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Food SafetyFood SafetyFall 2013$3.95

Texas RoadhouseLegendary Food, Service - and Safety

It’s Flu SeasonRemind Your Staff About Flu Protection and Prevention!

The Power of ColorHow to Help Prevent Cross-Contamination with Color Coding

Noble ProfessionsA Comparison of Doctors and Foodservice Workers

New Ecolab Anti-SlipCutting BoardsSee page 61

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ECOLAB HI-TEMP CLEANING TOOLSEASY. FAST. SAFE.With the addition of the NEW Hi-Temp Fryer Tools, Ecolab now offers a complete line of high temperature kitchen equipmentcleaning tools that are ergonomic, effective, and easy-to-use, while providing enhanced safety for employees.

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4 Food Safety Solutions Fall 2013

Our cover story focuses on ways inwhich 2 different professions, doctorsand foodservice workers, are puttingsimilar controls in place for health andsafety of their customers. And how cansimple colors communicate powerfulfood safety messages? Our feature is a working guide to preventing crosscontamination in the kitchen, offeringsolutions and taking the guesswork out of this often challenging foodsafety practice.

Texas Roadhouse is on the leadingedge of food safety and sanitation, empowering their staff with food safetytraining and responsibility. Learn howthey continue to propel the company'scommitment to outstanding food, service and the environment. And empower your own employees withsome Allergy training, and keep yourcustomers safe from cross contact and hidden ingredients in their dishes.

We hope you enjoy these articles andhave a safe and healthy season!

In this Issue…

Features8 Noble Professions A Comparison of Doctors and Foodservice Workers

22 Texas Roadhouse Legendary Food, Service – and Safety

38 The Power of ColorHow to Help Prevent Cross-Contamination with Color Coding

Departments6 Ask the Expert: Are Shorts Allowed?

17 Safety in Numbers Cross-Contamination Prevention

44 The Pest Profile: Fly Behavior and Food Safety

32 The Unwanted Patron: What is Cyclospora?

50 Food Safety and the Law: Alcohol Accountability

54 Hit the Books: It’s Flu Season

58 Protect Your Investment: Revitalize Your Cooler/Freezer Equipment with Parts Investment

60 Featured Products New Ecolab Pails and Cutting Boards,

and Ice-Handling, Labeling, and Gloves

66 Food for Thought Allergen Training in Foodservice

Good Habits:

18 Personal Hygiene - Sea Sick

28 Temperature Control - Leftovers Lockdown

34 Education - Not Your Average Game

46 Emerging Issues - Food Waste Bans

56 Education - Food Truck Survival

Contents

Fall 2013 Food Safety Solutions 5

8

22

34 38FOOD SAFETY SPECIALTIES INC.

solutionsFood Safety

solutionsFood Safety

®

CREATIVE DIRECTOR Shane HarwellASSISTANT EDITOR Elizabeth Childress ART DIRECTOR Matt ShannonDESIGNERS Todd Carver Jennifer Johnson MARKETING CONSULTANTS Michael Sorvari Carrie Lytle April Ho-Nishimura Eric BalzMelinda Sutter Mahader Negga Richa PandeJeff Van Kalker Matt Platts Eric Gingras Genae Sweet Lori Reyes Ignacio Martinez Abrianna Gonzalez Terry CarrollPRESIDENT Scott LatimerPHOTOGRAPHER Matt Shannon CONTRIBUTING WRITERS Cindy Rice Lara Carls-Lissick

ONLINE COORDINATORS André Hinton Crew Reynolds Arfeen Siddiqui Shawn AugerSeth Brumfield Catherine Qu Stephanie MorenoCIRCULATION Karen Gage Isabel Vega Brian CarrellCUSTOMER SERVICE Dawn Anderson Gabby CramsieNatalie Olson Ebony Drummer Jodie Guille Lisa Poechmann Terri Polski Alicia Bina KrisSample Nissa Uecker Aba Reindorf DanielleWies Monica Ramirez-Beisang Shannon ButcherVicki Ritchie Ana Seivert Holly Purcell CerrisaHowell-Brown Catherine Walsh Danielle PorrasAnne Mader Adam Reik Tanya Ibarra Melva RobersonSALES Greg Orman Kelly MorrisonAlain Sckoropad Patrick Aiello Paul Pontius Brian Bullock Brian Spiva Gene Orr Trish Woodhouse Josh TomasewskiLOGISTICS MANAGER Chad LoganLOGISTICS Joe Puente Jessica Reinsch Kenny Kerrigan Andrew Pena Natasha PickensFINANCE Corey Wirtz Chris Noel Deb Holst ACCOUNTING Steve Gage Ricky Esqueda PRODUCTION/OPERATIONS Paul Menchaca Ramiro Becerra Mark Franks Doug Tettleton INVENTORY Johnny Cauthern Aaron Lance Pat Smith

1801 RIVERBEND WEST DRIVEFORT WORTH, TX 76118800 321 3687foodsafetysolutions.com

© 2013 Ecolab USA Inc. All rights reserved Prices are subject to change without notice.

Food Safety Solutions is a registered trademark ofEcolab. Food Safety Solutions is published and circu-lated to foodservice establishments and individualsaround the world. Subscription is free of charge.For additional copies contact Ecolab [email protected] in whole or part is prohibited without prior written permission from the publisher.

QA&


Ask the Expert

Q.Are shorts allowed in a foodservice kitchen?

A. There is no provision in the FDA Food Code against wearingshorts, but it is a personal preference and can be part ofan establishment’s uniform policy. You can determine ifshorts are appropriate for any safety risks in your opera-tion, or simply for good appearance.

Q.Can I put bleach in drains to kill drain flies and fruit flies?A. Contrary to what many people think, pouring bleach indrains is ineffective against these flies. Flies of all types gothrough several stages in their lifecycle- they breed andgrow in drains and 1 fly can produce up to 900 offspring intheir lifetime. Pouring bleach into a drain causes the larvae/pupae to actually burrow even deeper into the biofilm that

often coats the drain pipes. Afterward, they rise to the surfaceagain, complete their lifecycle and fly out. Aggressivecleaning of drains is the best way to handle them wherethey breed, with a scrub brush, good detergent cleanerand thorough rinsing.

Q.Why is it necessary for me to have a plan review whenbuilding or renovating a kitchen?

A. The purpose of a plan review is to be sure that the kitchen layout is conducive to safe food operations, thatsafe procedures are proposed, and that the equipment isappropriate for commercial use. Refrigeration, freezer and dry goods storage capacity, ventilation, warewashingfacilities, and grease trap size all depend on the volumeand types of foods prepared, and are just some of thecomponents that are verified in a plan review. Your foodregulatory agency will often conduct a plan review or you may use a private company to evaluate your plans,sign off on them so you can submit them to your licensing agency.

www.ecolab.com/

Are ShortsAllowed?BY CINDY RICE, RS, MSPH, CPFS

Do you want to “ask the expert” a question about food safety?Email [email protected]

CINDY RICE, RS, CPFS, MSPHCindy Rice, president of Eastern Food Safety, is an interna-tional food safety consultant to foodservice professionalsand regulators alike. She is a Registered Sanitarian, Certi-fied Food Safety Professional, and Certified HACCP Man-ager, earning her Master’s Degree in Public Health fromthe University of Massachusetts and a B.S. in Biology fromBates College, Lewiston, ME. In addition to working as an epidemiologist and published researcher at the Universityof Massachusetts Medical School, Cindy owned and oper-ated International Brownie and Dining in the Light Café &Catering. She is an approved ServSafe trainer, writer andnoted speaker, educating both the foodservice industryand consumers. She has published a Pocket Guide to FoodSafety and "Green Apple Tales," a children's book serieswith health and food safety messages.

Cindy serves on the Lifeskills Advisory Council for theMassachusetts Dept of Education, Partnership for FoodSafety Education, and is a USDA partner educatingconsumers.

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Feature


We wouldn’t think of going to a plumber to have a medical operation performed, or an electrician or aninsurance salesman to have our annual physical. No, when it comes to medical care, we want to be surethat the physician attending to our most precious resource, our body, is licensed, skilled, operating with the proper tools in a clean and safe facility.

The same is true of a food operation. Just as we expect in our medical care, we should be operating ourrestaurants, markets and schools with the same seriousness and conscientiousness of a fine surgeon. It'sall about the health of our customers. And just like a doctor, we need to take the necessary precautions atour job to ensure that customers leave our establishment as healthy or healthier than when they firstwalked through our door.

Let’s take a look at the parallels between 2 very different professions, and compare the seriousness andimportance of proper procedures that a doctor uses in his/her job to that of a foodservice worker. Howalike they really are, in many ways.


BY CINDY RICE, RS, MSPH, CPFS

Feature


1) The facility The first time you walk into a doctor’s office or hospital, you get an impression of the quality of care you will receive. The cleanliness of thefloors, walls and examination tables, the friendliness of the nurses andsupport staff, spotless lab coats and uniforms, bright and cheerful lighting, and clean fresh atmosphere all help to communicate that. Arethey equipped with state of the art technical equipment that can provideyou with the medical tests that you need or are they more in the darkages, with dingy lighting, tired worn surroundings and out-dated equipment?

A restaurant gives the same impression to a customer walking through the door for the first time, and first impressions are the most lasting ones. Your sanitation practices have never served you so well. Create agreat impression by meticulously clean floors, properly stocked restrooms, lighting conditions that provide the ambience you want in your particularfacility, employees with neat appearance, clean uniforms and attention to customers’ needs.

2) Tools Both doctor and chef equally need the necessary tools to do their job right. Let’s look at the Tool kit that each of these professionals brings to workevery day:

Doctor: Personal Protective Equipment (PPE) such as caps, gowns andgloves; scalpels and autoclave for sterilizing operating tools; handwashingsink; hand sanitizer; Biohazard kit with sponges and cloths to clean spills;sterile surfaces for holding tools; maintenance tools to clean and disinfectoperating room afterwards; X-rays and medical records for reference during operations

Chef: Hair restraints, chef coats, aprons, gloves, PPE (oven mitts, cut gloves, eyewear), sanitized knives and kitchen tools, handwashing sink, hand sanitizer, chemical sanitizer/automatic warewasher for cleaning kitchen equipment, biohazard kit for bodily accidents in dining room, color-coded equipment to prevent cross-contamination, mops and buckets/equipment for after hours cleaning, posters and visual aids for reference during food operations



Feature

3) ProceduresThe doctor in the operating room is holding yourlife in his hands. Similarly, you are holding yourcustomers’ health in the balance, with the foodsthat you serve and they put into their bodies. Theprinciples of personal hygiene, cross-contaminationand time and temperature controls cross overboth of these professions.

