During the summer, many restaurants see a surge in dining as people look for places to enjoy the weather, time with friends, and delicious food and drinks. But summer also brings an increase in cases of foodborne illness, according to the United States Department of Agriculture’s Food Safety and Inspection Service (FSIS)[1].Considering that one in six Americans suffer from foodborne illness each year[2], it’s important for restaurants to understand its causes and best practices that will send foodborne illness on a permanent vacation.
Hidden risks and clear concerns
The human eye can’t detect whether a food or drink is contaminated, making foodborne illness an especially tricky threat. It leads to nausea, hospitalizations, and even death in some cases. In addition, foodborne illnesses cost the U.S. economy more than $15.6 billion each year[3].
Sometimes food recalls and alerts from the Centers for Disease Control and Prevention (CDC) can help restaurants identify products that may be contaminated. Restaurant managers should dispose of these items and halt future product orders unless they can confirm their product is unaffected by the outbreak. If contaminated product was in the facility, the restaurant should perform a deep clean to prevent the organism from making a home there and contaminating other products.
Recalls can’t prevent every instance of foodborne illness, and even one illness can negatively impact a restaurant’s profitability. According to a 2016 survey of 2,969 adults[4], 56 percent said they are “unlikely” or “very unlikely” to return to a restaurant if someone they know became ill from eating there. Plus, 42 percent said they would complain on social media about food safety concerns. This is why restaurants should take foodborne illness seriously.
Top causes of foodborne illness
Food can become contaminated in many ways, so restaurant managers and their employees should understand the various causes of foodborne illness, including:
Personal hygiene failure
Employees who handle and prepare food should understand how to properly wash their hands and do so frequently. Avoiding food contact while sick and using gloves or utensils to avoid bare hand contact with food helps prevent the transfer of germs from hands to food.
Time/temperature abuse
To keep bacteria from growing, restaurants must store food according to manufacturers’ recommendations, such as freezing or refrigerating at specified temperatures. Warming trays should be used to keep food that is intended to be served at hotter temperatures from getting cold before being served. Food should also not be stored for longer than the product’s shelf life, no matter what temperatures are used.
Improper cooking
Foods such as meat, poultry, seafood, eggs, dairy products, and fresh produce can often contain bacteria that cause foodborne illnesses.[1]Food should reach the correct internal temperature during cooking before it is eaten. Proper use of a calibrated food thermometer is a must.
Cross contamination
If preparation areas aren’t cleaned and sanitized properly, bacteria can linger on surfaces and later spread to other foods prepared there. Clean and sanitize preparation areas and tools, like cutting boards, between preparing different foods.
Improper food storage
Food should be kept in packaging that protects it from contamination and extends its shelf life. Packages should always be stored at least 6 inches above the ground and raw food should never be stored above cooked or ready to eat food.
Contaminated food entering the facility
Any food that enters the facility should come from an approved source that is frequently inspected by a regulatory agency. Even when using legitimate sources, it is imperative to check food deliveries to ensure the quality has not been compromised in any way and to wash food, such as produce, to remove any potential contaminants.
When restaurants increase their focus on food safety, they provide patrons with better quality products and greater peace of mind, allowing them to enjoy the summer season and worry less about foodborne illness.
For more information about how Diversey can support your food safety program, visit https://www.diversey.com//diversey-consulting.
[1] https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/foodborne-illness-peaks-in-summer/ct_index
[2] https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
[3] http://www.foodsafetynews.com/2014/10/foodborne-illnesses-cost-usa-15-6-billion-annually/#.WyvmB9JKiUk
[4] http://www.foodsafetynews.com/2016/10/survey-shows-food-safety-perceptions-of-fast-casual-restaurants/#.Wyvn7NJKiUl
[5] http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/foodborne-illnesses/Pages/facts.aspx#2