360 Degrees of Restaurant Food Safety

publication date: Aug 21, 2018
author/source: Aaron Cohen

food prep

Today's consumers demand fresh, locally sourced food and that means ingredients are now more susceptible to food safety issues than at any point in recent history. Here are some recent lowlights:

Based on these recent incidents, many consumers are afraid to eat a salad. In addition to the McSicknesses and widespread produce outbreaks, multiple restaurants have been in the news for foodborne illness outbreaks this summer. For instance, Chipotle is in the hot seat again, after nearly 700 guests became sick after eating at an Ohio location. While this isn't Chipotle's first foodborne illness crisis, they're not the only restaurant chain at risk. In fact, every restaurant is just one error away from a foodborne illness crisis.

What if an undertrained team member fails to thoroughly cook the chicken, wash his hands, or check the walk-in temperature? What if an employee comes to work while ill and infects guests with the highly contagious norovirus? Which company will be the next to make headlines for sickening (or even killing) its customers?

A number of problems can lead to foodborne safety issues, including:

Let's stop pretending that "the way we've always done things" works. Instead, adopt a new 360 degree food safety solution. This approach would combine:

My colleagues and I spend significant time engaging in a dialogue about the 360 degree approach and how to overcome food safety challenges in an industry running towards a fresher food future. As part of this discussion, we're urging CEOs, VP of Operations, managers, and food safety directors to reevaluate and reinvent their procedures for a fresh food era, by migrating to 360 degree food safety solutions.

Migrating data from paper systems to digital makes it easier to store, access and analyze critical information, and gain a valuable 360 degree perspective, which is critical to keeping foods safer and food businesses more profitable. This is an important (and manageable) first step in helping the food service industry keep more accurate records of the foods that are grown, manufactured, sold, and served. It's important to note: these digital solutions are user-friendly, easy to implement, affordable, attainable and will result in measurable improvements.

Aaron Cohen co-founded CoInspect to make food safer and filing cabinets obsolete. CoInspect software powers food safety, quality assurance, and standards management for restaurants and food manufacturers. The company's obsession: Make software that is fast, flexible, and easy-to-use. For more information, visit www.coinspectapp.com or reach him at aaron@coinspectapp.com.

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