‘A Chain is Only as Strong as its Weakest Link’. While there are many ways this saying can be applied, in the restaurant industry as it relates to a brand’s food safety image, one person can have a profound negative effect.
It is human nature to try to avoid criticism. But unless you are ‘perfect in every way’ as Mac Davis, the country musician lyricist sings, we all can improve. By listening to those we serve, we can fine tune areas needing improvement and become centers of excellence.
I had the pleasure of attending the Food Safety Summit held annually in Chicago in early May. I was impressed. The Summit brought together governmental, hospitality, legal, and vendor food safety experts all with the apparent motivation to discuss and learn how to make our food safer from farm or production to the dining table.
The first time I was ever stopped by a policeman was for automotive speeding. I grew up in a small town and the officer knew me from church. He also knew I had made a mistake. He could have given me a ticket but he chose to be a teacher.
Why would an emergency/toxicology physician attend the National Restaurant Association meeting in Chicago?
The National Restaurant Association (NRA) annual Chicago meeting brings the brightest, most talented leaders in the restaurant hospitality sector together for a week of exchanging ideas, learning, and exploring new products and services. So why would a physician attend?
It has become common place for the media to post failed restaurant inspections. The public seems to be ‘hungry’ for this information with the growth of television shows focusing on such issues. These types of stories can lead to the demise of the tarnished restaurant.
Budget cuts can threaten public safety.
Federal and state governments continually face budget challenges. Often, they choose to cut services when there doesn’t really seem to be a problem. The logic likely is, why spend money on restaurant inspections when there hasn’t been any major food borne epidemic in months or longer? It is this type of flawed logic that can lead to a disaster.
The Critical FDA Food Code item #6 associated with an increased risk of food borne illness is eating, tasting, drinking or using tobacco in a non-designated area.
The Critical FDA Food Code item #7 that is associated with an increased risk of food borne illness is discharge from the eyes, nose or mouth. We covered item #8, clean hands, in a previous blog post.
The Critical FDA Food Code item #8 that is associated with an increased risk of food borne illness is (failure to keep) hands clean & properly washed. We covered item #9, glove use, in a previous blog post.