David Walpuck | Food Safety News

Teach, train, test, repeat — food safety refreshers a must

David Walpuck — Wed, 27 Apr 2016 05:01:49 +0000

Knowing the correct answer for a food safety certification test is not the same as knowing how to properly use a food thermometer. On-site follow-up training ensures that classroom learning is retained and implemented.

It’s just human nature … people forget. Consequently, unless food handlers receive proper followup reviews and reinforcement, retention of food safety protocols and procedures is unlikely. To ensure that classroom content becomes part of their daily routine, employers must monitor, document and refresh the training messages. Food handlers need to understand there is sense of urgency and real consequences for real people or they likely won’t retain and implement proper food safety protocols in their work environments. To simply pass a test and not institute the knowledge taught in class about health and sanitation defeats the purpose of the training. And, after time, the information ceases to be retrievable for most people. Management should coach and reinforce the proper practices while disclosing to employees the risks and true liability of failing to execute the practices taught in training session. Simply instructing food handlers to keep cold food cold and hot food hot isn’t enough. Far too often the boundaries of the temperature danger zone get blurred when food handlers are not taking temperature readings — sometimes because they don’t have access to an operable calibrated thermometer — or are not held accountable for documenting and reporting those readings. For example, 41˚F and 135˚ F may be the correct answers on a given Tuesday, but food handlers need to understand the importance of getting the same readings next Sunday as well. Other detriments to food safety and knowledge retention include:

Color-coded cutting boards can help ensure that fresh produce is not cross-contaminated with pathogens from raw meat. To increase compliance with such food safety policies and procedures, employers must provide continuing education and training for food handlers.

A lack of general training — More often than not, that 18-year-old, part-time employee gets thrown into the work schedule well before they understand the basics of food safety. Then, instead of instilling a regimen of following policies that will keep them compliant and customers safe, management will let the negative behaviors slide because they need a warm body, not a well-trained employee. Said employee is a food handler, not a microbiologist, train them as such. It is not a priority — Too many times neither management nor employees take food safety policies seriously. For some individuals it can be too much information. For some companies more consideration is given to food costs, inventory levels and merchandising, which are important, but so is proper hand washing. Lack of financial resources — Teaching food safety and getting a food handler certified costs money and if a retailer is suffering financially, many things get cut, including labor hours, over-time pay, equipment maintenance and, yes, training classes. Turnover — In the retail food industry, it’s rampant. Employers must keep up with it, manage it and budget for it. The individual you certified and trained yesterday is going to work for one of your competitors today. Sometimes it is because of money, working conditions or opportunity for advancement. But, sometimes it’s because people feel neglected that they were not trained properly and standards are not being met. Multitasking — Employers sometimes stretch the capacity of the employees. If the schedule is thin, the responsibilities increased, sometimes excessively. Laws of Certification — In some regulatory jurisdictions, only one person in the establishment needs to be certified during operating hours or processing. The thought being, why certify more food handlers, we are covered by complying with the law with just one. However, some locations have hundreds of employees and serve thousands of people. Is that one person really enough? Language/Physical Barriers — While some food safety certifications are offered in different languages, on-site operational directions in regard to food safety are generally given in English. If a food handler has an issue regarding sight or some other physical ailment, they should obviously not be discriminated against and an accommodation should be made for food safety certification. However, if a food handler cannot take and pass a food safety examination, how can they accurately read an ingredient label or have the dexterity to handle a thermometer? These situations need to be handled with tact and planning. Food handlers need to be food safety certified, however, responsibility reaches further than just passing the test. (To sign up for a free subscription to Food Safety News, click here.)

