AGAIN.
DEA
AGAIN.
3. Clean, Rinse and
Disinfect Hard
Surfaces
workers
all ffoodservice
oodservice w
orkers need to
to do their part
part to
to
protect
themselves,
peers
p
rotect them
selves, pee
rs and guests.
guests.
4. Keep Hands Away
From Eyes, Nose
and Mouth
Y
early e
Yearly
effects
ffects*
5
-20% o
opulation A
ffected
5-20%
off P
Population
Affected
5. Get Flu Vaccine
3
6,000 Die ((on
on A
verage)
36,000
Average)
C
ost tto
oU
.S. busin
esses
Cost
U.S.
businesses
7
5 Million D
ays o
ork A
bsence**
75
Days
off W
Work
Absence
$10 B
illion In P
aid Sick T
ime***
Billion
Paid
Time
2
00 Million D
ays o
roductivity**
200
Days
off Diminished P
Productivity
Impact
Im
pact on a w
worker
orker****
Spends 2
.4 D
ays in B
ed
2.4
Days
Bed
Mi
sses 2.8 D
ays o
ork
Misses
Days
off W
Work
Sluggish ffor
or 3
.5 D
ays upon R
eturn
3.5
Days
Return
t
Partner
Partner with Ecolab
Ecolab to
to help minimize
minimize your
your exposure
exposure to
\ Full
Full line of
of EPA-registered
EPA-registered hard
hard surface
surface disinfectants
disinfectan
\ Wide
Wide range
range of
of hand hygiene
hygiene products
products
****http://occmed.oxfordjournals.org
****http://occmed.oxfordjournals.org
UT Y
TO CUT
YOUR
OUR F
FLU
LU RISK, C
CUT
UT HERE AND HANG THIS IN Y
YOUR
OUR KI
KITCHEN.
TCHEN.
2
00,000 H
ospitalized
200,000
Hospitalized
6. Cover Mouth
and Nose When
Sneezing or
Coughing
7. Stay Home and
Rest When Sick
For more information, call
1.800.942.3002 or visit
Hit the Books
It’s Flu Season
BY MIRIAM EISENBERG MS, RD, CP-FS
These good practices have added benefits as well:
y Reduce employee absenteeism
y Reduce risk of spread of ANY infection of guests (flu,
norovirus, etc)
y Improve guest & employee perception by showing concern
for their wellness
Flu is Contagious!
Remind your staff about
flu protection and prevention!
With the fall, comes the flu (human influenza) season. It
generally lasts until early spring with the peak being January
and February. Year to year, flu seasons are unpredictable so the
timing, severity and duration of this flu season are still unknown.
Experts believe the flu is spread from person to person
through droplets in the air when coughing, sneezing and talking and also by touching contaminated surfaces and then
touching your mouth, nose and eyes. The seasonal flu virus is
able to persist for significant times on different surfaces,
which can result in possible transmission to others. Flu viruses
can survive 24 to 48 hours on stainless steel and plastic surfaces while viruses tend to desiccate or “dry out” more quickly
when in contact with cloth or fibrous material. This explains
lower survival rates on these surfaces of 8 to 12 hours. However, while still in the survival mode, the virus can transfer to
hands as well where it can survive for five minutes.
Source: Bean et al. 1982. Survival of influenza viruses on environmental
surfaces. J. Infect Dis. 146(1):47-51.
Now is a good time to reinforce good practices of personal
hygiene and cross-contamination prevention.
y Cover your coughs and sneezes (cough or sneeze into the
crook of your elbow)
y Don’t touch your face during food preparation and contact
y Wash your hands regularly and thoroughly
y Change gloves as needed (with a proper handwash as well!)
y Wash, rinse and sanitize surfaces to decrease any contami-
nation and use disinfectant as needed in the height of the
season.
y If you don’t feel well, STAY HOME!
Note: You can be contagious one day before you show symptoms so good personal hygiene and cleaning habits come into
play (just like preventing the spread of foodborne illness) before the illness even strikes.
Disinfect high touch-point surfaces regularly with a properly
registered disinfectant. This includes not just back of house
but also use disinfectant on surfaces in restrooms (remember
door handles and flush levers), counters and self-surface
areas, tables and chairs and general public areas. In the hospitality segment, don’t forget about the many touch points in
guest rooms like light and air control switches, remotes, door
knobs and TV controls as well.
