When monitoring the temperature of food, the only gauge to trust is a food thermometer inserted into the food in question. As Statefoodsafety.com reports, you can get an inaccurate measure if you rely on the temperature reading of the equipment used to heat or cool the food, or the thermometer reading of the water that may surround the food in its serving container. Make sure any hot-held food reaches at least 135˚F and cold food stays 41˚F or cooler.
If you’re operating a food truck or a food festival stall this summer, your food safety practices will be front and center for consumers. Make sure your preparation area is tidy and that you have your foodservice license or inspection certificate displayed. If you don’t have immediate access to a sink for handwashing, have a clear protocol for handling money and serving food separately, including the use of gloves and tongs. Be mindful of exposure to heat and make sure to monitor the temperature of any ingredients that need to stay at the proper temperature — particularly TCS foods like meat, dairy, sliced fruit and cooked vegetables — since foods can easily slip into the danger zone on warm days.
Even as plant-based meat companies continue to improve upon their offering and make it easy to be a vegetarian or flexitarian these days, are the committed carnivores in your midst likely to order an Impossible Burger? Or a plant-based steak or stack of bacon? Perhaps not. Cell-based meat may have some promise here. Despite its current high cost, and questions about how it will be regulated and about whether it is actually better for the environment than conventional meat, the deciding
factor may be taste. As reported in The Spoon, food tech companies are still in the midst of taste testing products ranging from cell-based sausages to shrimp, and the first public sale of cell-based meat is likely to happen late this year. Look for more companies to emerge (and for prices to start to fall) next year.
Your food inspector isn’t the only person scrutinizing your safety practices. Your guests evaluate you too — and there are a number of areas in your restaurant that, if mishandled, can alert people to the possibility of more serious problems. The Food Network talked to dieticians for tips on what to watch out for. In addition to the more obvious signs of a problem — dirty bathrooms, tables and menus, for example — be extra vigilant if you have a salad bar or buffet where foods are sitting out at room temperature. Any hot foods should be served hot. Finally, your staff can send the wrong message if they don’t take allergies or food sensitivities seriously, or if they are careless about handling money and food.
E. coli and leafy greens can be a common pair. Outbreaks tied to romaine lettuce contamination made headlines throughout the past year, and according to the FDA, similar outbreaks were linked to leafy greens an average of three times a year between 2009 and 2017. Foodservice operators can help limit the risk of contamination during preparation by taking several precautions. Statefoodsafety.com advises food handlers wash leafy greens thoroughly, serve only pasteurized dairy products and juices, and avoid cross-contamination via hands or preparations areas. That means cleaning and sanitizing work surfaces, particularly after working with raw animal proteins, and if you wear gloves, wash hands and put on a new pair of gloves when preparing a different food.
Finally, be mindful of the temperature of meat you prepare. Ground beef should maintain a temperature of 155°F for 15 seconds before serving.
June is National Iced Tea Month – and a prime time to make the most of a beverage in the midst of a renaissance. While tea has traditionally been considered a comforting beverage, modern drinkers like its wellness benefits, as well as the many dozens of tastes it can add to a menu. Ice it and serve blended or garnished with summer fruit, combine it with almond or oat milk in a cool matcha latte, or experiment with health-focused ingredients like ginger, turmeric and ginseng. The plant-forward trend has come to the tea category too: Mintel reports that some tea companies are more prominently promoting produce in their infusions. Ingredients ranging from basil to onion to tomato are appearing in teas.
New research from the National Restaurant Association found that delivery, drive-thru and takeout food are on track to comprise 63 percent of restaurant sales this year – and many industry insiders see off-premise sales as the industry’s key growth engine. Recent consumer data demonstrates the potential. For example, Foodable reports that more than 80 percent of consumers younger than 35 are using on-demand food ordering apps about twice a week, and Food On Demand reports that delivery sales are 75 percent higher than in-store sales. At the same time, a declining percentage of consumers want to talk to others when visiting a restaurant, according to a recent study from Harvard Business Review. Clearly consumers still crave a restaurant experience but the best way to engage those people may no longer be via an in-person conversation. Harnessing technology to drive off-premise sales is key to tapping into the off-premise opportunity. Do you have a technology blueprint for driving off-premises sales? As of this writing, we were a few weeks away from the 5th annual Takeout, Delivery & Catering Symposium, which will gather industry leaders to forecast what’s ahead for off-premise sales, as well as how operators can use customer analytics to drive sales and engagement, and how technology can make a restaurant operation more efficient. Stay tuned for details from the event in the coming weeks.