Don’t let birds of any feather flock together in your food facility

David Walpuck — Thu, 11 Feb 2016 06:01:15 +0000

Birds are a beautiful thing of nature and should be respected and admired. However, they do not belong inside foodservice operations or any other food facilities. Their search for food and a comfortable harborage area, especially now during the colder months, encourages birds to seek entry to the great indoors. The possibility of contamination from such incursions is why health officials deem them “critical” food safety violations. Birds can be the source of many pathogenic microorganisms, including Campylobacter, E. coli, Listeria and Salmonella. The potential transfer of fecal matter is the problem, whether it is directly on/in food products, equipment or water sources. Foodservice establishments should be proactive when it comes to bird control. Eliminating harborage areas begins with a bird’s eye view of a building’s exterior. Old or unused equipment stored for an extended period of time outdoors has a tendency to create a pleasant roosting area, especially when it rains or melting snow pools, making a lovely bathing area. Poor sanitation practices and improper refuse disposal can combine with what is stored outside to make an even more attractive habitat. If you are going to keep an uncovered pallet of seed outside, you may just be sending an invitation to the whole flock. Nesting areas should be removed and receiving doors should be kept closed if there are no plastic air curtain strips. Fixing holes and other entry points and having bird deterrents are also part of a solid integrated pest management system. You should also keep tabs on your customers and neighbors. Are they feeding the birds on your property? Check your deliveries for bird infestation as well — issues could be coming in with products. If a bird does get into the interior of a building it should be removed humanely, with a net or trap or corralled out to the exterior, not executed. Sometimes just leaving the door open will do the trick. I have seen some interesting things in regard to bird infestation. Poop directly on produce, in processed food and on product packaging, not to mention the bottom of my shoes from excessive geese manure accumulation by the Hudson River. That’s the last thing I need to track on to the living room rug where it could expose the kids, or the dog for that matter, to pathogens. A buildup of bird droppings on signs, walls, windows and other non-food contact surfaces sends an unsanitary message to your employees, customers and anyone else taking a look around. I have also witnessed birds feeding on rice in a retail store, then drinking water from refrigeration condensation. Nothing like a little food, beverage and a show. Birds also have a sixth sense when they feel threatened and change their activity pattern accordingly. Some get wise to their surroundings, others become confused and panicked when confined. So, you have to ask yourself the next time any big city pigeon or neighborhood sparrow blesses your shoulder or head with a well-aimed, watery, pathogen-laden, multi-colored gift — am I really lucky? (To sign up for a free subscription to Food Safety News, click here.)

Preventive Equipment Maintenance: A Food Safety Priority

David Walpuck — Fri, 11 Dec 2015 06:11:10 +0000

Most everything these days is so after-the-fact and, in some circumstances, a fire drill. Proper communicating, planning and budgeting are necessary when it comes to equipment maintenance, replacement or purchasing. Everything from small wares, such as a simple vegetable peeler, to larger pieces of processing equipment, like a meat grinder, often get neglected or forgotten about over time. The old saying, “If it ain’t broke, why fix it?,” often prevails when operators either don’t realize a potential issue, or worse, it is the end of the month, when there is a resistance to spending any extra money. The fear of explaining why an unnecessary purchase or service was made at the 11th hour to the person in charge is something that most field-level management personnel dread. Then the fear of a demotion or unemployment looms. But, if there is a solid reason (especially dealing with food safety), explanation and proper planning, it will improve safety, limit liability, and be more cost-effective in the long run. Here are some simple tips for food service operators when it comes to equipment maintenance:

Take a look! Spend some quality time inspecting your equipment. If it is compromised in any way, it either needs to get fixed or replaced, especially if it is a food contact surface. Cracked, chipped, broken, pitted, rusted or excessively worn equipment can either promote bacterial harborage or create a potential physical hazard in food. Ask yourself: Just where did that missing screw end up? You may just end up with a critical or priority violation from your regulatory agency, or perhaps a fine. Even non-food contact areas of equipment can present issues if they are damaged or missing, especially if it involves safety. A broken wheel on a rolling bakery rack or the leg of a prep table that has cardboard underneath it to make it stable are basic problems that need to be addressed.
Duct tape is not a final solution.
Take an inventory of your equipment. Some operators have no idea of what they have or what they need. They pointlessly order serving spoons when they already have two cases hidden somewhere in the storage area, which brings me to…
Be organized! Sloppy controls and storage practices are behavioral. Use your space wisely. If you can’t find your emergency exit door, that is an issue, not only with your stuff, but your employees and OSHA as well.
Have open communication with your employees. Believe me, one of the biggest pitfalls of food service operators is not providing, or fixing, equipment that your employees use. Ask. I’m not saying their wish is your command; I’m saying to be aware of concerns. Believe it or not, that part-time teenager just may save your ass someday.
Budget accordingly. Don’t expect things to last forever. At some point in time, equipment will need to get fixed or replaced.
Take a hard look at your maintenance contracts. Is your service provider milking you dry? What are the standard exclusions? What are they responsible for, and what are they not responsible ?
Ask questions. Is that equipment insured, or still under warranty?
The dollar store is usually not an NSF-approved source of equipment.

There it is, my basic two cents. Sometimes common sense really is not so common. Step back and take a look both outside and inside of the box. Happy holidays to all.

