Safety of Product and People
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Group discussion #3
This online article: Is the Restaurant Industry in Denial about Food Safety? has this statement as the secondary title – Food safety protocols are only effective if everyone follows them—every day, with every shift. https://www.qsrmagazine.com/outside-insights/restaurant-industry-denial-about-food-safetyLinks to an external site.
The article mentions employees cheating on inspections, failure to make sure food is safely stored, issues with food contaminated at the time of purchase by the restaurant, improper practices while preparing and cooking food, etc.
From the previous articles and references, we know that food safety is a tremendous responsibility for the owner/manager. Role modeling and leading with food safety as a priority is critical. What strategies should the owner/operator take when looking forward to the next 12-24 months as policies implemented during the pandemic ease?
Your group discussion will address this current situation.
You will post a summary that addresses the current concerns and implications of food safety management in an operation (one location or multiple). With the advent of COVID-19, food safety has assumed a new level of scrutiny along with heightened expectations from the public (your customers).
You should make at least 2 specific points about current or potential impacts on restaurants that relate to the purchasing, production, or delivery of safe food in our current time.
Identify your two points. Provide detail in paragraph form and cite at least one reference (current article).
Each group member should make at least one substantive comment on each member’s summary. Your grade is for both your summary and your replies to group members.