As Beyond Meat and the Impossible Burger compete for market share and fast-casual and quick-service brands scramble to bring meat substitutes to their menus, don’t forget some other plant-based meat alternatives that may suit your menu well. In a recent Upserve survey of 9,000 restaurant operators, jackfruit had climbed 52 percent on menus in the past year. Unripe jackfruit has a taste and texture that mimic meat and can work well as a pork or chicken substitute. It is also nutrient-rich, containing calcium, iron and potassium, and because it is a natural plant-based protein, it may appeal to guests looking to consume more whole foods.
As menu items with fresh chopped vegetables and fruit become more popular in warmer months, remember that as soon as you cut into them, they could well become time/temperature control for safety (TCS) foods. StateFoodSafety.com says cut leafy greens, raw sprouts, protein-rich vegetables, and sliced melons and tomatoes are some of the most common TCS foods. To keep them safe, they advise that ready-to-eat foods be eaten within four hours. Cold TCS food can be served for six hours as long as its temperature stays below 70˚F. Discard the food after four hours if you have not checked the food’s temperature at regular intervals.
If you had a norovirus outbreak at your restaurant, how would you make sure you effectively removed pathogens from your operation? A recent Food Safety Magazine notes that since there are not universal procedures for cleaning up after an outbreak, it can be an extra challenge for the 70 percent of foodservice operations that are independently owned and operated. Since affected surfaces need to be not just sanitized but also disinfected after cleaning following an outbreak, the usual cleaning protocols may not suffice. Use this chart as a reference to ensure you contain and properly disinfect the different affected areas of your establishment.
Barbecue season is upon us and with it comes rising consumer interest in burgers. It’s a good time to tune up your menu with some on-trend ingredients and approaches. A recent Forbes report advised new burger franchisors to offer more sophisticated options for consumers craving new tastes. For example, Restaurant Burger Magazine said that while cheddar is a longtime favorite as a burger
topper, consumers are demanding more variety. Consider mozzarella, Muenster or goat cheese, or try offering a series of limited time offerings that allow you to switch up your cheese, condiments and buns with regional or globally influenced options.
The push for eating a plant-based diet with less animal protein may be missing an important point: Eating the right kind of seafood — and a broader range of it — can benefit the environment (and your menu too). That’s the conclusion of a new study published by Eating with the Ecosystem, a non-profit that promotes local and sustainable seafood harvesting in the Northeastern U.S. The research, as reported in The New Food Economy, considers the findings of 86 scientists who, over a six-month period, were assigned four species from a list of 52 seafood species commonly harvested by fishermen in New England waters. The scientists were told to find the different species in local markets, bring them home and prepare them. But often, they couldn’t find their assigned seafood. In fact, the study found that on the list of 52 species, only five (lobster, sea scallops, soft shell clams, cod and haddock) were available more than half of the time. When the scientists could track down a lesser-known fish, they were often pleasantly surprised: The John Dory, for example, was routinely rated as the best-tasting, easiest-to-prepare fish. By diversifying the seafood you offer and educating consumers about tasty varieties they haven’t tried, you could not only help maintain balance in marine ecosystems but also stand out with consumers. There isn’t a 100 percent foolproof system for ensuring you offer sustainable seafood but Restaurant Nuts advises you get to know your supplier well and ask plenty of questions about how and where the fish were caught. Get to know the Monterey Bay Aquarium’s list of eco-labels, which identifies fish that they believe have been caught sustainably. If you source farm-raised fish, go with a supplier in the U.S., which has stricter regulations about farm-raised fish than most other countries.
There is a new way for Google to help you connect with your guests. The company just announced some enhancements to Google Lens, its image recognition software, that may change the consumer experience of eating at restaurants, according to a report from The Verge. Consumers who either have Google Pixel phones or a Google Lens app can point their phone’s camera at your menu, and the Lens will highlight your most popular dishes and be able to call up photos and reviews of individual dishes via Google Maps.