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Beware of the Substitute

David Walpuck — Fri, 06 Nov 2015 06:02:22 +0000

In the food industry, there are many instances where substitutes are used for a variety of purposes. Whether it is forced or by choice, the need to fill the exposed gap will have to get rectified when it comes to food processing in order to eliminate an interruption in business. What operators should also focus on when this happens are the basic potential pitfalls that are presented. If they are not identified, there cannot be a corrective action. Listed below are a few common scenarios:

Food packaging: Here is a hypothetical example that happens all too often. Your broad line distributer just sent you three cases of a plastic nine-inch clamshell container that you ordered and it was not from the same manufacturer that you typically use. The substitute they sent your food service is heavier. Did anyone notice the change and adjust the tare weight on the scale that is used for your self-service salad bar? You charge by the pound. Or did you only think about it only after the Department of Weights and Measures or Consumer Affairs did an inspection and fined your establishment for being out of compliance because you were overcharging customers? Always check your deliveries that come into your buildings, not just your food or ingredients. Is your product packaging what you ordered? Is it functional, damaged or infested with a pest? Also check the invoice pricing, as well as the person who is receiving the order. Sloppy controls can come back to haunt you.
Ingredients: People like to get creative when it comes to food. Sometimes they think they can enhance a recipe without understanding what the potential consequences are if they do not stick to the game plan. Did your part-time employee run out of something and substitute something else? Was it an allergen? Was it listed on the ingredient label? You already see where I am going with this.
Employees: Does your food service establishment use a contracted staffing agency when you are in need of an employee? Is that person healthy? Do they know what they are doing and are they properly trained in safe food handling? A warm body just to fill a schedule gap can be potentially disastrous.
Equipment: I am a baker and in need of a sifter. Do I go online and find one that is NSF- approved and for commercial use? Or do I go down the street to the dollar store? As the old saying goes, sometimes you get what you pay for and, in this circumstance, a sharp piece of metal baked into a cake can be a dangerous physical hazard.
Supplier: Are they approved, certified, and inspected by a regulatory agency? Or are they a new startup operation that will do anything for your business, including sending you a delivery of liability?

The everyday changing landscape in the food industry requires operators to sometimes think outside of the box and be proactive when it comes to recognizing potential issues when it comes to safe food handling.

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Ice: The Overlooked Product

David Walpuck — Fri, 17 Jul 2015 05:02:10 +0000

Ice is food.

Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly or the necessary preventive maintenance measures to ensure that the ice machine is clean, sanitary and operating safely.

Listed below are some best practices and questions to ask. Some are basic and some are worth taking a second look.

Make sure to properly clean the floor drain, inspect for leaks, and remove any standing water on the floor under the ice machine. This can be a breeding area for drain/fruit flies or any other species of fly. I have seen both live and dead flies that have made their way into the machine or in direct contact with the ice.
While we’re on the topics of insects, look out for cockroaches. The warm, wet areas can be a favorite hangout, especially the interior motor area behind the front panel. If there is an infestation, you may have contaminated ice. I don’t know about you, but I don’t want a potential Salmonella infection in my adult beverage. Ask yourself: What are those little black specks frozen in the cubes?
That ice shovel, where are we storing it? Is it hung on a dirty wall, does it even get cleaned or sanitized, is the contact surface excessively scored or chipped, or are your maintenance personnel using the ice shovel to remove garbage from the compactor pad, too?
Is the ice scoop stored on top of the dusty ice machine top? Is the contact surface compromised, or the scoop used for something else?
Do we make sure we disconnect the ice machine, empty it, and clean and sanitize the interior when there is a contaminated water emergency? Is there a backflow prevention device on the unit?
What does the gasket to the ice machine door look like? If it is damaged, humid air can constantly enter the interior of the machine and accelerate mold growth. I am assuming that everyone looks for pink or black mold growth, especially around the chute and interior surfaces of ice machines.
Are the inside walls of the ice machine rusted?
Clean the dust off the filter. It will help the ice machine’s performance and save electricity. Speaking of filters, how about that black water filter that is mounted near the machine on the wall? Ever wonder about changing that?
Is there a contracted company that takes care of cleaning and preventive maintenance of the ice machine? There should be, at least once a month.
Are food handling employees properly trained in handling ice? Do they scoop ice with their bare hands or a glass? Are they using enough ice to keep products cold if necessary, or are they reusing contaminated ice?

Ice and ice machines need to be taken into consideration throughout the year, not just as a summer afterthought.

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Proper Communication: A Food Safety Priority

David Walpuck — Mon, 25 May 2015 05:02:55 +0000

It’s all about the “buy in.” People need to believe in what they are doing, what makes it important, and have the knowledge to move forward in a positive direction. Here are some basic suggestions to get the food safety message across:

