Daymark Safety Systems

THE CIA & ME

2008-07-23T20:13:00.000-07:00

By Chef Shea Gallante ~ Cru Restaurant
I recently returned home from the Chicago Food Show, aka “The National Restaurant Association Show”. WOW, what a huge show! I have been to Food/Restaurant Shows before, but never one like this. My purpose there was to support the Daymark team in their effort to bring Technology, Safety and Innovation to the Food Service Industry, at all levels. Oh yeah, and to sign books that we wrote about a very important topic -- Sous Vide/HACCP Safety.

While I was there signing books, I met a lot of people. The ones who interested me the most were the few associates from the CIA. As an alumnus, I thought that this was very genuine of them. We talked about the school, its direction, its growth and its future.

I Graduated in ’97 from the CIA. Although I was a local (I grew up in Dutchess Count), it was not a dream to attend the CIA. I actually never even dreamed of becoming a chef. Rather, it was a few years after cooking to make some extra money that I realized that I wanted a career in something that I was good at and allowed to be creative. I realized that I had potential to be a pretty good cook. When I finally decided to pursue professional cooking career, then it was a no brainer. The CIA it was. During my time there I was a blank slate. I really had no “formal dining” restaurant experience and was truly learning things for the first time. This was a true turning point in my life because I decided that I was going to accept and follow through with this to the best of my ability. Upon graduating, I left the CIA with the knowledge that I had just developed a foundation for what the future had in store for me and that I still had a whole world of knowledge ahead of me--nothing but hard work and dedication.

Fast forward 10 years. I received a letter from the CIA asking if I would be interested in being a Guest Graduation Speaker. This was probably one of the biggest honors of my career. What a great experience it turned out to be. I was given the opportunity to spend two days at the CIA with President Ryan, seeing everything from a different angle and in a new light. What impressed me most was their attention to detail and the high quality that appeared over and over again. The CIA is built and operated with the highest standards possible. The school is an enormous operation that is barely in the middle of its growth cycle. Yet, in spite of its many changes and intense growth the quality still shines through. In fact, it is the most noticeable attribute of the CIA – quality and pride.

I must say, the same holds true with Daymark. I do hope that the two could forge a relationship in the future. Now that would be a great partnership!

Food Safety in America... What has Happened?... What is Happening?

2008-07-09T09:03:00.001-07:00

What has happened to the safety of our food supply in America? Everyday we see national and local news reports about unsafe food causing people to become sick, even hospitalized. In the past, we seldom experienced food recalls, and when we did, they were not as widespread and dangerous as they are today.

Is it because we consume more food as a result of population growth? But incredible advancements in agricultural output and productivity have been made, so increased consumption would not seem to be the cause.

Or is it because we have a diminished accountability for food safety? Is it because companies so want to maximize their profits that they compromise, and even endanger, the consumers that ultimately consume the food they produce, ship and sell?

Technology has facilitated increased productivity and profits in many industries. Has there been enough investments in the ways technology can help insure the safety of the food we consume? What examples are we hearing about that demonstrate the use of technology for food safety improvements?

We hear reports that the Senate is evaluating ways for improvements in food safety. Their research has determined that a large part of the problem exist because food travels through many different channels as it is logistically moved from the farm fields to the forks in homes and restaurant. Is there a standardized process of monitoring food as it moves through those various channels? If not, is the Senate going to legislate that procedures be implemented and adhered to.

Something serious has to be done! We can no longer go to the grocery store or restaurant feeling like we are "rolling the dice" because the food we buy and consume... just might put us or a loved one in the hospital... or worse!

Closet Foods

2008-06-26T06:36:00.001-07:00

It’s time to come out of the closet about those secret food items that you consume on a regular basis. You don’t bring out these foods when company comes over. You don’t openly discuss your love of these foods. But you do eat them and you do love them.

One of mine is Chef Boyardee ravioli. Hot or cold, regular size or mini ravioli, out of the can or in a bowl – I love them. I’ve been eating Chef Boyardee since I was 10 years old.

My husband eats this concoction of Rice and Peas. It is White Rice, Peas, Butter and Soy Sauce. He’s been eating this since college. He makes it about once a week.

What is your closet food? Mac and Dogs – macaroni and cheese with cut up hot dogs? Sliced cucumbers dunked in ketchup? Watermelon with salt?

Yeah…You know what I’m talkin about.

Power Outage – When Does The Food Go Bad?

2008-06-13T09:05:00.000-07:00

This weekend we had a windstorm that caused a power outage. The power outage lasted 24 hours in temperatures hovering near 90 degrees.

The first thing you become concerned about, other than the sweat rolling down your back, is how long do I have before my refrigerated and frozen food becomes spoiled.

Knowing that my refrigerated foods should be kept below 40 degrees I started to hunt for a thermometer. I found a Taylor probe thermometer that I have occasionally used when grilling out hamburgers and chicken breasts. Battery was dead.

Then I came across a battery operated, small, portable clock. The reason I’ve kept this clock around so long is it resets itself by the Atomic Clock which I think is pretty cool. But it also has a temperature readout on it. So I stuck it in the refrigerator. I reminded the kids for the 50th time to quit opening the refrigerator door. Yes I know the light does not come on – that’s because the electricity is out – NOW SHUT THE DOOR.

I checked back a couple hours later and the temperature inside the refrigerator is 67 degrees. Now as I seem to recall from a Food Manager Certification class that I took that this is not good. This food is no longer salvageable.

To make a long story longer….This became an opportunity to rid myself of all the tin foil wrapped mystery foods, the zip lock bagged chunks of freezer frost and other alien life forms that had been living in my refrigerator/freezer.

… the cats in the neighborhood… they were driven into a frenzy when the trash was set out Monday morning.

NRA ends with a bang…

2008-06-02T12:47:00.001-07:00

Wow, what a great show. The last days at the NRA show were extremely productive. Headlining the booth was up and coming Chef Shea Gallante. Chef Shea was signing our new restaurant safety book, Kitchen Confessions. Chef Shea signed books for the attendees for several hours, taking time to meet and greet them all. From there the attendees poured into the DayMark® kitchen to see what was in store for them.

What they found were several fresh innovations that that we brought to the show. Many attendees stopped at our rolling deli rack to our Food Touch® Liner. Food Touch is a revolutionary new antimicrobial protected storage product that preserves the quality and extends the shelf life of perishable food items. In other words, it keeps food fresher longer. Many restaurant operators are faced with the issue of wasting food because bacteria growth, dehydration, and shrinkage. The antimicrobial protected product inhibits the bacterial growth in food to help increase shelf life.

The other innovative product that attendees ran into was the DayMark® timstrip. Timestrip is a new way to monitor food freshness. By squeezing the bubble on the back of the label and placing it on the container or wrapping, timestrip will monitor the time in 2, 3, 5 or 7 day increments. This will allow you to prevent illness by discarding food that is spoiled and monitor freshness of product in your cooler.

Check out our web space at www.daymarksafety.com to find out more details on our new innovations from the NRA show.

OptiMark impresses attendees with automated sophistication

2008-05-20T05:02:00.002-07:00

This year at the NRA we highlighted our newest innovation in food rotation labeling and inventory control with OptiMark™. Show attendees were impressed by its ability to simplify complex food batches and recipes for a quick an easy way to lower costs by controlling inventory. OptiMark™ is an automated system that allows the restaurant operator to load it up with all the recipes and dishes they’ll need to, and then produce an at-a-glance label to identify dates and products. It’s also a great way to help implement your HACCP procedures easily! Three basic steps; View, Print and Apply.

Make sure you stop by and see us in booth 1402 to see the most complete automated labeling system out there. Just ask a DayMark® representative at the booth to bring you to the dry storage area to give you the complete demo on OptiMark™.

Day One Report

2008-05-20T05:02:00.001-07:00

Day one at the booth here at the NRA show was high energy. Our new 20x90 DayMark booth brought an entirely different feel to the show for us this year. Each of our kitchen stations were designed for distributor, broker and end user partners to see the product in practical application. All the visitors to the booth were leaving with new ideas on food and facility safety, and a sample pack to take home to test the items. The vignettes of the kitchen were broken up into the walk in and dry storage, prep tables, dishwasher and stove and oven environments. Customers were able to touch, feel use and share how each item was important and share best practice stories with us. Check back with us at tomorrow to hear what else is new with the Complete Safety Source at the NRA.

The 2008 National Restaurant Show

2008-05-20T05:01:00.000-07:00

The 2008 National Restaurant Show is upon us, and we here at DayMark® Safety Systems have been planning our best show yet. This year DayMark® will take a step forward as the “Complete Safety Source” for you in the foodservice industry. Our brand new 20x90 booth will walk you through the kitchen you work in daily, showing you how we can help from the walk in cooler to the take out line. We’ll have each major component from the kitchen decked out with some of the most innovative foodservice items in the industry. The best part is, if you can’t make it to Chicago, because lets face it, you have a business to run; we’ll be updating you daily here at our blog on www.daymarksafety.com. We’ll give you an inside look at what’s happening at “1402” (our booth number), all while showing you the practical uses of a featured product. Either way, we’ll see you at the show!

Serious Safety at the NRA!

2008-05-13T08:50:00.000-07:00

Serious savings, serious solutions and a serious partnership are what DayMark® Safety Systems brings to you. This year at the 2008 National Restaurant Show, we’ll prove that to you daily. At our exciting new booth space, we will walk you through “your” kitchen and show you how we can deliver applications that fit all your needs, all while saving you money. Check back with our web space www.daymarksafety.com for our daily blog, or come see us at the show at booth 1402!

By Jon Frank

It's NRA Time!

2008-05-06T07:37:00.000-07:00

So it’s that time again! Time for the 2008 National Restaurant Associations Restaurant, Hotel-Motel Show in Chicago and this year DayMark® Safety Systems booth will be bigger then ever. As your “Complete Safety Source,” we are at the show proving to you that we are committed to food safety, while providing solutions and savings to your business. Please be sure to check back here at daymarksafety.blogspot.com for our daily blog updates from the show.

Chef Shea - Article Series

2008-05-06T07:17:00.000-07:00

Hi, I am very excited about my newly formed partnership with the Industry Leader in Food Safety--Daymark Safety Systems. My first encounter with Daymark was last year while preparing for the Star Chefs Culinary Congress here in NYC. I was to do a Sous Vide demonstration for attendees utilizing products from major Suppliers that aid in Sous Vide Technology. The name Daymark was brought to my attention, and I remember asking what exactly they represented. I would be using their waterproof labels for my Sous Vide Bags. What a great idea, and to think that I have been using a permanent marker all this time!

Upon finishing my Demo, I chatted briefly with the Daymark People and was very impressed with their enthusiasm toward proper food safety. They had told me that they were coming to CRU for dinner that evening. After a good few hours, a lot of food and of course a lot of wine, I gave them a tour of my kitchen. I recall them thanking me, and at the same time being worried that my kitchen area was not up to snuff.

It was shortly after their dinner at CRU that I was contacted about the proposal to collaborate with them. I couldn’t have been more flattered. I was like, yes, of course! Since our partnership has formed I have learned a ton of new Food Safety information through our partnership and look forward to a future of exciting new things to come. It has truly amazed me how many items and ideas are usable in a single unit restaurant operation. I had envisioned from the beginning that this company was primarily for the chain restaurant industry, not fine dining. I was wrong about that one.

Right now, I am preparing to attend the National Restaurant Association Show in Chicago with and on behalf of Daymark. I will be there signing copies of their new book, True Kitchen Confessions, (that we have collaborated on) as well as discussing and focusing on sous vide cooking and food safety in general. The process of getting the book together was a true course in product development, learning and fun. Daymark has an item for just about each and every task possible that is kitchen related. I mean, you have to give credit where credit is due and this company really has gone the extra step in understanding what the needs of the food industry are from their stand point. I say that with fine dining and chain dining in mind. They are really the first company that I have seen that has realized that corporate and multi-unit operations are not the only ones that need attention to handling food safely and consistently.

I look forward to a long and information filled relationship with Daymark, the industry leader in food safety.

A Partnership Begins: Chef Shea Gallante

2008-05-06T06:14:00.000-07:00

We're proud to announce a partnership with a great chef, Shea Gallante. Shea s the Executive Chef & Partner of CRU restaurant and wine bar. He will be writing the occasional article, but we're most excited about Shea joining us at the NRA (National Restaurant Association) Show in Chicago this month.

Below is Shea's very impressive Bio...

At the age of 14, I began my career with food working at a pizzeria in my hometown of Clinton Corners, NY. From there I moved on to a “Mom & Pop” Owned trattoria. By the age of 19, after attending Community College, I envisioned a lonesome and boring career in accounting. It was at this point in my life that I decided to open my own pizzeria. While independent, I was still seriously determined to expand my culinary knowledge and skills. Within the year I was accepted at the Culinary Institute of America in Hyde Park and envisioning my next dream: to work successfully in a New York City restaurant.

So there it was, upon graduation, on to my first job in New York City. It consisted of a four-hour daily commute to the City’s Coco Opera. My responsibilities had ranged from ordering product and maintaining food costs to managing a restaurant staff, a bakery and my own daily cooking duties. After one year I was happy to rise to the new position of sous-chef.

