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Checklists May Become An Integral Part Of The Food Code

More responsibility and awareness might be coming for restaurant managers based on information coming out of the 10th Annual Nation’s Restaurant News Food Safety Symposium.

At the symposium future additions to the U.S. Food and Drug Administration Model Food Code were speculated in detail by food safety experts including Miriam Eisenberg of EcoSure.

The Food Code is updated every four years, but may include yearly supplements in between updates if needed. The latest update was released in 2013.

Eisenberg believes that we’ll see a requirement that a certain number of managers be certified by an American National Standards Institute accredited program in food safety knowledge. She envisions restaurant managers being the front line when a regulatory agency walks in the door asking questions. Managers will be required to provide more information about the understanding of monitoring for foodborne illness in their operations.

More and more the food safety initiatives that were mostly focused on manufacturing are creeping their way into the retail restaurant industry to help battle foodborne illness outbreaks.

Here’s an excerpt from an NRN.com article on the 2015 supplement:

The 2015 Food Code supplement talked about managers needing to be able to verify and monitor cooking temperatures, holding temperatures, hot and cold, and cooling temperatures, she said, but is not particularly clear about how they are to do that. Eisenberg said her group is a strong believer in checklists, but such changes will require more checklists and training people to do more checklists and then monitoring the checklists.

This goes right along with what we are preaching every day at OpsAnalitica. You need to be doing daily checklists and following up on them consistently to ensure they are being done diligently, either through exception reporting and/or coaching sessions. This is the only way to know that you are running safe operations and that the most important things in your operations are being checked frequently.

Click here to watch a recording of our webinar, Setting Up An In-House Inspection Program.

Tough Year for Chipotle

It’s been a tough year for Chipotle. From pork supplier issues to a salmonella outbreak in Minnesota, a norovirus issue in California, and now the latest e coli outbreak in the pacific northwest closing some 43 locations.

Now you can’t blame all of these issues on Chipotle. The pork supplier was a case of Chipotle sticking to their guns on responsibly sourced ingredients, but it still cost them a good amount sales. But it will pay off in the long run with their ravenous fans.

The food-borne illness outbreaks, however, are completely opposite issues. This is bad press for the king of the hill. You have to wonder if there is something broken in their processes or supplier selection. Just in passing I’ve heard from a few different people, not in the restaurant industry, that quality has gone down recently. All this points to something that isn’t working as it should.

It’s interesting because we talked to Chipotle a while back about our solution. The response we got was that the culture at Chipotle doesn’t allow for checklists and follow up. Their philosophy is that if you hire the right people and treat them well they will do the right thing. This is absolutely true. To an extent.

The issue is that everyone is different and has had different life experiences. This brings about a different view of the world for everyone. So thing that you as the business owner know are important may not seem as important to your managers. If left to their own discretion they will not focus as much on the things that you want them to as they will naturally gravitate to ares they think are most important and where they feel they can add the most value. How much you pay them will have zero influence. They might just do what they think is most important better.

This can leave your operations somewhat vulnerable. If you are paying a couple extra bucks more than the competition you will attract better talent for sure, but you still need to have defined processes and inspect what you expect.

The reality is there are real consequences in our industry for getting someone sick. Just take a look at the ex Peanut Corporation of America owner and CEO. He was recently sentenced to 28 years in prison. Granted he was blatantly negligent and knowingly shipped tainted product. But the bar has been set. Food safety has to be taken very seriously.

Having a repeatable, documented process is the only way to minimize these outbreaks. A strategy around consistent daily execution will help you run safer restaurants all around.

Click here to check out a recording of our webinar, Setting Up An In-House Self Inspection Program.

Free Management by Exception Webinar

We would like to invite you to our Running Better Restaurants in Less Time webinar, on 11/5/2015 at 3:00 pm Centralclick here to register.

This webinar is going to be packed full of best practices around managing your restaurants by exception.

Management By Exception (MBE):  is a practice where only significant deviations from set standards, ex: unsafe temperatures or operating conditions, are brought to the attention of management. The idea behind it is that management’s attention will be focused only on those areas in need of action and immediate follow-up.

We are going to cover the following topics:  

  • Management by Exception for Restaurants
  • The Power of Exception Reports & Dynamic Scoring
  • How to Implement Exception Reports in your Company
  • Building Exception Reports in the OpsAnalitica Report Builder

This webinar is going to be full of good information, and you are guaranteed to leave with some ideas that you could implement in your business immediately.

Register Here – act now as these webinar’s fill up quick.

We all know that the only way to get location managers to do what we need them to do is to hold them accountable and follow-up.

Implementing a MBE program in your chain will give you the tools to follow-up quickly and consistently.

Webinar:  Running Better Restaurants in Less Time

Time & Date:  11/5/2015 3:00 pm Central

Click to Register