A simple “please” and “thank you” goes a long way. That may sound ridiculous, but it does not get expressed as often as it should. A “good morning” or “see you the next time” is essential. A strong first impression is critical as well.
Take extra time to help a struggling employee. Make it a point to let them know you are available. Don’t just simply let them sink.
Follow through. If you don’t, your message will slowly come apart and return to square one. Sometimes you have to be relentless. Know when to drop the hammer on non-compliance.
Show best practice. Don’t just “talk the talk”, but also “walk the walk.” How can you be a role model if you don’t take the time to wash your hands before entering a food processing area? Do you dress appropriately?
Stand firm on your belief of doing the right thing. If you sway from the original message, it will become convoluted.
Know what you are talking about. If you don’t, your credibility will be compromised. Reach out to someone who does. The wrong information can be disastrous. Swallow your pride.
We all know what happens when you assume, right? Something about making an ass out of you and me? Don’t assume an employee automatically understands everything. Some employees need to be physically shown how to perform a task and then repetition has to come into play. Handing a book to someone about procedure sometimes does nothing for comprehension.
Make sure to emphasize law, company policy and procedure. Hold them accountable. They need to know what the expectations are. If they are unsure or the picture is cloudy, it needs to be cleared.
Explain the consequences of a foodborne illness by using real-life examples. This is what can happen if you don’t properly cook raw chicken, or this is the real reason why we wash produce before processing, or proper cooling is essential. Match a disease with a food or a process.
Assess whom you are speaking to and communicate in such a way that the message will get through. If you are talking to someone who lacks understanding in science, present the information accordingly. Slow down. That is not the time to be Einstein and show off what you know.
Be approachable. If you come off as too stern and actually scare someone away from asking a question, you may never get the closure of knowing that your message was understood.
Listen. You will be amazed at what you find out. Too many people like to listen to themselves or don’t know how to listen.

How you come across is just as important as the message you are trying to convey. I know this all seems like simple and proper communication principles, but I think a return to basics is all that is needed in some circumstances in order for employees to understand compliance, or maybe I should say, “want to understand compliance.”

Temperature Logs: A Misunderstood Liability

David Walpuck — Tue, 24 Feb 2015 06:02:21 +0000

Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not only shed a light on whether an employee understands the process, but are also a strong indicator of potential liability. If left unchecked, no matter what log it is, you may be flirting with compromising someone’s health and exhibiting a lack of control. Temperature log documentation can become discoverable legal evidence in a court of law. If you don’t have the time, fudge the numbers, don’t record corrective actions or actually document 129 degrees F as your final internal cook temperature of raw chicken because you didn’t properly train your staff — well, you are exposed. Listed below are some tips regarding the review of temperature logs. Some may seem really basic, or even ridiculous, but in an effort to share best practices, take it for what it is worth. • In order to record any temperature on any log, a properly calibrated thermometer is needed. I can’t tell you how many times over the years I have asked food handlers for one, but they come up short. • Temperature logs need to be done at work, not on the couch in the living room with a cold adult beverage. • Make sure the cooling process starts at 135 degrees F and the second hour is at 70 degrees F or below. If not, a corrective action should be recorded such as the product was properly reheated or discarded. Make sure that the method of cooling, if accelerated such as an ice bath or blast chiller, is recorded on the log. • If the numbers are consistently the same day after day, week after week, and month after month, those logs are being dry-docked. • Employees should be cross-trained on temperature log documentation. Not just one person should be responsible. • Management should be properly trained on temperature log documentation. If they are not, what type of example are they setting? • Refrigeration logs not only reveal potential thermal abuse, but they can also give you a heads up if there is an issue with an extended defrost cycle that needs attention. • If there is a hot holding temperature issue, check the setting on the unit, or is that bad boy even turned on? • If you don’t have a refrigeration log that records product temperature in an emergency, such as a power outage, you are rolling the dice. • Ask food handlers basic relevant questions, such as what is the temperature danger zone, what is the proper temperature for hot/cold holding, and to what temperature should this product be cooked? Hopefully, you will not be unpleasantly surprised.

Here Comes the Cold Weather — and Mus Musculus

David Walpuck — Fri, 17 Oct 2014 05:02:52 +0000

For much of the country, as the temperatures drop, there is increased activity of mice to find a harborage area. For any food operation, or homeowner, for that matter, this means an increased potential of infestation if some proactive measures are not taken to eliminate entry. Here are a few suggestions: 1. Think like a mouse. 2. Any hole, gap or crack leading directly outside must be either sealed or flush with the floor. If you see sunlight, chances are that gap may be large enough for a mouse to squeeze through. Simply using some type of spray foam to plug a hole may work temporarily until the mice decide to chew through it, so put a metal scrub pad in the hole before it is sealed. I’ve seen mice tunnel through fireproof insulation three floors high, chew through wires, sheetrock, plaster and plywood, so they are resilient and can get to where they want to go. 3. Keep doors closed when not in use, especially in a warehouse next to a field, where even Bigfoot can walk right in. 4. Be careful of potential exterior harborage areas. Those hay bales — yes, they’re very fall-like and a nice-looking Halloween decoration — but they’re also a nice, warm and comfortable area for mice to inhabit. Bags of mulch and even vending machines are as well. Just keep that in mind the next time your dispensed scratch-off lottery ticket looks like it has been nibbled on the end. Those make perfect nesting material, and the grand prize you might win may have four legs. 5. Be mindful of any potential outdoor food source that can be an attraction, such as an unkept garbage area, seed, pet food and anything else that will attract rodents. 6. Make sure to thoroughly check any food and/or paper deliveries for evidence of infestation. Is one of your vendors possibly bringing you something more than you bargained for? 7. Finally, ask yourself: Just exactly what are those holes in the ground outside your back door? Mice can be a big problem once they have gained access to your interior, not only for the spread of potential disease, product loss, damage to reputation, citations and/or fines from the health department, but also for the money you will spend in labor to clean up after them and for the pest-control company to get rid of them. Keep in mind that, with a potential reproduction rate of five to 10 litters a year, times five to six babies each, an unchecked mouse population can grow fast. And it all starts with entry.