Longing to return to my native family cuisine, I began searching for the best Italian kitchen in New York. I met the godmother of Italian-American cooking, Lidia Bastianich. I also began experimenting with new techniques in my spare time. I was promoted quickly to sous-chef at the three-star Felidia, but within two years I moved on to David Bouley in 2000.

I’d spent years surrounded by food, but this was a new experience for me. David Bouley dared me to be a visionary, to imagine the end result of the dish before ever lifting my knife. For six months, I studied the complex Chef’s Tasting Menus, recreating each dish, in preparation for my promotion to sous-chef. Four months later, in 2001, I was promoted to Chef de Cuisine of Bouley. While managing Bouley’s kitchen, I explored the avant-garde techniques of the Spanish masters, and my personal style simultaneously began to emerge. A desire for innovation and new challenges motivated me to dream of my own restaurant, where I could showcase my cuisine to New York diners.

And now, today, I am delighted to be the Executive Chef & Partner of CRU. Now, at the restaurant I dreamed of, I work with an energetic and creative staff daily serving guests in a lovely dining room on lower Fifth Avenue. Each day brings fresh challenges and each evening new experiences.

But my key to success is not just what I’ve learned and what I’ve applied, it’s in the strong support of partners and a loyal team. Restaurants succeed when Vendors, Cooks, Servers and Patrons coalesce, everyone contributing what they do best.

DayMark Safety Systems provides the safety net every food service organization requires. Their vision syncs with my standard of always serving safe food. For example my menu nearly always includes the innovative preparation of food called sous vide. This process requires stringent temperature and time monitoring. DayMark knows the importance of tracking proper temperature and time limits in the kitchen and delivered the solution for correctly implementing critical documentation that makes the process work easily, effectively and safely.

That is only one isolated example. Safe operations is crucial in every step in every station for every process and DayMark Safety Systems offers the tools, services and expertise to make sure every kitchen has food safety, personal safety, facility safety and education and training.

Thank you, DayMark for allowing me to assist you with this book. I am confident that True Kitchen Confessions will bring new awareness to all members of the food service industry and is undoubtedly a huge step towards making our world a safer place to eat, work and live.

Restaurateurs expected to shape new produce-tracking initiative

2007-12-03T07:53:00.001-08:00

Brought to you by Nations Restaurant News

NEWARK , Del. (Dec. 1) Such foodservice powerhouses as McDonald’s, Applebee’s, Sysco and U.S. Foodservice are helping to craft a new multi-industry initiative that will boost food safety by tracking produce shipments more precisely, according to organizers of the effort.

Known as the Produce Traceability Initiative, the attempt at better tracking is sponsored by the Produce Marketing Association, the Canadian Produce Marketing Association and the U.S.-based United Fresh Produce Association. Its aim is to find ways of pinpointing the sources and current locations of produce that is suspected of posing a food safety threat, perhaps because greens from the same batch were implicated in an outbreak or tested positive for a pathogen.

“It is evident that we must help drive a more comprehensive industrywide commitment to trace-back and trace-forward systems that can be used throughout the produce supply chain,” said Cathy Green, chief operating officer of the supermarket chain Food Lion LLC and chairperson of the PTI’s steering committee. “A preventative food safety system begins with a sound, whole-chain traceability system that allows us to rapidly trace product movement up and down the supply chain.”

Representatives of McDonald’s, the industry’s largest quick-service chain, and Applebee’s, the most extensive casual-dining chain, have agreed to serve on the steering committee, along with delegates from the trade’s two biggest distributors, Sysco and U.S. Foodservice. The 30-person group also comprises executives of agricultural and food-retailing companies, including The Kroger Co. and Wal-Mart. Organizers said they have invited other food-industry stakeholders to join the committee, including the National Restaurant Association and International Foodservice Distributors Association. Its first meeting is slated for Jan. 9.

The formation of steering committee action follows multiple foodborne-illness outbreaks tied to fresh produce during the past decade, including a deadly E. coli 0157:H7 outbreak in 2006 that was traced to bagged spinach.

Organizers said the steering committee’s action plan may call for the promotion of best practices up and down the produce supply chain; the establishment of timelines and goals for adoption of the safeguards; and the creation of some verification system, to instill accountability.

Activists, suppliers and restauranteurs connect at food-safety confab

2007-11-19T07:33:00.000-08:00

Written by Peter Romeo of Nations Restaurant News.
WASHINGTON (Nov. 16) The parties that routinely square off after a food-poisoning incident came together here last month to see if they could work in concert for a safer food supply.

Called Cooperating for Food Safety, the meeting brought together such traditional adversaries as the Center for Science in the Public Interest, restaurant chains, multinational food processors, governmental regulators, produce suppliers and food-poisoning victims. It was organized by self-avowed consumer activists in collaboration with academics and members of the food industry, several of whom noted that public trust in the food supply may be at an all-time low.

“They’re skeptical of our government, which, let’s face it, has from time to time let them down,” said Linda Golodner, president emeritus of the National Consumers League advocacy group and an organizer of the event. The meeting was conceived in part to allay those fears through a broad-based push for better safety practices.

“We realize that none of us in this room can solve these issues on our own,” said Ray Goldberg, professor emeritus of Harvard Business School and another co-organizer of the CFS. “We need each other. The question is, how do we do it?”

For that reason, he said, pulling together the major proponents of food safety was an historic step.

The stated purpose of the meeting was to share effective techniques for promoting food safety. Several meat processors, for instance, described what state-of-the-art processes they use within their plants to combat bacteria.

But it was unclear how all 135 attendees could benefit from those or other best practices that were aired by a particular type of attendee. For instance, the participants included restaurant chains that don’t do their own butchering or processing.

Yet, some speakers noted, restaurateurs could still play a key role by pushing their suppliers to adopt those practices.

“I would ask that the retail and foodservice communities exert as much pressure as possible on our industry,” said Kim Gorton, president and chief operating officer of Slade Gorton & Co., a seafood importer and distributor.

Attendees also cited some safety tools that could be adapted for use in a seemingly disparate business. For instance, a produce supplier detailed how it had embraced a high-speed, sophisticated machine to detect foreign material in its greens and automatically reject it.

Because many types of fresh produce aren’t subjected to the pathogen-killing step of cooking, “we’ve got to use sophisticated technology to help — another area of collaboration, I think,” said Catherine Adams, corporate vice president of worldwide quality, food safety and nutrition for McDonald’s Corp.

Craig Wilson, vice president of food safety and quality assurance for Costco, said his company was looking at a customer-alert system that could place 5,000 calls an hour in the event of a product recall. The system sounded as if it also could be used by restaurants, meat manufacturers and distributors in the event of a foodborne illness outbreak.

Other speakers noted how all stakeholders could benefit from advances that may seem far removed from their businesses, such as innovations in animal husbandry. As several speakers noted, the procedures currently used to keep E. coli out of beef begin largely after the animal has left the ranch or farm, without any attempts to eradicate it from live cattle through vaccines or antibiotics.

“If we could find the way to control E. coli in animals, it not only has benefits for the meat industry, it has implications for produce as well,” said Carol Tucker Foreman, a distinguished fellow of the Consumer Federation of America advocacy group and an organizer of CFS.

She was apparently referring to the transfer of E. coli from cows to produce through the animal’s droppings, which can leach the pathogens into the water supplies used by farms for irrigation.

In general, speakers and attendees seemed less focused on issues that may have divided them in the past, such as safety legislation and regulation, and more on common aims, like averting a bacterial contamination. Repeatedly cited from the podium was the Jack in the Box E. coli outbreak of 1993. Both an official from the chain and the mother of one of the victims, Alex Donley, were featured speakers.

A foodborne illness outbreak “could happen to anyone, and I think we all know that,” said Adams of McDonald’s. And “if one of us stubs our toe, we all feel the pain.”

And pathogens aren’t the only common foe, said Danny Wegman, chief executive of the Wegmans supermarket chain in upstate New York.

“The real enemy we face is obesity,” he said in his keynote address. “If we make the wrong decisions on food safety, our own customers are not going to eat what they should be eating. They’re not going to eat the leafy greens and vegetables.”

Wegman stressed that consumers have to be part of retailers’ efforts to combat food contamination, since they’re the ones who will be handling the food right before it is consumed. “The other group we need to work with, but are not, are the restaurant groups,” he said.

Some 14 restaurant operations were listed on the CFS attendance roster, including representatives from Potbelly Sandwich Works, Chick-fil-A, Lettuce Entertain You Enterprises, Levy Restaurants, Dunkin’ Brands and a local company, Clyde’s Restaurant Group. A representative of the National Council of Chain Restaurants was also cited as an attendee.

At the conclusion of the meeting, Mike Rosbach, vice president of corporate food safety and regulatory affairs for Cargill Inc. and an organizer of the meeting, acknowledged that the coordinators weren’t sure if the diverse parties in the audience would mesh. Yet the effort was lauded by a number of participants.

“It’s Washington. Any time you’ve got people with divergent viewpoints in one room, it’s a real step forward,” joked Michael Sansolo, a columnist for the retailing news provider Morning News Beat.

Participants suggested that the emerging alliance consider such matters in the future as farm-level safety practices, the ability to trace the path of a food back to its source, educating consumers and the ambitious goal of testing every food serving before it’s sold, a possibility mentioned by a processor.

Others suggested that lawmakers and regulators be informed of the stab at collaboration. “We need to let government know that we are working together,” said Bill Buckner, a senior vice president of Cargill.

Others noted that the work of an alliance, particularly the sharing of safety ideas, could alleviate the need for additional regulation.

“What do you think about a partnership going forward? Is it a go or isn’t it?” asked Nancy Donley, who formed the consumer advocacy group Safe Tables Our Priority, or STOP, after her son Alex died during the Jack in the Box E. coli outbreak.

“Press on,” one of the attendees shouted from the audience. “Why do you even ask?”

Calif. operators hail new model produce program

2007-10-01T06:33:00.000-07:00

By ALAN J. LIDDLE of Nations Restaurant News - SACRAMENTO , CALIF. (Jul. 30) —Foodservice operators are optimistic that the formal launch of the auditing and enforcement arm of a recently created public-private partnership will improve the safety of California’s fresh produce.

Kicked off July 23, the auditing and enforcement arm puts teeth into the California Leafy Green Products Handler Marketing Agreement announced earlier this year. The agreement is designed to improve the safety of processed fresh greens, such as bagged lettuces, some of which have been implicated in E. coli O157:H7 contamination incidences in recent years. A consortium of agribusiness groups, with the help of California’s Department of Food and Agriculture, is behind the Sacramento-based greens marketing agreement.

“This is a step in the right direction,” said W.B. “Harry” Harrison of the 84-unit Black Angus Steakhouse chain.

“We’ve got concerned consumers,” added Harrison, director of purchasing and distribution for the Los Altos, Calif.-based chain. “Because of that, we’re asking our suppliers to do things differently.”

Harrison made those remarks during the recent annual Produce Marketing Association Foodservice Conference & Exposition in Monterey, Calif., where he and other foodservice executives were updated on the progress of the greens marketing agreement.

Under the agreement, companies that ship or process fresh leafy crops sign a contract to guarantee that the farmers they deal with adhere to the food safety provisions of specified good agricultural practices, or GAPs. The penalties for noncompliance include fines and expulsion from the group. After two months of practice audits, formal compliance auditing and enforcement involving 10 state inspectors began July 23.

Asked during the PMA conference if their 1,539-unit family-dining chain expects change to come from the greens marketing agreement, officials of Spartanburg, S.C.-based Denny’s said they were “already seeing it.” During recent field inspections of some of the chain’s produce suppliers in California, Denny’s employees said they noticed new processes or procedures that they believed to have resulted from practice audits staged by inspectors for the California Leafy Green Products Handler Marketing Agreement.

California produces the majority of the nation’s leafy greens sold fresh but otherwise processed, such as those precut and washed and sold in bags and marketed as “ready to eat.”

Mark C. Gray, director of regional supply for Denny’s Corp., said his chain is “piggybacking” off the California marketing agreement to improve purchases from across the nation. He said Denny’s has begun asking all produce suppliers to make sure that their farms or the farms that supply them adhere to the safety practices at the core of the California agreement.

The idea that safety efforts initiated in California should be adopted elsewhere was a common theme among PMA conference speakers and attendees.

Speaker Jorge Hernandez of distributor U.S. Foodservice said he was bothered by the attitudes of some supply chain players as recently as last fall when they referred to produce safety challenges as “a California thing…or a spinach thing…or an international thing.” Hernandez, vice president of food safety and quality assurance for U.S Foodservice, said that while many recent produce contamination incidences were associated with California, it was just the beginning of wide-scale problems “unless we [industrywide] do something about it.”

Almost all of the leafy greens handling companies in California have signed the marketing agreement, said E. Scott Horsfall, chief executive of the California Leafy Green Products Handler Marketing Agreement. But just to make certain that all handlers, big and small, have an opportunity to take part, agreement administrators have reopened the sign-up period, he said.

Horsfall said participating companies would be permitted to use service marks or some other indication of their good standing in the program on invoices and other documents and possibly later on packaging.

“We will publicize loss of certification at our website,” he said.

PMA conference participants toured fields in the agriculturally rich Salinas Valley area of Central California, listened to educational sessions and walked through an exhibit hall of produce products. In addition to the update on the marketing order, conferencegoers heard about other grower and processor initiatives to reduce contamination problems associated with some fresh produce and restore consumer and commercial buyer confidence in those products. Among those initiatives is the new Center for Produce Safety at the University of California in Davis.

