July 2009
By Dale J. Venturini
President & CEO, Rhode Island Hospitality Association
As the days are getting warmer and the hot days of summer are right around the corner, it is vitally important for each restaurateur to have a Food Safety plan in place. And, not only is it an integral part of doing business safely, it is also the law in Rhode Island.
Food safety is being taken seriously at a national level, as well. President Obama’s recent appointment of a new FDA Commissioner is a clear indication that food safety is a top priority for the FDA under the new administration. And, with so many foodborne illnesses being the top story on the evening news, it is no wonder that such a high priority is being placed on safe food handling throughout the United States.
What does this mean to businesses? According to the RI Department of Health (DOH), all food service establishments are required to submit and maintain a written food safety plan with standard operation procedures in accordance with the latest DOH code. Non-compliance with the food safety plan mandate could result in failure to pass inspection.
With limited resources at many state departments of health, there is more responsibility placed on business owners to ensure that their restaurants are compliant with food safety laws. To help avoid costly fines and irreparable damage to a restaurant’s reputation, it is imperative to get staff educated and compliant on the latest laws.
To help meet this need, the RI Hospitality Association is poised to announce the addition of a Food Safety Training Specialist to its staff. This person will provide on-site preventative inspections before the DOH comes into the establishment to screen for violations, identify and eliminate conditions hazardous to life and health in food facilities, as well as make recommendations to food service operators and assist in the development and implementation of Hazard Analysis Critical Control Point systems. The goal is to nip any safety problems in the bud before the DOH can levy fines and write up violations, and ultimately minimize the risk of foodborne illnesses.
In addition to on-site help, RIHA offers many classes to educate employees and managers alike including: Food Safety Plan Development Program, ServSafe® Food Managers Certification, ServSafe® Food Managers Re-certification, and the ServeSafe® Introductory Food Safety Training Course.
For readers outside of RI, I encourage you to visit your state’s restaurant organization’s website, your local DOH website or the National Restaurant Association – which has detailed information on food safety classes, www.restaurant.org, as well as listing where you can sign up for a nearby class.
And, safe food handling doesn’t just end in restaurants. The summer months mean more fresh fruits and vegetables are being purchased, handled and consumed at home. To practice safe food handling in your own kitchen, the Food and Drug Administration offers several safety tips for safe consumption:
- Always wash your hands before preparing food.
- Wash fresh fruits and vegetables with water. Soak produce for one to two minutes to reduce the risk of illness.
- Use a vegetable brush to scrub away microbes and bacteria.
- Always clean your counter top, cutting boards, and utensils after peeling produce and before cutting.
With what seems like a constant stream of news on new viruses and food borne illness around the world, we all need to take food safety seriously. One slip can cost your business thousands upon thousands of dollars in fines and lost revenue, and cause irreparable harm to your reputation. And, most importantly, it could cost you your health.
