Food Safety is Customer Smart Originally Published in the Cheese Reporter

Food safety remains in the news and on the minds of consumers. A recent poll conducted by the National Restaurant Association found that 40% of consumers believe that food related illnesses are on the rise. In fact, these types of illnesses have remained fairly constant. What is up is the reporting of incidents of E Coli, salmonella and other bacteria.

The other problem is that the topic of "food safety" also includes bio-engineered foods. If you haven't been reading, bio-engineering of food, crops really, involve changing the genetics of a plant. Mostly, these are grains that have been modified to be pest resistant. This is a good development because it means that growers can use fewer pesticides.

The problem is that the media only reports that crops have been "bio-engineered" which sounds awful. Europeans have been bombed with tales of "Frankenfood" also blowing the issue out of proportion. The point is, your customers are aware and sensitive to food safety issues. What can you do?

• First and foremost, teach and train your employees about good health procedures. The number one way to reduce risk is to wash hands, knives and cutting surfaces often and with proper soaps. Keep them aware of issues and stories and post them in and around your production areas, time clock area and employee bathrooms if you have them.
• Second, reduce your risk by using as many pre-cooked, shredded, pre-cut, pre-sliced ingredients as possible. You will save labor dollars and possible much more by purchasing commercially processed items that are produced under HAACP regulations.
• Third, listen to your customers. Talk to them about their concerns and listen for cues and questions concerning your procedures. Consumers are beginning to ask these important questions.
• Lastly, be proactive. If you are using the type of items mentioned, print that information on menus or post in your carry-out or pick-up area.
  
• Letting your customers know that you are aware and have taken critical first steps will give them a sense of comfort and relief that your kitchen is not just clean, but is safe too.

In fact, these types of illnesses have remained fairly constant. What is up is the reporting of incidents of E Coli, salmonella and other bacteria.

Top Disease Causing Bacteria;

• Salmonella - Intestinal bacteria found in undercooked meat or eggs. Prevented by hand washing, sanitizing food equipment and cooking to 145-165 temps.

• E.Coli - transmitted by ingesting contaminated food or water. Prevented by proper hygiene, cooking ground beef to 155 and sanitizing food equipment.

• Listeria - Bacteria found in soil, water or plants. Transmitted by ingesting
  infected dairy products or undercooked poultry and meat. Prevented by proper hygiene, thorough cooking and washing and proper sanitizing.

• Hepatitis A - Found in the feces of infected humans and spread through poor personal hygiene. Prevented by thorough washing.