Purchasing

2007-09-13T08:30:00.000-07:00

Your responsibility for food safety in your establishment begins long before the food arrives and is prepared. You must purchase wholesome, safe foods to meet your menu requirements. Safety at this step is primarily the responsibility of your vendors, but it’s your job to choose your vendors wisely.

Suppliers must meet federal and state health standards. They should use the HACCP system in their operations and train their employees in sanitation. Be sure to ask if they use a HACCP system.

You should also make sure that suppliers are getting their products from approved sources—ones that have been inspected and are compliance with the law. In addition, make sure your suppliers are reputable. Ask other operators about their experiences with a particular vendor.

Delivery trucks should have adequate refrigeration and freezer units, and foods should be packaged in protective, leak-proof, durable packaging. If it’s possible, inspect their warehouses and trucks. Are the trucks clean and well maintained? Are they holding products at the proper temperatures?

Also make sure your supplier is shipping quality product. Look for broken boxes, dented cans and leaks for signs of unsafe packaging.

Let vendors know up front what you expect from them. Put food-safety standards in your purchase specification agreements. Ask to see their most recent Board of Health Sanitation Reports, and tell them you will be inspecting trucks on a quarterly basis. Also ask them to deliver your products when your employees will be able to put them into storage in a proper and timely manner.

Good vendors will cooperate with your inspections and should adjust their deliv- ery schedules to avoid your busy periods so that incoming foods can be received and inspected properly.

Complex Processes

2007-08-24T06:54:00.000-07:00

Failure to adequately control food product temperature is the one factor most commonly associated with food-borne illness. Foods prepared in large volumes or in advance for next-day service usually follow an extended process flow. These foods are likely to pass through the temperature danger zone several times. The key in managing the operational steps within the process is to minimize the time foods are at unsafe temperatures.

In some cases, a variety of foods and ingredients that require extensive employee product preparation may be part of the process. A sound food safety management system will incorporate standard operating procedures for personal hygiene
and cross-contamination prevention throughout the flow of the food.

Before you set up a management system for your operational steps, there are several factors you should consider. Multiple-step processes require proper equipment and facilities. Your equipment needs to be designed to handle the volume
of food you plan to prepare. For example, if you use a process that requires the cooling of hot food, you must provide equipment that will adequately and efficiently lower the food temperature as quickly as possible. If you find that a recipe
is too hard to safely prepare, you may want to consider purchasing pre-prepared items from a reputable source.

To assist food establishments in applying HACCP principles at the retail level, the FDA has issued a draft document entitled Managing Food Safety: A HACCP Principles Guide for Operators of Food Service, Retail Food Stores, and Other Food Establishments at the Retail Level. This document is available from the FDA and can be found on the FDA Web page at http://vm.cfsan.fda.gov/~ear/retail
.html.

There are seven steps in the flow of food that we will take a closer look at in regard to food safety including possible contaminates at each stage and ways to avoid contamination at each stage. In order, we’ll look at:

1. Purchasing and receiving.
2. Storing.
3. Preparing.
4. Cooking.
5. Serving and holding.
6. Cooling.
7. Reheating.

There are multiple hazards at, and specific preventative measures for, each step.

Manager’s Responsibilities

2007-08-07T07:50:00.000-07:00

According to the Food Code, the restaurant owner and/or manager needs to ensure that a manager or supervisor is on the premises during all hours of operation. This person also must have demonstrated knowledge of food-borne illness
prevention, HACCP principles, and the Food Code requirements. The manager/supervisor needs to demonstrate this knowledge by:

• Complying with the Code.

• Being certified in food safety through an accredited program such as the ServSafe program offered through the National Restaurant Association.

• Responding correctly to the inspector’s questions

The areas of knowledge the manager/supervisor should have include:

• Describing the relationship between the prevention of food-borne disease and the personal hygiene of an employee.

• Explaining the responsibility of the manager for preventing the transmission of food-borne disease by an employee who has a disease or medical condition that may cause food-borne disease.

• Describing the symptoms associated with the diseases that are transmissible through food.

• Explaining the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of food-borne illness.

• Explaining the hazards in consuming raw or undercooked meat, poultry, eggs and fish.

• Knowing the food temperatures and times required for the safe cooking of potentially hazardous food, including meat, poultry, eggs and fish.

• Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling and reheating of potentially hazardous food.

• Describing the relationship between the prevention of food-borne illness and:

– Cross-contamination.
– Hand contact with ready-to-eat-food.
– Hand washing.
– Maintaining the establishment in clean condition and good repair.

• Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained and cleaned.

• Explaining correct procedures for cleaning and sanitizing utensils and the food-contact surfaces of equipment.

• Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections.

• Identifying poisonous or toxic materials in the establishment and the procedures necessary to ensure that they are safely stored, dispensed, used and disposed of according to law.

• Identifying critical control points in the operation and explaining steps taken to ensure that the points are controlled in accordance with the requirements of the Code.

• Explaining the details of how the manager and employees comply with the HACCP plan.

• Explaining the responsibilities, rights and authorities assigned by this Code to the employees, manager and health department.

The manager is responsible for ensuring employees understand what they need to do to keep their customers safe from food-borne illnesses.

The following is a list of things the manager should do.

• Ensure operations are conducted in an establishment deemed proper by the health code. For example, if you buy your desserts from a private vendor and your local health code does not allow for desserts that are sold to the public be prepared in a private home, you need to make sure your vendor is using a space that meets the requirements of your health code.

• Make sure non-employees are not in the food preparation, storage or dishwashing areas.

• Make sure all your employees, vendors and suppliers that come into your food prep areas are complying with the Food Code requirements.

• By routinely monitoring them, make sure employees are properly washing their hands.

• Make sure employees are inspecting foods as they receive them to determine that they are from approved sources and delivered that are at the required temperatures.

• Ensure employees are properly cooking potentially hazardous foods through daily oversight of the employees’ routine monitoring of the cooking temperatures using appropriate temperature measuring devices that are properly scaled and calibrated.

• Ensure employees are using proper methods to rapidly cool potentially hazardous foods.

• Make sure that customers who order raw or partially cooked ready-to-eat foods of animal origin are informed of its hazards.

• Make sure employees are properly sanitizing equipment and utensils through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

• If you have a buffet area, be sure customers are informed to use clean tableware when they return to the buffet for refills.

• Be sure employees prevent cross-contamination of ready-to-eat foods, such as salad, by properly using suitable utensils such as deli tissue, spatulas, tongs and single-use gloves.

• Make certain employees are properly trained in food safety as it relates to their assigned duties.

Knowledge

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The designated person in charge who is knowledgeable about food-borne disease prevention, HACCP principles and Code requirements is prepared to recognize conditions that may contribute to food-borne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions.

There are many ways in which the person in charge can demonstrate competency. Many aspects of the food operation itself will reflect the competency of that person. A dialogue with the person in charge during the inspection process will also reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated and accurately represented.

The Food Code does not require reporting of uninfected cuts or reporting of covered, protected infected cuts/lesions/boils since it requires no bare-hand contact with ready-to-eat food.

Presently there are a wide variety of industry management training and certification programs being offered by regulatory agencies, academic institutions, food companies, industry groups and third-party organizations. Most certification programs share a common desire to have the food manager certificate they issue universally recognized and accepted by others, especially by the increasing number of regulatory authorities that require food manager certification.

Certification programs vary significantly in focus and primary mission of sponsors, organizational structures, staff resources, revenue sources, testing mechanisms, policies toward applicants and employers of food managers, and policies pertaining to such things as public information, criteria for maintaining certifi-cation and the need for recertification. Where courses are offered, they vary in scope, content, depth and duration, quality of instructional materials, qualifications of instructors, and instructional approach (classroom, on-the-job, PC-based, home study, etc.). Where testing is a program component, varying degrees of attention are given to test construction and test administration as they relate to nationally accepted standards (reliability, validity, job analysis, subject weighting, cut scores, test security, etc.).

Responsibility

2007-07-25T12:34:00.001-07:00

Designation of a person in charge during all hours of operation ensures the continuous presence of someone who is responsible for monitoring and managing all food establishment operations and who is authorized to take actions to ensure that the Code’s objectives are fulfilled. During the day-to-day operation of a food establishment, a person who is immediately available and knowledgeable in both operational and Code requirements is needed to respond to questions and concerns and to resolve problems.

Food and Drug Administration

2007-07-23T08:26:00.001-07:00

The federal agency whose work this book focuses on is the Food and Drug Administration. The FDA touches the lives of virtually every American every day. It is the FDA’s job to see that the food we eat is safe and wholesome, the cosmetics we use won’t hurt us, the medicines and medical devices we use are safe and effective, and that radiation-emitting products such as microwave ovens won’t do us harm. Food and drugs for pets and farm animals also come under FDA scrutiny. The FDA also ensures that all of these products are labeled truthfully with the information that people need to use them properly.

The FDA is one of our nation’s oldest consumer protection agencies. Its approximately 9,000 employees monitor the manufacture, import, transport, storage and sale of about $1 trillion worth of products each year. It does that at a cost to the
taxpayer of about $3 per person.

First and foremost, the FDA is a public health agency, charged with protecting American consumers by enforcing the Federal Food, Drug and Cosmetic Act and several related public health laws. To carry out this mandate of consumer protection, the FDA has some 1,100 investigators and inspectors who cover the country’s almost 95,000 FDA-regulated businesses. These employees are located in district and local offices in 157 cities across the country.

These investigators and inspectors visit more than 15,000 facilities a year, seeing that products are made right and labeled truthfully. As part of their inspections, they collect about 80,000 domestic and imported product samples for examination by FDA scientists or for label checks.

If a company is found violating any of the laws that the FDA enforces, the FDA can encourage the firm to voluntarily correct the problem or to recall a faulty product from the market. A recall is generally the fastest and most effective way to protect the public from an unsafe product.

When a company can’t or won’t correct a public health problem with one of its products voluntarily, the FDA has legal sanctions it can bring to bear. The agency can go to court to force a company to stop selling a product and to have items already produced seized and destroyed. When warranted, criminal penalties—including prison sentences—are sought against manufacturers and distributors.

About 3,000 products a year are found to be unfit for consumers and are withdrawn from the marketplace, either by voluntary recall or by court-ordered seizure. In addition, about 30,000 import shipments a year are detained at the port of entry because the goods appear to be unacceptable.

The FDA publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Local, state, tribal and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. The FDA’s Food Code is intended to help state health
departments develop regulations for a food service inspection program. The Food Code is not actual law, it is basically the FDA’s advice on how to regulate the food system to ensure safety. Some states may adopt the Code in its entirety and others may just use it as a basis for their own code.

It also serves as a reference of best practices for the retail and food service industries (restaurants, grocery stores and institutions such as nursing homes) on how to prevent food-borne illness. Many of the over one million retail and food service establishments apply Food Code provisions to their own operations.

Between 1993 and 2001, the Food Code was issued, in its current format, every two years. With the support of the Conference for Food Protection, the FDA has decided to move to a four-year interval between complete Food Code revisions.

The next complete revision of the Food Code will be published in 2005. During the four-year interim period, a Food Code Supplement that updates, modifies or clarifies certain provisions is being made available.

The main areas on which the Food Code focuses are:

• Food handling and food preparation.
• Personnel.
• Equipment and utensils.
• Cleaning and sanitizing.
• Services (water, sewage, plumbing, waste disposal and pest management).
• Construction and maintenance.
• Compliance procedures.

The Food Code addresses controls for risk factors and establishes five key public health interventions to protect consumer health. Specifically, these interventions are:

• Demonstration of knowledge.
• Employee health controls.
• Controlling hands as a vehicle of contamination.
• Time and temperature parameters for controlling pathogens.
• Consumer advisory.

Consider also the following characteristics that retail food establishments share.

The industry has a wide range of employee resources, from highly trained executive chefs to entry-level front-line employees. Employees may have a broad range of educational levels and communication skills. It may be difficult to conduct in-house training and to maintain a trained staff because employees may speak different languages or there may be high employee turnover.

Many establishments are start-up businesses operating without benefit of a large corporate support structure and having a relatively low profit margin and perhaps less capital to work with than other segments of the food industry.

There is an almost endless number of production techniques, products, menu items and ingredients used. Suppliers, ingredients, menu items or specifications may change frequently.

Verification and Documentation of Correction

2007-07-13T08:50:00.001-07:00

After observing at the time of inspection a correction of a critical violation or deviation, the health department will enter the violation and information about the corrective action on the inspection report.

After receiving notification that the permit holder has corrected a critical violation or HACCP plan deviation, or at the end of the specified period of time, the health department will verify correction of the violation, document the information on an inspection report, and enter the report in the health department’s records.

The permit holder must correct noncritical violations by a date and time agreed to or specified by the health department but no later than 90 calendar days after the inspection. (The health department may approve a compliance schedule that
extends beyond these time limits if a written schedule of compliance is submitted by the permit holder and no health hazard exists or will result from allowing an extended schedule for compliance.)

