Here's an update on some food safety stories we have talked about on the blog. No Bare Hand Contact Rule Confuses Oregon Restaurants We've previously written about the debate in Oregon over wearing gloves when handling food. On July 1, 2012, the new law regulating no bare hand contact with ready-to-eat food was set to go into effect. In response, the Oregon restaurant industry banded together to fight the new law. The industry was able to get a couple of government officials to listen to their complaints. Then restaurateurs convinced these government officials that outlawing bare hand contact with food was unnecessary. As a result, Oregon chefs can now handle food with bare hands. … [Read more...]
USDA Outlaws More Strains of Dangerous E. Coli
There are more than 700 strains of E. coli today. Each one affects the body differently. Most are harmless while others can cause death after a long excruciating fight. The most dangerous E. coli strains are from the Shiga toxin–producing E. coli (STEC), and the most common is O157:H7. Until this week, that was the only strain the Food Safety Inspection Service (FSIS) was requiring testing for in raw beef products. Now, after much debate and petitions, 6 more strains of STEC have been added to the list of banned E. coli. It would seem that all E. coli found in food should be banned but that just isn't the case. It costs too much money to test for all strains. What makes the STEC strains … [Read more...]
Restaurants: Provide Allergy Info to Protect Customers and Your Business
More and more, food allergies are becoming a big issue. As it is now, around 15 million people have a food allergy, and this number is growing. The CDC is reporting an 18 percent increase in food allergies from 1997–2007, and the prevalence of peanut allergies among children tripled in that same time period. These 8 foods account for 90 percent of all food allergies: Milk Eggs Peanuts Tree nuts: walnuts, almonds, cashews, pistachios, pecans Wheat Soy Fish Shellfish: crab, crayfish, lobster, shrimp With so many people having food allergies, it's important to properly disclose what foods have allergens. Commercially packaged products are required to disclose allergens, … [Read more...]
Total Recall: Hold Suppliers Accountable for Their Outbreaks
Foodborne illness outbreaks in restaurants often have many casualties. The customers and restaurants assume the consequences. Paying hefty settlements to victims and the loss of reputation can cripple an organization while the supplier remains untouched. Even restaurants with the best food safety practices can't escape an outbreak, which is why we see outbreaks associated with restaurants almost every day. Jimmy John's keeps getting ripped apart for serving contaminated sprouts, but should we be blaming them for sourcing sprouts that were contaminated from their supplier? Maybe so, but when suppliers ship out product that is contaminated and it leads to an outbreak, they often find ways … [Read more...]
Cruisin’ for a Bruisin’: Norovirus Rules the High Seas
I've never been on a cruise, but my mother loves them. The idea of living in a confined space with 3,000 other shipmates for an extended period of time scares me. So when I see stories about the recent tragedies with the Costa Concordia and Costa Allegra, my fears seem justified. These tragedies, however, overshadow another problem that the cruise industry deals with every day—Norovirus. This stowaway has been wreaking havoc on cruises for decades. The CDC estimates there are 20 million cases of Norovirus every year resulting in 70,000 hospitalizations and 800 deaths. The symptoms are vomiting, diarrhea, nausea, and stomach cramping. Most people will be sick for only a couple of days, but … [Read more...]
Sproutrage 2012: Do Raw Sprouts Belong on the Menu?
The recent and prolific sprout outbreaks that have plagued Jimmy John’s customers have certainly caused a stir in the restaurant community. Should sprouts remain on the menu? Jimmy John’s, Jason’s Deli and Erbert & Gerbert’s Sandwich Shop apparently all pulled raw sprouts off the menu because of these recent outbreaks. Wal-Mart made the decision in 2010 not to carry them. Should all food establishments follow their lead? Sprouts and Foodborne Illness Sprouts have a long and rich history with foodborne illness (http://bites.ksu.edu/sprouts-associated-outbreaks). Racking up 55 outbreaks in 14 years, sickening 15,000 and killing dozens makes them quite formidable. However, there are … [Read more...]
Anatomy of a Foodborne Illness Complaint, Part 2: False Accusations
How do you spot a false foodborne illness complaint? Oftentimes, this can be very difficult to see. There are generally two main types of false complaints—one from someone who is really ill but didn't get sick from your restaurant and one that comes from a dishonest customer who just wants to extort money. Make sure you ask the right questions. Use the Foodborne Illness Report (also found in the Manager's Toolbox) to help you, and look for the signs. There are some common signs, and a fair amount of research may need to be done before you can make the determination that a claim is false. Common Signs of a False Foodborne Illness Complaint The signs listed here aren't true in every … [Read more...]
Dennis Keith has been working as a restaurant and food safety professional for more than 20 years.