Food Safety Education vs. Reality

David Walpuck — Mon, 01 Sep 2014 05:02:31 +0000

With the new school year fast approaching, it should be a reminder to take the time to properly train and educate food handlers about food safety. Not only just to pass the test and get certified, but to live it, breathe it and foster a culture. Food safety has to be part of the daily routine, not just because the boss is coming for a visit or suddenly the health inspector is at the front door. Fire drills should be avoided. Food safety should be properly managed, not the inspection. People often forget what they learn in food safety class if it is not applied to a task with any regular frequency and monitored. If they do not understand the consequences of potential illness or are taught in a manner that fosters a “buy in” to the concept, rest assured that most of the information will not be retained. Hands-on training in a working environment are just as important and more successful for some people. Yes, it is a two-way street: the individual must put forth the effort and want to learn. The reality is that there are language barriers, cultural differences, labor constraints, no sense of urgency and a general feeling of, “That ain’t my job,” when it comes to food safety education. When I once asked a food handler for their thermometer to check it for calibration and they handed me a roll of sanitizer test strips, that’s a problem. That’s as basic as it comes and reveals how badly the food safety training was neglected. Think about how easily things can spiral out of control with that gross lack of knowledge. Thermal abuse, food contact surfaces, chemical use, and so on and so forth — things can get risky real quick. We cannot just have a warm body processing food anymore since so much more is involved. Regardless of the excuse, food safety has to be part of the job description and followed up by everyone in the organization. If management puts it on the back burner or not high enough on the priority list, how do they expect the people who actually process the food to feel? Best practices and increased education should involve everyone. In the end, the best aspect of teaching food safety should be reality. Putting consumer’s health potentially at risk should always be explained, along with the liability that follows. Sometimes it is the eye-opening truth that inevitably gets the point across.

Condensation: The Liquid Enemy

David Walpuck — Mon, 09 Jun 2014 05:02:07 +0000

Whether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or directly on frozen raw shrimp, condensation is a food safety concern and must be dealt with accordingly by anyone producing food. Excessive moisture from condensation helps bacteria to thrive, mold spores to grow, and even provides an open invitation for potential insect harborage. (I’ve actually seen wayward birds quenching their thirst from condensate that has formed on display ice cream freezers in a grocery sales area.) Warm and humid summer days definitely accelerate the formation of condensation; however, more often than not, a little cost-effective common sense will rectify the issue. Here are a few tips for operators:

Keep refrigeration doors closed when not in use, wipe down ceiling tops of freezers if they are beading moisture after a delivery, keep fan unit lines clean and free of blockage, install or fix air curtains and replace door gaskets when needed.
Monitor defrost cycles on refrigeration units and keep products stored properly within display case load lines and off vents. Air needs to circulate properly around refrigerated products to keep them at a proper cold holding temperature, so packing them close together with no space is a detriment.
Do not let frozen products thaw and then re-freeze.
Properly cool products before they are packaged.
Cover or properly store exposed equipment so aerosolized moisture will not collect on surfaces during cleaning.

Proper food safety training on what may seem basic to some, but is not to others, should always be taken into consideration and explained thoroughly.

The ABCs of New York City’s Restaurant Grades: Part 4

David Walpuck — Wed, 12 Mar 2014 05:02:52 +0000

(This editorial is part of a series. You can find earlier entries here: Part 1, Part 2, Part 3.) Per Se, an upscale and expensive restaurant in Manhattan, found itself on ABC News recently – not for the great food, but for the less-than-stellar health inspection it received on Feb. 19, 2014. This disclosure went from a posted sign with a letter grade and a listing on NYC’s website to the living rooms of millions of people watching the evening news. Usually the reports involving restaurants focus on menu items, nutritional labeling and the occasional rodent caught on camera. Was it a slow news day, or did someone drop a dime to the media because of bad service, a conflict of interest or just to spread the word to the masses? Per Se scored 42 points in health violations on this most recent inspection, which resulted in a “C” grade. Improper holding temperatures (both hot and cold), issues with a handwashing facility, and wet wiping cloths not properly stored in sanitizer solution were all cited as “Critical” by the NYC Department of Health. Unfortunately, the lack of food safety by this establishment seems to be a trend. On Dec. 18, 2013, they scored 43 points, and, on Dec. 13, 2011, 41 points were dished out. Sometimes you get what is eventually coming to you, especially if repeated problems involve thermal abuse, one of the leading causes of foodborne illness. No matter what side you are on concerning the pros and cons of public health and sanitation and how it is rated, disclosed and fined, one thing is clear, New York City’s Health Department can also improve.

