PERSPECTIVES
As a 25-year veteran of public health, I have experienced several iterations of the Ohio Uniform Food Safety Code. Based on the FDA Model Food Code, state regulations change due to newly-discovered scientific evidence and are influenced by the input of industry, regulators and academia.
Read MoreRestaurant operators are asked to do a lot of things, and just maintaining cleanliness standards can be full-time job, in and of itself. Preventing cross-contamination is one of the most important ways to keep guests & employees safe from foodborne illness.
Read MoreRecent changes to the U.S. food codes call for the inclusion of a written plan to address body fluid spills. Yet, not all response plans are the same, making it important for you to have a proper plan for bodily fluid accident clean-up. The following response plan outlines a recommended defense against unplanned accidents and spills involving body fluids like vomit, blood and diarrhea.
Read MoreA quality assurance professional is a critical asset to a successful foodservice operation. This individual is responsible for ensuring established food safety processes and procedures are being followed and that quality requirements are being met. This means that you want a person with both experience and knowledge of FDA Food Code and the Food Safety Modernization Act (FSMA) in this role.
Read MoreHaving a strong food safety program and culture of cleanliness within a restaurant is critical to its overall health. And, the foundation of both is focused on the importance of restaurant workers practicing good hand hygiene at key moments.
Read MoreFood safety - it’s top of mind for all restaurant owners. But with numerous components of a strong food safety program to consider, it can be difficult for restaurant owners and operators to focus on all areas at all times.
We know that surface sanitizing and cleaning is a critical component of a solid and effective food safety program. However, with numerous options on the market today, it can be challenging to select the right surface sanitizing and cleaning product that not only meets the needs of the Food Code, but kills common foodborne pathogens, like Norovirus, and meets the needs of your restaurant’s workers and guests as well.
Read MoreAccording to the Centers for Disease Control and Prevention (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. In fact, norovirus is responsible for over 50 percent of foodborne illnesses in the United States , and restaurants are one of the most common sources of an outbreak. So, how does a restaurant reduce its risk of a norovirus outbreak?
The FDA recently released a study in the latest issue of Risk Analysis, the scholarly journal of the Society for Risk Analysis, that took a closer look at the methods restaurant workers can take to reduce the spread of norovirus. The study’s findings were not unique; in fact, they supported what is already included the FDA Food Code. And, if workers follow this advice according to this study, the spread of norovirus could be drastically reduced. These preventive measures include:
This research confirms the fact that a strong food safety program focused on employee hygiene is critical to reduce the spread of foodborne illnesses. In addition, since there is not one single way to prevent norovirus, this study found that the best method of prevention to is to fully comply with and follow the prevention strategies outlined in the Food Code.
Learn more about norovirus and its spread in the bulletin, “The Importance of Norovirus: Why You Should Have a Good Safety Program to Control Its Spread.”
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