The evolution of food safety comes down to the industry looking at the root causes of foodborne illness and determining how to prevent it by using a combination of tried-and-true methods as well as new technologies. “This includes looking at the way ingredients are cross-utilized and how equipment weaves into the menu.” “A menu has to be designed in such a way so as not to provoke food safety risks,” he says. “Food safety is a nonnegotiable that should be a part of an operation’s culture,” says Carlos Menes, senior manager, food safety, Sodexo, Gaithersburg, Md.įood safety and menu engineering go hand in hand, adds Russ Benson, founder/CEO of DayOne Hospitality Consulting. Setting COVID-19 aside, food safety remains a key element in any restaurant’s ability to live up to its brand promise. “Coming out of COVID, most everyone is more mindful of hygienic practices than they were before and paying attention to the small things operators took for granted in the first place,” says Kevin Roberts, professor and interim department head co-director, The Center for Food Safety in Child Nutrition Programs, Department of Hospitality Management at Kansas State University in Manhattan, Kan. Yet cleaning and sanitation represent but one part of any comprehensive food safety program. Even though it was quickly discovered surfaces were not a COVID-19 spreader, the pandemic made everyone hyperaware of cleanliness. The last year and a half put the spotlight on food safety and sanitation like never before.
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