Update the website. It is dated March 2012, and Michael Bloomberg is no longer the mayor.
List the condition levels (1-5) that were cited on the inspection. This will give greater clarity about what was actually observed. How many items were out of temperature and by how many degrees?
The “Critical” violations need to be reassessed. One wet wiping cloth stored out of sanitizer solution that still has a sufficient amount of sanitizer soaked into it should not be “Critical” and not cost $300 each.
Clarify the proper time and temperature for rare roast beef. Presently, there is no documented guidance.
List the fines per violation. On the website, the fines per violation can be $200-$2,000 and higher for repeats. This is vague and shifty, especially if the amounts fluctuate depending on citations. Has there been any progress on the promised $20-million fine reduction?
List the restaurants that have paid for the food safety training that has promised to be offered.
Has a mediator been assigned yet to work between the restaurants and the NYC Department of Health?

Proper food safety is integral to protecting both consumer health and operational liability. Expectations and consequences should be made clear, and training should be ongoing and consistent.

Did the Salem Witches of 1692 Suffer from Food Poisoning?

David Walpuck — Thu, 31 Oct 2013 18:47:15 +0000

Rumors of witchcraft began spreading through the Salem Massachusetts colony prior to 1692 and helped fuel the turmoil between the different religious sects in the area. Life at that time was strictly governed by the church. Music, dancing and the celebration of holidays were forbidden because the belief was this activity was Pagan. Ironically, the only celebrating tolerated was for the agricultural harvest. The children of John Goodwin, a local mason, apparently were tempted by the Devil himself to steal linen from an old woman named Mary Glover who was miserable and often described as a “Witch”. She allegedly retaliated and was accused of casting a spell on the Goodwin children for their crime. When four of the six kids began to suffer from the “Disease of Astonishment,” with symptoms of hallucinations, back and neck pain, random outcries and loss of neurological control over body functionality, witchcraft was implicated and so began the craze of 1692. Crops of rye were grown in the Salem vicinity around the time when many individuals were deemed “Possessed” by the Court of Law. The cold winter followed by a wet spring caused “Claviceps” (a group of fungi) to grow on some of the grains. The “Ergot” fungus blight, which formed an alkaloid producing mold was toxic and actually caused the strange behaviors exemplified by the people who were thought to be affected by witchcraft. A foodborne intoxication occurred when the contaminated rye was consumed and this theory was not discovered until 1976 by Linda Caporael. Adulterated food can kill you in more ways than one. Nineteen of the accused witches were hanged to death. Their bodies cut from the trees and throw into shallow ditches only to be recovered by family members under the cover of darkness and buried in unmarked graves. Others refused to testify in court and were subject to “Peine Forte Et Dure” where they were placed under rocks and pressed with the heavy load until information was disclosed or in one case, crushed to death. Most of the evidence used to convict the witches in 1692 was “Spectral,” where the accused admitted to seeing a ghostly apparition, shape or Devil afflict them with the loss of body control, delirium and odd speech. This tragic case of American history can repeat itself in the sometimes complacent food service industry in regards to food safety. Just like in 1692, some people are unaware of the ever changing, “Emerging” pathogenic dangers that are out there. Education through training is paramount in protecting the health and well-being of today’s consumer. Unfortunately in some cases, it is the liability — not the witchcraft — that motivates compliance.

The ABCs of New York City's Restaurant Grades: Part 3

David Walpuck — Fri, 26 Jul 2013 05:02:42 +0000

There’s been some good news for restaurant operators in New York City. Food safety fines will be reduced. The $50 million-a-year revenue will now be brought down to an estimated $30 million. (What’s $20 million between friends anyway?) In addition, grade standards will be reassessed, an office will be created to mediate between operators and inspectors and food safety training will be offered by the Health Department…for a nominal fee. While the first consultation will not cost the operator, after that, who knows. I still smell profitability. The exact details of how this will be accomplished have yet to be disclosed, but it is a step in the right direction. Food safety should not be all about generating cash flow. Protecting consumers’ health and the restaurant’s reputation and liability should be the main focus. As I have said all along, what is fair is fair. If you prepare food in a way that puts consumers at risk, you should get hit hard in the wallet. Having a wet wiping cloth outside sanitizer solution should not cost you $300 in fines, nor should a fruit fly on an environmental surface for that matter. What the department of health needs to do is make the violations that have a direct potential correlation to foodborne illness cost the most. Cross-contamination, adulterated food, thermal abuse, sick food workers and hand washing need to be at the forefront of an inspection. Looking at the root cause and some training tips would better serve food service establishments, rather than an inspector bringing the hammer down on petty citations. Food inspectors will always be looked at as the enemy; however, a little fairness and respect goes a long way. Stay tuned…we will see how this plays out.

