Consumer dining expectations post COVID19.
We recently saw a potential glimpse at what consumer dining expectations post COVID19 could look like. We had been socially distancing in Florida and began a road trip to Colorado. We hadn’t eaten in any restaurants for 7 weeks. Days before, Florida restaurants opened their doors for outdoor seating.
After looking at the DiningGrades.com health department inspections, we chose Barracks Fish House in Pensacola. We approached the open-air seating hostess stand with masks on. The two greeters wore masks. On the way to the outdoor table, our hostess suggested we use a wall mounted hand sanitizer. Continue reading “Consumer Dining Expectations Post COVID19”
After obtaining several million health department inspections, reviewing tens of thousands of health department reports, sifting through hundreds of health department websites and analyzing dozens of scoring schema I offer some conclusions.
We need consistency in restaurant grading.
Consistency in restaurant grading score card
The FDA has developed, over decades, a simple inspection report card. Using this standardized report card is the first key to consistency. In my blog titled “Problems With Restaurant Food Safety Grading”, I review variances in food safety definitions.
There can be very few reasons not to use a universal score card and none of them hold any merit in the goal of improving the public health.
Continue reading “We Need Consistency in Restaurant Grading”
“Education is the most powerful weapon you can use to change the world”. Nelson Mandela
Unfortunately, there are people who suffer and die from food borne illness.
~60% of food borne illness is from restaurants.
Continue reading “Food Safety Education Can Save Your Job”
How do you feel when you notice the cook or server is touching ready to eat food without gloves? Glove Use Will Reduce Coronavirus!
A turn off, isn’t it? It also increases the risk of transmitting disease. And in the time of coronavirus it is no joke.
Imagine a dentist putting his/her hands in your mouth without using gloves. Would you ask him/her to put on gloves? When food service workers touch ready to eat foods without using gloves, they are literally putting their fingers into the customer’s mouth. Just like dentists, food service workers are entrusted with the public health. Glove use when serving ready to eat foods is critically important to reducing food borne illness.
“The spread of germs from the hands of food workers to food is an important cause of foodborne illness outbreaks in restaurants and accounts for 89% of outbreaks.”
Are food preparers or food servers required to wear gloves?
Continue reading “Glove Use Will Reduce Coronavirus”
Republished from a Blog written September 6, 2018.
You should see the movie!
It is a chilling reminder of how rapidly infectious diseases can spread and the devastation that can occur. Now we have Coronovirus COVID-19.
The story is about a virus that spreads across the world killing billions. Food borne epidemics are occurring all the time. Over the last decade, there have been nearly 1000 food borne illness outbreaks in the USA every year. Two thirds of the time we don’t even know what caused the epidemic.
Usually there is a single source. But it is poor hygiene that spreads the infectious agent. Without spilling the bottom line, “Contagion” highlights these critical facts.
Two major issues contribute to any kind of disease epidemic:
Continue reading “The Movie “Contagion” Can Teach Prevention of Food Borne Illness”
In the last three blogs, I discussed what the movie “Contagion” can teach us about the anatomy of food borne illness epidemics, how proper gloves use is important in the prevention of food borne illness and not all gloves are equal. Now, let’s prevent cross contamination.
In healthcare, we put gloves on a certain way, protect the glove from touching anything that could be contaminated, watch for leaks and take the glove off so as not to contaminate ourselves. All techniques are applicable to food safety.
Handle the glove and put it on and use them so as not to contaminate the gloves.
Continue reading “Contaminated Gloves Can Cause Food Borne Illness”
In last blog I discussed the importance of using gloves when handling ready to eat food.
During my medical practice of nearly 40 years, I became very familiar with the use of gloves. Not all gloves are equal. Reflecting on that experience, it is clear to me that the choice of glove matters in food safety.
For most of my medical career, I used the industry standard powdered latex glove. But over the last decade of my practice, I developed a latex allergy, as have a significant number of other health care workers and the general public.
“According to the American Latex Allergy Association, 8-17% of healthcare workers and … 1% of the general public in the US. … equals about 3 million people” (have a latex allergy).
Most health care facilities have quit using latex gloves.
Powdered latex gloves should never be used in food preparation.
I have seen disposable plastic polyethylene gloves used in food service. While they may be cheap, easy to put on and are a ‘one size fits’ all, there really is a very limited use for this type of glove. Primarily because of its easy fit, sweat and bacteria are not contained. Perhaps its most practical use is for a counter server who needs a single use protective barrier, picking up an item and immediately putting it on a plate or in a bag.
Plastic polyethylene gloves should optimally be used by food servers for single use.
Continue reading “Not All Gloves are Equal and it Matters in Food Safety”
On a recent cross-country auto trip, we stayed in several nationally known motel chains. Alternately we often will stay in a Bed & Breakfast and/or independent motel or hotel that is highly rated by fellow consumers on travel websites.
I frequently wonder how many of the server staff have had food safety training. I assume that most national motel chains have training courses as part of their orientation. But what about the bed and breakfast or the independent motels? I would guess the standards may not be at the same level.
Research has shown that food safety standards in a typical home fail to meet recognized food safety standards. If the servers in the aforementioned have not had any food safety training, guests are at increased risk of food borne illness.
Continue reading “How Safe is Bed & Breakfast, Motel or Hotel Breakfast Food?”
Perhaps you read the heartbreaking story of a father who ate nacho cheese from a gas station and died from botulism.
Clostridium botulinum is the technical name for the bacteria that releases a toxin causing botulism. It is an uncommon, almost rare form of food poisoning. But is often universally deadly indeed.
Most of us have done it. We have grabbed a quick hot dog from a convenience store or gas station. We’ve picked up a quick salad from a grocery store deli. Perhaps we’ve grabbed some fruit from the grocery store and eaten it on the way home before washing it. All of these scenarios carry a risk of food borne illness.
Continue reading “How Safe is Grocery, Deli, Convenience Service Station Food?”