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Keep Your Restaurant’s Reputation Pest-Free
By Dr. Zia Siddiqi
Nothing can ruin your restaurant’s reputation faster than a pest sighting. A 2006 poll of foodservice consumers conducted by Orkin, Inc., found that more than 60 percent of frequent restaurant diners would tell five or more acquaintances about a pest sighting at a restaurant. Nearly three out of 10 respondents said a cockroach sighting would cause them to leave an establishment and never go back.
With those statistics, you can’t risk having pests in your restaurant. Pests are a public health threat because they can shed bacteria and carry pathogens that threaten food safety, but, quite simply, they disgust patrons. Pests enter buildings looking for their three essential survival needs – food, water and shelter – and restaurants provide all three. Implementing a thorough sanitation program can help remove pests’ reasons for inhabiting your restaurant in the first place.
When updating your current sanitation program to prevent pests, it’s important to first identify which pests find their way inside your facility. Four of the most common pests to look for in restaurants are flies, cockroaches, rodents and stored-product pests.
Flies – Flies can enter your restaurant as eggs on incoming food shipments or through open doors or windows. Flies are the No. 1 transmitters of disease in the world. They can carry as many as half a billion microorganisms on the outside of their bodies. When flies come in contact with food, they can transfer those disease-causing pathogens, including E. coli, salmonella and staphylococcus, directly onto their landing surface.
Cockroaches – Cockroaches remain a universal pest problem, and they eat almost anything including eyelashes, dust, glue and garbage. Cockroaches can survive for two months without food, but will only make it about 10 days without water. They often arrive inside corrugated cardboard boxes or squeeze through small openings in the building’s exterior. Cockroaches can carry a number of harmful bacteria and have been associated with such illnesses as diarrhea, food poisoning, gastroenteritis and asthma.
Rodents – Rodents are particularly disturbing pests to customers, in part because they’re larger than the average “bug.” Rats can enter a building through a hole as small as a quarter, and mice can enter through a hole as small as a dime. Rodents can carry diseases transmittable to humans, as well as transport bacteria.
Stored-Product Pests – Weevils, moths and beetles are examples of stored-product pests. Stored-product pests may arrive on incoming food shipments and often contaminate more product than they eat, sometimes resulting in the need for disposal of a large amount of damaged goods. Some species also secrete chemicals that alter the flavor of food products, while others can cause allergic reactions and irritate the human digestive tract if ingested.
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"Judge your success by what you had to give up in order to get it."
Dalai Lama
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Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Materials for Construction and Repair - March 2008 (4-101.11 Characteristics) Use of Copper, Galvanized Metal, Sponges, - Part 2
Question: What characteristics should I look for when purchasing new multi – use equipment?
The Answer is found in Chapter 4 of the 2005 FDA Food Code with further explanation found in Chapter 3 of the 2005 FDA Food Code Annex.
Annex - Multiuse - 4-101.11 Characteristics.*
Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. Deterioration of the surfaces of equipment such as pitting may inhibit adequate cleaning of the surfaces of equipment, so that food prepared on or in the equipment becomes contaminated. Inability to effectively wash, rinse and sanitize the surfaces of food equipment may lead to the buildup of pathogenic or..
Learn More in our Food Safety Section
For further information, contact your local, regional or state regulatory agency.
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef production last week rose 3% and was 8% above the same week a year ago (Easter week). Beef prices are coursing upward as demand for the impending grilling season has surfaced. As of Wednesday morning, the USDA choice boxed beef cutout had neared $150 which has been a key buyer resistance level. Typically the choice boxed beef cutout reaches its spring peak during the first few days of May. Fairly strong choice beef output levels and a challenged economy may lead to an earlier pinnacle this year. Prices per pound FOB from USDA.
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Dairy |
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February US nonfat dry milk (305%), butter (795%) and cheese (79%) exports were all considerably larger than 2007. With Oceania milk output trending well below a year ago as it seasonally declines and the devalued US dollar strong US dairy exports are anticipated to persist. This factor and inflated feed costs should help support dairy prices in the coming months. 2008 hay acreage is estimated to be the smallest in 8 years. Hay typically accounts for roughly 35% of the cost to feed a milk cow. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Pilgrims Pride, the largest US chicken producer, has announced an additional 3% cutback in chicken output due to the inflated feed costs. Last week broiler egg sets were below 2007 for the 3rd consecutive week and marked the largest prior year decline in nearly 15 months. Chicken output could fall below year ago levels this summer. The Immigration and Customs Enforcement Agency (ICE) raided 5 Pilgrims Pride chicken plants on April 16th. Any output slowdown due to staffing challenges would be bullish for chicken prices. February chicken exports were 12% more than last year. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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February US shrimp imports were 3.6% larger than last year despite a 4.5% decline in trade with Thailand. A surge in imports from Indonesia (111.4%), Malaysia (77.9%) and Vietnam (24.5%) helped offset any declines in trade with other countries. One month does not make a trend though and US shrimp imports this spring could suffer due to the devalued US dollar. The shrimp markets are mostly steady to firm. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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February pork cut exports were 65% or 106 million pounds greater than a year ago due in part to notable increases in trade with China/ Hong Kong (642% or 58.1 million pounds) and Russia (184% or 18.7 million pounds). Strong pork exports are anticipated to persist. Ham exports to Mexico which have been decelerating during the past year were a record high for the month. This is a significant event for the ham market and higher ham prices may be forthcoming. Prices per pound FOB from USDA.
