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Winter 2017
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PENNSYLVANIA
RESTAURANT & LODGING
matters
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Ron Harrison, Ph.D., a technical services director at pest control
specialist Orkin, is currently working with a number of hotels
suffering from pest problems, and, as a result, compromised
food safety. “Hotels have to do everything they can to ensure that
pests don’t enter the property, because they can cause food-
related illnesses if they get access to the property’s food supply,”
Harrison says.
Pests are just one of many factors that can affect food safety and
spread food-borne illnesses, which are a major issue in the United
States. Francine Shaw, president of Food Safety Training Solutions, a
company that offers food-related consulting and training services,
says that food poisoning affects one in six Americans every year.
And, in that same timeframe, it also causes the hospitalization of
120,000 people and leads to 3,000 deaths. “It seems like every time
we turn on the television, pick up a newspaper, or read the news
online, there’s another outbreak. But the amazing thing is that
the huge, multi-state outbreaks spotlighted in the news are only
responsible for 11 percent of all food-borne illnesses,” she explains.
Though it’s a bigger issue than most people realize, food poisoning
is getting more coverage than it ever has before. Social media in
particular allows any news of food-borne illness to spread like
wildfire, and consumers are more aware of food safety issues
than they have been in the past, which leads to demands for
transparency from food providers. “There are also food safety
advocacy groups, such as STOP Foodborne Illness, promoting food
safety,” Shaw adds.
With the spotlight on food-borne illnesses, hoteliers should do
everything they can to mitigate the risks of an incident. Shaw
believes that the first step toward food safety is creating a culture
around it. “Culture starts at the top, with executive management.
Don’t just talk the talk, walk the walk,” she says. This includes
ensuring that managers and food-handling employees complete
food management courses, as well as take refreshers every few
years to keep food safety at the front of their minds. Shaw notes,
“Sometimes a busy day or being short-staffed distracts employees
from following basic rules, like regular hand washing. Refresher
courses reiterate the importance of critical rules and regulations.”
Beyond employee training, hoteliers and food service managers
should conduct regular, daily spot checks for cleanliness and
appropriate temperatures. There is software available that helps
hoteliers manage and track the food that comes through their
kitchens, ensuring everything follows HACCP (Hazard Analysis
and Critical Control Points) best practices. One such program
is iCertainty’s CHEFS—used by industry giants like Walt Disney
Parks and Resorts and Margaritaville Resorts—which uses
mobile technology and Bluetooth food thermometers to track
food safety data. Tom Moore, industry lead, retail and hospitality
for Zebra Technologies, the company whose technology—MC40
mobile computers—supports the CHEFS software used in Disney
properties and parks, says that this type of software has far-
reaching benefits for all food service providers, not just big resorts.
“A restaurant, a grocery store that offers prepared foods, and a
hotel could all benefit from a technology-based solution like CHEFS,”
he says. “It saves a lot of time because it automates tasks that
previously had to be done by hand, like taking the temperature
of the dressings in a salad bar. And if a reading is out of scope,
it immediately notifies a manager who can quickly remedy the
problem.”
It is also important that hoteliers keep track of where their
food is sourced to be able to quickly identify potential safety
issues. Certain foods present more of a risk than others, such
as undercooked meat and poultry, melons, and sprouts. “If an
unsafe product enters your establishment, there is nothing you
can do to make it safe,” Shaw says. “Whether purchasing from a
mass supplier or a local venue, it’s imperative to make certain the
vendors are following the necessary protocols to ensure the safety
of their guests.” Shaw suggests visiting the supplier facility, asking
to see inspection reports, getting references from current clients,
and making sure they are in compliance with all government
regulatory agencies.
Food safety should always be at the forefront of hoteliers’ minds.
“Whether you’re serving a continental breakfast or cooking in a
high-end hotel restaurant, your level of attention to food safety
should be the same,” Harrison says. “And regardless of the type
of food service you offer, you should periodically audit your
processes and procedures to find and fill any gaps. That way you
can be confident that you’re delivering a safe food experience for
your guests.”
This article originally appeared in the October 2016 issue of
LODGING
magazine.
Certain foods present more of a risk
than others, such as undercooked
meat and poultry, melons, and sprouts.