“…Hand washing and proper holding temperatures â€” the basics of food safety â€” have not changed in 30 years, said Moore of Eatâ€™n Park. The key is keeping the message fresh so that employees pay attention…with a workforce largely under the age of 25, employers need to make sure their messages are quick and easy to grasp. Moore said he relies on lots of colorful visuals, and customized posters, comics, video clips featuring celebrities, games like Pandemic 2, and stuffed-animal germs and microbes are among his favorites…”
Food safety â€œneeds to be part of your core values,â€ William Moore, director of safety and security for Eatâ€™n Park Hospitality Inc., the Homestead, Pa.-based parent of the 75-unit Eatâ€™n Park family-dining chain, said during his keynote speech. â€œIf itâ€™s not in your core values, your mission statement, then itâ€™s not a priority.â€
The symposium occurred against the backdrop of a Cyclospora outbreak that had sickened 642 people in 25 states, leading to 45 hospitalizations but no deaths, throughout the summer. The cause of the outbreak was still under investigation at press time, although a salad mix from Taylor Farms de Mexico served at Darden Restaurants Inc. in two states had been implicated in about 240 of the illnesses.
Tugging at the heartstrings doesnâ€™t hurt either, said several attendees. Al Baroudi, Ph.D., vice president, quality assurance and food safety for The Cheesecake Factory Inc., the Calabasas Hills, Calif.-based operator of 175 upscale casual-dining restaurants, shows his audiences an image of the hundreds of children and adults that have died during foodborne illness outbreaks to drive home the point that lives are stake.
For more:Â http://nrn.com/food-safety/7-steps-ensuring-restaurant-food-safety?page=2