As the weather warms up and guests are looking to cool down with chilled food and beverages, remember to treat your ice like food — or risk spreading harmful bacteria. Train employees to wash hands before handling ice and to not touch ice with their bare hands but use clean, sanitized scoops.
Statefoodsafety.com also advises that any ice used to chill food or beverages be made from drinking water to prevent contamination.
Chicken causes more foodborne illness than any other food, according to new data from the CDC. While this may be an indicator that new systems in place to identify threats are working — not that our food is less safe — it’s still important to respect chicken’s risks. Salmonella and campylobacter remain the most common causes of foodborne illness outbreaks and these bacteria are often found in chicken products. To protect your guests, avoid cross-contamination as a result of chicken coming into contact with hands, kitchen surfaces, utensils and other foods. Thaw it in the refrigerator, in cold water but covered (washing it can spread bacteria), or in the microwave. When cooking chicken, make sure it reaches an internal temperature of 165 degrees measured at the thickest part of the thigh.
As vegetarian and vegan food continue to rise on lunch and dinner menus, it makes sense that breakfast would follow. (And operators would be wise to tap the breakfast segment if they haven’t already: Data from the National Restaurant Association indicates that breakfast accounts for 21 percent of all restaurant traffic — and guests are welcoming breakfast foods throughout the day.) So how can operators compete on breakfast? Skift Table reports that Just, a vegan food company that makes an egg protein substitute called Just Egg, is positioning itself as the leader in the category and has new partnerships with casual dining brands that will soon be offering the product on menus. Aside from eggs, breakfast bowls and protein bars — packed with almond or oat milk, chia seeds, quinoa and nut butters —provide a lot of opportunity for building creative, protein-rich combinations too.
For every 10 restaurant employees, seven will leave by the end of the year. That’s according to data from the U.S. Bureau of Labor Statistics. Those comings and goings cost restaurants many thousands of hours and dollars that are required to attract, hire and train staff. Some of that turnover may be hard to overcome, considering the historical demographics of restaurant employees, as well as the seasonal shifts of many restaurants. But there are signs the industry is getting creative about finding and keeping talent — and actions you can take to minimize the turnover you’re experiencing. Starting an apprenticeship program — ACFEF Culinary Apprenticeship Program s are among those available — can help to keep staff in place for a period of years, all while offering the classroom instruction and on-the-job training that can help engage new team members and help them see the longer-term benefits of staying with you. If an apprenticeship program isn’t a good fit for you, at least understand the reasons why your people leave. Like with most other areas of your operation, data can help you here. ChefHero advises you start by conducting thorough exit interviews. If your employees mention poor management as a factor motivating their departure, there are likely steps you need to take to retrain existing staff. If their departure is about a nearby competitor offering better pay, you can reassess your current compensation or identify other benefits you can offer (flexible schedules, time off, development opportunities, employee rewards) that can help you retain people if you’re not able to match the pay of competitors.
Cannabis-infused food and beverages (those items containing cannabidiol, or CBD for short) are a top trend of the year, according to survey feedback from the National Restaurant Association — and yet the FDA still prohibits the use of CBD in these products. That could change soon as the agency is planning to hold its first public hearing in May to determine how it will regulate CBD, which became legal in December. Cannabis-infused products have spiked 99 percent over the past year according to Upserve research, and yet chefs have had to fly under the radar when offering these items, which claim to ease anxiety, pain and other ailments without altering the mind. To date, CBD has been most commonly found in coffee drinks and mocktails, but food applications are on the rise. Carl’s Jr. recently became the first quick-service restaurant in the U.S. to add CBD to its menu, which in Colorado is featuring a limited-time offer of a CheeseBurger Delight that contains about 5 milligrams of hemp-derived CBD extract in its Santa Fe Sauce, according to CNBC.
A study by the USDA’s Food Safety and Inspection Service that observed participants cooking in a test kitchen found that 97 percent of attempts to wash hands failed. That resulted in 48 percent of participants cross-contaminating spice jars by transferring harmless microorganisms that act much like human pathogens. (The USDA reports that Campylobacter and Salmonella, bacteria found in poultry, may survive on food contact surfaces for up to four and 32 hours, respectively.) Another 5 percent of participants in the study transferred bacteria to salads they prepared. It’s worth a reminder: To adequately wash hands, wet them with warm or cool running water, apply soap and for 20 seconds rub hands together vigorously, washing both sides of each hand, between fingers and over fingertips and wrists. Rinse and then dry hands and wrists with a towel, which you should then use to turn off the faucet.
