Food Contamination Safety: Fact or Fiction

“Is my food safe? Is it being stored and handled properly to ensure compliance?” You’re likely in the dark on the answers to these questions across all of your organization’s locations. This article highlights the most common sources of food contamination and offers recommendations to better protect your restaurant

Fact or Fiction? My Employees Always Wash Their Hands When Required

The Facts: Handwashing is one of the most frequently cited violations in health inspection reports. This includes employees not washing their hands, lack of handwashing supplies, blocked access to sinks, or the absence of a dedicated handwashing basin. All leading to a recipe for contamination.

A recent CDC Study investigated how restaurant traits, policies, and practices were linked to food-borne illness outbreaks and to infected food workers as the cause of outbreaks. State and local environmental health specialists evaluated Public Health Inspection Report Employee failed to wash hands when required Operator failed to provide separate handwashing sink(s) Operator failed to provide handwashing supplies Food handler failed to wear headgear Action: Notice to comply, assess on re-inspection Food Premises Regulation Infractions Action: Notice to comply, assess on re-inspection Action: Notice to comply, assess on re-inspection Action: Notice to comply, assess on re-inspection 22 outbreak restaurants and 347 non-outbreak restaurants. Outbreaks of norovirus were the most common (45%). And the most frequent causes of outbreaks were infected food workers (65%) and workers touching food with their bare hands (35%).

Fact or Fiction? My Food Prep Equipment is Free of Contamination.

The Facts: Just because they look clean, doesn’t mean they are clean. In an FDA study, over 63% of full-service restaurants surveyed were found to be out of compliance when it came to cleaning and sanitizing food-contact surfaces and utensils. Equipment contamination from raw animal products or environmental conditions led to the next largest compliance infraction in restaurants.

Fact or Fiction? Using Fresh and Organic Produce Will Protect My Customers from Foodborne Illness

The Facts: Fresh and organic doesn’t translate to being free of food-borne illnesses. Food Safety News has been tracking the story of Taylor Farms Organic Kale Medley which was found to be contaminated with Salmonella. Despite the controversy regarding the outbreak, there is no question as to the source. Clearly, neither fresh nor organic served as protection from contamination in this case.

Fact or Fiction? My oysters come from local farms so they’re safe

The Facts: Local, high-end suppliers can also be victims of contamination. Food Safety News reported in early 2016 that Oregon Oyster Farms Inc. of Newport, Oregon issued a voluntary recall of fresh shucked oysters sold in New York and Massachusetts. The oysters were found to be contaminated with norovirus. Seventeen people were made ill and one was hospitalized after eating the oysters. Public health officials and the Oregon Department of Agriculture are working to determine the exact source of the contamination, including investigating whether the contamination occurred in the oyster beds or after harvesting. Eating raw shellfish is popular, but inherently there are risks involved.

Fact or Fiction? There’s Nothing I Can Do to Prevent Foodborne Illness

The Facts: A 100% guarantee will never be possible. But restaurants can do plenty to prevent contamination and foodborne illness outbreaks.

Diligent hand washing and regular equipment sanitation are important factors to food safety. Policies that encourage and don’t penalize restaurant workers from calling in sick have also been shown to reduce outbreaks. Proper cooking is also important, and in many cases, ensuring food is heated to the proper temperature will kill harmful microorganisms. Consider sanitizers for fresh produce, like lettuce or carrots, to help remove harmful bacteria. Microorganisms grow best in warmer conditions. Proper storage and refrigeration helps keep them at bay. However, refrigerators and freezers can fail or doors can accidentally be left open. That’s why it’s important to have a temperature monitoring system in place to alert you if they become too warm. Food Safety is not a game. Diligence and automated HACCP plans that are enforced and reviewed regularly make a difference. Training, training, and more training help too, particularly if employees understand the benefits and are given the resources to put training into practice. Summer indeed brings a bounty of fresh products. Ensuring they are tasty is the job for a chef and kitchen staff. Ensuring they are safe is everyone’s job.

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