54
y Be ready for potential outbreak or pandemic when it does
occur
The Center for Disease Control (CDC) reminds us that flu
symptoms can vary from person to person and to remind
people to be aware of their symptoms which may include:
y Fever* or feeling feverish/chills
y Cough
y Sore throat
y Runny or stuffy nose
y Muscle or body aches
y Headaches
y Fatigue (very tired)
y Some people may have vomiting and diarrhea,
though this is more common in children than adults.
*Not everyone with flu will have a fever.
The best method to help prevent the flu is to get vaccinated
with a “flu shot.” Each year a new flu vaccine “cocktail” is assembled for the expected flu strains. Getting your shot as
soon as this season’s vaccine is available is highly recommended. This allows for the two weeks needed to build up antibody protection before the season peaks. Check with your
health professional about the best prevention for you.
Flu from year to year can have different degrees of virulence.
Over a period of 30 years, between 1976 and 2006, estimates
of flu-associated deaths in the United States range from a low
of about 3,000 to a high of about 49,000 people. As with
many FBI, the flu can be most serious for those who are high
risk – young children, the elderly, pregnant women and the immune-compromised.
To minimize risk this flu
season, a coordinated effort
of training, good personal
habit reinforcement and a
proper cleaning program can
help bring down exposure and
risk for your guests and your
employees.
http://www.cdc.gov/flu/about/
disease/
http://www.flu.gov/
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Good Habits
Food Truck Survival
It is a “fad” that’s simply not going away. In the last few years food trucks have
been increasing in popularity, popping up on waterfronts, festivals, and street
corners year- round. These mobile food operations range from simple hot dog
carts to full menu restaurants on wheels, perhaps the most unusual being a
“brick oven-mobile,” bringing fresh oven-baked pizzas to crowds on the street.
Though their wheels may be rolling from town to town, they are subject to the
same food safety regulations as more traditional storefronts, as food safety
risks are still a concern. Spatial and equipment limitations can impact storage
capacity, preparation areas and sanitation. Consequently, factors that contribute to cross-contamination, temperature abuse and personal hygiene
abound.
Food trucks are treated by food regulatory agencies as food establishments for
the most part, and are issued varying licenses, seasonal or year-round permits.
Most require licensing and inspections by each city or jurisdiction that they are
servicing, and must comply with the same food safety regulations as more permanent establishments.
Requirements often include a potable water supply, hand sink, warewashing facilities, coolers and holding units able to maintain proper internal temperatures.
A particular challenge of these traveling food facilities is having a secure
method for receiving deliveries and storage. Regulators often disallow shopping
in retail stores or storing products in home kitchens due to concerns about unsafe food sources, transport and storage. Solutions include using a commissary, a shared kitchen, or other licensed “brick and mortar” establishment to
receive, prepare and store products properly. Some jurisdictions require all
food preparation to be done at the mobile unit itself, to avoid temperature
abuse and contamination issues during transport.
While challenges exist, most can be overcome with planning and cooperation with
food regulatory agencies and the final food results can be pretty spectacular.
56
Fall 2013
Protect Your Investment
REVITALIZE YOUR COOLER/FREEZER
EQUIPMENT WITH PARTS INVESTMENT
BY LINDSAY KIMBALL, ECOLAB EQUIPMENT CARE/GCS SERVICE, INC.
KEEP FOOD SAFE AND REDUCE ENERGY COSTS
Coolers and freezers need to be running under optimal conditions to ensure both food safety and operating efficiency.
To do this, it is critical to properly clean and calibrate the
equipment on a regular basis.
Avoid Food Safety Risks
Lack of proper maintenance and calibration can result in
food safety hazards. 22% of contaminated foods are due to
inadequate cleaning of kitchen equipment.1 Neglecting preventative maintenance and repairs of vital parts of the unit
can lead to elevated holding temperatures. End results of
this include spoiled food, increased risk of foodborne illness,
and violation of health codes. Properly managing the cleanliness and functionality of your refrigeration equipment is a
simple way to prevent food safety issues.
Reduce your energy costs
Maintaining your current refrigeration equipment is the
most cost-effective measure you can take in order to preserve energy costs. Poorly maintained coolers in the kitchen
cause inefficiency and higher energy costs, which translates
to an average of $1,020 in extra expenditures per year.2
Cleaning and replacing small parts can make all of the difference in maintaining both the health of your equipment as
well as making it as efficient as possible.