In a medical setting, handwashing is critical before each patient visit or during hospitalrounds, and a doctor wouldn’t even think of usingbare hands to perform any medical procedure. Inthe kitchen, handwashing is also extremely important before starting work and any timehands are dirty, with extra protection from singleuse gloves for ready-to-eat foods.

A doctor must be sure that the equipment andtools he/she is using with patients are sterilizedbefore use and in between patients. His/her workspace is also sterile, including the patient’sbody itself, even before the knife touches theskin. A chef must also start with a clean worksurface before food preparations, and all cutting

boards, knives, pans and other tools must beclean and sanitized before use and after everytask.

Taking temperatures of patients is also routinemedical practice to be sure that body temperatureis in normal range -elevated temperatures over98.6° F indicate the patient may be battling aninfection. Similarly, a foodservice worker takingtemperatures of TCS foods during preparation,holding, storage and service is critical to be surethat foods are staying out of the temperaturedanger zone (41° F – 135° F [5˚C - 57˚C], accordingto 2009 US FDA Food Code) and bacterial growthis minimized at all times.3-501

Finally, hospital protocols should be followed atall times, just as Standard Operating Proceduresshould be in place as a good foundation in anyfoodservice operation. Proper methods for Cooking/Cooling/Reheating foods, Receiving,Storage, Personal hygiene, Reputable suppliers,Chemical usage, and methods for preventingcross-contamination and temperature abuseshould guide establishments daily.

4) TrainingIn both the medical profession and the foodserviceindustry, training is the key to prolonged safety.Medical professionals not only receive extensiveeducation but also pursue continuing educationto keep up their credentials and stay current withnew treatments and practices. You notice thosediplomas hanging on the wall? They are comfortthat you are in the company of a well trained professional. Their support staff, nurses, orderliesand administrative staff should also be proficientin their duties.

Similarly, the foodservice professional should bequalified in food safety procedures and keeptheir training current in many areas, includingFood Manager Certification, allergen awareness,culinary techniques, at a minimum. And thistraining should continue as new regulations areimplemented or good practices are adopted inthe industry, perhaps training in HACCP, Food defense or Recalls. Training of all staff shouldcontinue as changes are made to the food codein your jurisdiction (FDA Food Code is updatedevery 4 years) or as employees, equipment andmethods change in the workplace.



5) What can go wrong?The risks of not following proper procedures can be disastrous in anyprofession. Whether it is a doctor orchef who is using unsafe equipmentor tools, dangerous consequencescan result. If a physical object is accidentally left inside a patient orcarelessly contaminates a food product, it can sicken the individual.If liquids, blood, vomit or other bodilyfluids are allowed to remain on floorsafter an accident in an operatingroom or a food facility, dangerousslips and falls can result.

Further, such spillage in an operatingroom can lead to hazardouspathogens spreading to surroundingareas and pose huge dangers to doctors, patients and attending staff.In the kitchen, spilled foods, greaseand debris can also imbed intocrevices of equipment and floors, aperfect breeding ground for flies, rodents, pathogens, biofilm and foodcontamination. Subsequent lawsuits,medical costs, media attention and

patient/customer illness and dissatisfaction can escalate and bedevastating to any business.As food professionals, we need totake our jobs just as seriously as aphysician. We wouldn’t want doctorsto contaminate us with loads of bacteria as they are taking out ourspleen. Just as you wouldn’t any chefto serve you old outdated chickencontaminated with dirty hands and ahealthy dose of Salmonella, coveredup with a sauce breeding Clostridiumperfringens. Your customers trustthat you are handling their foods withcare, just as you put your trust inyour physician. Keeping foods cold,datemarking and properly rotatingthem, cooking and cooling them tokeep bacteria at safe levels are basicgood practices.

We need to keep our foods well protected at every step in the flow of food, in kitchens stocked withproper tools and gloves, implementinghandwashing, personal hygiene, temperature controls, cross-contami-nation prevention, equipment maintenance and sanitation. Yourstaff should be as well-trained as amedical professional, carrying outsafe foodhandling procedures everyday, so that customers are protectedfrom the foods that they consumeand enjoy at your establishments.

And just as people do with a reveredfamily doctor, with whom they’ve developed a good relationship andstick with for life, your customers willrefer you to their friends and relatives. They will look to you withrespect, thanks and satisfaction, andbe a devoted customer for life.

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New Ecolab Sanitizer & Detergent 6qt. Pailsw Ergonomic plastic handle for comfortable carryingw Recessed base for easy carrying and splash reductionw Slanted lip for easier pouringw Durable, wear resistant ink meets health department requirements

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1 http://www.healio.com/pediatrics/news/print/infectious-diseases-in-children/%7B1e7a5e6c-4a59-438f-ae2d-225f9ba8dba7%7D/multidisciplinary-teams-simplify-complex-foodborne-outbreaks2 http://www.glovenation.com/food-service-gloves/how-to-food-gloves.htm3 http://www.cdc.gov/features/dsfoodborneoutbreaks/4 http://www.foodallergy.org/document.doc?id=1945 http://www.cdc.gov/features/dsfoodborneoutbreaks/6 http://www.foodallergy.org/document.doc?id=194

NUMB3R5

During January 1, 2009 through December 31,2010, public health departments reported 1,527foodborne disease outbreaks, resulting in29,444 cases of illness, 1,184 hospitalizations,and 23 deaths.3

The number of foodborne disease outbreaks investigated by CDC hasincreased from about 50 in 2006 to 180 in 2011-2012.

2009

safety in

48 MILLION

Every year, about 48 million of us, roughly one insix people in the United States, get sick from eating contaminated food.5

Cross-contamination is a frequently occurringhealth risk in food preparation and one that can be

reduced by changinggloves when soiledor every 4 hourswhen workingon a continuoustask.2

More than 15% of school aged childrenwith food allergies have had a reaction inschool. Food allergy reactions happen inmultiple locations throughout the school,and are not limited to the cafeteria.4

Eating away from home can pose a significant risk to people affected by food allergy. Research suggests that close to half of fatal food allergy reactions aretriggered by food served by a restaurant or other food service establishment.6


Good Habits


Cruiseships have notoriously been targeted for Norovirusoutbreaks over the last few years, but any venue that haslarge numbers of persons gathered in closed areas can be ahotbed for the spread of Norovirus infections, includingcasinos, spas and college campuses.

A likely scenario - an individual has diarrhea or vomiting(typical symptoms of Norovirus infection) or they may evenbe an asymptomatic carrier of the disease. He/she goes tothe restroom... fails to wash hands... goes to the buffet...touches utensils in all the containers. Others follow behind,touching the same utensils and eating without washingtheir hands. Boom! You potentially have a major Norovirusoutbreak in the making.

According to Luis O. Rodriguez, Environmental Health Officer, CDC (Centers for Disease Control and Prevention,) systems are in place to help prevent illness on cruiseshipsmore than ever. Since good handwashing is the best way toprevent spreading a virus infection, installation of handwashing stations at each buffet station are beingstrongly encouraged by CDC for all ships. Hand sanitizers

are also stationed throughout the ships-at buffets, entryways and even on excursions’ food stations.

Ship administrators have systems to monitor illness rateson a vessel, and if there is an elevation above the baselinelevel, they notify CDC and an epidemiologic investigation isbegun. An outbreak in this instance would be considered3% of the crew or passengers reporting illness, and this isthe trigger to further examination. On a ship of 2000 people, this would represent 60 persons reporting illness, incontrast to the accepted definition of an outbreak “on land”- 2 or more persons getting sick from eating the same food.“Otherwise we’d be having an outbreak every day,” says Rodriguez.

“The ships really understand the need for food safety, andthat bad publicity is bad for business. They also realize thathaving CDC regulators as their allies really pays off,” saysRodriguez.

“Outbreak updates” and information about CDC’s VesselSanitation Program are available on CDC’s websitewww.cdc.gov/nceh/vsp

Sea Sick


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FeatureFeature

Texas Roadhouse:LEGENDARY FOOD, SERVICE – AND SAFETY

For more than 20 years, Texas Roadhouse’srestaurants have been the kind of neighborhoodplaces that customers visit again and again. Thecompany’s casual, sit-down restaurants average5,000 guests per week — one of the industry’shighest — thanks to fun, friendly service and amade-from-scratch menu.

By Lara Carls-Lissick


Feature

What guests may not realize is thatbehind their delicious dinner lies acareful plan designed to ensure thehighest levels of food safety and quality, including a unique “coaching”program that addresses every step ofthe operation.

“We have an amazing culture – a culture where our employees careabout their customers, their jobs andour company,” says Kent Taylor, thecompany’s founder, CEO and Chairman. “Along with that comes atrue commitment to food safety,which is our No. 1 concern in terms ofprotecting our guests and our brand.”

HAPPY WORKERS, HAPPY CUSTOMERSDo you love your job? If you work atTexas Roadhouse, the answer is probably “yes.” From energetic pre-shift team rallies to communityservice projects to social gatherings, thecompany fosters a sense of fun andteamwork among its associates.

The restaurants, which typically seat250 guests, are lively establishmentsfull of repeat customers who enjoythe chain’s famous hand-cut steaks

and homemade fare. The companymakes nearly everything fromscratch, including all side items,dressings, and even the croutonsand bacon bits.

Each restaurant employs a dedicatedbutcher to hand-cut its steaks, aswell as a baker who creates freshbread each day. Portion sizes aregenerous, giving customers morefood for their dollar.

Texas Roadhouse also invests in its legendary service by staffing moreservers – who each handle fewer tables than the industry average – toprovide unsurpassed attention toguests.

“We don’t rely on national advertising –only local store marketing – and weput that money where it should go:into the food,” says Travis Doster,Senior Director, Public Relations,Texas Roadhouse. “That quality andvalue shows in our large number ofloyal, repeat customers.”

