By Dale J. Venturini
President and CEO, Rhode Island Hospitality and Tourism Association
In the foodservice and restaurant industry, when it comes to food borne illness and contamination, one bad apple really does spoil the bunch. Spinach, broccoli, scallions and pot pies… there seems to be an endless list of food recalls and health scares – enough to drive people away from eating all together. While these food recalls were limited to specific brands, it impacted every foodservice establishment from the largest chains to the smallest independents. Why? Because the public was scared to eat spinach in a restaurant, no matter where it was grown and how it was processed.
There is no other business that has more direct and intimate relationships with the public than restaurant and foodservice. Millions upon millions of American visit their favorite restaurant each day looking for a good meal and good company. Americans trust the restaurant industry to keep them safe from food borne illnesses. As soon as that trust is broken, it can be gone forever.
Nothing will destroy that trust faster than if a customer gets sick after dining at your restaurant or if your restaurant is cited for food and health code violations.
Recently, the Boston Globe published a series of articles exposing the lackluster health records of several of Boston’s most noted restaurants. The article brought to light an issue that many states and restaurants are facing – a critical shortage of restaurant and foodservice inspectors.
Budget cutbacks and additional responsibilities have left America’s health inspectors in a very precarious situation – not enough man power to inspect every restaurant. But, the restaurant industry should not breathe a sigh of relief because of fewer inspections. In fact, fewer inspectors and fewer inspections should be cause for alarm.
Is your business safe? Are you and your employees practicing food safety? Are you confident that your business would receive a passing grade if a health inspector walked into your restaurant right at this moment?
President and CEO, Rhode Island Hospitality and Tourism Association
In the foodservice and restaurant industry, when it comes to food borne illness and contamination, one bad apple really does spoil the bunch. Spinach, broccoli, scallions and pot pies… there seems to be an endless list of food recalls and health scares – enough to drive people away from eating all together. While these food recalls were limited to specific brands, it impacted every foodservice establishment from the largest chains to the smallest independents. Why? Because the public was scared to eat spinach in a restaurant, no matter where it was grown and how it was processed.
There is no other business that has more direct and intimate relationships with the public than restaurant and foodservice. Millions upon millions of American visit their favorite restaurant each day looking for a good meal and good company. Americans trust the restaurant industry to keep them safe from food borne illnesses. As soon as that trust is broken, it can be gone forever.
Nothing will destroy that trust faster than if a customer gets sick after dining at your restaurant or if your restaurant is cited for food and health code violations.
Recently, the Boston Globe published a series of articles exposing the lackluster health records of several of Boston’s most noted restaurants. The article brought to light an issue that many states and restaurants are facing – a critical shortage of restaurant and foodservice inspectors.
Budget cutbacks and additional responsibilities have left America’s health inspectors in a very precarious situation – not enough man power to inspect every restaurant. But, the restaurant industry should not breathe a sigh of relief because of fewer inspections. In fact, fewer inspectors and fewer inspections should be cause for alarm.
Is your business safe? Are you and your employees practicing food safety? Are you confident that your business would receive a passing grade if a health inspector walked into your restaurant right at this moment?
Unless you make food safety education a priority, there is a good chance you will be cited for health code violations. It’s time to make food safety a priority. The Rhode Island Hospitality and Tourism Association offers members, and non-members, several food safety training programs designed for every employee.
For owners, managers, and kitchen staff, RIHTA offers the nationally-recognized ServSafe Full Certification program. The two day ServSafe® Food Safety Training Program fulfills the Rhode Island Department of Health’s Sanitation Certification requirement for all food service licenses, which requires one manager be certified in each restaurant.
But, it’s not just managers and chefs that need to be trained in food safety. All employees should have a basic understanding of food safety and proper food handling practices. Recently, RIHTA launched a new training program – the two hour ServSafe® Food Safety Training Class. The introductory class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing. The cost of this basic training program is $25 per person and is recommended for all employees.
Giving your employees the tools they need to identify problems and implement solutions is the best weapon against food borne illnesses and against poor inspection results from the Department of Health.
((Sidebar))
Health Inspections Coming to the Web…
In today’s information driven world, it is much easier for consumers to find out information via the web – without the knowledge to understand that information. The Rhode Island Department of Health will soon publish all health inspection reports of restaurants dating back five years. Any consumer with a computer can look up their favorite restaurant’s health inspection report. It is important to know what is in your inspection report and to contact the Rhode Island Department of Health if you suspect incorrect information.
For owners, managers, and kitchen staff, RIHTA offers the nationally-recognized ServSafe Full Certification program. The two day ServSafe® Food Safety Training Program fulfills the Rhode Island Department of Health’s Sanitation Certification requirement for all food service licenses, which requires one manager be certified in each restaurant.
But, it’s not just managers and chefs that need to be trained in food safety. All employees should have a basic understanding of food safety and proper food handling practices. Recently, RIHTA launched a new training program – the two hour ServSafe® Food Safety Training Class. The introductory class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing. The cost of this basic training program is $25 per person and is recommended for all employees.
Giving your employees the tools they need to identify problems and implement solutions is the best weapon against food borne illnesses and against poor inspection results from the Department of Health.
((Sidebar))
Health Inspections Coming to the Web…
In today’s information driven world, it is much easier for consumers to find out information via the web – without the knowledge to understand that information. The Rhode Island Department of Health will soon publish all health inspection reports of restaurants dating back five years. Any consumer with a computer can look up their favorite restaurant’s health inspection report. It is important to know what is in your inspection report and to contact the Rhode Island Department of Health if you suspect incorrect information.
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