KEY TIPS
In order to maximize operating efficiency, while improving
food quality and ensuring food safety, you can take several
easy steps to optimize your cooler environment and
decrease your bottom line:
Invest in a cooler filter
A simple way to save energy on your refrigeration unit is to
place a cooler filter in the device. With a filter, the air in the
unit is dryer and is easier to cool than moist air, allowing
temperatures to drop up to 5 degrees. This can lead to energy savings of about 20%.
Installing a filter lessens the moisture in the refrigeration
unit which results in less mold and bacterial growth. These
filters absorb and remove odors making your food both
taste better and safer for your customers.
Get energy-efficient LED lighting
LED lighting can instantly cut 60% to 90% of lighting energy costs. These fixtures also have a 6-7 year lamp life,
which is about 66 times longer than a standard bulb. Energy
efficient lighting can emit 75%-85% less heat which saves
on cooling costs.3 Also, motion sensing technology makes
sure the lights are only on when needed. Not only will this
save your business money, but is better for the environment.
Replace door gaskets on your cooler
A cracked, loose or non-existent door gasket can cause
major problems for refrigeration equipment. It is vital to replace brittle or leaking seals. Without replacement, it can
cause warm box temperatures, spoiled food, high energy
consumption, and heavy frost buildup on evaporators and
holding plates.
Clean condenser coils
Condenser coils tend to accumulate an excessive amount of
build-up and lead to increases in operating discharge pressure. These high pressures result in amplified energy consumption, a reduction in refrigeration capacity and can
shorten the life of the hardware itself. Cleaning coils can instantly save up to 25% of your annual energy consumption
and protect your evaporator.4
Implement a demand-defrost system
REFERENCES AND FURTHER INFORMATION:
1
2
3
4
CDC 2006 MMWR 55(SS10):1-34
http://www.sustainablefoodservice.com/cat/energy-efficienc20.y.htm
Why Kason for LED Walk-in Lighting?, www.kasonind.com
Energy Smart Library Online,
http://www.energyguide.com/library/EnergyLibraryTopic.asp?bid=eweb&prd=20&TID=23128
&SubjectID=9735
5 Managing Energy Costs in Quick-Service Restaurants. Business Energy Advisor,
http://bea.tva.esource.com
58
The majority of standard time-based defrost machines utilize up to 20% of the energy consumed by walk-in freezer
units. The modern demand-based system only initiates defrost when necessary. Employing this system has the potential to reduce 40% percent in energy consumption in
comparison to legacy units.5
EQUIPMENT CARE
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y 75,000 SKUs from over 400 OEMs
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History to save time.
y Dedicated PartsXpress Specialists at your service
y Easy parts search and ordering
y SAME DAY shipping for all in-stock items 7:00AM-8:00PM, EST
Parts Feature: Energy efficient LED lighting for your walk-in
cooler/freezer
KASON 1806
LED RETRO KIT
OEM#: 11806LED011
SAP#: 75202618KASON
y EXCLUSIVE
IMAGES help identify
the right parts you need.
Program Features:
KASON 1806
LED FIXTURE
OEM#: 1806LED001
SAP#: 75202617
PARTSXPRESS VIP WEBSITE
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http://partsxpressVIP.ecolab.com
KASON 1901 SERIES
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OEM#: 11901-5
SAP#: 75202619
KASON 1810
LED FIXTURE
OEM#: 1810L21248LB
SAP#: 75202616
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configuration allows in-house
technicians to order parts for
all of your locations.