The successful concept has drivensteady growth for the Louisville, Ky. - based company, which openedits first restaurant in Clarksville, Indiana, in 1993. Today, it operatesmore than 400 establishments in 48states, the majority of which are corporate-owned, and three international

Feature

Kent Taylor : Company founder, CEO and Chairman

locations in Dubai and Kuwait.

COACHES IN THE KITCHENAsk Product Coach Director JasonMennie what he likes best about hisjob at Texas Roadhouse and hedoesn’t hesitate for a second.

“I love the people, and my team’s ability to help spread knowledge andpassion for the brand,” Jason says.

His 40 coaches don’t run athletic drillsor blow whistles; instead, they arefood safety experts in the field, wherethey each support between six and 12restaurants.

“From an operating perspective, wewant to be seen as a helping hand – agreat coach and partner, rather thanan internal auditor or finger-pointer,”Jason says. “We aim to create a positive message and environmentevery time we walk into an operation.”

These regional associates spend entire days at each restaurant doingexactly what their title implies: coaching.They provide hands-on training forfood safety standards, sanitation, machine checks, recipe adherenceand more.

All Texas Roadhouse coaches areServSafe-certified culinary expertswith a deep base of knowledge in foodsafety and operations. In addition, allcoaches have earned a prestigious

Certified Professional – Food Safety(CP-FS) credential from the NationalEnvironmental Health Association,which tests applicants on food micro-biology, HACCP principles and regula-tory requirements.

AN AUTHENTIC TEAMTexas Roadhouse founder, CEO and Chairman Kent Taylor once attended acountry music concert at the WhiteHouse – wearing jeans, a cowboy hatand cowboy boots.

That’s because he’s true to his rootsand to his company, which encouragesemployees to dress casually at itsLouisville, Ky.-based headquarters.Company leaders don’t want field employees, who often visit the home office, to ever feel underdressed or uncomfortable.

“It’s a small detail,” says Travis Doster,Senior Director of Public Relations forTexas Roadhouse, “but it sends a bigmessage that we are one team with acommon mission: to provide legendaryfood, service and fun for our guests.”



In addition to their daily duties, productcoaches conduct four unannouncedaudits per year for each operation.Any opportunities for improvementare “coached” and addressed immediately. These internal audits areeven tougher than state inspections,Jason says.

“Sanitation is black and white; thingsare either clean or dirty,” Jason says.“Nobody in the restaurant businesswants a guest to get sick. As coaches,we strongly believe in explaining the‘why’ behind our food safety practices.Once we do that, employees feelmore personally responsible andwant to do the right thing. In otherwords, they care.”

DESIGNED FOR SAFETYFrom their conception, Texas Roadhouse’s training programs andkitchens were designed for safety.

“Food safety is part of our cultureand is built into every one of ourrecipes, which each start with thesame first step: ‘Wash your hands,’”Jason says. “When it’s done right,food safety practices become a matter of habit.”

To that end, ongoing food safety training and education is provided forall employees. Each restaurant alsohas key hourly employees who areServSafe-certified, which helps maintain aconstant focus on food safety.

In Texas Roadhouse kitchens, single-taskstations keep raw and cooked productsseparated. Color-coded cuttingboards and utensils, along with designated storage containers, helpprevent cross-contamination. Handsinks are available at every station,and ingredients such as produce,chicken and potatoes are eachwashed in separate sinks.

Multi-lingual signs throughout the kitchens promote proper handwashing,which the company strongly emphasizes.Every kitchen even has its own “glowgerm” kit with special lotion and ablack light that lets employees checktheir hand hygiene. The company is alsotesting several new, automated,touch-free sink models.

Labeling is another big priority forTexas Roadhouse, which uses theportable Prep-n-Print automatedfood rotation system.

“We’ve used other systems in thepast, but Prep-n-Print is wonderfulbecause we can control the data basefrom the corporate level,” Jason says.“The labels give us all the informationwe need about rotation, freshnessand quality – and the residue fromthem doesn’t stay on our pans.”

Temperatures are another key foodsafety practice at Texas Roadhouse.Managers fill out “Taste & Temp” reports twice daily to ensure quality,consistency and safety. Storage areasand coolers are organized by productand follow first-in, first-out (FIFO)guidelines. All food is checked after reheating and every 15 minutes duringcooling.

Most food is sourced nationally, with theexception of locally purchased produce.All suppliers undergo an intense inspection by Texas Roadhouse,which sends its product coaches topotential vendors’ facilities for onsiteevaluation. Deliveries are acceptedonly by managers, who check quality,

Feature

COMPANY HIGHLIGHTS• Is based in Louisville, Ky.• Operates more than 400 restaurants in 48 states and three international locations

• Is famous for its hand-cut steaks andmade-from-scratch food

• Employs about 45,000 people• Trades on the NASDAQ (TXRH)• Is open for dinner during the week andlunch and dinner on weekends


verify proper temps, labelproduct and put it away.

EYE ON THE FUTURETexas Roadhouse expects toopen about 30 new restaurantsin 2014, driven by a commit-ment to its core values and anentrepreneurial spirit sharedby managing partners ateach restaurant.

And behind the scenes, thecompany’s employees continueto ensure the highest levelsof food safety and quality,bringing loyal guests backtime and again.

“Eating out is about thefood, the service and theenvironment,” Jason says.“We strive to be the best atall three – and that’s whatour coaches, employees andmanagers live and breatheevery single day.”

When it’s done right, food safety practicesbecome a matter of habit.

FUN FACTS• Is ranked No. 1 steakhouse in Nation’sRestaurant News’ 2012 Consumer Pickssurvey

• Serves 300,000 meals each day• Features unique, hand-painted murals ateach restaurant that reflect the local community

• Employs a butcher and a baker at eachproperty

• Has about $1 million worth of meat cut annually at each store

• Has an “Andy Armadillo” company mascot

• Operates the most restaurants in Texas(55), followed by Pennsylvania (24), Ohio(21) and Indiana (21)

Good Habits

The stench was horrific and the scene of prisoners usingany available toilet, sink, even using shower drains to vomitwas an image that the investigator cannot get out of hishead to this day.

This foodborne illness outbreak began with seemingly simple procedures to cut costs and save time, but all addedup to a large outbreak in a correctional facility in the U.S.mid-section. The foodservice company that ran the inmatedining facilities made several mistakes that ended up cost-ing millions in the end.

• Hot leftover chicken filling was not cooled before putting into the coolers. A foodhandler reported that themeat was “puffy and bubbly” as they removed it fromthe refrigerator for reheating the next day. (Bacteria growing to high numbers often release such telltale gasses.)• Another worker reported that the food was“boiling”when it came out of the oven and “boiling” even20 minutes later, even though the ovens were defective and not able to get food temperatures above90° F. (How is that possible?)• These leftover foods were combined multiple times withnewly prepared foods, which contaminated the additional batches and perpetuated the outbreak.

When lab tests were done on the sick persons and foodsthey consumed, Clostridium perfringens was identified as the causative organism. This spore forming bacteria survives the cooking process and typically produces a toxinafter cooked foods are time/temperature abused. Over 250persons became ill after eating the adulterated foods, an attack rate of about 25% in this prison population, sickenedby the toxin produced by Clostridium bacteria.

Prevent bacterial growth and toxin production in cookedfoods using these controls, according to FDA 2009 FoodCode:

• Cool cooked foods from 135° to 70° in 2 hours, and from70° to 41° F or lower in next 4 hours.• Reheat leftovers to 165° F within 2 hours and use within7 days of preparation.• Hold hot foods at 135° or higher during service

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The Unwanted Patron

Cyclospora is a parasite that infects the small intestine, caus-ing cyclosporiasis. Cyclosporiasis became a nationally notifi-able disease in 1999, and was reported in 37 states in 2008.1

As Cyclospora is not endemic to the United States, it is mostcommonly acquired through travel to tropical or subtropicalregions and through consumption of contaminated fresh pro-duce imported from these areas.2 Although cases can be re-ported throughout the year, April to August is when themajority are reported, with the height of reports coming inMay to July.

Fresh produce, such as raspberries, basil, snow peas andmesclun lettuce have been identified as vehicles of transmis-sion for past cyclosporiasis outbreaks in the United States. In2004, approximately 96 people became ill after eating pastasalad containing raw snow peas at a residential facility in

Pennsylvania.3 The largest recorded outbreak of cyclosporia-sis occurred in 1996, when more than 1,400 people became illin the United States and Canada after consumption ofGuatemalan raspberries.4 Most recently, in the summer of2013, at least 535 cases of Cyclosporiasis were reported in amulti-state outbreak. Epidemiological study in two of theeighteen states where victims reside implicated salad mix,but this has not been confirmed elsewhere. Further updatesare available from the CDC and FDA.8

WHAT ARE THE SYMPTOMS?After consumption of Cyclospora, symptoms occur in an aver-age of seven days. A typical cyclosporiasis infection is charac-terized by watery diarrhea. Other symptoms include loss ofappetite, weight loss, cramping/bloating, nausea, body aches,fatigue and, less common, vomiting or low-grade fever.1

Cyclosporiasis infections can be treated with antibiotics. However, infections are usually not life-threatening, and if left untreated, the infection will usually clear up on its own in afew weeks to months.

HOW IS IT TRANSMITTED?Cyclosporiasis cannot be transmitted from person to person.An infected person sheds non-infective Cyclospora oocysts,which then needs days or weeks in suitable environmentalconditions to become infective.5 Only after the oocysts havebecome infective can they cause illness when consumed. Thismechanism could make imported produce an ideal host forCyclospora oocysts because it generally travels for manydays before consumption.

HOW IS IT CONTROLLED?Cyclospora oocysts are resistant to common disinfectantssuch as chlorine and iodine. Despite this high resistance, Cy-clospora is relatively rare. In 2012, 15 cases of Cyclosporawere reported through U.S. Centers for Disease Control’s(CDC) Foodborne Diseases Active Surveillance Network; thiscompares to a reported 7800 cases of Salmonella and about1000 E. coli.6 Even though slight, the illness potential empha-sizes the need to be aware of the origin of produce as a pri-mary control technique. Making sure produce suppliers followGood Agriculture Practices, such as proper cleaning and sani-tation procedures during growing, harvesting and packingproduce, help reduce the likelihood of contamination.

