What do you remember from your studies about noroviruses? The next time you clean up after using the restroom, start counting all the surfaces you touch before you get up from the toilet, redress yourself, and get back to your work area. Consider the highly infective and low-dose nature of noroviruses and how they will survive on your clothing and all the surfaces you touched on the way to wherever your count ended. I know you are thinking: "I washed my hands in the restroom, so the potential for contamination stopped there." Did you wash and disinfect your clothes? I
Good day, readers of Hotel F&B. This is T. C., filling in for Norm. I, along with the other members of my team, are valued members of your food safety system. We seem at times to be underappreciated given the important role we play in your operation. Oh, by the way, my initials stand for "trash can," although all of us on the team prefer to be called waste receptacles. Big or small, we handle all the waste you can toss at or in us. As with all things, we need daily care and proper handling. We need to begin our
Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected as spokespersons and representatives for all of the cutting boards within your operations.
Do not be alarmed. This column will be back in the capable hands of Norm for the next issue. I had to tie him up for now so I could have five minutes of your time to share my thoughts, my frustrations, and my recommendations with you. Who am I and who do I represent? I am one of the millions of wiping cloths that are used in your operations each year. Call me a cloth, a wiping towel, a side towel, a kitchen towel, a bar mop, but PLEASE do not call me a rag. Oh my, I really
Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to implement control measures as needed based on the current audit and your communications with them.
The processing of food products within your facility generates waste in many forms. These waste products are contaminated in varying degrees with bacteria, viruses, and chemicals and need to be considered hazardous.
Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on any surface, the probability that it will occur on a cutting board is higher than most others.
Consistently preparing and serving safe food and beverage to our guests is the responsibility of the entire F&B team. This responsibility, this promise, we make to our guests needs to be honored no matter where we are preparing and serving. In house, off-premise, in a gallery or park, or on a rooftop, our guests have the right to expect that we have carefully and consistently managed and executed the preparation and delivery of our products based on the best practices to ensure food and drink safety. Let’s take a look at some critical control areas and related questions for off-premise
Developing, maintaining, and using products from your own in-house gardens makes you a grower with all the responsibilities that come with it, and you need a food safety plan for this aspect of your operation. Consider the following: Serving safe produce must start with growing and processing produce that has minimal contamination. Think of plants with three key parts: roots, stems, and leaves. What parts are you serving to your guests, and how are they being handled and processed? Cooked herbs? Fresh herbs and fruits for cocktails that receive no heat treatment to reduce the bacterial load? If you outsource