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1 800 822 2303
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partsxpress@ecolab.com
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Yellow
#30251-03-00
Red
#30251-04-00
Brown
#30251-05-00
Green
#30251-08-00
Purple
19” X 25” (48 X 63.5 CM)
$21.81
$21.81
$21.81
$21.81
$21.81
$21.81
$21.81
#30252-00-00
White
#30252-01-00
Blue
#30252-02-00
Yellow
#30252-03-00
Red
#30252-04-00
Brown
#30252-05-00
Green
$30.82
$30.82
$30.82
$30.82
$30.82
$30.82
13” X 19” (33 X 48 CM)
6 COLOR KIT
16” X 21” (40.5 X 53.5 CM)
6 COLOR KIT
19” X 25” (48 X 63.5 CM)
6 COLOR KIT
Includes white, blue, yellow, red, brown,
green
#30250-90-00
$91.37
Includes white, blue, yellow, red, brown, green
#30251-90-00
$124.25
Includes white, blue, yellow, red, brown,
green
#30252-90-00
$175.44
60
NEW ECOLAB CUTTING BOARDS
New Cutting Boards from Ecolab are available in a variety of colors to augment
your HACCP plan and help to prevent cross-contamination. Features include:
w Dishwasher Safe
w Textured Surfaces
w Carry Handle
12” X 18” (30.5 X 45.5 CM)
#30240-00-00
White
#30240-01-00
Blue
#30240-02-00
Yellow
#30240-03-00
Red
#30240-04-00
Brown
#30240-05-00
Green
12” X 18” (30.5 X 45.5 CM)
6 COLOR KIT
w Available in three sizes and
six colors
w NSF Certified
15” X 20” (38 X 52 CM)
$10.66
$10.66
$10.66
$10.66
$10.66
$10.66
#30241-00-00
White
#30241-01-00
Blue
#30241-02-00
Yellow
#30241-03-00
Red
#30241-04-00
Brown
#30241-05-00
Green
18” X 24” (45.5 X 61 CM)
$15.08
$15.08
$15.08
$15.08
$15.08
$15.08
15” X 20” (38 X 52 CM)
6 COLOR KIT
#30242-00-00
White
#30242-01-00
Blue
#30242-02-00
Yellow
#30242-03-00
Red
#30242-04-00
Brown
#30242-05-00
Green
$21.27
$21.27
$21.27
$21.27
$21.27
$21.27
18” X 24” (45.5 X 61 CM)
6 COLOR KIT
Includes white, blue, yellow, red, brown, green Includes white, blue, yellow, red, brown, green Includes white, blue, yellow, red, brown,
#30240-90-00
$60.47
#30241-90-00
$85.36
green
#30242-90-00
$120.11
NEW ECOLAB PAILS
Sanitizer pails should only be used to store sanitizing solutions. The pails bright red color
and clear warning instructions help reduce the risk of contaminating food
with potentially hazardous solutions.
NEW ECOLAB SANITIZER & DETERGENT
6QT. PAILS
y Ergonomic
plastic handle for comfortable
carrying
y Recessed base for easy carrying and splash
reduction
y Slanted lip for easier pouring
y Durable, wear resistant ink meets health
department requirements
y Dedicated area for a sanitizer discard label
y Embossed quart/liter markings
y Available wall-mount hanger
y One Year Warranty
SANITIZING SOLUTION ONLY PAIL
#60503-12-31
$3.49
DETERGENT SOLUTION ONLY PAIL
#60504-12-31
EASY POUR LIP
CHEMICAL-RESISTANT PRINT
$3.49
STRONG ERGONOMIC HANDLE
Fall 2013
61
Featured Products
ECOLAB ICE-HANDLERS
ECOLAB ICE-HANDLER
FEATURES
y
y
y
y
Dishwasher safe
Superior construction minimizes
potential for chips and cracks
Ice Handler “feet” elevate bucket
to prevent wear
Made in the USA of 100%
recyclable plastic
#30530-00-31
FILLING
y Ice Handler sits flush with edge
of ice machine reducing spills and
potential for slips and falls
y Fill-assist hook latches securely
to ice machine
POURING
Ergonomic carry grip and pour-n-store bottom
handle improve leverage, making pouring easier
$32.93
STORING
Ice Handler can be stored on metro shelving or on
Ecolab designed wall hanger using the pour-n-store
handle
y Wide mouth makes filling a breeze
and also helps to reduce spills
y Transports up to 25 lbs or 6 gallons of ice
ICE-HANDLER SCOOP KITS
y Ice scoop and ice scoop holder included
y Holder made of stainless steel
y Can be fastened to an ice machine or a
nearby wall
y Mounting hardware and double sided
tape included
ICE-HANDLER SCOOPS
y Large scoop designed for filling the Ice Handler
y Small scoop designed for filling glasses
y Ergonomic handle design
16oz KIT
#30541-90-00
$19.58
64oz KIT
#30540-90-00
$21.51
y Made in the USA of durable, recyclable plastic
16oz SCOOP ONLY
#30541-00-00
$6.88
64oz SCOOP ONLY
#30540-00-00
$9.30
ALL PRICES ARE IN US DOLLARS
ORDER TODAY AT FOODSAFETYSOLUTIONS.COM OR 800 321 3687
62
ECOLAB UNIVERSAL DAYDOTS
ONE LABEL FOR ALL DAYS OF THE WEEK
Ecolab’s NEW Universal Daydots are the
perfect choice if you are unsure of which
label you want to use. The Universal Daydots
help eliminate the need to have a label for
each day of the week and provide the critical
information necessary to identify and rotate
foods. Choose the appropriate adhesive for
the intended application and you are
ready-to-go!