NRA show panel calls for tighter safety regulation of produce

2007-06-11T12:02:00.000-07:00

By PETER ROMEO of Nations Restaurant News

CHICAGO (Jun. 11) —The foodservice industry will suffer more disasters like last year’s contaminations of spinach and lettuce unless restaurateurs adopt changes in the way produce is farmed, said a panel of food safety experts at the National Restaurant Association Restaurant Hotel-Motel Show.

And forcing those changes, the experts cautioned during an educational session on supply-chain management, is going to require a strong stomach, some field dirt on operators’ shoes, and pushback that ripples all the way down to how pickers handle their pets.

“You have to push it back to the source,” said David Parsley, senior vice president of supply chain management for Applebee’s International. “You can’t just focus on the restaurant.”

He and his fellow panelists described field-level conditions that pose a dire threat to an industry that’s serving more and more fresh produce.

Tom Chestnut of the safety organization NSF International even warned the audience to brace itself before showing several slides that depicted what he had encountered during a visit to Salinas, Calif., some three or four weeks earlier. Clearly visible in the close-ups of spinach growing in the fields were feces from animals raised by the farm hands.

“You may notice that there are no trees in the pictures,” he said before pointing out mounds of green onions in the fields. The pickers’ dogs, he delicately explained, sometimes used piles of produce as if they were trees.

Other grim travelogues were offered by other presenters, who stressed how important it is for buyers to get into the fields and see the conditions for themselves.

“It’s not a lettuce issue, it’s not a California issue, it is a food safety issue,” said Jorge Hernandez, vice president of food safety and quality insurance for distribution giant U.S. Foodservice. “Do not rely on the government for the safety of your food.”

Instead, he and others stressed, push back.

“Go into the field and ask questions,” Chestnut said.

A single unit or small chain may not be able to wield the leverage of an Applebee’s, he said, but they “can sure ask their distributors the important questions.” That might in turn prompt the major distributors to check the practices of their suppliers, with the pressure cascading down to the farms.

“In the fresh-cut industry, we have no kill step,” said Courtney Parker of the Fresh Express bagged-salad company, referring to the cooking stage that destroys most pathogens in meat. “So the best we can do is prevention.”

The key, Parsley suggested, is no longer viewing food safety as a discipline that extends from a distributor’s truck to a guest’s fork. The responsibility has to extend back to the field.

“I’ve had a lot of [quality assurance] people say ‘supply chain’ is synonymous with ‘purchasing.’ That’s not true,” he said, noting that the overriding goal of supply-chain management at Applebee’s is food safety.

Viewing the procurement process as a food safety matter can conflict with the usual mission of cutting costs as much as possible, the presenters acknowledged. But “this is not the time to be price-shopping,” Chestnut said. “This is the time to know your supplier.”

“Do not let price dictate the safety of your food,” Hernandez agreed. Otherwise, he said, the results could be disastrous for the industry.

“Product safety [concern] is not going to go away,” Hernandez said. “What we’re seeing today is just the tip of the iceberg. This is going to happen more and more and more.”

Ceasing Operations and Reporting

2007-05-16T08:02:00.000-07:00

An owner or permit holder must immediately discontinue operations and notify the health department if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, the onset of an apparent food-borne illness outbreak, gross unsanitary occurrence or condition, or other circumstance that may endanger public health.

If operations are discontinued because of an imminent health hazard, the establishment cannot reopen unless the owner has approval from the health department to resume operations.

At the time of an inspection, the establishment owner must correct a critical violation of the Food Code and implement corrective actions for a HACCP plan provision that is not in compliance with its critical limit.

Considering the nature of the potential hazard involved and the complexity of the corrective action needed, the health department may agree to or specify a longer time frame, not to exceed ten calendar days after the inspection, for the permit
holder to correct critical Food Code violations or HACCP plan deviations.

Issuing Report and Obtaining Acknowledgment of Receipt

2007-05-14T07:27:00.000-07:00

At the conclusion of the inspection, the health department official will provide a copy of the completed inspection report and the notice to correct violations to the person in charge and request a signed acknowledgment of receipt.

If the person in charge refuses to sign the report, the health department will:

1. Inform the person who declines to sign an acknowledgment of receipt of inspectional findings that:

• An acknowledgment of receipt is not an agreement with findings.

• Refusal to sign an acknowledgment of receipt will not affect the permit holder’s obligation to correct the violations noted in the inspection report within the time frames specified.

• A refusal to sign an acknowledgment of receipt is noted in the inspection report and conveyed to the health department’s historical record for the food establishment.

2. Make a final request that the person in charge sign an acknowledgment receipt of inspectional findings.

The health department will treat the inspection report as a public document and make it available for disclosure to someone who requests it.

Documenting Information and Observations

2007-05-09T10:10:00.000-07:00

The health department official shall document the following on an inspection report form: • Administrative information about the establishment’s legal identity, street and mailing addresses, type of establishment and operation, inspection date, and other information such as type of water supply and sewage disposal, status of the permit, and personnel certificates that may be required.

• Specific factual observations of violative conditions or other deviations from the Food Code that require correction by the permit holder, including:

1. Failure of the person in charge to demonstrate the knowledge of foodborne illness prevention and the application of HACCP principles.

2. Failure of employees and the person in charge to demonstrate their knowledge of their responsibility to report a disease or medical condition.

3. Nonconformance with critical items of the Food Code.

4. Failure of the appropriate employees to demonstrate their knowledge of, and ability to perform in accordance with, the procedural, monitoring, verification and corrective action practices required by the health department.

5. Failure of the person in charge to provide records required by the health department for determining conformance with a HACCP plan.

6. Nonconformance with critical limits of a HACCP plan.

The health department official also shall specify on the inspection report form the time frame for correction of the violations.

Inspection And Correction of Violation

2007-05-07T12:07:00.000-07:00

The health department will inspect a food operation at least once every six months. It may increase the interval between inspections beyond six months if: • The food establishment is fully operating under an approved and validated HACCP (pronounced hassip) plan. • The food establishment is assigned a less frequent inspection frequency based on a written risk-based inspection schedule that is being uniformly applied throughout the jurisdiction and at least once every six months if the establishment is contacted by telephone or other means by the health department to ensure that the establishment manager and the nature of
food operation have not changed.

• The establishment’s operation involves only coffee service and other unpackaged or prepackaged food that is not potentially hazardous such as carbonated beverages and snack food such as chips, nuts, popcorn and pretzels.

The health department may conduct more frequent inspections based upon its assessment of a food operation’s history of compliance and the establishment’s potential as a vector of food-borne illness by evaluating:

• Past performance, for nonconformance with critical Food Code or HACCP plan requirements.

• Past performance, for numerous or repeat violations of noncritical Food Code or HACCP plan requirements.

• Past performance, for complaints investigated and found to be valid.

• The hazards associated with the particular foods that are prepared, stored or served.

• The type of operation including the methods and extent of food storage, preparation and service.

• The number of people served.

• Whether the population served is a highly susceptible population.

Access—Reasonable Times After Due Notice

2007-05-04T10:38:00.000-07:00

After the health department presents official credentials and provides notice of the purpose of and an intent to conduct an inspection, the person that is in charge must allow the health department official to determine if the establishment is in compliance with the Food Code by allowing access to the establishment, allowing inspection, and providing information and records specified in the Code and to which the health department is entitled according to law. This access must be given during the food establishment’s hours of operation and other reasonable times.

If a person denies access to the health department, the department official shall inform the person that:

1. The permit holder is required to allow access to the health department.
2. Access is a condition of the acceptance and retention of a food establishment permit to operate.
3. An order issued by the appropriate authority allowing access, hereinafter referred to as an inspection order, may be obtained according to the law.

After doing this the official will make one final request for access.

If after the health department official presents credentials and provides notice as specified above, explains the authority upon which access is requested, and makes a final request for access, the person in charge continues to refuse access, the health department official shall provide details of the denial of access on an inspection report form.

If denied access for an authorized purpose and after complying with the above actions, the health department may issue, or apply for the issuance of, an inspection order to gain access.

The Health Department

2007-05-01T13:53:00.001-07:00

It’s a good idea to work closely with your local health department. In large cities the health department is usually the city health department. In smaller towns you may work with the county or state health department. Many food service managers view their local health department as the enemy, thinking only of the inspections conducted by the department. However, the health department is a good source of information for food service managers. For example, your local health department can provide you with a copy of the food safety regulations and standards that apply to your type of operation.

The health department is also responsible for issuing food service permits. (You cannot operate a food service establishment without a valid permit issued by your local authority.)

You should apply for the permit long before you actually open because the permit process does take some time. Often the health department might want to see blueprints and specs if you are opening a new building or doing extensive remodeling.

The number of inspections conducted by health departments will vary dependent on the risk a food establishment poses. In determining how many times a facility will be inspected a year, the health department authorities will look at the facility’s sanitation history, number of meals served, number of potentially hazardous items on the menu, and number of critical violations that have been documented. Low-risk operations are generally inspected every six months. Higher-risk operations may be inspected four or more times a year.

Shutdown of Souplantation after E. coli linkage illustrates variability of closures

2007-04-25T07:02:00.000-07:00

By Lisa Jennings of Nations Restaurant News - (Apr. 16) —A Souplantation restaurant linked to at least 12 cases of E. coli 0157:H7 infections was closed April 6 when new illnesses, of a customer and an employee, were confirmed after the branch of the 100-unit chain had remained open following initial rounds of sicknesses.

As Orange County health authorities worked to determine the source of the contamination and complete testing on all employees, officials of San Diego-based parent company Garden Fresh Restaurant Corp. shut down the salad bar-buffet operation almost a week after seven initial illnesses, including three hospitalizations, were reported.

Pamela Ritz, a Souplantation spokeswoman working with its risk management department, on April 8 said the health department had restricted the branch’s permit to operate and decided to become “regulatorily involved with the reopening.” Before the closure, the restaurant was restocked with new ingredients, had been “throwing out food every night, and doing other extraordinary things” as precautions, she explained.

However, DNA testing of the restaurant’s foodstuffs and checks at the various external facilities that prepare products for Souplantation’s 34 local outlets had found nothing that could be linked to the initial infections on March 23 or March 24, Ritz said. The 12th infection, of a juvenile who was the 10th victim under age 18, was determined to have occurred March 25.

As of presstime, no suspected source of the bacterial infections had been identified, and a reopening date for the chain’s Foothill Ranch outlet in Lake Forest had not been set.

In November and December, Taco Bell voluntarily closed 90 units in four states after an illness outbreak that was blamed on the potentially deadly strain of E. coli bacteria. Some of those outlets remained shuttered for up to two weeks. More than 70 people fell ill in that outbreak, which eventually was linked to prewashed bagged lettuce.

Restaurants often close after reports of foodborne illness, even for just a day. But experts say the decision to close depends entirely on circumstances and the health officials involved.

“It’s typical to close immediately, but that doesn’t necessarily mean that if you don’t, it’s wrong,” said foodservice consultant Dennis Lombardi, executive vice president of WD Partners in Columbus, Ohio. “You have to decide what is the right thing to do given the information you have at the moment.”

In such cases, however, the information necessary for such a decision may not come for days or weeks after illnesses are first reported.

One of the victims of the Southern California Souplantation branch was a busboy who ate meals at the restaurant, though health officials said it was not clear as of presstime whether the man was infected at the restaurant or by an outside source.

No other Souplantation restaurant was connected to any E. coli illnesses. Outside California, the chain’s branches are named Sweet Tomatoes.

Initially, Orange County health officials said a thorough investigation had revealed no cause for closure, though at the time the agency still was awaiting the results of testing. The officials indicated that the detected substrain of the E. coli O157:H7 type had not been found before in Southern California and was not the same as the one linked to the spinach grown near Salinas Valley, Calif., that was blamed for an outbreak last year that killed three people and sickened 4,000 others.

The fact that reports of illnesses linked to the Souplantation branch appeared to be limited to customers who dined there within a three-day period indicated that guests were no longer at risk, health officials said.

Spokeswoman Ritz said the company had been willing to close the restaurant before April 6, and that the outlet’s continued operation before then was based on advice from the health department. She said it was necessary to “give the health department time to do their investigation and their science.”

“In some cases, it’s helpful to remain static while they go through their processes,” she said.

One challenge, Ritz noted, was that Souplantation is known for its 55-foot-long salad bar with more than 300 items. The all-you-can-eat menu also includes self-service islands offering various soups, breads and desserts. The Lake Forest unit served an estimated 1,000 meals per day.

Rob Poetsch, a spokesman for Irvine, Calif.-based Taco Bell Corp., said the decision to close the affected branches last year was voluntary. Some of those units stayed closed longer than others because of the complexities of reopening. The outbreak—which is estimated to have cost parent Yum! Brands Inc. $20 million in lost operating profit—involved reports of illnesses over about three weeks and in multiple locales, making the source more difficult to identify.

Garden Fresh officials, as of presstime, were careful not to implicate as suspect any particular type of foodstuff or other agent as the possible source of contamination.

Product liability litigator William Marler, of the Seattle-based law firm Marler Clark, said Souplantation’s buffet-style operation made it “highly unlikely that they’ll find a particular food source” of the infections. Because of their self-service format, buffets present a multitude of opportunities for cross-contamination, and when people are piling a variety of dishes on their plates, it’s often difficult for them to remember exactly what they ate, he said.

Marler, whose firm specializes in representing victims of foodborne illnesses, said three Souplantation customers had contacted his firm as of early April.