BY DR. ANNA STAROBIN

What is Cyclospora?

REFERENCES AND FURTHER INFORMATION:1. Surveillance for laboratory-confirmed sporadic cases of cyclosporiasis - United States, 1997-2008. Hall, Rebecca L, Jones, Jeffery L and Herwaldt, Barbara L. April 8, 2011, Morbidityand Mortality Weekly Report, Vol. 60(2), pp. 1-11.

2. Update on Cyclospora cyetanensis, a food-borne and waterborne parasite. Ortega, Ynes Rand Sanchez, Roxana. Jan 2010, Clinical Microbiology Reviews, Vol. 23(1), pp. 218-34.

3. Outbreak of Cyclosporiasis associated with snow peas - Pennsylvania, 2004. September 24,2004, Morbidity and Mortality Weekly Report, Vol. 53(37), pp. 876-8.

4. An outbreak in 1996 of cyclosporiasis associated with imported raspberries. Herwaldt, Bar-bara L, Ackers, Marta-Louise and Group, Cyclospora Working. May 1997, The New EnglandJournal of Medicine, Vol. 336(22), pp. 1548-56.

5. Parasites - Cyclosporiasis (Cyclospora Infection). CDC Home. [Online] [Cited: May 4, 2011.]http://www.cdc.gov/parasites/cyclosporiasis/.

6. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6215a2.htm?s_cid=mm6215a2_e#fig1[Online] [Cited: August 12, 2013.]

7. Investigation of an Outbreak of Cyclosporiasis in the United States. CDC Home. [Online][Cited: July 24, 2013.] http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html

8. FDA Investigates Multistate Outbreak of Cyclosporiasis. [Online] [Cited: August 5, 2013.]http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm361637.htm

Fresh produce, such as raspberries,basil, snow peas and mesclun lettucehave been identified as vehicles oftransmission for past cyclosporiasisoutbreaks in the United States.3

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Good Habits


In a community way up in “north country,” a hunting lodge was experiencing its worst nightmare.

During the past year, hundreds of hunters weregetting sick with a flu-like illness after visiting thelodge, which not only provides food and shelter tohunters but offers slaughtering services for theirgame. In the owner’s words, “people are droppinglike flies and we don’t know what to do about it.”He admitted that about 50% of the persons thatvisited his lodge typically became sick, but hesi-tated to notify the health department for fear ofbeing shut down.

In an outbreak situation, contacting the food regulatory agency is a good first step, since solutions to such a mystery can only be discoveredby doing an investigation and identifying foodsafety practices that may be the culprit. And soonthere will be a great training resource, free forhealth departments and industry alike, to helpthem detect risks in a foodservice operation beforean outbreak occurs.

In partnership with the FDA, the CDC developedthe National Voluntary Environmental AssessmentInformation System (NVEAIS,) a training tool tohelp walk you through the investigation process ofan outbreak. This virtual gaming experience wasintroduced at the National Environmental Health

Association Conference in Washington DC in July2013. Presenters Jason Bashura (FDA) and KristinDelea (CDC) impressed attendees during this interactive session, who used the gaming experience to do an environmental assessment of a virtual workplace (i.e., pinpoint risky behaviors that contributed to the foodborne outbreak.)

When available, this 12-hour educational toolshould help industry and health inspectors toproactively identify risk factors in the kitchen, putpreventive controls in place to help prevent futureillness occurrences.

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WHO: Restaurant Owners, Foodservice Managers, Grocery storepersonnel, Chefs, and other food industry personnel who want tolearn more about providing food safety training to their staff

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I was visiting a client just the other day, to do a verification of aHACCP plan that was recently developed for their new whole-sale operation. Their processing activities were now in fullforce, and with an impending visit by USDA, it was more impor-tant than ever that they had their preventive controls in place.

What we observed was a little startling, especially for theHACCP team. The onion chopping station was splattered withmeat juices and fresh cut onions were being processed on ared cutting board. The worker himself was standing in meattrimmings and onion skins strewn all over the floor in puddlesof water. On the other side of the room, poultry breading wasin progress right next to the salad station. Raw chicken ten-ders were stacked on the table dangerously close to fresh cutsalad greens, and breading crumbs surrounded the cuttingboard used to cut the vegetables. Dirty floor mats werestacked against clean equipment in the kitchen, ready to gointo the 3 compartment sink for washing. Toxic chemicalswere poised next to the exposed foods, and employees unconscientiously stacked unmarked white containers of various foods into the reach-in refrigerator. In short, cross-contamination was rampant.

Even if you have a HACCP plan in place, following throughwith correct procedures is critical to preventing cross-contamination and other hazards in a foodservice environ-ment. Naturally present bacteria in raw animal proteins suchas meats, poultry or fish can contain Salmonella, E. coli, andCampylobacter which can easily contaminate ready-to-eatfoods and food contact surfaces if we are not careful.

Our goal is to prevent raw animal products and juices fromtouching or dripping onto ready to eat foods. Steps should betaken to prevent cross-contamination in the workplace at allsteps in the flow of food, and protect cutting boards, slicers,utensils and work surfaces, even wiping cloths. One of themost powerful aids to help you protect your foods againstcross-contamination is the concept of COLOR CODING. Let’slook at some of the benefits of using color coded equipmentin a foodservice operation, starting with the most noted pin-nacle of this concept ...Color-coded cutting boards.

Imagine a busy kitchen with multiple workers doing varioustasks- slicing bread, cutting chicken, chopping lettuce on cutting boards of no particular color or type. Suddenly a foodworker needs to slice bread for a table, runs into the kitchen,

The Power of ColorBY CINDY RICE, RS, CPFS


grabs the nearest available knife and cutting board, and slicesthe bread. Unbeknownst to that person, a chef had just cut apiece of fish on that same white cutting board, imperceptibleto the casual eye. But cross-contamination of bacteria fromthe raw fish has instantaneously occurred onto that bread,with risk of causing illness to an unsuspecting customer. Eventhe fish protein itself could be a danger if that customer hada fish allergy.

Now imagine this...a color-coded world where every cuttingboard is a different color, has an association with a particularfood group, set by industry standards.

Red, for raw meats. Yellow, raw poultry. Green, fresh fruitsand vegetables. Blue, seafood. White or Tan, Ready-to– eatfoods (e.g., breads, pastries, cheese) Purple, for Allergenawareness.

These colors are not set in stone, and there is no magic imparted to their color designations to protect against cross-contamination. But as long as staff are trained in using thesame color cutting board for the same food type in that operation, it helps to prevent cross-contamination between

different foods. When a chef needs to cut an onion or lettucefor a sandwich, he will be looking for that green cutting boardthat everyone else is using for vegetables. And bread will besliced on a tan board, not the yellow board that anotherworker is using to cut raw chicken.

Color coded cutting boards have set a food safety standard in the industry to help prevent cross-contamination, and theyhave been accepted as the most seamless way to minimizerisks in this area. Food establishments overwhelmingly recog-nize the varied benefits to using color coded cutting boards.

Color coding:y Helps to discourage use of raw foods on same cuttingboards used for ready to eat foods

y Helps to train and remind workers on preventing cross-contamination

y Makes it easy to follow proper methods, as colors are distinctive and recognizable for various foods

y Crosses over language barriers in the kitchen

Says one chef, “Color coding is critical in our kitchen. When


Feature

my staff is preparing foods for their mise en place, it’s a no-brainer about which cutting board to use. It really eliminatesmistakes and with a quick scan of my kitchen, I know that wehave cross-contamination under control.”

And cutting boards have progressed in development, witheven more innovations and benefits.

Slip resistant pads y Eliminate the need for damp towelsunderneath, another source of foodcontamination

y Chefs can cut foods quickly, withconfidence and safety

“It’s a pleasure to use this type of a board,” says one chef. “I know that I have a stable platform for cutting and will havemore uniform cuts and I don’t have to worry that the board isgoing to slip away from me. Especially since health depart-ments are now citing violations from having wet towels underneath cutting boards, for cross-contamination reasons.”

Handles and hooks on cutting boards make for convenienthanging and storage, which help them dry more thoroughlyand stay cleaner in storage. Also, these holders make themeasier to carry, especially larger boards. And ruler markingson cutting boards help food workers to achieve more precisefood cuts and portion control.

COLOR CODED EXPANSIONAs Walt Disney was a pioneer in television with his “WonderfulWorld of Color” (the first TV color show that many rememberfrom childhood) so have color coded cutting boards pavedthe way for other innovative equipment, helping to protect

foods through their use of colors and define the food types tobe used with them.

PREPARATIONIf we are not careful, foods, equipment and kitchen tools caneasily be cross-contaminated. Bacteria transferring from onesurface or food to the next poses an increased risk when han-dling raw foods in proximity to ready-to-eat foods.

Helpful toolsy Color-coded cutting boards, knives, tongs, spatulas, plasticscale protectors, wiping cloths help prevent cross-contami-nation

y Color-coded labels for easy identification of different foodtypes

y Color-coded peg boards for organizing kitchen tools

ALLERGEN SAFETYAllergies are a growing concern in the foodservice industry.One goal is to prevent cross contact with the food of concernonto dishes for an allergic individual, using clean or separatecutting boards, pans and utensils for the allergic individual’sorder.

Helpful toolsy Purple cutting board,knife handle and utensilshelp alert food preparerthat extra caution isneeded for this dish

ZONE C ZONE DZONE A ZONE B


STORAGEMicroorganisms survive refrigeration and freezing, so evenfoods in storage must be protected from contamination byother foods, especially raw foods. Good industry practices include storing raw foods below ready-to-eat (RTE,) withtight-fitting lids to prevent leakage. Color coding takes outthe guesswork here as well.

Helpful toolsy Color-coded lids, plastic wraps, food containers for different food types (i.e., raw versus RTE)

y Color-coded shelf clips and tags can help identify properstorage order on wire racks in coolers

ZONE ISOLATIONColor coding has also progressed to another level - differentzones in an operation associated with specific colors to mini-mize cross-contamination risks. Restrooms, kitchens, diningrooms, lobby areas, often have their own dedicated color forcleaning tools to contain hazards within a particular zone andprevent cross-contamination between areas.