Conventional wisdom says to toss out any dented can to prevent the risk of botulism. The truth is more nuanced, however, and the risk depends on the size and location of the dent. A new report in The Takeout provides some guidelines. Of course, in the event of major dents or leaks, discard the can (the USDA defines a major dent as one in which you can “lay your finger into”). The same goes
for cans with dents along any seams of the can. However, a minor dent on the side of a can with no large edges or creases, or on the bottom of a can without a bottom seam is likely safe. If you aren’t sure about the risk of a can with a minor dent, Joe Schwarcz of the McGill University Office for Science and Society advises boiling the contents of the can to kill any microbes or toxins that may be present.
The lines between dayparts are getting fuzzy. As breakfast has grown in popularity as a meal to be eaten at any time of day, ingredients that have long been expected in later dayparts are now drifting onto menus earlier in the day. Mike Kostyo of Datassential told Supermarket Perimeter that ingredients or dishes like chicken or cocktails are now showing up on breakfast menus, while chefs are adding an egg to a wide variety of dishes and calling it breakfast. However, he said, guests still tend to look for higher-energy foods in the morning that can satisfy them until lunch and dishes that can help them relax and wind down later in the day, so bear those rules in mind if and when you reinvent menu items for different parts of the day.
A single foodborne illness outbreak could cause a quick-service or fast-casual restaurant approximately $2 million in financial damage, according to a 2018 study from Johns Hopkins University. Your restaurant’s ability to deliver safety training and respond to threats quickly in an environment of escalating costs and shrinking training budgets can make a huge difference. Modern Restaurant Management suggests digitizing and automating your food safety audits to drive food safety consistency and quality, in addition to making reporting and compliance a less time-consuming process. For example, instead of having to remember to manage certain tasks during a busy shift, you can schedule alerts, surveys and checklists to go out at specific times of day to team members via a mobile app. Instead of recording results with paper and pen or on a spreadsheet, you can report them on a dashboard-based system that can automate food safety standards and reinforce them across multiple restaurant locations.
Improper cleaning and storage of your knives can cause these tools to become blunt and worn prematurely or cause injury. Chefify advises operators to wash, dry and store knives immediately after each use. Soaking them with other tools may result in damage if the knives knock against those items, prolonged soaking can corrode the blade’s chromium coating, and the heat of a dishwasher may wear out knife handles. When storing knives, avoid placing them in a drawer with other utensils where they may become blunt or cause injury. Use plastic blade guards if you store knives in drawers or, better yet, store them on a magnetic strip or in a wooden block (blade side facing down).
Could your restaurant go cafeteria-style? According to new research from Datassential, cafeteria-style setups may be a modern reinvention of the buffet. In a recent survey of 1,500 consumers, 55 percent of respondents said they like or love cafeteria-style dining. These arrangements are especially popular with consumers who have young children and want a range of choices to suit the whole family. There could be other benefits to these arrangements too: Having a server dish out
prepared food in a cafeteria line could provide the labor-side benefits of a buffet and also help protect food safety, since guests aren’t serving themselves.
If your restaurant has a salad bar, buffet or other self-service food station, pay attention to temperature and cross-contamination risks. Hot foods should be at least 135˚F and cold foods should be 41˚F or cooler — and check those temperatures regularly. Statefoodsafety.com advises operators to clean and sanitize food thermometers between uses with other foods so germs or allergens don’t spread from one food to the next.
An apron can tell a story about a kitchen worker’s day, picking up traces of food but also dirt and bacteria. ServSafe advises you make sure your staff know to wear aprons when preparing food and removing them when they use the restroom or when they take out garbage. Have a convenient place to store aprons so your staff can access them easily between tasks.
Who needs meat? As menus become more plant-focused, chefs are taking cues from meat preparation so consumers are less likely to miss the carnivorous experience. Datassential points out that one trend to watch in the coming months is that cooking and preparation methods once reserved for meat are making the leap to produce. (Coffee rubs, once in the purview of barbecue, are now being used on root vegetables like beets.)
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