Buffet concepts often are sources of such outbreaks, Marler added. For example, at least 62 E. coli illnesses in 2000, including one fatality, that were traced to two franchised Sizzler restaurants in Wisconsin were blamed on cross-contamination of salad bar items that came into kitchen contact with preparation surfaces on which E. coli-tainted meat had been cut.

However, M. Steven Liff, managing director of Sun Capital Partners Inc., based in Boca Raton, Fla., disagrees that buffet concepts are more at risk. The firm owns a majority share of Garden Fresh and a minority interest in San Antonio-based Souper Salad, a similar salad-bar-focused chain of 87 units. Both Souplantation and Souper Salad were founded in 1978.

“Garden Fresh has been around for a long time, as has Souper Salad, and they’ve never had an incident before,” Liff said.

Last year, after the lethal E. coli outbreak was linked to bagged spinach, Garden Fresh and Souper Salad “weren’t impacted at all,” Liff said. “We were so careful with our food inspections, we never had a blip” in sales.

UPDATE: Taco Bell declares its restaurants safe after tests find no more E.coli

2007-04-12T09:34:00.000-07:00

Brought to you by Nations Restaurant News - IRVINE, , Calif. (Dec. 8) Extensive testing of every menu ingredient still being used in Taco Bell restaurants failed to find any contaminated with E.coli 0157:H7, indicating that green onions may have indeed been the culprit, Taco Bell Corp. indicated Sunday. It asserted in a statement that its restaurants pose no health hazard now that green onions have been removed from the kitchens of all 5,882 Taco Bells in North America.

Meanwhile, a second lawsuit has been filed against the chain and parent Yum! Brands, alleging both were negligent in selling food contaminated with a dangerous form of the E. coli bacteria.

Seattle law firm Marler Clark filed a suit in Pennsylvania's Montgomery County Dec. 8 on behalf of a man who is recovering from E. coli symptoms suffered after eating at a Taco there. This suit also names Boskovich Farms of Oxnard, Calif., which grew green onions supplied to Taco Bell, as a defendant.

The law firm, which specializes in representing victims of foodborne illness, is investigating claims from other E. coli sufferers who ate at Taco Bell restaurants recently, said attorney Drew Falkenstein.

Green onions are one of several non-meat ingredients Taco Bell sells that the Food and Drug Administration is testing for E. coli contamination. As of Thursday, the Centers for Disease Control had confirmed 58 E. coli cases linked to Taco Bell foods but has not identified a contamination source.

On Dec. 7, a lawsuit was filed against Taco Bell Corp. by the family of an 11-year-old New York boy who was diagnosed with an E. coli bacterial infection after eating three tacos from a unit in Riverhead, N.Y., a town in Suffolk County.

On Friday, authorities from adjacent Nassau County said tests had conclusively determined that E.coli had contaminated green onions taken from a Taco Bell. Suffolk officials reportedly found traces of the potentially lethal E. coli 0157:H7 strain in packaged green onions taken from a Taco Bell there earlier in the week.

The U.S. Centers for Disease Control and Prevention said Friday that health departments in New York, New Jersey, Pennsylvania, Delaware, South Carolina and Utah had reported a total of 63 cases of the severe illness occurring between Nov. 20 and Dec. 2. Most victims had reported becoming sick after eating at Taco Bell restaurants. Some news reports have pegged the tally of victims at more than 200 people in six states.

Taco Bell said Sunday that it had sampled 150 samples of various foodstuffs and ingredients used in its food.

On the basis of earlier, preliminary tests, Taco Bell has removed green onions from the chain’s 5,800 domestic restaurants and 82 Canadian stores. It is unclear how many units are still closed because of the outbreak.

Operators support produce testing, vendor-focused safety proposals

2007-04-03T11:21:00.000-07:00

by Alan Liddle of Nations Restaurant News

MONTEREY , Calif. (Apr. 2) Forty-three restaurant chains and companies meeting here March 30 agreed that suppliers should be required to test produce for dangerous pathogens such as the E. coli 0157:H7 bacteria, according to the National Restaurant Association.

Attendees of the NRA's two-day Produce Safety & the Foodservice Industry conference also reached a consensus that restaurant food should be protected through produce industry safety proposals for leafy greens and other so-called fresh-cut products, an official said. She added that support was voiced for the creation of additional safety standards and the passage of binding federal regulations.

"Hopefully, working with vendors, we can encourage movement forward, we can encourage research and we can encourage regulation," said Donna Garren, vice president of health and safety regulatory affairs for the Washington-based association. Her comments came after a session on what the restaurant industry expects of its suppliers in terms of produce safety. The session was closed to reporters.

The conference was co-sponsored by Taco Bell, which last year suffered a regional E. coli O157:H7 outbreak linked to bagged lettuce. Seventy customers were confirmed to have been sickened by E. coli and hundreds more reported symptoms. Yum! Brands Inc., the quick-service chain's parent, said the outbreak cost it $20 million in operating profits.

Taco Bell vice president of quality assurance and product development Anna Ohki spoke at the event. She said operators should press produce growers and processors to test for pathogens in fields, irrigation water and finished products. They should also be pressured to fence fields to keep out animals and "broaden the scope of their food safety audits," she said.

The chain is not alone in believing produce suppliers should test for pathogens, according to Garren. Indeed, she said, conference attendees agreed during the closed-door session hat the time was right to "make it a requirement."

The food-safety metrics being endorsed in the short term by the NRA and some of its members are included in the "Leafy Greens Handler Marketing Agreement," recently adopted by processors and shippers in California. State public health and U.S. Food & Drug Administration officials have backed the metrics included in the agreement as desirable short-term safety measures that may serve as a model for produce suppliers in other states and countries.

Though the processors and shippers who participate in the California agreement do so voluntarily, they are bound by law to follow the provisions of the program once they become signatories, supporters say. Among those provisions is the requirement that participants buy greens only from growers who comply with the associated food safety metrics and agree to inspections by employees of the California Department of Food and Agriculture and the U.S. Department of Agriculture.

The NRA's Garren indicated that foodservice operators can use the applicable safety metrics from the California agreement to guide suppliers of produce from all growing regions.

"We want application [of the metrics] across the board," she said.

Among conference attendees were representatives of Applebee's International Inc., Arby's Restaurant Group, Brinker International Inc., Buffets Inc., Burger King Corp., Carlson Restaurants Worldwide, McDonald's Corp., Panera Bread and Rare Hospitality International Inc.

In all, there have been 22 illness outbreaks tied to leafy greens during the past 12 years. Among them was last year's E. coli contamination of bagged, fresh spinach that killed three people and sickened as many as 4,000 others, according to some estimates that try to track related but unreported illnesses.

Get Certified . . . Anywhere

2007-01-25T13:49:00.002-08:00

DayMark Safety Systems now offers online training in food safety, alcohol service, human resources and nutrition education. Customers have the ability to choose from many available courses. Upon completion of the food safety program, students have the ability to apply for certification in NEHA or ServSafe. Sign-up and payment is easy, and done through the online portal.

DayMark offers the only online training of it's kind. Get educated today from company that is number 1 in food and personal safety!

Sharing information can make science of restaurant food safety easier to apply

2007-01-25T13:49:00.001-08:00

THE NUMBERS ADD UP TO A TREMENDOUS opportunity" Every week, Americans consume an average of 4.2 meals that are prepared away from home--that's 218 meals per year and increasing. By 2010, the restaurant industry will operate more than 1 million units, with sales of $577 billion capturing 53 percent of the consumer food dollar. Will one or more of those units be yours? It can happen--if you have the right recipe for restaurant success.

Most baby boomers can easily remember when "going out to eat" was a special event; today, restaurant meals are an integral part of our everyday lives. Whether we're grabbing a sandwich on the run, sitting down to a leisurely gourmet dinner at a five-star establishment or enjoying one of the many choices in between, we're eating out more than ever--and the trend is expected to continue. There's never been a better time to open a restaurant.

Experienced restaurateurs say that this is definitely a business where you can make a lot of money quickly--but you can lose it even faster if you don't have three key ingredients: industry experience, adequate capital and a thorough knowledge of the market you're serving.

Start With a Job

Successful restaurateurs agree that the best preparation for owning a restaurant is to work in someone else's first. Think of it as getting paid to be educated. "You'll learn a lot about things you never thought about," says industry expert Rich Melman, chair of Lettuce Entertain You Enterprises Inc., a Chicago-based company that owns, manages and consults with restaurants throughout the country. "There are hundreds of little things, each not being of great consequence as a single issue, but of big consequence when you put them together."

Certainly you should read books and take courses, but plan to work in a restaurant for at least a couple of years doing as many different jobs as possible. And if you're not actually doing the job, pay attention to the person who is--you may find yourself doing it when your own restaurant is unexpectedly shorthanded. "I've had to cook when I've had chef problems," says LaVerna Gilbert, 42, co-owner and general manager of Shelly's Courthouse Bistro in Santa Ana, California.

"With experience will come the knowledge that you know what you want to do," says Melman. "Are you certain you're going to love it, or is it going to wear off? It's your love for what you're doing that pulls you through difficult times." Ideally, work in a restaurant similar to the type you want to open. You may find you don't like the business. Or you may find you're more suited to a different type of operation than you originally thought. You might even discover you're in exactly the right place.

"As I started working in restaurants, I realized this was my passion," says Scott Redler, co-owner and founder of Timberline Steakhouse & Grill in Wichita, Kansas. Redler, 42, got his first restaurant job at 15 opened a Chinese fast food restaurant at 26 that failed in eight months, and now has five successful steakhouses. He also opened two Freddy's Frozen Custard restaurants. "When you have a busy restaurant and you're watching everything happen as it should," he says, "it's a wonderful feeling of satisfaction."

"Everyone likes the idea of owning a restaurant, but it's easier to invest money than it is to work it," says Gilbert. Her advice: If you don't like the work but you still want to own a restaurant, find a good operator to partner with.

Decision Time

Armed with practical experience, you're ready to decide what you want to do and put together your business plan--the most critical element of your restaurant. Map everything out on paper before you buy the first spoon or crack the first egg. Melman says 80 percent of what makes your restaurant a success will take place before you ever open the doors.

Your business plan should include: a clear definition of your concept; a description of your market; menu and pricing; detailed financial information, including start-up capital (amount and sources) and long-term income and expense forecasts; a marketing plan; employee hiring, training and retention programs; and plans to deal with challenges restaurateurs face every day. Bill Ellison, 30, and Frank Perez, 31, co-own and operate Frasier's, a sports bar in Apopka, Florida. Ellison recommends including an exit strategy. "Know how you'll get out if things go bad, as well as how you'll get out if things are going good," he says.

Be thorough, but don't write your plan in concrete. "You have to go into it being flexible," Ellison says. "Don't say 'This is what I have to offer; take it or leave it.' Open with an idea, then evolve to what the customers want."

Putting the Plan Into Action

Once you've decided on the concept and market, begin scouting for a location. Issues to consider when choosing where to put your restaurant:

* Area demographics: Do the people who live and work in the vicinity fit the profile of your target market?

* Traffic: Consider foot and vehicle traffic. How many pedestrians and cars go by daily? How accessible is the location to passers-by?

* Parking: Is the parking adequate, convenient and safe?

* Nearby businesses and other elements: What's around the location, and how might it affect your operation?

* Future development: Check with the local planning board to see if anything, such as additional buildings or road construction, is in the works.

If you're considering a location that has been the site of another restaurant, study its history so you know why the previous operation failed--and be sure it's something you can overcome.

It's the Food
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Service, ambience, management--it's all important, but most restaurants are known by their menus. Create a menu that is memorable and appropriate to your concept and to your market. Frasier's menu includes items from similar establishments as well as unique dishes. "Every restaurant should have signature items," Ellison says.

Setting prices can he a mathematical challenge. To calculate prices, consider your food costs, labor (for preparation and serving), overhead and profit. Survey other restaurants to get a sense of what price levels the market will support. If a dish isn't both delicious and profitable, take it off the menu.

Got Money?

A thorough plan should show how much money you'll need to open your restaurant--building, furniture, fixtures, equipment, inventory, liquor license and working capital. With that figure in mind, look at your financial resources. If you don't have or can't raise enough, scale the number back.

Redler says raising the money wasn't as difficult as he thought it would be. The key is to demonstrate to investors that you have a solid plan and the experience to implement it. Also, you must be willing to significantly risk your own funds. When Redler opened his first Timberline, he contributed $24,000 of his own money and walked away from a high-paying corporate position. Because he was willing to risk so much, his backers felt confident taking a chance with him.

Follow the Rules

Though we don't think of food service as a heavily regulated industry as we do medical services or public utilities, the reality is that many aspects of your operation are strictly regulated and subject to inspection. Fail to meet regulations, and you could be subject to fines or get shut down by authorities. And if violations involve tainted food, you could be responsible for illness and even death. Issues such as sanitation and fire safety are critical. You must provide a safe environment in which your employees can work and your guests can dine, follow the laws of your state on sales of alcohol and tobacco products, and handle tax issues, including sales, beverage, payroll and more.

Most regulatory agencies will work with new operators to let them know what they must do to meet the necessary legal requirements. Your state's general information office can direct you to all the agencies you'll need to be concerned with.

