Restaurant Food Safety Systems by Varatec

In today's restaurant businesses, more emphasis is being placed on Hazard Analysis and Critical Control Points (HACCP) and food safety programs. Food safety issues arise from improperly handled, cooked and stored food can lead to food-borne illnesses such as Salmonella, Campylobacter, and E. Coli.

Every year, approximately 40,000 cases of Salmonella are reported in the United States. Because many milder cases are not diagnosed or reported, the actual number of infections may be thirty or more times greater, according to the FDA. Food borne illnesses can result in diarrhea, fever, or abdominal cramps. In many cases, antibiotics must be used to treat such illnesses.

While food-borne illnesses are of major concern to the public, business owners must realize that a food safety issue in their establishments can lead to catastrophic consequences, such as lost revenue, court action, and even bankruptcy. Along with food safety inspections, restaurant owners must use training and modern tools to prevent such illnesses from infecting their patrons.

Kitchen employees must be trained to continually monitor food temperatures throughout preparation and cooking. Managers have the responsibility to monitor the overall effectiveness of restaurant food safety programs by checking, visually and other means, that employees are following their training procedures. Along with restaurant food safety programs, general food safety guidelines may be enforced. For example, steam tables need to hold temperatures between 180°F to 200°F degrees, while prepared food must be prevented from entering the danger zone between 40°F and 140°F where bacteria can grow.

Establishments that provide self-service buffets can be especially susceptible to food safety issues. A well-known buffet chain knows the consequences of food safety issues and goes to great links to prevent such incidents. For example, to keep the cold items at the salad bar fresh and at temperature, they are prepared in small batches and then put into inserts in the salad bar. The inserts are kept at approximately 38°F with ice and employees take temperatures many times a day. Items that need to be kept hot at 140°F or above are regulated by heating elements in the salad bar and those temperatures also are taken on a regular basis.

Varatec understands the importance of food safety issues and provides the technology tools necessary to implement and monitor restaurant food safety programs. Our systems help restaurant operators constantly monitor their key temperatures and with integrated video, the operator ensures that employees are following food safety policies and procedures. Automated alerts are used to keep key personnel aware of temperatures that fall outside of their normal range. Contact Varatec to learn how our systems are used by a variety of operators in their restaurant food safety programs.

What Would A Food Safety Issue Do To Your Restaurant Business?