Count on it: Someone on your team is apt to come down with an illness this winter. How should you prepare? And how do you know if it’s flu or COVID-19, which requires a different kind of response from you? First, make sure you and your team are clear on how symptoms of the flu differ from those of the coronavirus and other milder illnesses. While there are strong similarities between COVID-19 and the flu, COVID-19 can involve some odd ones, like the sudden loss of a person’s sense of smell. As a recent New York Times report advises, this is the year to urge everyone on your staff to get a flu shot as an extra precaution.
Much like airport security measures changed for good after 9/11, COVID-19 is altering the way we eat out – and many of those changes are likely to be permanent. That means it’s important for operators to act now to make lasting changes to how they prepare and serve food – not simply apply a band-aid solution intended to work until a vaccine is available. If you have offered food via a buffet, salad bar or even on large, shareable platters served to a single table, implement a lower-contact plan to serve those foods. Train your staff on your updated safety procedures and make them visible to your guests within your facility and on online channels. In a recent FSR Magazine report, food safety expert Francine Shaw also suggests updating your crisis management plan for the long haul, as well as broadening your list of suppliers to help ensure you can always source the ingredients you need. Doing so will help your operation protect itself against a range of potential future challenges – not just COVID-19. #foodsafety #T4V4
You have likely stepped up your cleaning procedures since the start of COVID-19, but some procedures shouldn’t change. Case in point: Your existing methods for ensuring the safety of food including fruits, vegetables and packaged products. According to the CDC, the risk of becoming infected with COVID-19 by eating or handling food and food packages is very low. Further, the CDC advises against wiping down cardboard or plastic packaging with disinfectants meant for hard surfaces, which may contaminate the food itself. After handling packages, it’s most beneficial to simply wash hands with soap and water.
COVID-19 infections continue to climb in the U.S. and since virus symptoms can take up to two weeks to emerge, it’s probable that at some point in the coming months, one of your team members will contract the virus or be exposed to others who have. Operators should have a clear plan of action to follow when this happens, to include sending the sick employee home, closing down any areas used by the employee, informing other staff of the infection, and then cleaning and sanitizing the affected areas in your restaurant. In the meantime, consider what support you would need to operate if and when one or more employees cannot come to work. Ensure there are multiple people cross-trained in daily tasks so you can avoid training someone on the fly. Also consider how you could adjust your seating or traffic flow if you had to temporarily close off any areas of your restaurant for cleaning and disinfection.
Turkey time is coming quickly. Whether you’re planning to pack up full meals to be heated and eaten off-premise, provide Thanksgiving meal kits for home cooks, or serve Thanksgiving meals on site (and obviously boxing up guests’ must-have leftovers), you need to ensure your food is both transported securely at the proper temperatures and consumed in a way that minimizes the risk for foodborne illness. It’s easy for not only turkey but also side dishes to be left out for too long or cooked inadequately, making it easier for bacteria to multiply. Providing your guests with detailed instructions for heating, refrigerating and reheating, and make sure you have well-insulated packaging that will ensure your dishes can be transported at safe temperatures.
You may well be freezing more foods lately amid the uncertainty in the food supply chain and in your customer numbers. Take care to thaw these foods carefully – items left on the counter to thaw may seem frozen even when their outer layer is well within the temperature danger zone (between 40 and 140°F). The USDA advises operators to use only three methods for thawing foods: refrigerating, submerging in cold water and microwaving. The latter two methods are fastest but require more vigilance: When submerging an item in cold water, ensure you use a leak-proof plastic bag to prevent contamination and change the water every 30 minutes. When microwaving, cook the item immediately after thawing in case parts of the food have been partially cooked (and may be in the danger zone).
Restaurant kitchens are used to having to maintain high standards for health and safety. Still, concern about COVID-19 and resulting strains on labor and resources may make it more likely for standards to fall through the cracks in other areas – like allergen safety. Take care to make sure allergen-free foods and the equipment used in their preparation are properly labelled; that these foods are sealed tightly in containers used only for those foods and stored in an area used just for those foods; that you’re using separate equipment, prep stations and utensils; and that your kitchen preparation areas are well-ventilated and cleaned. Granted, the current challenges of social distancing and limiting staff in the kitchen may make this more difficult. US Foods suggests planning ahead carefully to accommodate allergies if your training, resources and space are limited: That could mean committing to preparing allergen-free food only on set times and days, and with allergen-free equipment.
You may have found ways to socially distance tables in your dining room, invent curb-side pickup service outside your restaurant or create an outdoor eating area where one didn’t exist before – but how feasible has it been for you to make the changes to your kitchen that the pandemic has mandated for safety compliance? Restaurant kitchens generally conjure images of busy, loud spaces where people collaborate side by side, proper ventilation is a challenge and mask wearing can hinder both communication and comfort. That model doesn’t work anymore – so what can be done to both keep your kitchen busy with food preparation and minimize risks to staff? Futuristic Labs founder Goutham Gandhi says automation, which has become the norm in so many other facets of our lives, still has a long way to go in the kitchen – and the pandemic may fast-track its deployment. In a recent Modern Restaurant Management report, he predicts that the use of tools such as Riku, an automatic rice and curry maker that creates a range of recipes, will become the norm. This winter may prove telling in that area, particularly if and when operators experience last-minute labor shortages due to illness or lockdowns. Even if the automation of food preparation tasks isn’t practical for you, it’s still important to assess your menu and identify ways to minimize the labor and time required to prepare it. That may involve incorporating more speed-scratch and frozen foods, and identifying areas where labor-saving tools, technology or procedures may help you do more with less staff.
Safety is central to hospitality these days – and will continue to be so for the foreseeable future. So it makes sense that travel and hospitality review sites would try to help consumers identify businesses that have made a clear commitment to protecting guest safety (and in the process, penalize those that don’t). Tripadvisor’s recently added Travel Safe feature filters businesses including restaurants by their health and safety protocols. The feature must be activated by the business and relies upon businesses to share and promote their safety practices. This may become the norm on more review sites as the pandemic persists, so keep tabs on the sites where your business may be rated and reviewed – and be ready to provide information about the precautions you’re taking.
Has COVID-19 introduced new cleaning and sanitizing methods and products to your operation? Just be aware of any hazards of newer chemicals your staff uses to clean food surfaces and non-food surfaces. As Chris Boyles of Steritech recently told Winsight Grocery Business, touch points like door handles in the freezer can be difficult to clean and sanitize – and may need to be treated more frequently and with new chemical solutions intended for the coronavirus. If that’s the case for you, ensure your staff is well aware of how to treat those solutions, and particularly on which surfaces they can and can’t be applied. He said, “We frequently remind staff about the very serious dangers – potentially lethal dangers – of mixing different chemicals, for example, chlorine disinfectants with quat sanitizers.”
|
subscribe to our newsletterArchives
July 2024
Categories
All
|