It’s easy for cross-contamination to happen at the grill, particularly when you have produce, proteins and different marinades in close proximity and vying for a limited amount of cooking space. The Academy of Nutrition and Dietetics recommends cooks start with a grill that is clean and free from any charred bits of food that may spread bacteria. Make sure you have separate plates, trays, tongs, basting brushes and other cooking utensils for cooked and uncooked foods, and wash them with hot, soapy water between uses. When using marinades, keep a separate container of marinade for use on cooked items and discard any marinade covering raw proteins. Finally, use paper towels or wipes — not dishtowels — to clean up any spills.
If your food safety values aren’t second nature to your team, there are steps you can take to improve your culture. A Fast Casual report by the president of Steritech advises operators first explain the why behind each food safety practice they preach — i.e. hearing that bacteria can spread more easily and cross-contaminate food when chicken is stored on the wrong refrigerator shelf is more compelling than hearing that chicken must always be stored on the bottom shelf. Next, celebrate wins. Five Guys, which has conducted research into communication practices that engage employees, offers monetary rewards and other incentives to stores that score highly on safety
assessments. Chicken Salad Chick celebrates top performers at an annual banquet and funds parties for top-performing stores. Along those lines, focus significantly more on positive feedback than on negative. Harvard Business Review research found that reinforcing six things someone does well for every individual item that needs improvement leads to better overall performance.
Identifying and halting foodborne illness quickly takes a 360-degree approach, with restaurants looking both internally and externally for signs of trouble. Chick-fil-A recently unveiled a system that uses social media and artificial intelligence (AI) to identify such threats. Venture Beat reports that the brand is using algorithms to scan social media sites for potential food safety problems at its 2,400 restaurants across 47 states. Every 10 minutes, the AI framework reviews data from 10 social media platforms, then scans it for 500 different terms, ranging from “food poisoning” to “nausea”, that can provide clues to a food safety issue at a restaurant. The terms are also reviewed by AWS Comprehend, Amazon’s natural language processing service, for sentiment and legitimacy. Managers are alerted to problems via push notifications and can contact customers directly via social media to investigate the issues. To date, the brand reports a 78 percent accuracy rate for the system.
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