The ABCs of New York City's Restaurant Grades: Part 2

David Walpuck — Wed, 03 Jul 2013 05:02:37 +0000

In “The ABCs of New York Restaurant Grades,” I highlighted the pros and cons of how the system works. After viewing a recent news cast on how some restaurants are not posting their grades properly for public view at their locations, I felt compelled to comment on the issue. Restaurants that do not conspicuously post their grades on the front window or door will be assessed a $1,000 fine by the NYC Health Department. Hey, at least that is a $100 discount from the $900 three-fruit-fly fine I saw. For some lower volume locations that is a big chunk of cash. For other high volume, high priced food establishments, that is a drop in the bucket — the price of a six-top drinking top shelf alcohol or just the cost of doing business. Apparently what those successfully visible locations are afraid of are the reviews or negative publicity. That will inevitably cost more than the fine from NYC in lost revenue. Is it just me or have you ever seen a restaurant review that includes a grade for food safety? Zagat maybe? So, what is the solution? To me, it’s simple; adopt a proactive food safety culture, properly train your staff and spend a few dollars on equipment, facilities and pest control. Most of all…follow up daily. Do that, which you should be doing anyway, and you won’t have to be embarrassed or pinched by a “C.” Hiding a posted inspection grade or result is nothing new. By law, supermarkets in NYC are supposed to post their most recent annual Department of Agriculture inspection result on the front window, door or wall in a conspicuous manner as well. In that case if a “critical deficiency” is observed, scored and the store fails, it should be there like the scarlet letter for all to see. This can be a finable offense as well, just maybe not as juicy as a restaurant. Two different regulatory agencies, two different thought processes. Playing hide and seek with your health department grade or result does nothing to the educated consumer who can easily research the result. It is public information, after all. The consumer has the ability to make an informed decision on where they shop or eat out. Making it tough by deception and not being forthcoming may leave a sour taste in some people’s mouths.

The ABCs of New York City's Restaurant Grades

David Walpuck — Tue, 04 Jun 2013 05:30:57 +0000

On a recent trip to our favorite Peruvian restaurant in New York City, my wife and I could not help but notice the large “C” letter grade from the Department of Health posted on the front door. The last time we were there, they had an “A.” When I inquired with the hostess about the change, her noticeably prepared robotic response was, “Oh it was no big deal, and we took care of all the issues.” Was it really no big deal? Upon further investigation, here are some of the specifics about New York City’s letter grading system for restaurants. The letter grades are based on point values and condition levels. 0-13 points is an A, 14-27 points a B and 28 or more points is a C. There are five different condition levels based on severity and point value, so “Level 1” would have the fewest points whereas “Level 5” would have the most points. A public health hazard, like an improper cold holding temperature, would be a 7 point minimum, if the situation cannot be rectified before the inspection ends, the restaurant can be closed by the Health Department. A critical violation, such as not washing produce before preparation, will be worth 5 points. A general violation, like improperly sanitized cooking utensils, holds a minimum point value of 2 points. I found it interesting that some cited violations may result in “Notice of Violation” but are not actually counted towards the inspection. Fines for food safety citations can get juicy in the Big Apple. They range from $200 to $2,000 or higher for repeated issues. I once saw a private school in Manhattan get nailed with a $900 fine following a health inspection…for three fruit flies. Is that excessive or justifiable? You be the judge. Either way, money talks and it makes people listen, especially if the food service operator truly deserves it. If a restaurant operator settles his violations online, the fines will be assessed lower than the minimum recommendation found by the inspector and they do not have to be present at a tribunal hearing before a judge. To me, the Health Department is acting just like a restaurant in this case; let’s just turn the tables quickly to increase the volume, offer a deal, not pay for any extra labor and make that money. Here is another “incentive” – get a letter grade of A (less than 14 points) and you will not have to pay for any fines related to food safety. However, restaurants will not be let off the hook for legal obligations to New York City, such as not having a valid permit, smoking or not posting calorie counts. If any of those things are observed, you still will have to open up the check book. As it turns out, the Peruvian restaurant in question was cited for a cold holding violation for not having a food product be held at or under 41 degrees Fahrenheit. The exact temperature was not disclosed on the report. This would confuse some individuals because the cold holding temperature for the state of New York at this time is 45 degrees F and is due to change on January 1 2014 to 41 degrees F. I guess NYC is a little bit different when it comes to internal temperature. Ground meat products in NYC should be cooked to 158 degrees F for 15 seconds (disregarding any posted consumer advisory); unlike the FDA Food Code that suggests 155 degrees F for 15 seconds. The restaurant was also cited for fruit flies (which may have broken the bank), improper sanitizer concentration and some food products stored uncovered. As someone who audits, consults and teaches food safety, having a program in place that improves and discloses health issues is important to me. This process is by no means flawless and has an air of profitability. But…that letter C on the front door did not stop me or the few hundred other people that day from enjoying some Lomo Saltado or Causa. The food was excellent as always, cooked to the proper temperature, and we did not suffer any symptoms of illness. Maybe the C on the front door did have a positive effect on the kitchen staff in regards to food preparation. I think it takes a more personal negative experience for consumers to stop patronizing certain restaurants, but the awareness and opportunity the letter system offers to research a particular eatery is revealing enough for people to make their own informed decisions if they choose. For more information visit New York City’s restaurant inspection page.

