We will probably have lots of memorable, exceptional meals in a lifetime. The prepared foods we usually never forget are the ones that we have found some foreign or strange object in the food that shouldn't be there-a "physical hazard". A hair in the food is always first on the list and quite repulsive. In food safety classes, I ask participants what physical contamination they have found in their food and inevitably I hear of new, even stranger objects that we haven't heard before.
3 Types of Hazards--In food safety, we teach about the 3 types of food hazards:
Chemical hazards --naturally occurring toxins or accidental contamination;
Physical hazards-- a foreign object that inadvertently gets in food.
The majority of foodborne illness or injury actually comes from biological contaminants, but the type of hazard that restaurants are most frequently sued for or settle in a legal matter are the physical ones that show tangible evidence of damage to a customer by biting down on the object or swallowing it.
Food Processing Prevention --Physical hazards find their way into food at the food production level, as well as the restaurant level. The point is, prevent or eliminate them from getting into our food in the first place, which is a sometimes a difficult task. At the processor level, there are many methods to try to remove stones, metal pieces, insects, dirt, wood, plastic, glass, etc. The Food & Drug Administration actually has established maximum levels of natural or unavoidable defects in foods for substances that present no major human health hazard (from tiny insect parts to dirt). They are called "food defect action levels".
In Food Service, not only do we have to be ever vigilant to purchase food from safe, approved sources that have HACCP (Hazard Analysis Critical Control Point) systems to try to catch those physical hazards, but also we have to look for those hazards that might occur in our kitchen before the food gets to the customer.
At the restaurant level, the physical hazard may even be a natural part of the food itself, such as stems in produce and bones in poultry products, fish, or meats (especially ground or chopped meats). Most foods are fairly safe from this type of natural object, but occasionally bone chips do get through the food processor into our meats and we deal with a not so happy customer.
Here are some other points of "physical" food contamination to look out for:
DO NOT use glasses to scoop ice; use commercial scoops.
DO NOT store items (containers, juices, garnish, etc.) in ice that will be used in foods or in beverages.
STORE toothpicks and non-edible garnishes below food storage and preparation areas.
INSTALL shields on lights.
CLEAN can openers regularly and replace the blade.
REMOVE staples, nails, twist ties, plastic bands or over-wrap, etc. from boxes or packages when food is received.
DO NOT repair equipment temporarily with items that might fall into food. For example, rubber bands, duct tape, a hair pin or nail in place of a cotter pin, etc.
DO NOT wear nail polish, artificial nails, or jewelry if handling food.
WEAR adequate hair and beard restraints.
BANDAGES on hands or arms must be covered with a disposable glove. Keep the wound clean and use a brightly colored bandage that is more visible in case it does come off while working.
BE CAUTIOUS with knives to prevent accidentally cutting the tip of a disposable glove into food, much less a fingertip.
DO NOT store food in containers or bags that are not approved for food storage.
In summary, teach your crew to survey the food prep areas for unexpected physical hazards that can cause a potential problem to your restaurant- we certainly hope, before your customer does.
Lettuce shipments have continued to trend well below year ago levels in recent weeks pushing lettuce prices upward. The main lettuce harvest region will transition north later this month and then again...
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Payroll Days/Length Question
Posted by: Mark
What days do you pay your staff? When do you do payroll? And last how often do you pay, weekly,every other week etc??? Do you cash your employees checks for them?