The science of safe food handling in restaurant kitchens is well known. From microbiology we know that time and temperature, personal hygiene, cross contamination, and cleaning and sanitizing are essential for fighting bacteria. HACCP, a science-based approach, identifies critical points in food handling and requires that controls be put in place to prevent food contamination. And new work in the behavioral sciences shows how management practices and organizational behavior processes can undermine food safety goals.

But while the science of food safety is well-organized and firmly established, the practice of it in restaurant kitchens is less so. Although restaurant operators throughout the country are frightened of the possibility of a food-borne illness outbreak occurring in their restaurants, they are hindered in their efforts to prevent one for several reasons.

First, restaurant owners, managers and cooks are not scientists. They neither think like scientists nor act like scientists.

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Second, food handlers are not easily convinced of the need to handle food safely given that the consequences of not doing so are not immediately apparent. The effects of food-borne illness are delayed and hard to trace, and food handlers know that. They are aware that safety rules can be violated repeatedly with no adverse consequences until the day a food-borne illness outbreak occurs.

Third, scientific-based food safety solutions can be costly to implement. Also, many solutions, such as proper hand-washing procedures, are not practical.

Lastly, operators and their employees have no easily accessible place to go to find out what works and what does not.

In spite of those formidable barriers and in addition to legal mandates, foodservice operators have many options for trying to prevent food-borne illness in restaurants.

Technology is a major weapon used to achieve safe food production. Some examples are refrigerated loading docks for the delivery of cold and frozen foods, hand-held computers for temperature monitoring, bar-coded technology that allows for product temperature monitoring, high-tech hand-washing sinks that control and monitor employee use, and no-touch soap and paper towel dispensers.

Some operators require employees to get a Hepatitis A vaccination, some mandate the use of disposable latex gloves and others put food-safety warnings on menus and conduct surprise health inspections. One large, international hotel chain has developed a wordless food-safety-training picture book.

In a lighter vein some restaurateurs play food-safety bingo, a contest during which employees are encouraged to find and identify unsafe conditions. A microbiologist has written several food-safety songs complete with video clips.

In addition, safe food handling in the kitchen is encouraged by the use of color-coded cutting boards, knives, sheet pans, towels, storage bins, brooms, mops, buckets and waterproof rotation labels and marking pens. Antibacterial wash for fruits and vegetables also is gaining popularity.

Obviously, no operator can do all of those things to fight food-borne illness in the kitchen. In fact, a recent informal survey suggests that most operators are doing little or nothing, while others are doing only what the law requires.

What are you doing? We have set up a Web site at the School of Hospitality Management at Florida International University. Visit our user-friendly site at http://hospitality.fiu.edu/FoodSafety and share with us your innovative ways for managing food safety. Tell us what works for you. If you have something in writing, such as an effective policy or procedure, you can copy and paste it in the box provided at the Web site. If you do not have a formal policy, you can just write down your ideas at the Web site.

After we receive your suggestions, we will compile all of the information and make it easily accessible for contributors to share those innovative food safety tips.

Along with employee recruitment and retention, food safety will be the major problem facing the restaurant industry over the next decade. While our research project will not be able to solve all the barriers to making the science of food safety practical and useful, it is at least a start. Through our Web site you can share with others your success stories so that we all may benefit.

This article does not necessarily reflect the opinions of the editors and management at Nation's Restaurant News.

Professor David Talty teaches at Florida International University's School of Hospitality Management. David Walczak, Ph.D., teaches in the General Education and Kitchen Management program at the Art Institute of Fort Lauderdale.

COPYRIGHT 2002 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2002 Gale Group

DayMark Offers Online Training

2007-01-16T12:05:00.000-08:00

What Are Noroviruses?

2006-12-19T08:11:00.000-08:00

CDC Answers Your Questions About Noroviruses: Q&A

What are noroviruses?
Noroviruses are a group of viruses that cause the stomach flu, or gastroenteritis (GAS-tro-enter-I-tis), in people. The term norovirus was recently approved as the official name for this group of viruses. Several other names have been used for noroviruses, including: Norwalk-like viruses (NLVs) caliciviruses (because they belong to the virus family Caliciviridae)small round structured viruses. Viruses are very different from bacteria and parasites, some of which can cause illnesses similar to norvirus infection. Viruses are much smaller, are not affected by treatment with antibiotics, and cannot grow outside of a person s body.

What are the symptoms of illness caused by noroviruses?
The symptoms of norovirus illness usually include nausea, vomiting, diarrhea, andsome stomach cramping. Sometimes people additionally have a low-grade fever, chills, headache, muscleaches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. The illness is usually brief, with symptoms lasting only about 1 or 2 days. In general, children experience more vomiting than adults. Most people with norovirus illness have both of these symptoms.

What is the name of the illness caused by noroviruses?
Illness caused by norovirus infection has several names, including: stomach flu
this stomach flu is not related to the flu (or influenza), which is a
respiratory illness caused by influenza virus. viral gastroenteritis the most common name for illness caused by norovirus. Gastroenteritis refers to an inflammation of the stomach and intestines. acute gastroenteritis non-bacterial gastroenteritis
food poisoning (although there are other causes of food poisoning) calicivirus infection

How serious is norovirus disease?
Norovirus disease is usually not serious, although people may feel very sick and vomit many times a day. Most people get better within 1 or 2 days, and they have no long-term health effects related to their illness. However, sometimes people are unable to drink enough liquids to replace the liquids they lost because of vomiting and diarrhea. These persons can become dehydrated and may need special medical attention. This problem with dehydration is usually only seen among the very young, the elderly, and persons with weakened immune systems. There is no evidence to
suggest that an infected person can become a long-term carrier of norovirus.

How do people become infected with noroviruses?
Noroviruses are found in the stool or vomit of infected people. People can become infected with the virus in several ways, including: eating food (see food handler fact sheet) or drinking liquids that are contaminated with norovirus;touching surfaces or objects contaminated with norovirus, and then placing their hand in
their mouth;having direct contact with another person who is infected and showing symptoms (for example, when caring for someone with illness, or sharing foods or eating utensils with someone who is ill). Persons working in day-care centers or nursing homes should pay special attention to children or residents who have norovirus illness. This virus is very contagious and can spread rapidly throughout such environments.

When do symptoms appear?
Symptoms of norovirus illness usually begin about 24 to 48 hours after ingestion of the virus, but they can appear as early as 12 hours after exposure.

Are noroviruses contagious?
Noroviruses are very contagious and can spread easily from person to person. Both stool and vomit are infectious. Particular care should be taken with young children in diapers who may have diarrhea.

How long are people contagious?
People infected with norovirus are contagious from the moment they begin feeling ill to at least 3 days after recovery. Some people may be contagious for as long as 2 weeks after recovery. Therefore, it is particularly important for people to use good handwashing and other hygienic practices after they have recently recovered from norovirus illness.

Who gets norovirus infection?
Anyone can become infected with these viruses. There are many different strains of norovirus,which makes it difficult for a person s body to develop long-lasting immunity. Therefore,norovirus illness can recur throughout a person s lifetime. In addition, because of differences in genetic factors, some people are more likely to become infected and develop more severe illness than others.

What treatment is available for people with norovirus infection?
Currently, there is no antiviral medication that works against norovirus and there is no vaccine to prevent infection. Norovirus infection cannot be treated with antibiotics. This is because antibiotics work to fight bacteria and not viruses. Norovirus illness is usually brief in healthy individuals. When people are ill with vomiting and diarrhea, they should drink plenty of fluids to prevent dehydration. Dehydration among young children, the elderly, the sick, can be common, and it is the most serious health effect that can result from norovirus infection. By drinking oral rehydration fluids (ORF), juice, or water,people can reduce their chance of becoming dehydrated. Sports drinks do not replace the nutrients and minerals lost during this illness.

Can norovirus infections be prevented?
Yes. You can decrease your chance of coming in contact with noroviruses by following these preventive steps: Frequently wash your hands, especially after toilet visits and changing diapers and before eating or preparing food. Carefully wash fruits and vegetables, and steam oysters before eating them. Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness by using a bleach-based household cleaner. Immediately remove and wash clothing or linens that may be contaminated with virus after an episode of illness (use hot water and soap). Flush or discard any vomitus and/or stool in the toilet and make sure that the surrounding area is kept clean. Persons who are infected with norovirus should not prepare food while they have symptoms and for 3 days after they recover from their illness (see food handler information sheet). Food that may have been contaminated by an ill person should be disposed of properly.

DayMark Represented In Washington D.C. Hearing

2006-11-13T11:46:00.000-08:00

.In response to the recent and deadly Ecoli outbreak, DayMark Safety Systems testified on the issues concerning small businesses and new technologies in food safety. Specific technologies included TimeStrip and Dissolve-A-Way. The hearing took place on November 15th in Washington D.C.

To view the webinar

Click here

To read the testimony

Click here

Sharing information can make science of restaurant food safety easier to apply

2006-09-22T08:53:00.000-07:00

Sanitizing Portable Equipment

2006-09-19T07:12:00.000-07:00

To properly clean and sanitize portable equipment you must have a sink with three separate compartments for cleaning, rinsing and sanitizing. There should be a separate area for scraping and rinsing food and debris into a garbage container or disposer before washing, and separate drain boards for clean and soiled items. To sanitize a piece of equipment, use the following procedure:

1. Clean and sanitize sinks and work surfaces.

2. Scrape and rinse food into garbage or disposal. Presoak items, such as silverware, as necessary.

3. In the first sink, immerse the equipment in a clean detergent solution at about 120 ˚F. Use a brush or a cloth to loosen and remove any remaining visible soil.

4. Rinse in the second sink using clear, clean water between 120 ˚F and 140 ˚F to remove all traces of food, debris and detergent.

5. Sanitize in the third sink by immersing items in hot water at 170 ˚F for 30 seconds or in a chemical sanitizing solution for 1 minute. Be sure to cover all surfaces of the equipment with hot water or the sanitizing solution and keep them in contact with it for the appropriate amount of time.

6. If soapsuds disappear in the first compartment or remain in the second, if the water temperature cools, or if water in any compartment becomes dirty and cloudy, empty the compartment and refill it.

7. Air-dry. Wiping can recontaminate equipment and can remove the sanitizing solution from the surfaces before it has finished working.

8. Make certain all equipment is dry before putting it into storage; moisture can foster bacterial growth.

Sanitizing Continued...

2006-09-12T05:50:00.000-07:00

Containers in serving situations such as salad bars, delis and cafeteria lines that hold ready-to-eat, potentially hazardous foods that are intermittently combined with additional supplies of the same food must have the containers cleaned at least every 24 hours.
Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, must be cleaned at a frequency necessary to eliminate the accumulation of soil residues. The cleaning schedule will be based on the following:

• The type of food involved.

• The amount of food residue accumulation.

• The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing food-borne disease.

In-use utensils can be stored in a container of water maintained at 60 ̊C (140 ̊F)
or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to get rid of accumulated soil residues.

Utensils and equipment which come into contact with food that is not potentially
hazardous must be cleaned as follows:

• At any time when contamination may have occurred.

• At least every 24 hours for iced tea dispensers and self-service utensils such as tongs, scoops or ladles.

• Before restocking self-service equipment and utensils such as condiment dispensers and display containers.

Equipment such as ice bins and beverage dispensing machines must be cleaned at a frequency specified by the manufacturer. If there are no specifications, the items should be cleaned at a frequency necessary to avoid the accumulation of soil or mold.

Dear Customers

2006-09-08T08:07:00.000-07:00

Like you, DayMark Safety Systems takes food safety very seriously. We all know that a single outbreak of foodborne illness can tarnish an establishment’s reputation, and in some cases, drive an establishment or company out of business. That’s why DayMark Safety Systems supports the National Restaurant Association Educational Foundation’s (NRAEF) food safety awareness initiative.

September marks the twelfth annual National Food Safety Education Month®, (NFSEM) presented by the NRAEF’s International Food Safety Council. The theme of this year’s NFSEM is “Don’t Compromise – Clean and Sanitize.” DayMark Safety Systems will be taking part in this year’s awareness campaign and we encourage you to do so as well – by reinforcing food safety education and training programs related to this year’s theme.

To help you participate in NFSEM, an online Training & Promotion Guide is produced by the NRAEF’s International Food Safety Council. All weekly activities are based off of the NRAEF’s ServSafe® food safety training program. The Training & Promotion Guide is available free of charge on the NRAEF Web site at www.nraef.org/nfsem.

Industry, government and consumer organizations are working together to make National Food Safety Education Month 2006 a great success. With your involvement, we know that this year’s event will be the best ever. This is the restaurant and foodservice industry’s opportunity to reinforce what we do year-round to ensure safe food handling and to showcase our efforts to our customers and patrons. If you have any questions, need additional information please contact us at 1-800-847-0101 or contact the NRAEF at (312) 715-1010 ext. 374.

Cleaning and Sanitizing Equipment

2006-09-06T21:22:00.000-07:00

Equipment, food-contact surfaces and utensils must be kept clean to sight and
touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces must be kept free of an accumulation of dust, dirt, food residue and other debris.
Heat or chemicals can be used to reduce the number of bacteria to acceptable
levels. They can also be used for certain other harmful microorganisms.Heat sanitizing involves exposing equipment to high heat for an adequate length of time. This may be done manually by immersing equipment in water maintained at a temperature of 170˚–195˚F for at least 30 seconds or in a dishwashing machine that washes at 150˚F and rinses at 180˚F.