TRAININGAll your hard work and planning is useless if there is no followthrough on the part of your employees. Stock your facilitywith color coded supplies and follow up with training of yourstaff to use them correctly and minimize contamination risks.

Key areas for training include:y Proper use of color coded cutting boards and tools, and thereasons why

y Emphasize the colors dedicated to specific foods accordingto industry standards, or customized for your operation

y Importance of cleaning - Staff need to be trained and su-pervised on cleaning methods, proper chemical usage and frequency of cleaning and sanitizing food contact surfaces,colored or not

Don’t underestimate the power of preventive controls andcolor coding to minimize cross-contamination hazards of all kinds in your operation. Being prepared with the proper supplies and training your staff to consistently follow yourCOLOR CODING SYSTEM and Standard Operating Procedureswill strengthen your food safety program and help your operation soar high above these risks.

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Reduce risk of food contamination

Help

For more information callUS 1 .800.325.1671 Canada 1.800.352.5326

Ecolab Pest Elimination STEALTH® Fly Station

Visit video.ecolab.com/videos/pest-elimination to see the STEALTH®

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Pest Profile

BY CURT TURNER, ECOLAB PEST ELIMINATION

Besides being a nuisance, flies can present a serious concernfor those that handle or produce food. Large flies have beenshown to transmit disease organisms from the filth they landon and breed in to food and food processing surfaces. Flieshave long been associated with the spread of diseases suchas Cholera, Typhoid Fever, Diphtheria and causative agents ofDysentery. These pests have also been shown to transfer thefoodborne illnesses caused by E. coli and Salmonella.1

“The presence of large flies is considered a potential threat tofood safety as large flies can easily transmit commonpathogens such as Salmonella and E. coli,” said Dr. John Bar-cay, senior scientist and urban entomologist, Ecolab PestElimination.

An understanding of fly behavior, specifically related to find-ing food and water, finding mates and finding suitable breed-ing material is the basis for an effective managementstrategy. This knowledge, combined with the outside-in ap-proach to managing and eliminating large flies will help re-duce large fly pressure outside of structures, minimizeentrance opportunities into structures and eliminate fly activ-ity within structures.

Adult flies are relatively short-lived insects that focus atten-tion on critical life activities such as finding food and water,reproductive activity, and finding suitable breeding materialfor egg laying. House flies can travel large distances lookingfor suitable locations, with more than 15 miles recorded in

some instances.2 Once a food source is found, flies will remainin the area. This results in flies congregating in areas wherethere are attractive odors or materials on which to feed. Oncea good breeding and feeding site has been found they will re-main in the area.

A female fly can lay multiple batches of eggs with up to 150eggs in each and up to 900 eggs total in her life.4 This repro-ductive potential can result in population explosions and‘blooms’ of millions of flies when food sources are plentifuland conditions are right.

After mating, the task of finding suitable egg laying sites be-comes a priority for female flies. Breeding material that hasall the requisite nutrient, moisture and temperature condi-tions for larvae can be hard to find. Breeding site conditionsmust also persist long enough for the larvae to complete de-velopment.

Male flies divide their time between finding food and waterand trying to find and mate with female flies. Male flies, oncethey have found an attractive food source, will land near thissource and exhibit ‘chasing’ behavior. Vantage-points for‘chasing’ are along flyways leading to food sources andaround entrances to where food and breeding materials arefound.5 From these vantage points, male flies will look for andchase flies and other flying objects that come in theirvicinity.6 Male flies are able to determine in flight if thechased object is another fly, whether it is male or female andif it is a potential mate.7

FLY BEHAVIOR AND FOOD SAFETY

“The presence of large flies is considered a potential threat to food safety as large flies can easilytransmit common pathogens such as Salmonella and E. coli,”


MANAGEMENT STRATEGIESTHE EXTERIORIn general, female flies will fly directly to breeding sites, con-sisting of garbage and other fermenting materials that areoften found on the outside of commercial structures. Maleflies will stage near a food source, which is also often foundon the outside of commercial structures, where they can per-form chasing behavior.

Capture devices such as jug traps will trap predominately fe-male flies as they go directly to possible breeding material,and sticky traps will catch predominately male flies as theyland on these surfaces to exhibit chasing behavior.8

Other methods to reduce fly pressure outside a commercialstructure revolve around maintaining a clean and clutter-freeenvironment. It is important to eliminate garbage spillage,close all garbage receptacles with tight-fitting covers andmove garbage receptacles away from the structure whenpossible. It is also important to eliminate standing wateraround the facility, remove weeds, tall grass and other exces-sive vegetation and remove clutter and items stored on theground near the structure.

The recommendations below will help reduce conditions thatattract large flies to the exterior of a commercial structure.

y Eliminate spillage of garbage.

y Close all garbage receptacles with tight-fitting covers.

yMove garbage receptacles away from the facility whenever possible.

y Eliminate standing water around the facility.

y Remove weeds, tall grass and other excessive vegetation.

y Remove clutter and items stored on the ground near the facility.

y Consider other sources of large fly pressure from nearbylocations and work with neighbors and the community toreduce fly activity in the area.

CREATING A BARRIERBecause female flies fly directly to breeding sites and maleflies stage near a food source, they behave differently atcommercial structure entrances. At an entrance where odorsignaling breeding material or a food source comes from in-side the structure, female flies will fly directly into the struc-ture and male flies will stage inside and outside the structureresulting in an equal ratio of males and females inside thestructure.3

Ecolab researchers discovered this behavior through numer-ous field and lab studies, specifically observing that flies areattracted to black surfaces. This observation led to studiesthat uncovered the powerful combination of an entrance, orsomething that mimics an entrance, and attractant odors.The STEALTH™ Fly Station was developed to take advantageof this knowledge and is an effective fly management tool inareas with high fly pressure.

Minimize fly entry opportunities - The STEALTH™ Fly Stationin addition to the recommendations below will help controllarge fly activity at entrances and minimize large fly entranceopportunities.

y Seal all doors, inspect and repair entrances on a regular basis.

y In high pressure situations consider double-doorvestibules, air doors and plastic strip doors.

yMinimize the amount of time doors and windows are left open.

THE INTERIORMany stimuli that have been shown to work outside of a com-mercial structure have limited or no effect on flies once in thestructure.1 Once flies enter a structure, they identify a basearea from which to explore their surroundings and returnback to the base often in-between flights. Minimize conditionsthat support fly activity on the inside of a structure.

y Eliminate all standing water and accumulated condensation.

y Limit interior access where possible by keeping doors to back areas closed.

y Clean food debris thoroughly and regularly.

More information, including videos demonstrating some ofEcolab’s fly solutions can be seen at:www.ecolab.com/largefly

References:1 Lamiaa etal., 2007; 2 AFPMB TG30, 20023 Winpisinger, 20054 Howard, 2001 and Nazni etal., 20055 Mallis, 20116 Ecolab laboratory and field observations7 Land & Collett, 1974; Trischler et al., 20108 Nelson, 1981; Wagner, 1986



Good Habits

food waste noun \ füd w�st\ Definition: Compostable organic goods and scraps produced by restaurants, markets, processors, and food operations

There is a growing debate on the merits of banning food waste, and many states are taking a closer look at this issue, requiring food facilities to separate their food wasteand hire a “hauler” to pick it up and truck it away for composting. Why? Simply puttingwaste in the dumpster with the rest of the trash may be environmentally unfriendly. Ac-cording to Californians Against Waste, for every ton of food waste diverted to composting instead of the landfill, almost a ton of greenhouse gas (GHG) emissionscan be reduced. http://www.cawrecycles.org/issues/ghg/californiaplan

Why can’t establishments just use a garbage disposal? This practice puts a considerable burden on cities’sewage treatment plants, and many communitiescurrently restrict food operations from grinding their own scraps for disposalin the sewer system.

Connecticut, Vermont and parts of California are already phasing in banson depositing food scraps in landfills. Massachusetts passed a food wasteban for operations that generate greater than 1 ton of food waste/ weekand it goes into effect July 2014. Concerns have been raised by industry and regulators alike, including space limitations to separateand store the waste, odors, pests, birds, insects and cross contamination hazards. Other issues include increase in truck traffic, removal costs, insufficient resources for waste pick up andpotentially requiring a company to be a “Certified Food Hauler.”

Guidelines were developed by MA Dept of Environmental Protection for food establishments handling, storage andhauling this material for composting purposes, including

• Collecting food waste in the kitchen, storing in covered leak proof containers in the same area as trash • Removing waste at same frequency as trash to anoutdoor storage area near the trash dumpster/compactoror as often as necessary to prevent odor, vermin and vector harborage• Hauler picking up for processing once or twice a week or as necessary

Complete guidelines can be accessed at http://www.recyclingworksma.com/

Food Waste Bans


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Food Safety and the Law

We’ve all seen the recent ad campaign for “Drinkability”. It’s catchy. I am hopeful that “Accountability” will be just as catchy. We, the purveyors and servers of spirits, wine,and beer (SWB), need to hold ourselves and our employeesaccountable for the responsible service of those beverages.

I still witness or hear about places that are rather flippantwhen it comes to responsible service and holding their employees accountable to that objective. Accountabilitystarts with the culture of the operation.

If managers take it seriously, the staff will take it seriously.If you have ten-ounce martinis, bottle service, managers oremployees consuming alcohol (either surreptitiously or aspart of the job on the premises), then your employees—well,you get the picture, I hope.

A responsible service course is just the starting point for an accountability culture. Yes, you read that right: just thebeginning. The typical four-hour course of old material, repeated only once every few years, is simply indefensiblein a courtroom today. Also, we should all realize that train-ing, education, repetition, and follow-up coaching are onlyeffective if a culture of responsibility is in place.

A culture of responsibility and accountability reminds staffeveryday about responsible service. This occurs via dailylineups, POS system pop-up messages, insisting that serviceeducation occurs more frequently than the law requires,and policies that are consistently enforced.

Many operators have a policy requiring a manager to authorize continued service to a patron after he/she hasconsumed a certain number of drinks. While this is a helpfulpolicy, it ignores the issue of how much alcohol has beenconsumed by the customer. In some drinks that are beingserved today-- notably larger martinis—a customer can consume five to seven ounces of alcohol in just one drink(the equivalent of four to six mixed drinks with a 1.25-ouncepouring). Accordingly, we need policies that focus on theamount of alcohol served and consumed, not just the number of drinks.

