QSR October 2022

SmartChain FoodSafety

fluent in the vocabulary, processes, and risks of food safety so they can direct resources, drive improvement, and hold people accountable, just as they do for the rest of the business,” Boyles says. Positive reinforcement goes a long way. All levels of management can praise positive behaviors when they see them. Some brands are also implementing new approaches to training like gamification— awarding points or similar small perks for learning and executing procedures cor rectly. “It’s proven that employees remem ber teaching points more when it’s a fun, more engaging, interactive experience,” says Chip Manuel, Ph.D., food safety sci ence advisor at GOJO . Food safety is a group effort, but it only takes one person to bring down the entire operation. “One of the biggest challenges with managing food safety is that every single staff member is responsible for food safety, and you are only as strong as your weakest link,” says Bart C. Shuldman, CEO of TransAct Technologies . “It’s easy to forget when you are short-staffed and employee turnover is high, but it doesn’t matter if you are a head chef or a dish washer; proper procedures must be taught

and practiced by all staff at all times.” Keeping procedures easy to remem ber and implement can provide an addi tional line of defense, especially in these situations with perpetually high turnover. “Restaurants are trying to keep proto cols as clear and simple as possible,” says Sandy Posa, CEO of Force of Nature . “The more complicated it is to sanitize and disin “ Restaurants are trying to keep protocols as clear and simple as possible.”

fect, for example, the higher the risk that it won’t be done to the level it needs to be.” Certain tasks on operational checklists can even be automated, such as turning on equipment, completing food safety logs, conducting temperature checks, inventory management, and closing procedures. “If some of those tasks can be automated, not only can the lack of labor be addressed, but restaurant operators can also eas ily verify the tasks are being completed, helping to ensure food safety,” says Jeffrey Kautz, global account manager, cold chain for Emerson . Intuitive, user-friendly products can also help reduce risk. Many operators are beginning to prefer disposables over reus ables—from utensils to condiments to cleaning products. “Operators are rethinking ways to optimize their labor resources,” says Esperanza Carrion, vice president and general manager of Sani Professional , the food safety division of PDI, Inc. “This includes looking for new products and solutions that are simple, easy-to-use, and require minimal training to implement. More and more, operators are looking for disposable cleaning alternatives to the reusable rag and bucket to better prevent cross-contamination of surfaces.” More products that help streamline food safety protocols are being brought to market. “Advancements in science allow ing for more multi-use products are play ing a big role in labor savings,” says Gina Owen, senior RD&E food safety program leader at Ecolab . “Such products allow for fewer steps in completing a task, making training easier.” Even in the face of obstacles like the labor shortage and high turnover rates, it’s critical that food safety stays top-of mind for everyone. “Quick-service restau rants are stepping up their commitment to improved, best-in-practice food safety training,” says Poyee L. Tai, executive vice president and chief business develop ment officer for Tronex . “Successful opera tors recognize that their staff is the con necting piece to ensure a healthy and safe customer experience at every point in the quick-service restaurant experience, from the kitchen to the register.” SC GOJO INDUSTRIES / KP PHOTOGRAPHER SANI PROFESSIONAL / ISTOCK

Sani Professional

Gojo Industries

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OCTOBER 2022 | SPONSORED SECTION