For either method, it is important to check water temperature frequently. Thermometers and heat-sensitive tapes and labels are available for determining whether adequate sanitation temperatures have been achieved.

Chemical sanitizing can be accomplished by immersing an object in, or wiping it down with, bleach or sanitizing solution. For bleaching, use 1/2 ounce or 1 tablespoon of 5 percent bleach per gallon of water. For using commercial products, follow the manufacturers’ instructions.

Chemical sanitizers are regulated by the EPA, and manufacturers must follow strict labeling requirements regarding what concentrations to use, data on minimum effectiveness, and warnings of possible health hazards. Chemical test strips are available for testing the strength of the sanitizing solution. Because sanitizing agents become less effective as they kill bacteria and are exposed to air, it is
important to test the sanitizing solution frequently.

Equipment, food-contact surfaces and utensils must be cleaned:

• Before each use with a different type of raw animal food such as beef, fish, lamb, pork or poultry.

• Each time there is a change from working with raw foods to working with ready-to-eat foods.

• Between uses with raw fruits and vegetables and with potentially hazardous food.

• Before using a food thermometer.

• At any time during the operation when contamination may have occurred.

Manager’s Responsibilities

2006-08-29T07:00:00.000-07:00

Order It The Right Way

2006-08-22T07:03:00.000-07:00

Controlling food cost starts with ordering the right amount of food. With correct order pars you can ensure that you not only have the product on hand and minimize 86ing food we can also ensure we have a manageable food inventory.

When we have too much food it can affect us in many ways:

• Hard to keep organized and store correctly
• Incorrect product rotation
• Excessive waste and theft
• Multiple containers open of the same product
• Missed counts during inventory

When our inventory is too low just the opposite happens:

• Forcing us to buy products locally at a higher price
• Increased product transfers from store to store and possible accounting errors
• 86ing food and possible reducing guest satisfaction
• Reducing overall menu mix and possible increase in theoretical food cost
• Employee frustration and dissatisfaction

You have many tools available for setting pars, some of which are:

• Product Mix history
• Order history from suppliers
• Order guides
• Sales trends
• Sales forecasts

Checking Product Temperatures Upon Delivery

2006-08-02T07:07:00.000-07:00

Temperature control is a very important factor in keep foods safe. Restaurant owners, managers and employees should ensure that the food they receive is at the proper temperature. Deliveries should be inspected for temperature abuses upon receipt.

A food that is labeled frozen and shipped frozen should be received frozen.

Most potentially hazardous food, except milk and shellfish, should be kept at a temperature of 5 ̊C (41 ̊F) or below when received. Specific laws apply to the temperature of milk and shellfish.

Use the following guidelines when checking the temperatures of received foods:

• To check the temperature of meat, poultry and fish, insert the thermometer’s probe into the thickest part of the product. You can also check the surface temperature if you desire.

• Check the temperature of vacuum-packed items by placing a thermometer between the packages.

• Check the temperature of liquids or packaged foods by opening a container and = inserting the thermometer probe into the food to the proper depth to immerse the thermometer sensor.

• To check the thermometer of bulk foods, fold the bag around the thermometer.

• Check the temperature of live shellfish by inserting the thermometer probe into the middle of the case of shellfish and getting an ambient temperature reading.

• When checking eggs, be sure to check the ambient temperature of the delivery truck.

Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food

2006-07-27T11:24:00.001-07:00

This is part two of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the receiving function.

Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.

To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.

By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.

For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:

• Check the expiration dates on all perishable items

• Make sure the shelf-life dates have not expired

• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for signs of thawing and refreezing.

• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul smelling, foaming.

• Check the temperature of refrigerated and frozen foods

• Look for content damage and insect infestation

• Reject any foods that are delivered in flats or dirty crates

Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.

The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.

Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.

Food Preparation

2006-07-27T11:24:00.000-07:00

• Follow all written recipes and HACCP procedures.

• Monitor minimum internal temperatures of food (see previous chapter for specific temperatures).

• Hot food must be held at 135˚F. Make sure hot holding units are checked for a temperature of at least 135˚F before allowing foods to be placed in them. Keep a temperature log for hot holding equipment and check periodically throughout the shift.

• Cold holding units should be kept at a temperature of 41˚F or below before placing foods in them. Keep a temperature log and periodically check the equipment throughout the shift.

• Reheated foods must be heated to 165˚F and can then be held at 140˚F or above for serving. Do not use a crockpot or a warmer to reheat foods. These pieces of equipment reheat the food too slowly and invite bacterial
growth.

• Do not mix fresh product into old product.

• Make sure to cool potentially hazardous foods from 140˚F to 70˚F degrees within 2 hours and then from 70˚F degrees to 41˚F or below within 4 more hours (within a total of 6 hours).

• Label foods stored in refrigerators or freezers with preparation dates and times.

• Cover stored food to avoid cross-contamination from spills.

• Stir foods that are being held for service regularly to maintain proper temperatures.

• Prevent cross-contamination by not letting raw meats, poultry and other potentially hazardous foods come into contact with other foods. Make sure to use separate, clean and sanitized equipment such as knives and cutting boards.

Standards of Preparation

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Food that is served in a food establishment must be offered in a way that does not mislead or misinform the customer. Food or color additives, colored over-wraps or lights may not be used to misrepresent the true appearance, color or quality of a food.

Food Labels

Food that is packaged in the restaurant must be labeled as specified by law (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).

Label information shall include:

• The common name of the food or an adequately descriptive identity statement.

• If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives.

• An accurate declaration of the quantity of contents.

• The name and place of business of the manufacturer, packer or distributor.

• Nutrition labeling where appropriate (http://vm.cfsan.fda.gov/~lrd/FCF101.html and http://vm.cfsan.fda.gov/~lrd/9CF317.html).

• For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.

Bulk food that is available for the customer to self-dispense must be prominently labeled with the following information in plain view of the customer:

• The manufacturer’s or processor’s label that was provided with the food.

• A card, sign or other method of notification that includes the information a label would usually contain.

Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to customer specification need not be labeled if:

• A health, nutrient content or other claim is not made.

• There are no state or local laws requiring labeling.

• The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Date Marking Ready-to-Eat Potentially Hazardous Food

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Except for individual meal portions served or repackaged items from a bulk container, ready-to-eat, potentially hazardous food prepared and held in an establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold or discarded.

If the item is prepackaged (such as a one-pound can of tomatoes), once the original container is opened in a food establishment and if the food is held for more than 24 hours, the food item must be marked to indicate the date or day by which the food must be consumed, sold or discarded.

The day the original container is opened in the food establishment is counted as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.

A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as a soft serve mix or milk in a dispensing machine, should also be day
marked.

There are some exceptions to the USDA day-marking rules. The rules are as follows:

• Fermented sausages produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated” and which retain the original casing on the product.

• Shelf-stable, dry, fermented sausages.

• Shelf-stable salt-cured products such as prosciutto and Parma (ham) produced in a federally inspected food-processing plant that are not labeled “Keep Refrigerated.”

A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food that is combined with additional ingredients must retain the date marking of the earliest-prepared or first-prepared ingredient.

Chilling It Quickly
The FDA recommends a two-stage cooling process:

1. Cool cooked food from 135˚F to 70˚F within 2 hours.

2. Cool food from 70˚F to 41˚F in an additional 4 hours.

If the food does not reach 70˚F within 2 hours, you need to reheat the food to 165˚F for 15 seconds within 2 hours then properly cool it.

Some jurisdictions require a one-stage process that cools food to 41˚F in 4 hours or less, so be sure to check with your health department on which cooling process is used in your area.

It’s important to note that this time must be reduced if food has already spent time in the temperature danger zone at any other point in the preparation and serving process.

Here are some methods to use when cooling foods:

Cool food in small batches. If you are cooling a large stockpot of soup, for example, divide the soup into smaller containers. Reduce food mass. Smaller amounts of food will chill more quickly than larger amounts, so cut large items into pieces or divide food among several containers or shallow pans. Use shallow, prechilled pans (no more than 4 inches deep).

Use shallow pans for cooling. Try to use 2-inch-deep stainless steel pans to cool food. Shallower pans will help to cool items quickly. Use stainless-steel containers when possible; stainless steel transfers heat better and cools faster than plastic.

Stir frequently. Stirring accelerates cooling and helps to ensure that cold air reaches all parts of the food.

Ice-water baths. Ice-water baths help bring food temperature down quickly. Use a sink as a container for the ice-water bath, then place the containers with the food in that. Ideally, place food in an ice-water bath or quick-chill unit (26˚–32˚F).

These options are best for two reasons:

• First, water is a much better heat conductor than air. As a result, foods can cool much more quickly in an ice bath than they can in a refrigerator.

• Second, refrigeration units are designed to keep cold foods cold rather than to chill hot foods. They can take too long to cool foods to safe temperatures.

Blast chillers. You can use these to cool your food down before placing it in the refrigerator. If the food is already cool when placed in the refrigerator, it helps to keep from bringing the ambient temperature of the refrigeration unit up and endangering other items stored. Stir food as it cools; this helps to bring the temperature down quicker. Another option is to prechill foods in a freezer for about 30 minutes before refrigerating.

Add cool water or ice as an ingredient. If you are making a recipe that requires water as an ingredient, such as a soup or stew, you can prepare the item with less water, then add ice or cool water in the cooling process to help bring the temperature down.

Do not cover pans. Let food that is cooling stay in the refrigerator uncovered until it is completely cooled. Also, position pans so air circulates around them.

Separate food items so air can flow freely around them. Do not stack shallow pans.

Tightly cover and label cooled foods. On labels, include preparation dates and times.

Never cool at room temperature.

To avoid contamination, be aware that although uncovered foods cool faster, they are at increased risk for cross-contamination. Be sure to store uncovered cooked and cooled foods on the upper shelves of the cooler, and cover them when they reach 45˚F. Never store them beneath raw foods.

Serving and Holding

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Food that has been cooked isn’t necessarily safe. In fact, many outbreaks occur because improper procedures were used
following cooking. Although it may be tempting to hold food at temperatures just hot enough to serve, it is essential to
keep prepared foods out of the “temperature danger zone.” This means, specifically:

Key Tips for Food Safety
• Always keep hot foods in hot-holding equipment above 140 ̊F.

• Always keep cold foods in a refrigeration unit or surrounded by ice below 40 ̊F.

For safer serving and holding:

• Use hot-holding equipment, such as steam tables and hot-food carts, during service, but never for reheating.

• Stir foods at reasonable intervals to ensure even heating.

• Check temperatures with a food thermometer every 30 minutes.

• Sanitize the thermometer before each use, or use a digital infrared thermometer that never touches the food.

• Cover hot-holding equipment to retain heat and to guard against contamination.

• Monitor the temperature of hot-holding equipment with each use.

• Discard any food held in the “temperature danger zone” for more than 4 hours!

• Never add fresh food to a serving pan containing foods that have already been out for serving.

• Always wash hands with soap and warm water for at least 20 seconds before serving food.

• Use cleaned and sanitized long-handled ladles and spoons so bare hands do not touch food.

• Never touch the parts of glasses, cups, plates or tableware that will come into contact with food.

• Never touch the parts of dishes that will come into contact with the customer’s mouth.

• Wear gloves if serving food by hand.

• Cover cuts or infections with bandages, and if on hands, wear gloves.

• Discard gloves whenever they touch an unsanitary surface.

• Use tongs or wear gloves to dispense rolls and bread.

• Clean and sanitize equipment and utensils thoroughly after each use.

• Use lids and sneeze guards to protect prepared food from contamination.

To avoid contamination, always wash hands, utensils and other food-contact surfaces after contact with raw meat or poultry and before contact with cooked meat or poultry. For example, do not reuse a serving pan used to hold raw chicken to serve the same chicken after it’s cooked, unless the pan has been thoroughly cleaned and sanitized.

Storing

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All food items need to be rotated to ensure that the oldest items in inventory are used first. The first in, first out (FIFO) method of rotation is used to ensure that all food products are properly rotated in storage.

Food service operators who are looking for a fail-safe tool to identify the shelf life of their perishable food inventory can easily monitor shelf life with DayMark TimeStrip. The DayMark TimeStrip reduces waste of salable products by eliminating premature disposal and identifying expired food. By using the DayMark TimeStrip, operators can easily identify food products
for proper food rotation to use up soon-to-expire products. It also improves monitoring to help meet HACCP regulatory standards.

How TimeStrip Labels Work
TimeStrip labels are easy to use. First, peel off the backing paper and squeeze the bubble on the back. Apply TimeStrip to the container or wrapping. The first window will show that its activated. As time goes by, the color will advance. When it reaches one day, use the food. When it reaches Discard, discard the food.

Cooking

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Even when potentially hazardous foods are properly thawed, bacteria and other contaminants may still be present. Cooking foods to the proper internal temperature will kill any existing bacteria and make food safe. It’s important to remember, however, that conventional cooking procedures cannot destroy bacterial spores nor deactivate their toxins.