Terror Through Food

David Walpuck — Fri, 19 Apr 2013 06:14:09 +0000

As someone who was in New York City on 09/11/01, I saw the fear, death and destruction first hand. It is something I will never forget. The recent bombings at the Boston Marathon remind me of just how vulnerable our society is. Killing and maiming innocent people, especially children, with an exploding pressure cooker packed with nails and pieces of metal disturb me to the core. What makes me really think after a horrific incident of terrorism is how unprotected our vast food industry is. From the farm to a retail setting, in some circumstances our food chain is wide open for attack. Several years ago I was fortunate enough to have the opportunity to sit in on a lecture given by an FBI agent in counter-terrorism on food safety. He didn’t talk about some knucklehead not washing his hands after using the toilet; his discussion was on a global scale. He cited several domestic and international terrorist threats through food. From purposely contaminating the local buffet with Salmonella to developing genetically altered “Super Seeds” to destroy crops, the actions of some of the individuals he described were aggressive and premeditated. All it takes is some information easily obtainable from the Internet, a little bit of cash and the strong desire to cause harm. We as industry professionals must take that fact into consideration every day and implement the following basic precautionary measures:

1) Report suspicious activity.

2) Keep areas secure. (Eg-electrical rooms and water supplies)

3) Use visitor logs.

4) Use employee identification tags.

5) Prohibit personal items in food processing areas.

6) Implement food defense training.

Finally, as the saying goes, “If you see something, say something.” In the hectic yet sometimes complacent food industry, this can make the difference in avoiding a potential disaster.

Profitability and Food Safety

David Walpuck — Thu, 28 Mar 2013 05:03:53 +0000

As operators of food establishments look towards controlling costs, sometimes the decisions they make directly impact food safety. When sales go south, so does health and sanitation. In my years in the food service industry, this is what I have observed: Reducing Labor Hours: Cutting staff has been a tactic used since the beginning of time. Unfortunately when this is done too aggressively, it can become a detriment. Expecting employees to unreasonably multi-task will not only affect morale, it will also hurt customer service. In some circumstances, individuals who care about food safety and try to do the right thing (like properly clean and sanitize a deli slicer) will often become the victim of getting their hours trimmed in revenge as a consequence of taking too much time. Elimination of Training or Certification Programs: Having just one employee as a certified food handler in an operation where hundreds may be responsible for serving food is just not enough. More often than not, training gets kicked to the curb when it comes to cutbacks. It scares me when someone thinks cooking raw chicken to an internal temperature of 128 degrees F is justified; 165 degrees F for 15 seconds is what the FDA suggests. Sick Employees Preparing or Serving Food: Some operators will just settle for a warm body, regardless of whether the person is infected with one of the “Big 5” pathogens. People who have Norovirus, Hepatitis A, Shigella, Salmonella or E. Coli, or are showing symptoms of foodborne illness such as diarrhea or vomiting, should not be handling food. I understand that people need to work to support their families; however there are other options besides risking a foodborne illness outbreak. Neglecting Equipment or Facilities Maintenance: Does the price of a thermometer, getting table mounted cutting boards re-surfaced or eliminating the pest control company make sense? Some food establishments pinch pennies in areas where they cannot afford to. If you have mice in your establishment because of a lack of sanitation and they are caught on film by a customer and aired on the five o’clock news, how do you expect to increase sales with such negative publicity? Purchasing Cheap Food Products From Unapproved Sources: Rolling raw bottom feeding fish from a local polluted river into sushi is not suggested. Neither is knowingly selling peanuts contaminated with Salmonella. Need I say more? Rolling the dice with food safety will eventually catch up to habitual offenders. With the CDC estimating that 1 in 6 Americans contract a foodborne illness each year, the odds are high. Profits and managing the bottom line should never risk the consumer’s health. Unfortunately, this lesson often gets learned a little too late.