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Author
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Topic: TOP 3 FOOD SAFETY ISSUES
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HASHI
Member Posts: 124
From:raleigh NC
Registered: Apr 2003
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posted December 16, 2003 01:40 AM
   
Please post your top 3 food safety concerns for me to compile for an upcoming conference. These could be problems or challenges in the kitchens you work in and you do not need to identify yourself specicifically but it would be great if you could somehow describe your establishment AND WHAT REGION AND CITY IT IS LOCATED IN AND WHETHER IT IS A CORPORATE CHAIN OR INDEPENDENT AND HOW MANY EMPLOYEES ARE IN THE KITCHEN AND WHAT IS THEIR PRIMARY LANGUAGE? TYPE OF FOOD SERVICE ESTABLISHMENT: FAST FOOD /FAMILY FRIENDLY/ CASUAL DINING/ BAR / FINE DINING / HOTEL/ CAMP / SCHOOL / NON-PROFIT SOUP KITCHEN / SHELTER/ OTHER
Thank you for your help.IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted December 16, 2003 09:27 AM
Sounds good..and will do...when/where is your conference?
My situation is unique as I direct the Food Service Ministry of the Nashville Rescue Mission,we have 4 full time and one part time paid staff between 2 facilities. We also have regularly between 10-15 un paid *staff* ( its part of our life recovery program men and womens *chores*) We also have outside volunteers which vary meal to meal and day to day. We are also busy serving between 12-1500 meals a day between the 2 facilities. One for Men and one for Women and children.
For me the top 3 would be:
Training/Support/Education ( as turnover and outside volunteers make training constant and repetitive)
1. Vigilance in Code appliance. Devotion to doing what is demanded by law and what is demanded by God. We not only submit to the authority (Rom 13:1) of the Food Code and health regulations we believe that doing so expresses our love and concern for our clients. This is my #1 as leadership demands this.
2. Support of staff and management in their Vigilance. Making sure they have all the tools and Knowledge they need to do the job. And as a leader/servant we *do* the little things to make that workable (i.e. marking sanitation buckets making signs and posters...) I want my staff to be empowered by the Word and the Code!
3. Education. We are spreading the word through classes that edify the staff and entire population. I have taken it upon myself to become certified to teach and proctor the ServSafe certification test. And by ongoing education and testing by various methods. One I use is monthly quizes ( they are not *graded* but an answer sheet is given to each with explanations so that key concepts are reinforced and new information is presented. This is a challenge to me as I do this " on my own time pretty much"------------------
In HIS Grip,
Leo Griego
Work webpage: www.nashvillerescuemission.org
Personal webpage: www.geocities.com/leo_d_lyon [This message has been edited by Leo (edited December 17, 2003).] IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted December 19, 2003 02:24 PM
Hi Liz! I've been in Christian conference centers for the past 2 years, supervising numerous people with no culinary background and feeding thousands, but about 4 months ago God moved me back into fine dining. My priorities would be different at either place, as one had close to no experienced staff, whereas now almost everyone is VERY experienced.For the conference centers I'd definitely agree 100% with Leo's "Training/Support/Education". Where I'm working now, the safety standards are very high, so the priorites are still very similar, but still I constantly need to keep an eye out that food doesn't get left out on the counter too long, make sure people wash their hands when needed, and that people don't start playing around (whipping towels, running around, etc.) in the kitchen. God bless, and I hope this helps. IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted December 19, 2003 10:12 PM
About language barriers...I know this sounds simplistic but GET HELP! In my experience in the southwest and California...If you have an operation with many persons of a different nationality usually there is one or more that act as the group *interpreter*...this is your right hand person..get them certified...ServSafe has classes and certification in Spanish...send them and pay for it...let them know how important it is and give them the responsibility of being the Safety Steward for their shift. One way or the other your going to pay for it...by buying Spanish ( or other) language materials, learning the other language yourself, or paying a trainer to come in to train your crew...I think if there is a lead person of responsibility it shows the others how important it is ( especially if the position comes with a raise..hint hint). If the Job is being done, and you will see it...Success!------------------
In HIS Grip,
Leo Griego
Work webpage:
www.nashvillerescuemission.org
Personal webpage:
www.geocities.com/leo_d_lyon IP: Logged | |
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