y
y
One label covers every day of the week
Provides all of the critical food rotation
labeling fields
AVAILABLE IN 3 DIFFERENT TYPES OF LABELS:
Removable Universal Label 2” X 2”
#10322-00-21 Roll of 750. $10.87
Plastic Removable Universal Label 2” X 2”
#10292-00-21 Roll of 750. $15.63
Dissolvable Universal Label 2” x 3”
#10320-00-21 Roll of 500. $22.25
Removable Universal Label 2” X 1”
#10323-00-21 Roll of 1500. $11.28
Plastic Removable Universal Label 2” x 3”
#10290-00-21 Roll of 500. $14.85
Dissolvable Universal Label 2” X 1”
#10333-00-21 Roll of 1500. $24.82
Removable Universal Label 2” x 3”
#10321-00-21 Roll of 500. $10.50
Plastic Removable Universal Label 2” X 1”
#10293-00-21 Roll of 1500. $16.92
ECOLAB DISPOSABLE GLOVES
ECOLAB POLY GLOVES
y
y
y
y
Ideal for tasks that require
frequent glove changes
Looser fit allows for easy slip on and off
Recommended for short use applications
Box of 500
#30701-13-11
#30701-14-11
#30701-15-11
#30701-16-11
Small
Medium
Large
X-Large
$2.19
$2.19
$2.19
$2.19
CASE OF TEN - 15% SAVINGS
#30701-43-11
#30701-44-11
#30701-45-11
#30701-46-11
Small
Medium
Large
X-Large
$18.60
$18.60
$18.60
$18.60
ECOLAB TEXTURED NITRILE
GLOVES
ECOLAB LIGHTLY-POWDERED
VINYL GLOVES
y
Premium, textured material which is
durable and puncture-resistance
y Comfortable and formfitting which providing
greater fingertip sensitivity
y Resistant to breakdown in glove material
from animal fats, oils and acidic fruits
y Box of 100
#30714-13-11
#30714-14-11
#30714-15-11
#30714-16-11
Small
Medium
Large
X-Large
$7.98
$7.98
$7.98
$7.98
#30714-43-11
#30714-44-11
#30714-45-11
#30714-46-11
Small
Medium
Large
X-Large
$67.90
$67.90
$67.90
$67.90
y
y
y
y
Flexible material allows for greater dexterity
and fingertip sensitivity
Lightly-powdered for easy glove removal
Effective for any food preparation activity
Box of 100
#30703-13-11
#30703-14-11
#30703-15-11
#30703-16-11
Small
Medium
Large
X-Large
$3.35
$3.35
$3.35
$3.35
#30703-43-11
#30703-44-11
#30703-45-11
#30703-46-11
Small
Medium
Large
X-Large
$28.50
$28.50
$28.50
$28.50
ALL PRICES ARE IN US DOLLARS
ORDER TODAY AT FOODSAFETYSOLUTIONS.COM OR 800 321 3687
Fall 2013
DON’T GET STUCK
WITH THIS VIOLATION
Tired of adhesive residue?
Ecolab Food Safety Specialties Inc. can solve this
problem. DuraLabel Daydots are plastic and waterproof
meaning removal from your containers is simple and
easy, even after dishwashing.
Order today by calling 800 321 3687
or visiting foodsafetysolutions.com
Grilled to
Perfection!
