In the first blog for May on the topic of Workplace Productivity, we covered some indicators that could be used to track performance effectiveness. This blog discusses strategies to maximize performances of the workforce – because we all know that a foodservice is dependent on staff to meet an organization’s goals. Helping staff “work smarter,…
It’s All About Numbers: Performance Measures to Enhance Operational Effectiveness
We all know foodservice operations are busy places! There is a continual balancing act between managing the resources needed to prepare and serve safe, high quality food, and controlling costs in order to stay in business. Owners, operators, and staff are all challenged to be efficient and effective in completing duties and achieving results. This…
Training How To’s
In our first blog earlier in April, we covered the fundamentals of training for foodservice staff reviewing the Who, What, When, Why, Where and How. In this posting, we will dive deeper into the How-To part. We know most Persons in Charge (PIC) of a foodservice know best practices related to food safety and sanitation….
Training – The Answer to Everything?
Will training of staff fix everything that is wrong with the workplace? Well, not really, although it certainly is identified often enough as the silver bullet! Someone not doing something the right way? Send them for training (or retraining!) As Dr. Kevin Roberts covered in the recent SafeBites Webinar about development of the workforce, training…
Implementing Active Managerial Control
In our last blog, we defined and discussed the concept of active managerial control. Now we will present some ideas on just what is needed to begin an approach of active managerial control. Here are some things that you can do in your operation: Understand food safety and the science behind it. One very basic…
Food Safety Doesn’t Just Happen!
No, food safety in retail foodservices doesn’t happen by accident—it is well planned and executed. It is controllable and foodborne illnesses are preventable! While food workers implement correct food handling and cleaning practices, the operators (managers, supervisors, or the person-in-charge) play a key role in making sure that safe food handling practices are known to…
Person in Charge has Major Role Related to Employee Health
In the last blog, we talked about the importance of having healthy employees working in a foodservice operation and how that is related to foodborne illness. In this blog, we discuss employee health controls, one of five key public health interventions needed to control for risk factors of foodborne illness. The purpose of this control…
Healthy Employees Keep Food Safe
Last month we talked about norovirus, the leading cause of foodborne illness outbreaks. Today we will turn our attention to overall employee health, and its role in keeping food safe. Many of you who are in my generation can relate to the fact that you rarely called in to work sick, and when you did…
Be Prepared—Norovirus Clean-Up Procedures
We are used to daily cleaning and sanitizing procedures, but norovirus clean-up is very different so it is important to be prepared. You should use these procedures if a norovirus outbreak occurs in your operation or if there is any vomiting event. You might be asking how do you know that norovirus was the cause…
Tis the Season!
Tis the Season! Here it is January, so I bet you all think I have lost my mind! Hanukkah is over, Christmas is over, and the New Year has been rung in—so what in the world? Well, it is cold and flu season—and NOROVIRUS season. While norovirus can occur anytime, the incidence goes up dramatically…