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Produce |
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April 1st US potato stocks were 7.5% greater than a year ago and the largest for the date since 2000. April Idaho potato holdings were 9.7% more than last year but larger sized (70 count and below) stocks are reported to be limited. In addition, Idaho potato acreage could decline this year due to the lucrative grain markets. Fairly inflated Idaho potato prices may persist into June. The lettuce markets are mostly moving lower as Huron output builds. The principal lettuce harvest area will transition to Salinas later this month which could bring more volatility to the markets. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Corn planting in the US is behind due to field conditions which could hurt acreage yields if the delays continue. Inflated corn prices are expected to endure. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
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Tomato Products, Canned - The canned tomato markets are steady to firm with mixed inventory reports. Whole peeled tomato stocks for food service do appear to be tightening. Some modest upward pressure on the markets may be pending. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The canned apple market remains firm. Northwest raw product apple prices continue to trade significantly higher than a year ago. Additionally, most processors are passing through can cost increases. Prices FOB per case from Supply and Market Report.
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Fresh vs. Frozen fries
Anyone that serves fries switched from frozen to fresh or vice versa? And why?
If you switched from frozen to fresh, did it increase labor and food cost substantially? customer feedback?
How about fresh to frozen? Did you realize the cost savings? customer complaints?
(I'm a newbie here and joined the board recently to seek help from the fellow members on my quest for new restaurant venture)
I'm looking at a burger joint for sale and it serves frozen fries currently. The portion is huge, I measured the paper bag that they use to fill the to-go french fries. It measures 6"x7.5".
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When it rains it pours! Equipment breaking faster than can fix.
Just to see if others have bad things happen in multiples. I have 2 restaurants and in last two weeks have had following breakdowns.
Fryer wouldn't fire up, luckily called local rest. supply and described what it was doing and they recommended changing thermopile $38. I went to pick one up and I installed it and fired right up, not too bad.
Then went I went in the walk-in cooler and noticed it was little warmer. I checked what I could and found nothing, uh oh that means call HVAC people (big bucks these days). They determined it was some valve so had to open whole system drain freon etc. $520
I spilled some water so went to get the mop and found that the spring mechanism on it was broken, new mop bucket $42, fourth mop bucket in 8 years, cant they make one that can really stand up to commercial use, LOL. Maybe I need to get into mop bucket making business.
Wife called me and told me employees found some shingles in the parking lot. I thought ehh some truck just lost some shingles passing thru our lot. I asked if they were same color as ours, sure enough they were. Seems heavy rain and wind blew them off, about 12. Call insurance man to get estimate. I can fix this my self thank goodness, but still pain in the booty and more of my time.
Following 3 events all happened yesterday.
Water on pepsi machine won't stop running, so have to open cover and turn on off valve by hand. Luckily no money as pepsi will com fix free, uh not really free as thats what I am getting for $55 dollar 5 gallons of sugar water.
Mother in law called to tell me heat lamp was not working. I opened it up and found that lamp socket connector was broken from wire. This thing has lasted over 17 years and some of wiring inside is getting brittle. Easy fix free, yeah. Still my time and frustration, urrrrrrr.
Went into kitchen saw that 3 sets of lights were not working, I didnt have but one with bulbs in it to conserve energy so figured it was just the bulbs, think again. I tried putting bulbs in all 3 and none worked. Found this last night so still working on it before I call @*())-*$^# electrician (big bucks).
Whats next? Hopefully nothing, as these little expenses add up especially refrigeration repairs. Had to share my wonderful luck with everyone, just hope its not contagious
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Don't call me spud!
I am a card-carrying member of the Convolulaceae family and I deserve your respect. I am as old as the hills, and while your species has only traced us back 12,000 years, we are a lot more than prehistoric Dino food. We are native to Central America where we were sacked by that lowly pirate Columbus who then stole his way back to Europe, his home, not ours. As far as the brief interlude in Polynesia goes, we're still not talking. By the 15th century, I was well known in China and the Philippines. By the 16th century, I had become established in the Southern United States. Above ground, I am a long creeping stem that can grow up to 16 feet and produce leaves that are often used in place of spinach. Although I have over 400 relatives, we are usually classified into one of two different categories, firm and dry, or soft and moist. Always cooked and usually consumed whole as a starch, our amazing sugar content (3%-6%), inspires additional uses in cakes, pies, breads, puddings, marmalades, cookies, and muffins. I have even been served in the buff for dessert. I have a thin rough edible skin that can be white, yellow, orange, red or purple, with flesh ranging in color from white to yellow to orange. We are a great source of vitamin A.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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