McDonald’s and Panera had an unfortunate trait in common in recent months: Both brands served salads that were linked to foodborne illness outbreaks. But they’re hardly alone. Healthline reports that between 1973 and 2012, 85 percent of the foodborne illness outbreaks in the U.S. that were caused by leafy greens were traced back to a restaurant or caterer. As restaurants accommodate consumer demand for these fresh ingredients, operators need to be extra aware of the food safety vulnerability that comes along with that shift. While produce and other raw, fresh foods may be healthier to eat than processed foods, they also carry an increased risk of spreading illness. Modern Restaurant Management reports that a number of factors exacerbate the problem, ranging from operators’ reliance on pencil-and-paper processes that are easy to skip and don’t hold staff accountable, to a lack of awareness of the supply chain. The report advised that as menus offer fresh ingredients, operators must step up their focus on food safety and ensure they prevent cross-contamination of ingredients, cook food to the proper temperature and sanitize equipment. But beyond that, they must also have a good understanding of the origins of their produce and how it has been stored along its route. Without that, even a restaurant with a spotless kitchen and vigilant staff can serve produce that sickens a guest.
A new grab-and-go option takes on groceries
As grocery stores raise the bar on prepared foods, some restaurants are fighting back with meal kits or other grab-and-go options. QSR Magazine reports that one brand, Newk’s Eatery, which has 120 locations in 15 states, has launched a related concept that allows people to prepare restaurant-quality food at home and provide the kind of meal customization consumers seek from restaurants. Its program, Express Market, involves having an open-air refrigerator at each location with different protein entrees (choices include flash-seared ahi, broiled shrimp, char-grilled salmon and sliced chicken), as well as pastas, sandwiches, salads, rotating soups and sides, and dressings and cakes. The idea is that consumers can build their own dinners from these building blocks — not necessarily follow a set recipe.
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