Once the right policies are in place, it is imperative that allstaff be held accountable for complying with those policies.The culture of accountability begins with the job descrip-tion. It should clearly spell out the expectation that all staffmembers are expected to serve alcohol responsibly and inaccordance with responsible training and education. The

Alcohol AccountabilityBY STEPHEN BARTH, FOUNDER, HOSPITALITYLAWYER.COM


next step is to broaden the staff that is included in the responsible trainingpool. We should be inclusive rather than exclusive. Anyone that might interactwith a customer that is consuming alcohol should be included in the training.So, in addition to the usual managers, bartenders and servers, effective policieson training also include hosts, hostesses, bussers, bouncers and valets.

In addition to the daily reminders of responsible service policies mentionedabove, responsible and accountable cultures use mystery shoppers to insurecompliance with the policies and take prompt remedial action when they findgaps in compliance. It is absolutely crucial that operators clearly demonstratetheir commitment to the responsible service of alcohol by implementingstrict inventory control programs and ensuring that management staffstrictly complies with the policies.

Here’s one final word about manager training in the responsible service of alcohol. I have been involved in several cases recently where managers thatwere required to be certified had arranged to get the certificate without actually going through the course. That is a one-way ticket to an extra-largeverdict and possible jail term for falsifying a government document, assumingit has been submitted to the alcohol beverage commission. Operators, verifythat all managers have gone through the courses; it will serve you well and itdemonstrates a commitment to the responsible service of alcohol and accountability.

SOME ESSENTIAL POLICIES INCLUDE:

1. All servers of alcoholic beverages must betrained/certified in accordance with thestate Alcoholic Beverage CommissionRules and Regulations.

2. Proof of certification shall be permanentlyplaced in the employee’s personnel file.

3. Create a reminder system to maintaintraining/certifications.

4. All management and/or supervisors areresponsible for keeping track of their particular employees to insure that re-certification occurs in a timely manner.If a certification expires, the employeeshall not be allowed to work until the re-certified.

5. All policies and procedures established bythe training/certification program shall becomplied with and enforced by all employees.

6. No one under the age of 21 shall beserved, allowed to consume, and/or soldan alcoholic beverage. (Note: In somestates it is not unlawful for a parent orguardian to order an alcoholic beveragefor a minor. Should the service establish-ment, in its discretion, choose to allowthis service to occur, then it is suggestedthat the server serve the drink to the par-ent or guardian.)

7. Coming to work or working under the influence of alcohol or any illicit drug isstrictly prohibited.

8. Employees of the club (including manage-ment) are strictly prohibited from con-suming alcoholic beverages before,during, or after their shift while on the licensed premises.

9. Removal of alcoholic beverages by employees from the licensed premises isstrictly forbidden.

10.All drink recipes must be followed. Overpouring is strictly prohibited.

11. Drinks containing spirits, including marti-nis, Long Island Iced Teas, and Hurricanes,shall not contain more than two ounces ofspirits in the aggregate.

12.Bottle Service is not allowed.

13.Follow the Designated Driver programrules. Please remember that just becausea group has a designated driver does notlessen our obligation to serve alcohol responsibly to the rest of the group.

CROSS-CONT

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800.321.3687

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MULTILINGUAL 11” X 17”POSTERS ARE NEW AND IMPROVED:

English/Spanish on one side and English/French on the other

MULTILINGUALPOSTERS


Order online at foodsafetysolutions.com or call us at 800 321 3687

ROTACIÓN DE LOS ALIMENTOS

LABEL, DATE, ROTATE

20427-09-31

Food and ingredients removed from their original containers must be labeled for easy identification

ETIQUETAR, FECHAR, ROTAR

Los alimentos y los ingredientes retirados de sus contenedores originales deben etiquetarse para su fácil identificación


800.321.3687 • foodsafetysolutions.com© 2010 Ecolab USA Inc. All Rights Reserved.

FOOD ROTATION

PREVENCIÓN DE CONTAMINACIÓN CRUZADA

ICE IS A FOOD

20427-08-31

Use designated ice buckets and scoops

EL HIELO ES UN ALIMENTO

Use las cubetas y cucharones designados



CROSS-CONTAMINATION PREVENTIONCONTROL DE TEMPERATURA

PROPER COOKINGTEMPERATURES

20427-03-31

TEMPERATURAS CORRECTAS DE COCINAR

145ºF (63ºC) for 15 secondsSeafood, Steak and Pork (whole cuts)

63ºC (145ºF) por 15 segundosPescado, bistec y puerco (cortes enteros)

145ºF (63ºC) for 3 minutesBeef or Pork Roast

63ºC (145ºF) por 3 minutosCarne para asar (res o puerco)

155ºF (68ºC) for 15 secondsGround meats, ground fish, eggsfor holding

68ºC (155ºF) por 15 segundosCarne molida, pescado molido, huevos

165ºF (74ºC) for 15 secondsPoultry, stuffed foods, microwaved TCS

74ºC (165ºF) por 15 segundosAves de corral, alimentos rellenos,alimentos cocidos en horno microondaque requieren control de tiempo ytemperatura por seguridad (TCS)



TEMPERATURE CONTROL

HAND WASHING

All employees must wash hands beforereturning to work

LAVANDO LAS MANOS

Todos los empleados deben lavarse las manos antes de trabajar



20427-04-31

HIGIENE PERSONALPERSONAL HYGIENE

Breaking Downthe Language Barriers

http://fss.ecolab.com/webapp/wcs/stores/servlet/us/food-safety/food-safety-posters

Partner with Ecolab to help minimize your exposure to

Full line of EPA-registered hard surface disinfectants

Wide range of hand hygiene products

****http://occmed.oxfordjournals.org

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Yearly effects*

5-20% of Population Affected

200,000 Hospitalized

36,000 Die (on Average)

Cost to U.S. businesses75 Million Days of Work Absence**

$10 Billion In Paid Sick Time***

200 Million Days of Diminished Productivity**

Impact on a worker****

Spends 2.4 Days in Bed

Misses 2.8 Days of Work

Sluggish for 3.5 Days upon Return

1. Wash Hands Frequently

2. Use Hand Sanitizer*

3. Clean, Rinse and Disinfect Hard Surfaces

4. Keep Hands Away From Eyes, Nose and Mouth

5. Get Flu Vaccine

6. Cover Mouth and Nose When Sneezing or Coughing

7. Stay Home and Rest When Sick

all foodservice workers need to do their part to protect themselves, peers and guests.

THINK THE FLU IS NO BIG DEAL? THINK AGAIN.

For more information, call 1.800.942.3002 or visit

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http://www.whycleanmatters.com/food-safety/flu-tips


Hit the Books

It’s Flu Season

Flu is Contagious! Remind your staff about flu protection and prevention!

BY MIRIAM EISENBERG MS, RD, CP-FS

With the fall, comes the flu (human influenza) season. Itgenerally lasts until early spring with the peak being Januaryand February. Year to year, flu seasons are unpredictable so thetiming, severity and duration of this flu season are still unknown.

Experts believe the flu is spread from person to personthrough droplets in the air when coughing, sneezing and talk-ing and also by touching contaminated surfaces and thentouching your mouth, nose and eyes. The seasonal flu virus isable to persist for significant times on different surfaces,which can result in possible transmission to others. Flu virusescan survive 24 to 48 hours on stainless steel and plastic sur-faces while viruses tend to desiccate or “dry out” more quicklywhen in contact with cloth or fibrous material. This explainslower survival rates on these surfaces of 8 to 12 hours. How-ever, while still in the survival mode, the virus can transfer tohands as well where it can survive for five minutes.Source: Bean et al. 1982. Survival of influenza viruses on environmentalsurfaces. J. Infect Dis. 146(1):47-51.

Now is a good time to reinforce good practices of personal hygiene and cross-contamination prevention.y Cover your coughs and sneezes (cough or sneeze into thecrook of your elbow)

y Don’t touch your face during food preparation and contact

y Wash your hands regularly and thoroughly

y Change gloves as needed (with a proper handwash as well!)

y Wash, rinse and sanitize surfaces to decrease any contami-nation and use disinfectant as needed in the height of theseason.

y If you don’t feel well, STAY HOME!

Note: You can be contagious one day before you show symp-toms so good personal hygiene and cleaning habits come intoplay (just like preventing the spread of foodborne illness) be-fore the illness even strikes.

Disinfect high touch-point surfaces regularly with a properlyregistered disinfectant. This includes not just back of housebut also use disinfectant on surfaces in restrooms (rememberdoor handles and flush levers), counters and self-surfaceareas, tables and chairs and general public areas. In the hospi-tality segment, don’t forget about the many touch points inguest rooms like light and air control switches, remotes, doorknobs and TV controls as well.

These good practices have added benefits as well:y Reduce employee absenteeism

y Reduce risk of spread of ANY infection of guests (flu,norovirus, etc)

y Improve guest & employee perception by showing concernfor their wellness

y Be ready for potential outbreak or pandemic when it doesoccur

The Center for Disease Control (CDC) reminds us that flusymptoms can vary from person to person and to remind people to be aware of their symptoms which may include:y Fever* or feeling feverish/chills

y Cough

y Sore throat

y Runny or stuffy nose

y Muscle or body aches

y Headaches

y Fatigue (very tired)

y Some people may have vomiting and diarrhea, though this is more common in children than adults.

*Not everyone with flu will have a fever.

The best method to help prevent the flu is to get vaccinatedwith a “flu shot.” Each year a new flu vaccine “cocktail” is as-sembled for the expected flu strains. Getting your shot assoon as this season’s vaccine is available is highly recom-mended. This allows for the two weeks needed to build up an-tibody protection before the season peaks. Check with yourhealth professional about the best prevention for you.

Flu from year to year can have different degrees of virulence.Over a period of 30 years, between 1976 and 2006, estimatesof flu-associated deaths in the United States range from a lowof about 3,000 to a high of about 49,000 people. As withmany FBI, the flu can be most serious for those who are highrisk – young children, the elderly, pregnant women and the im-mune-compromised.

