Hepatitis A has reached outbreak status across the U.S., with new cases ranging from Florida to Washington state, Food Safety News reports. The Centers for Disease Control say the liver disease can spread most easily through the ingestion of food that has been contaminated with the feces of an infected person, as well as through uncooked (or not thoroughly cooked) food that has been contaminated. Many of the restaurants where the disease has been present have closed temporarily for employee vaccination clinics, but the best way to prevent the spread of the disease from the start is through – surprise – thorough and frequent handwashing, as well as by ensuring employees don’t work when they are ill. Be aware of such symptoms as jaundice, nausea, diarrhea, vomiting, stomach pain, low appetite and fever.
When a food delivery order leaves your restaurant, how confident are you about being able to keep that food safe en route to your customers? A new survey found that nearly 30 percent of food delivery app workers sample food they are delivering – and even more than that are tempted to try. To alert customers that someone has tampered with their food, operators are increasingly using tamper-evident labels. A QSR Magazine report advises using ones that will adhere to the full range of your packaging materials and also have security slits that tear if someone tampers with the label. These labels are a good place to market your food safety values, so they’re also a good place to feature your company logo, website or other identifying information.
The complimentary bread-and-butter basket has become a relic from the past at many restaurants around the country, but according to recent menu trends research in New York, Chicago and Los Angeles by Flavor & the Menu, that’s just leaving space for bread to occupy a more important place on the menu. The report says some restaurants are elevating bread by focusing on creating small-batch varieties of butter – with such flavors as olive and lemon, bacon fat and malt to make the bread more special – while others are raising their bread game with homemade biscuits, cornbread and grilled focaccia. The showstopper in the trends research was a bread sharing platter at Chicago’s Tied House, where a bread course including locally made breads and a range of housemade spreads such as miso butter, crème fraiche with honeycomb, green tomato marmalade and chicken liver mousse sells for a cool $32.
The food you offer your guests has specific time and temperature requirements for serving and storing. Are your thermometers coming through for you? Thermometers should be calibrated if it is ever dropped, if it is used to register a wide range of temperatures, and if it is new. A thermometer used daily should be calibrated daily, but you can keep tabs on other thermometers using the ice point method. Statefoodsafety.com suggests filling a cup with ice water, letting it sit for a few minutes, and then placing the thermometer in the cup. Once the temperature reading on the thermometer stabilizes, it should read 32˚F. If it doesn’t, calibrate it according to the manufacturer’s instructions.
On-the-job accidents and injuries are widespread in the foodservice industry. In quick-service restaurants in particular, a 2015 poll taken by the National Council for Occupational Safety and Health found that 87 percent of employees had experienced a workplace injury the previous year. Slips, trips and falls are a key cause of these injuries and can be prevented with proper precautions. QSR Magazine suggests operators at a minimum have employees wear non-slip shoes, and non-slip mats are an additional help when placed in front of sinks, cooking areas and ice machines. Your floor-cleaning schedule should include protocol for deep-cleaning areas prone to heavy grease buildup and should enforce using separate mops for the front and back of the house.
As consumers are demanding their favorite foods whenever and wherever they like, an important trend has taken shape that may be here to stay: The barriers between meal times are becoming more fluid. NPD Group expects that afternoon and evening snacking will continue to grow in popularity, and industry analysts are looking at the trend as a reason for operators to offer all-day menus and extend their hours to make better use of their real estate. Skift Table reports that Taco Bell has made a push to claim lucrative late-night business, McDonald’s has won over customers
with its all-day breakfast, and Starbucks has even shifted its employees’ administrative tasks to closing time so they have more opportunity to engage with guests in the afternoon and give stores a more homey feel that encourages snacking.
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