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Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house

In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall.   Making your guests feel safe will be an important point as we welcome them back to our establishment.  The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business. For this blog, I’d like to focus on more of what we might do in back-of-house operations. Frankly, this is a much harder blog to write, because most foodservice operations already have a solid food safety program and most of these common food safety practices will help protect our guests and ourselves from the Coronavirus.  But, as we emerge from...

Getting Started with Building the Infrastructure

Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food. We suggest working on one section at a time. For instance, gather materials currently used with staff that address employee health and hygiene measures. Take...