To minimize risk this flu season, a coordinated effortof training, good personalhabit reinforcement and aproper cleaning program canhelp bring down exposure andrisk for your guests and youremployees.

http://www.cdc.gov/flu/about/disease/

http://www.flu.gov/

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EcoSure services Food safety Workplace safety Brand standards Guest experience Product quality retrieval Training

Call to learn more about EcoSure’s range of capabilities.1-866-326-7871 option 3www.ecosure.com

http://www.whycleanmatters.com/food-safety/flu-tips

It is a “fad” that’s simply not going away. In the last few years food trucks havebeen increasing in popularity, popping up on waterfronts, festivals, and streetcorners year- round. These mobile food operations range from simple hot dogcarts to full menu restaurants on wheels, perhaps the most unusual being a“brick oven-mobile,” bringing fresh oven-baked pizzas to crowds on the street.

Though their wheels may be rolling from town to town, they are subject to thesame food safety regulations as more traditional storefronts, as food safetyrisks are still a concern. Spatial and equipment limitations can impact storagecapacity, preparation areas and sanitation. Consequently, factors that con-tribute to cross-contamination, temperature abuse and personal hygieneabound.

Food trucks are treated by food regulatory agencies as food establishments forthe most part, and are issued varying licenses, seasonal or year-round permits.Most require licensing and inspections by each city or jurisdiction that they areservicing, and must comply with the same food safety regulations as more per-manent establishments.

Requirements often include a potable water supply, hand sink, warewashing fa-cilities, coolers and holding units able to maintain proper internal temperatures.A particular challenge of these traveling food facilities is having a securemethod for receiving deliveries and storage. Regulators often disallow shoppingin retail stores or storing products in home kitchens due to concerns about un-safe food sources, transport and storage. Solutions include using a commis-sary, a shared kitchen, or other licensed “brick and mortar” establishment toreceive, prepare and store products properly. Some jurisdictions require allfood preparation to be done at the mobile unit itself, to avoid temperatureabuse and contamination issues during transport.

While challenges exist, most can be overcome with planning and cooperation withfood regulatory agencies and the final food results can be pretty spectacular.

Good Habits


Food Truck Survival


Food Truck Survival


Protect Your Investment

REVITALIZE YOUR COOLER/FREEZEREQUIPMENT WITH PARTS INVESTMENT

Coolers and freezers need to be running under optimal con-ditions to ensure both food safety and operating efficiency.To do this, it is critical to properly clean and calibrate theequipment on a regular basis.

Avoid Food Safety Risks

Lack of proper maintenance and calibration can result infood safety hazards. 22% of contaminated foods are due toinadequate cleaning of kitchen equipment.1 Neglecting pre-ventative maintenance and repairs of vital parts of the unitcan lead to elevated holding temperatures. End results ofthis include spoiled food, increased risk of foodborne illness,and violation of health codes. Properly managing the clean-liness and functionality of your refrigeration equipment is asimple way to prevent food safety issues.

Reduce your energy costs

Maintaining your current refrigeration equipment is themost cost-effective measure you can take in order to pre-serve energy costs. Poorly maintained coolers in the kitchencause inefficiency and higher energy costs, which translatesto an average of $1,020 in extra expenditures per year.2

Cleaning and replacing small parts can make all of the differ-ence in maintaining both the health of your equipment aswell as making it as efficient as possible.

KEY TIPS

In order to maximize operating efficiency, while improvingfood quality and ensuring food safety, you can take severaleasy steps to optimize your cooler environment and decrease your bottom line:

Invest in a cooler filter

A simple way to save energy on your refrigeration unit is toplace a cooler filter in the device. With a filter, the air in theunit is dryer and is easier to cool than moist air, allowingtemperatures to drop up to 5 degrees. This can lead to en-ergy savings of about 20%.

Installing a filter lessens the moisture in the refrigerationunit which results in less mold and bacterial growth. Thesefilters absorb and remove odors making your food bothtaste better and safer for your customers.

Get energy-efficient LED lighting

LED lighting can instantly cut 60% to 90% of lighting en-ergy costs. These fixtures also have a 6-7 year lamp life,which is about 66 times longer than a standard bulb. Energyefficient lighting can emit 75%-85% less heat which saveson cooling costs.3 Also, motion sensing technology makessure the lights are only on when needed. Not only will thissave your business money, but is better for the environment.

Replace door gaskets on your cooler

A cracked, loose or non-existent door gasket can causemajor problems for refrigeration equipment. It is vital to re-place brittle or leaking seals. Without replacement, it cancause warm box temperatures, spoiled food, high energyconsumption, and heavy frost buildup on evaporators andholding plates.

Clean condenser coils

Condenser coils tend to accumulate an excessive amount ofbuild-up and lead to increases in operating discharge pres-sure. These high pressures result in amplified energy con-sumption, a reduction in refrigeration capacity and canshorten the life of the hardware itself. Cleaning coils can in-stantly save up to 25% of your annual energy consumptionand protect your evaporator.4

Implement a demand-defrost system

The majority of standard time-based defrost machines uti-lize up to 20% of the energy consumed by walk-in freezerunits. The modern demand-based system only initiates de-frost when necessary. Employing this system has the poten-tial to reduce 40% percent in energy consumption incomparison to legacy units.5

BY LINDSAY KIMBALL, ECOLAB EQUIPMENT CARE/GCS SERVICE, INC.

KEEP FOOD SAFE AND REDUCE ENERGY COSTS

REFERENCES AND FURTHER INFORMATION:1 CDC 2006 MMWR 55(SS10):1-342 http://www.sustainablefoodservice.com/cat/energy-efficienc20.y.htm3 Why Kason for LED Walk-in Lighting?, www.kasonind.com4 Energy Smart Library Online,http://www.energyguide.com/library/EnergyLibraryTopic.asp?bid=eweb&prd=20&TID=23128&SubjectID=9735

5 Managing Energy Costs in Quick-Service Restaurants. Business Energy Advisor,http://bea.tva.esource.com

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Parts Feature: Energy efficient LED lighting for your walk-incooler/freezer

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y EXCLUSIVE site only for ourVIP customers.

y OEM MANUALS providing technical support for parts research and equipment diagnosis.

y SEARCH by OEM#, OEM name,and description to find your parts easily.

y PARTS IMAGES help identify the right parts you need.

y QUICK ORDER your parts on the home page or one-click reorder from your Order History to save time.

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EQUIPMENT CARE

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Featured Products

NEW COLOR-CODED CUTTING BOARDS

ECOLAB ANTI-SLIPCUTTING BOARDSDURABLE NEW CUTTING BOARDS FROM ECOLAB INCLUDE THESEFEATURES

w Dishwasher Safew Anti-Slip Feetw Anti-Slip Edge Bumpersw Textured Surfacesw Carry Handlew Embossed Rulers (inch and cm)w Available in three sizes and seven colorsw Purple color available in 13” x 19” and 16” x 21” sizes onlyw NSF Certified

13” X 19” (33 X 48 CM)#30250-00-00 White $15.97 #30250-01-00 Blue $15.97 #30250-02-00 Yellow $15.97 #30250-03-00 Red $15.97 #30250-04-00 Brown $15.97 #30250-05-00 Green $15.97 #30250-08-00 Purple $15.97 Individual or case of 6

13” X 19” (33 X 48 CM)6 COLOR KITIncludes white, blue, yellow, red, brown,green#30250-90-00 $91.37

16” X 21” (40.5 X 53.5 CM)#30251-00-00 White $21.81 #30251-01-00 Blue $21.81 #30251-02-00 Yellow $21.81 #30251-03-00 Red $21.81 #30251-04-00 Brown $21.81 #30251-05-00 Green $21.81 #30251-08-00 Purple $21.81 Individual or case of 6

16” X 21” (40.5 X 53.5 CM)6 COLOR KITIncludes white, blue, yellow, red, brown, green#30251-90-00 $124.25

19” X 25” (48 X 63.5 CM)#30252-00-00 White $30.82 #30252-01-00 Blue $30.82 #30252-02-00 Yellow $30.82 #30252-03-00 Red $30.82 #30252-04-00 Brown $30.82 #30252-05-00 Green $30.82 Individual or case of 6

19” X 25” (48 X 63.5 CM)6 COLOR KITIncludes white, blue, yellow, red, brown,green#30252-90-00 $175.44

PURPLE BOARD IS AVAILABLE IN 13” X 19” AND 16” X 21” SIZES

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NEW ECOLAB PAILSSanitizer pails should only be used to store sanitizing solutions. The pails bright red color and clear warning instructions help reduce the risk of contaminating food with potentially hazardous solutions.

NEW ECOLAB SANITIZER & DETERGENT6QT. PAILSy Ergonomic plastic handle for comfortable carrying

yRecessed base for easy carrying and splash reduction

y Slanted lip for easier pouringyDurable, wear resistant ink meets health department requirements

yDedicated area for a sanitizer discard labely Embossed quart/liter markingsyAvailable wall-mount hangeryOne Year WarrantySANITIZING SOLUTION ONLY PAIL #60503-12-31 $3.49DETERGENT SOLUTION ONLY PAIL #60504-12-31 $3.49

STRONG ERGONOMIC HANDLEEASY POUR LIP CHEMICAL-RESISTANT PRINT

PURPLE BOARD IS AVAILABLE IN 13” X 19” AND 16” X 21” SIZES

New Cutting Boards from Ecolab are available in a variety of colors to augmentyour HACCP plan and help to prevent cross-contamination. Features include:

w Dishwasher Safew Textured Surfacesw Carry Handlew Embossed Rulers (inch and cm)

w Available in three sizes and six colors

w NSF Certified

12” X 18” (30.5 X 45.5 CM)#30240-00-00 White $10.66#30240-01-00 Blue $10.66#30240-02-00 Yellow $10.66#30240-03-00 Red $10.66#30240-04-00 Brown $10.66#30240-05-00 Green $10.66Individual or case of 6

12” X 18” (30.5 X 45.5 CM)6 COLOR KITIncludes white, blue, yellow, red, brown, green#30240-90-00 $60.47

15” X 20” (38 X 52 CM)#30241-00-00 White $15.08#30241-01-00 Blue $15.08#30241-02-00 Yellow $15.08#30241-03-00 Red $15.08#30241-04-00 Brown $15.08#30241-05-00 Green $15.08Individual or case of 6