Ecolab Thin Tip
Pocket Digital
Thermometer
ORDER YOURS TODAY:
BY PHONE - 800 321 3687
ONLINE - FOODSAFETYSOLUTIONS.COM
OR YOUR ECOLAB REPRESENTATIVE
Food For Thought
Allergen Training
in Foodservice
BY CINDY RICE
Allergens are a growing concern in the restaurant industry
and restaurants are increasingly aware of the need to prevent allergic reactions in their customers. One recent study
found that 80% of allergic individuals have had allergic reactions while eating outside the home, while only one third
of them carry epinephrine pens with them at all times.* So
even though it should be a shared responsibility between
allergic customers and restaurants when it comes to providing safe meals, right now it is largely up to food operations to put procedures in place that can prevent reactions
to begin with.
Education and staff training is the key to allergen safety,
and it needs to be done IN ADVANCE with all employees.
This training should be done on every hire, with every
change in menu item, with no exception and your training
sessions should focus on these 2 zones of your operation:
Front and Back of house.
One recent study found that 80% of
allergic individuals have had allergic
reactions while eating outside the home
The first step is to explain the 8 major food allergens and
food intolerances to all employees and why this issue is
vital to your customers. The eight major allergens according to FDA include dairy, eggs, soy, wheat, tree nuts,
peanuts, shellfish and fish, though individuals have reported over 160 foods causing allergic reactions, according
to CDC. The most common food intolerances are to gluten
and lactose, but someone can have a food sensitivity to any
number of food items and they should be avoided, just as
an allergen.
Remember that total avoidance of an allergen is the only
way to prevent an adverse reaction and staff training
should include the following areas to help ensure allergen
safety.
Back of house KITCHEN STAFF
y Reviewing ingredients of all menu items and recipes,
noting items that contain any major allergens
y Methods for preventing cross-contact with allergens
in preparing dishes for allergic customers: e.g., avoiding
use of certain ingredients, using clean equipment or
dedicated cutting board/knives, changing gloves,
washing hands
y Reading ingredient labels, according to FALCPA guidelines,
and identify hidden allergens commonly found in foods.
Omit or substitute these ingredients as necessary
66
y
Displaying kitchen posters for food workers, showing
pictures of 8 major allergens and procedures for
preventing cross-contact during preparation
y Cleaning protocol for equipment and kitchen tools
y Emergency procedures in case of an allergic reaction
(e.g., call 911 immediately and notify management)
y Additional training as the menu, recipe ingredients,
manufacturer or products change
Front of house SERVERS, HOSTS, MANAGERS
y Order-taking protocol- recording information from
customer about their food allergy or dietary concern and
communicating information accurately with kitchen staff
using order pads or POS system
y Communicate ingredient information accurately and
truthfully to customer, obtaining additional information
from kitchen staff if unsure. DO NOT GUESS.
y Display posters in work areas depicting proper
procedures for communicating with customers and
kitchen staff
In all of our interactions with customers, we need to be sensitive and courteous, as many feel alienated, self-conscious
or troublesome as they discuss their dietary concerns. Customers want to trust us but we have to earn that trust. And
wouldn’t we love to have more customers as a result? Train
your staff in handling allergens safely, from Front of the
House to Back, and it will be a Win-Win for all.
* Food Allergy Education Project; by Dr. Christine Bruhn, University of CaliforniaDavis, and Cornell University.
Statistics and study presented at the USDA/NSF Food Safety Education Conference in March 2010, in Atlanta GA
ICE IS A FOOD
Handle it correctly with the new Ecolab Ice-Handler
Easier filling, pouring and storing
y
y
y
y
Helps reduce spills with wide mouth bucket
One hand operation with fill assist hook
Large capacity holds up to 25 lbs of ice
Ergonomic handle makes transport safer
Order yours today: Call 800 321 3687
Customer #
Source Code
PRSRT STD
U.S. POSTAGE
PAID
Ecolab FSS
M2-0034
1801 Riverbend West Drive
Fort Worth, TX 76118-7031
Phone 800 321 3687
Fax 800 458 7002
Canadian Customers:
foodsafetyspecialties.ca
NEW ECOLAB
COLOR-CODED
CUTTING BOARDS
SEE FEATURED PRODUCTS SECTION
ON PAGE 60 FOR MORE INFORMATION
Order today at foodsafetysolutions.com
or call 800 321 3687
© 2013 Ecolab USA Inc. All other trademarks are the property of their respective owners
Prices subject to change. Printed in the USA.

solutions® Food Safety - Food Safety Solutions

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