Keep in mind the following “safe cooking” tips:
• Stir foods cooked in deep pots frequently to ensure thorough cooking.
• When deep-frying potentially hazardous foods, make sure fryers are not overloaded, and make sure the oil temperature returns to the required level before adding the next batch. Use a hot-oil thermometer designed for this special application.
• Regulate size and thickness of each portion to make cooking time predictable and uniform.
• Allow cooking equipment to heat up between batches.
• Never interrupt the cooking process. Partially cooking poultry or meat, for example, may produce conditions

Monitor the accuracy of heating equipment with each use by using thermometers. In addition, always use a thermometer to ensure food reaches the proper temperature during cooking. Use a sanitized metal-stemmed, numerically scaled thermometer (accurate to plus or minus 2 ̊F) or a digital thermometer. Check food temperature in several places, especially in the thickest parts, to make sure the food is thoroughly cooked. To avoid getting a false reading, be careful not to touch the pan or bone with the thermometer.

Preparing

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This step includes the cooking, cooling and reheating of food.Cross-contamination and temperature risks are the greatest at this step of the process.

Here are some general guidelines to follow when preparing foods:
• Use clean, sanitized surfaces, equipment and utensils.
• Be sure to properly wash your hands.
• Only take out as much product as you can use at one time.
• Never let surfaces, equipment or utensils that have been in contact with raw meat come into contact with raw vegetables unless the items have been cleaned and sanitized first.
• When preparing fruits and vegetables, be sure to wash them first so you do not introduce dirt from the skin into the part of the product that will be eaten.

DayMark’s Steam
Pan Liners DayMark’s Steam Pan Liners can help you comply with HACCP guidelines and keep food hydrated to retain food flavor and appearance. The ovenable liners and steam pan liners are great for cooking food. There is no scorching, and leftovers can be stored, chilled and reheated in the same liner. They are safe to boil or microwave and they can be used at temperatures up to 400 ̊F.

Thawing and Marinating
Freezing food keeps most bacteria from multiplying, but it does not kill them. Bacteria that are present when food is removed from the freezer may multiply rapidly if thawed at room temperature. Therefore, it is critical to thaw foods out of the “temperature danger zone.” Never thaw foods on a counter or in any other nonrefrigerated area!

DayMark’s Pull-Thaw label is a great tool for your kitchen staff when thawing food items. These labels provide staff with information on when an item was pulled from the freezer, when and how long it was thawed and when it should be discarded.

The two best methods for thawing foods are:
1. In refrigeration at a temperature below 40 ̊F, placed in a pan on the lowest shelf so juices cannot drip on other foods.
2. Under clean, drinkable running water at a temperature of 70 ̊F or less for no more than 2 hours, or just until the product is thawed.

Cold Food Preparation
When you are preparing cold foods, you are at one of the most hazardous points in the food-preparation process. There are two key reasons for this: First, cold food preparation
usually takes place at room temperature. Second, cold food is one of the most common points of contamination and cross-contamination.

Chicken salad, tuna salad, potato salad with eggs and other protein-rich salads are common sources of food-borne illness.Sandwiches prepared in advance and held un-refrigerated are
also dangerous. Because cold foods such as these receive no further cooking, it is essential that all ingredients used in them are properly cleaned, prepared and, where applicable, cooked.
It is a good idea to chill meats and other ingredients and combine them while chilled.

Here are several other important precautions to keep in mind:
• Prepare foods no further in advance than necessary.

• Prepare foods in small batches and place in cold storage immediately. This will prevent holding food too long in the “temperature danger zone.”

• Always hold prepared cold foods below 40 ̊F.

• Wash fresh fruits and vegetables with plain water to remove surface pesticide residues and other impurities, such as soil particles.

• Use a brush to scrub thick-skinned produce.

• Beware of cross-contamination! It’s crucial to:

• Keep raw products separate from ready-to-serve foods.

• Sanitize cutting boards, knives and other food contact surfaces after each contact with a potentially hazardous food.
• Discard any leftover batter, breading or marinade after it has been used with potentially hazardous foods.

Deli Labels
DayMark’s Deli labels can be used to help prevent cross contamination with your deli foods. These labels are available in 1” circles and are available in radiant red, yellow and white colors. Each label features pre-printed bold, black type to assist employees in identifying types of products (turkey, ham) and ingredients missing or added (no onion, mayo, hot). These labels are intended for employees to clearly communicate what is inside the wrapper so they do not have to open or unwrap the product, thereby risking possible contamination. Employees can use these labels . Onion for dietary purposes to identify meals that have special diet
requirements as well.

Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food

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The goals of receiving are to make sure foods are fresh and safe when they enter your facility and to transfer them to proper storage as quickly as possible.

There are several important guidelines to keep in mind and tasks to complete as you get ready to receive food:

• Make sure your receiving area is equipped with sanitary
carts for transporting goods.

• Plan ahead for deliveries to ensure sufficient refrigerator
and freezer space.

• Mark all items for storage with the date of arrival or the
“use by” date.

• Keep the receiving area well lit and clean to discourage pests.

• Immediately remove empty containers and packing materials
to a separate trash area.

• Keep all flooring clean of food particles and debris.

When the delivery truck arrives, make sure it looks and smells clean and is equipped with the proper food-storage equipment. Then, inspect foods immediately:

• Check expiration dates of milk, eggs and other perishable goods.

• Make sure shelf-life dates have not expired.

• Make sure frozen foods are in airtight, moisture-proof wrappings.

• Reject foods that have been thawed and refrozen. Look for signs
of thawing and refreezing such as large crystals, solid areas of
ice or excessive ice in containers.

• Reject cans that have any of the following: swollen sides
or ends, flawed seals or seams, dents or rust. Also reject any
cans whose contents are foamy or bad-smelling.

• Check temperature of refrigerated and frozen foods, especially
eggs and dairy products, fresh meat, and fish and
poultry products.

• Look for content damage and insect infestations.

• Reject dairy, bakery and other foods delivered in dirty flats
or crates.

Purchasing and Inventory: The First Step to Standardizing Your Food Rotation Labeling System

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The goal of purchasing is to obtain wholesome, safe foods to meet your menu requirements. Safety at this step is primarily the responsibility of your vendors; it’s your job to choose your vendors wisely. Suppliers must meet federal and state health standards. They should use the HACCP system in their operations and train their employees in sanitation. Delivery trucks should have adequate refrigeration and freezer units, and foods should be packaged in protective, leak-proof, durable packaging. Let vendors know up front what you expect from them. Put food-safety standards in your purchase specification agreements. Ask to see their most recent Board of Health sanitation reports, and tell them you will be inspecting trucks on a quarterly basis. Good vendors will cooperate with your inspections and should adjust their delivery schedules to avoid your busy periods so that incoming foods can be received and inspected properly.

Purchasing and Inventory: The First Step to Standardizing Your Food Rotation Labeling System

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This is part one of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the purchasing and inventory functions.

Food service is a highly competitive industry that is often plagued with heavy turnover and high operating expenses. Many owners have found that one of the best ways to control costs, and still make a profit, is to establish a food rotation labeling system to curb the rising price of food. By standardizing your labeling system, you reduce food waste and over-purchasing.

That is why a food labeling system should be in place at all levels of food preparation – including the purchasing and inventory levels.

Goods should not be purchased until inventory levels reach a predetermined safety stock level. A safety stock level is the minimum amount of inventory needed in order to meet customer demands without having to order more supplies. This ensures there will be ample inventory to fill customers’ orders while preventing over-purchasing.

By looking at your current inventory, you can determine the amount you have on hand and the amount you need to build to, or the amount you want to have in stock before making another purchase. A good rule of thumb in any ordering procedure is to add an additional 25 percent to your order to cover unexpected usage, a late delivery, or backorder.

Food rotation is an essential element in the inventory process because improperly rotated goods can cause newer shipments to be used before older ones, which leads to increased waste and product spoilage.

With the proper labeling system, you can standardize your food rotation procedures to ensure your products are used according to the first in, first out (FIFO) inventory management system. Labeling products with the date received will help in the identification of foods that are still within their usage window and those which are not useable.

To help you with your labeling system, DayMark offers a wide variety of labels that make food rotation easier.

For example, many restaurants are using DayMark’s Removable Day-Of-The-Week? and Use-First® labels to help with their food rotation system because they are easy to remove yet adhere to both metal and plastic containers, even in extreme temperatures.

Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.

Proper Food Storage

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This is the third of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the storing function.

Food rotation is critical when storing food products because improperly placed items can result in food spoilage, which in turn requires additional purchases that can deplete a company’s resources.

Because of this, the value of labeling in storing food products is critical. By properly labeling food in the first in, first out (FIFO) system, food service managers will save on food costs, reduce or eliminate cross contamination and food borne illnesses, and streamline employee communication across work shifts.

An independent study conducted by Great Lakes Marketing verified that proper food rotation labeling saves an operator an average of $11,741 per year in labor costs and food waste.

Food service operators who are interested in an effective method for identifying the shelf life of their perishable inventory can use DayMark’s TimeStrip®. The TimeStrip® helps kitchen staff identify and use food products before they expire. It also improves monitoring to help meet HACCP regulatory standards.

HACCP, or Hazard Analysis Critical Control Points system, is a process which uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.

By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.

The use of an HACCP system is vital because statistics from the General Accounting Office show that there are between 6.5 and 81 million cases of food borne illnesses a year. This number is staggering, especially when many of these illnesses could have been prevented with the proper food rotation procedures.

To ensure the safety of your food products, DayMark offers specialized labels for each storage facility in your kitchen. DayMark’s Dissolve-A-Way® DissolveMarkTM labels and tapes for dry and cold storage are ideal for food rotation because each label contains space to include the name of the product, use-by date and expiration date. But, unlike permanent adhesive labels, DissolveMarkTM labels dissolve in water in under 30 seconds and leave no sticky residue, which can harbor harmful bacteria.

Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business.

Food Rotation Labeling Systems

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This is the final article of a series showing readers the cost effectiveness of using a comprehensive food rotation
labeling system for their kitchen. Here we discuss the importance of following proper food rotation procedures for your food systems.

Food rotation is a primary obligation for anyone in the food service industry, from food service operators to distributors. By establishing proper food rotation procedures you help control food costs, prevent product spoilage, and increase your facility's effectiveness.

To ensure that all food products are properly rotated, with the oldest products being used first, all businesses should institute a first in, first out (FIFO) method of rotation. The following should be used for the FIFO method, as well as other storage procedures:

• Older items should be stored in the front on the left side of
the storage facility
• In any part of the restaurant, the first item used should
always be the oldest
• Date and mark everything
• Discard food past the expiration date
• Establish a purchasing schedule based on inventory count
• Keep storage areas clean and dry

In addition to properly rotating stock, temperature control is an important safety procedure that is a crucial
element of any rotation program. It's important that all kitchen staff know the correct temperature ranges for perishable items so that spoiled food products aren't used during food preparation.

Some standard temperature ranges are:

All frozen items: -10 – 0o F

Fresh meat and poultry: 35 - 39o F

Produce: 35 - 39o F

Fresh seafood: 35 - 39o F

Dairy products: 35 - 39o F

Beer: 40 - 60o F

Wine (Chablis, rose'): 45 - 55o F

Wine (most reds): 55 - 65o F

An effective labeling system is essential then for maintaining temperature control. Unfortunately, most labels fall off when stored in colder temperatures. However, DayMarkʼs food rotation labels can be stored in refrigerators and freezers because of their specially designed adhesive that is 60 percent stronger in colder temperatures. DayMark's CoolMarkTM labels adhere to all frozen food packages, containers, and cryovac bags and work in temperatures ranging from -40 degrees to 160 degrees.

Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling
system for your business

Receiving and Inspection: Food Rotation Labeling Aids FIFO Inventory Control of Food

2006-07-27T11:12:00.000-07:00

This is part two of a series showing readers the cost effectiveness of using a comprehensive food rotation labeling system in their kitchen. Here we discuss the importance of labeling for the receiving function.

Receiving is a critical responsibility for any business because a slight inaccuracy in an invoice, or acceptance of damaged goods, could cost hundreds of dollars.

To ensure your food is safe for consumption, one of the most important things you can do is to put a Hazard Analysis Critical Control Points, or HACCP, system into place. This process uses a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.

By instituting an HACCP system, food service managers can identify areas where contamination or growth of microorganisms can occur. Control procedures can then be implemented to contain the problem and prevent future occurrences.

For example, once a delivery has been made all the product shipments should be inspected. Not only should products be matched against the order sheet, but each shipment should be inspected for spoilage or breakage. Some helpful things to look for when you receive a delivery are:

• Check the expiration dates on all perishable items
• Make sure the shelf-life dates have not expired
• Inspect frozen foods to ensure they are in airtight, moisture-proof wrappings. You’ll want to look for
signs of thawing and refreezing.
• Reject cans with any of the following: swollen sides or ends, flawed seams or seals, dents or rust, foul
smelling, foaming.
• Check the temperature of refrigerated and frozen foods
• Look for content damage and insect infestation
• Reject any foods that are delivered in flats or dirty crates

Once the food arrives items should be immediately dated and placed behind existing stock. This facilitates a first in, first out (FIFO) rotation system to help reduce product spoilage.

The most efficient way to date the item is with a DayMark Label Marker®. Unlike hand-written labels, DayMark’s label gun saves 520 hours a year because it instantly prints labels that are neat and easy to read. DayMark’s label gun labels come in a variety of colors, sizes and adhesives and can be used in all types of storage facilities.

Call 1-800-847-0101 and ask a customer service representative to help you select the best food rotation labeling system for your business.