15” X 20” (38 X 52 CM)6 COLOR KITIncludes white, blue, yellow, red, brown, green#30241-90-00 $85.36

18” X 24” (45.5 X 61 CM)#30242-00-00 White $21.27#30242-01-00 Blue $21.27#30242-02-00 Yellow $21.27#30242-03-00 Red $21.27#30242-04-00 Brown $21.27#30242-05-00 Green $21.27Individual or case of 6

18” X 24” (45.5 X 61 CM)6 COLOR KITIncludes white, blue, yellow, red, brown,green#30242-90-00 $120.11

NEW ECOLAB CUTTING BOARDS


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Featured ProductsFeatured Products

ALL PRICES ARE IN US DOLLARS

ORDER TODAY AT FOODSAFETYSOLUTIONS.COM OR 800 321 3687

FILLING POURING STORING

y Ice Handler sits flush with edge of ice machine reducing spills and potential for slips and falls

y Fill-assist hook latches securely to ice machine

y Wide mouth makes filling a breeze and also helps to reduce spills

y Transports up to 25 lbs or 6 gallons of ice

Ergonomic carry grip and pour-n-store bottom handle improve leverage, making pouring easier

Ice Handler can be stored on metro shelving or onEcolab designed wall hanger using the pour-n-storehandle

ECOLAB ICE-HANDLER FEATURESy Dishwasher safe

y Superior construction minimizespotential for chips and cracks

y Ice Handler “feet” elevate bucketto prevent wear

y Made in the USA of 100% recyclable plastic

#30530-00-31 $32.93

ICE-HANDLER SCOOPS y Large scoop designed for filling the Ice Handler

y Small scoop designed for filling glasses

y Ergonomic handle design

y Made in the USA of durable, recyclable plastic

16oz SCOOP ONLY#30541-00-00 $6.88

64oz SCOOP ONLY#30540-00-00 $9.30

ICE-HANDLER SCOOP KITS y Ice scoop and ice scoop holder included

y Holder made of stainless steel

y Can be fastened to an ice machine or a nearby wall

y Mounting hardware and double sided tape included

16oz KIT #30541-90-00 $19.58

64oz KIT#30540-90-00 $21.51

ECOLAB ICE-HANDLERS

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ECOLAB TEXTURED NITRILEGLOVES y Premium, textured material which isdurable and puncture-resistance

y Comfortable and formfitting which providinggreater fingertip sensitivity

y Resistant to breakdown in glove materialfrom animal fats, oils and acidic fruits

y Box of 100

#30714-13-11 Small $7.98 #30714-14-11 Medium $7.98 #30714-15-11 Large $7.98 #30714-16-11 X-Large $7.98

CASE OF TEN - 15% SAVINGS#30714-43-11 Small $67.90#30714-44-11 Medium $67.90#30714-45-11 Large $67.90#30714-46-11 X-Large $67.90

ECOLAB LIGHTLY-POWDERED VINYL GLOVES y Flexible material allows for greater dexterityand fingertip sensitivity

y Lightly-powdered for easy glove removal

y Effective for any food preparation activity

y Box of 100

#30703-13-11 Small $3.35#30703-14-11 Medium $3.35#30703-15-11 Large $3.35#30703-16-11 X-Large $3.35


ECOLAB POLY GLOVESy Ideal for tasks that require frequent glove changes

y Looser fit allows for easy slip on and offy Recommended for short use applicationsy Box of 500

#30701-13-11 Small $2.19#30701-14-11 Medium $2.19#30701-15-11 Large $2.19#30701-16-11 X-Large $2.19


Ecolab’s NEW Universal Daydots are the perfect choice if you are unsure of whichlabel you want to use. The Universal Daydotshelp eliminate the need to have a label foreach day of the week and provide the criticalinformation necessary to identify and rotatefoods. Choose the appropriate adhesive forthe intended application and you are ready-to-go!

y One label covers every day of the weeky Provides all of the critical food rotation labeling fields

ECOLAB UNIVERSAL DAYDOTS ONE LABEL FOR ALL DAYS OF THE WEEK

ALL PRICES ARE IN US DOLLARS

Removable Universal Label 2” X 2” #10322-00-21 Roll of 750. $10.87

Removable Universal Label 2” X 1” #10323-00-21 Roll of 1500. $11.28

Removable Universal Label 2” x 3”#10321-00-21 Roll of 500. $10.50

Plastic Removable Universal Label 2” X 2” #10292-00-21 Roll of 750. $15.63

Plastic Removable Universal Label 2” x 3” #10290-00-21 Roll of 500. $14.85

Plastic Removable Universal Label 2” X 1” #10293-00-21 Roll of 1500. $16.92

Dissolvable Universal Label 2” x 3”#10320-00-21 Roll of 500. $22.25

Dissolvable Universal Label 2” X 1” #10333-00-21 Roll of 1500. $24.82

AVAILABLE IN 3 DIFFERENT TYPES OF LABELS:

ECOLAB DISPOSABLE GLOVES

http://fss.ecolab.com/webapp/wcs/stores/servlet/us/food-safety/universal-labels

http://fss.ecolab.com/webapp/wcs/stores/servlet/us/food-safety/box

DON’T GET STUCK WITH THIS VIOLATION

Tired of adhesive residue?Ecolab Food Safety Specialties Inc. can solve this problem. DuraLabel Daydots are plastic and waterproofmeaning removal from your containers is simple andeasy, even after dishwashing.

Order today by calling 800 321 3687or visiting foodsafetysolutions.com



http://fss.ecolab.com/webapp/wcs/stores/servlet/us/food-safety/duralabel-food-labels

Ecolab Thin Tip Pocket Digital Thermometer

Grilled toPerfection!

ORDER YOURS TODAY:BY PHONE - 800 321 3687ONLINE - FOODSAFETYSOLUTIONS.COMOR YOUR ECOLAB REPRESENTATIVE

http://fss.ecolab.com/webapp/wcs/stores/servlet/us/food-safety/thermometer-promotion


Food For Thought

Allergens are a growing concern in the restaurant industryand restaurants are increasingly aware of the need to pre-vent allergic reactions in their customers. One recent studyfound that 80% of allergic individuals have had allergic re-actions while eating outside the home, while only one thirdof them carry epinephrine pens with them at all times.* Soeven though it should be a shared responsibility betweenallergic customers and restaurants when it comes to pro-viding safe meals, right now it is largely up to food opera-tions to put procedures in place that can prevent reactionsto begin with.

Education and staff training is the key to allergen safety,and it needs to be done IN ADVANCE with all employees.This training should be done on every hire, with everychange in menu item, with no exception and your trainingsessions should focus on these 2 zones of your operation:Front and Back of house.

The first step is to explain the 8 major food allergens andfood intolerances to all employees and why this issue isvital to your customers. The eight major allergens accord-ing to FDA include dairy, eggs, soy, wheat, tree nuts,peanuts, shellfish and fish, though individuals have re-ported over 160 foods causing allergic reactions, accordingto CDC. The most common food intolerances are to glutenand lactose, but someone can have a food sensitivity to anynumber of food items and they should be avoided, just asan allergen.

Remember that total avoidance of an allergen is the onlyway to prevent an adverse reaction and staff trainingshould include the following areas to help ensure allergensafety.

Back of house KITCHEN STAFF y Reviewing ingredients of all menu items and recipes, noting items that contain any major allergens

y Methods for preventing cross-contact with allergens in preparing dishes for allergic customers: e.g., avoidinguse of certain ingredients, using clean equipment or dedicated cutting board/knives, changing gloves, washing hands

y Reading ingredient labels, according to FALCPA guidelines,and identify hidden allergens commonly found in foods.Omit or substitute these ingredients as necessary

y

Displaying kitchen posters for food workers, showing pictures of 8 major allergens and procedures for preventing cross-contact during preparation

y Cleaning protocol for equipment and kitchen tools

y Emergency procedures in case of an allergic reaction(e.g., call 911 immediately and notify management)

y Additional training as the menu, recipe ingredients, manufacturer or products change

Front of house SERVERS, HOSTS, MANAGERSy Order-taking protocol- recording information from customer about their food allergy or dietary concern andcommunicating information accurately with kitchen staffusing order pads or POS system

y Communicate ingredient information accurately andtruthfully to customer, obtaining additional informationfrom kitchen staff if unsure. DO NOT GUESS.

y Display posters in work areas depicting proper procedures for communicating with customers andkitchen staff

In all of our interactions with customers, we need to be sen-sitive and courteous, as many feel alienated, self-consciousor troublesome as they discuss their dietary concerns. Cus-tomers want to trust us but we have to earn that trust. Andwouldn’t we love to have more customers as a result? Trainyour staff in handling allergens safely, from Front of theHouse to Back, and it will be a Win-Win for all.

* Food Allergy Education Project; by Dr. Christine Bruhn, University of California-Davis, and Cornell University.Statistics and study presented at the USDA/NSF Food Safety Education Confer-ence in March 2010, in Atlanta GA

Allergen Training in Foodservice BY CINDY RICE

One recent study found that 80% of allergic individuals have had allergic reactions while eating outside the home



Handle it correctly with the new Ecolab Ice-HandlerEasier filling, pouring and storing

ICE IS A FOOD

y Helps reduce spills with wide mouth bucket

y One hand operation with fill assist hook

y Large capacity holds up to 25 lbs of ice

y Ergonomic handle makes transport safer

Order yours today: Call 800 321 3687 or go to foodsafetysolutions.com



PRSRT STDU.S. POSTAGE

PAIDEcolab FSS

1801 Riverbend West DriveFort Worth, TX 76118-7031 Phone 800 321 3687Fax 800 458 7002foodsafetysolutions.com Canadian Customers:foodsafetyspecialties.ca

M2-0034Source Code

Customer #


© 2013 Ecolab USA Inc. All other trademarks are the property of their respective ownersPrices subject to change. Printed in the USA.

NEW ECOLAB COLOR-CODED CUTTING BOARDSSEE FEATURED PRODUCTS SECTION ON PAGE 60 FOR MORE INFORMATION

Order today at foodsafetysolutions.comor call 800 321 3687


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