One would think that, in 2024, foodborne illnesses would be a thing of the past. After all, our technology has evolved to be better than we ever could have predicted.
We now have automated monitoring sensors that sit in your cooler to keep track of temperature fluctuations. There are automated food labeling systems that make it easier for businesses to stay in compliance. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe.
But despite how far we’ve come, and despite all the technology that’s now available to us, a proactive approach remains the most important tool in your toolbox.
The reality is that, in the world of foodborne illness, it doesn’t matter whether it’s 2024 or 1824. Foodborne illnesses are still there, and they can be incredibly sneaky–not to mention incredibly devastating. The Centers for Disease Control estimates that roughly 48 million people get sick from foodborne illnesses each year in the United States alone.
As a restaurant manager, maintaining food safety is your number one responsibility. So, how exactly do you do that? How do you keep your customers safe–without compromising the overall dining experience?
Let’s talk about it.
Understanding Foodborne Illness
First, what do we mean when we talk about foodborne illness?
At the most basic level, a foodborne illness, often called food poisoning, is an infection or irritation of the gastrointestinal tract caused by consuming contaminated food or beverages.
All kinds of bacteria, viruses, and parasites can lead to foodborne illnesses. As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
The financial implications related to foodborne illnesses are staggering, costing the economy roughly $15 billion each year. Simply put, we just can’t afford to cut any corners.
Key Strategies for Prevention
There are a few ways you can prevent foodborne illnesses from wreaking havoc on your establishment. Let’s take a closer look at those strategies.
Source Wisely
The first step in preventing foodborne illnesses starts long before you begin preparing food—it’s all about where you get your ingredients. Sourcing from reputable suppliers ensures that the food you’re serving is safe. Trusted suppliers adhere to stringent safety standards, reducing the risk of contamination at the source.
To verify a supplier’s credibility, check for certifications such as the Global Food Safety Initiative (GFSI) or Safe Quality Food (SQF) certification. These credentials indicate adherence to high safety standards. Regularly audit your suppliers’ practices and request documentation to confirm that they’re still in compliance.
Don’t forget, too, that the upcoming Food Traceability Rule under the FSMA is set to take effect in January 2026. This will require enhanced traceability records for certain foods, with the final goal of allowing for quicker identification and removal of potentially contaminated foods from the market. Start aligning your practices with these requirements now to make sure you’re compliant and sourcing wisely.
Follow Proper Storage Practices
Once you’ve secured your ingredients, you must ensure you and your team are storing them properly. Temperature control is the number one thing to pay attention to here. When foods aren’t kept at the proper temperatures, rapid bacterial growth soon follows.
Cold storage should always be at or below 40°F, while hot foods must be kept at 140°F or above to prevent the growth of harmful pathogens.
Here are a few quick tips on storing different food types:
● Meat and poultry should be stored in airtight containers on the lowest shelves to avoid cross-contamination.
● Dairy products should be kept in the coldest part of the fridge, not in the door where temperatures fluctuate.
● Produce should be washed thoroughly and stored separately from raw meats.
Create a Food Safety Culture
We get it–you’re busy. But embedding a safety-first mindset into your kitchen culture should be at the top of your to-do list.
Encourage open discussions about safety issues and foster an environment where staff feel comfortable voicing concerns. Also, take the time to regularly schedule refresher food safety meetings or mini-training sessions. This will help to center food safety in everyone’s priorities.
What to Do if There’s an Outbreak
Nobody wants to think about the worst-case scenario, but the reality is that planning for the worst will help you guarantee the best possible outcome.
Every restaurant should have an incident management plan on file. This should outline steps for documenting complaints, investigating potential sources, and communicating the outbreak to health authorities.
When a customer reports a possible foodborne illness, don’t just sweep it under the rug. Instead, document the complaint in detail. Write down the customer’s contact information, what they ate and when, and when they started experiencing symptoms (and what kind of symptoms).
Communicate this with the health department ASAP. They’ll be able to provide you with further guidance, assist in investigations, and manage any required communication to the general public.
It can be stressful to navigate these turbulent waters, especially if you’re worried that your restaurant’s reputation is on the line. Staying calm, transparent, and acting quickly will go a long way in managing this kind of crisis. Prepare a statement that acknowledges the issue and details the steps you’ve taken to address it. Reassure your community of your commitment to food safety.
Again, honesty and openness go a long way in preserving customer trust, so don’t leave this step out.
The Takeaway
While it’s true that foodborne illnesses pose a significant threat to the restaurant industry, the good news is that with proactive measures, you can keep your establishment safe.
Your job isn’t necessarily to be perfect at all times, but instead, to create a culture in your kitchen that values food safety and takes every possible step to safeguard it. Every best practice and guideline fits into the bigger picture–so whatever you do, don’t leave food safety up to chance. Follow these steps, and stack the odds in your favor.
