Complying with the Food Safety Management Act (FSMA)

Complying with the Food Safety Management Act (FSMA)

According to the Food and Drug Administration (FDA), food borne illnesses each year make 48 million people sick. Out of that group, hospitalization happens for 128,000 people and 3,000 people die. FDA hopes that the successful implementation of FSMA (the Food Safety Management Act) will help reduce food borne illness — which it considers largely a preventable public health problem — in the food & beverage industry. 

FSMA has five key areas of concern:

  • Preventive controls across the US food supply to prevent these problems
  • Inspections using innovative inspection methods to ensure industry compliance
  • New tools with respect to food imports, including accrediting third-party auditors to certify that foreign food businesses conform to US food safety requirements
  • Recall authority over all US food although FDA expects its requests for voluntary recalls to work in most cases; FDA now has increased power to detain products that are potentially a problem and can suspend registrations of offending facilities
  • Cooperation between all levels of government’s food safety agencies and to improve training of food safety officials at all levels of government

That all sounds more like food producers than food & beverage establishments. How does the law affect my business? Restaurants are not subject to most provisions of the law — but there’s a big caveat to that statement. If you directly import food from outside the US to cook and then sell in your establishment, then you are subject to the food import rules.

And if I’m not an importer, why should I care about these rules? It is wise for all food chain businesses to understand the basics of the new food safety rules. After all, you want to know that the people from whom you buy food to sell in your restaurant are following safe food practices.

So, what are the final rules as they relate to food chain businesses (not farmers or food producers)? 

To assist food chain businesses, the FDA issued these final rules:

  • Food facilities must put in place procedures to identify and minimize human food hazards. 
  • Importers must certify that growers produced the imported food under the same production safety rules as US food producers. 
  • FSMA requires the transport of food to comply with food safety sanitation requirements. 
  • FSMA requires foreign and domestic food facilities to fix vulnerabilities in their processes to prevent terrorist acts intending widespread harm.

When do businesses have to comply?  FDA staggered operational compliance deadlines over several years following the date FDA published the final rules. If you are a very small business (defined as less than $1 million per year in annual sales of human food), the compliance date is within three years after the final rules. If you are a small business (fewer than 500 employees), the compliance date shrinks to two years after issuance of the final rules.

FDA issued additional compliance date extensions and clarifications which are outside the scope of this post.  

How do we know if the growers of imported food followed USFDA rules? You would request a third-party certification that the growers followed USFDA food safety rules.

Food safety training is available to assist you with FSMA compliance.  FDA acknowledges it has a role in facilitating the training that food industry businesses must obtain to comply with FSMA. Toward that end, FDA created the Alliances which are public-private entities funded by FDA. Training is currently available through the Alliances.  

  • Food Safety Preventive Controls Alliance, started in 2011, coordinated by Illinois Institute of Technology’s Institute for Food Safety and Health.
  • Sprout Safety Alliance, started in 2012, coordinated by Illinois Institute of Technology’s Institute for Food Safety and Health.

The FDA anticipates that the only food safety training through the Alliances and developed through cooperative agreements are the only ones that FDA will recognize. So, if you are thinking of developing your own training course, FDA recommends that you work with the Alliances to make sure the training is consistent and thorough.

Where can I get additional information on FSMA? FDA has produced several Fact Sheets to facilitate compliance with the final rules and to foster understanding of the rules.  You will find Fact Sheets on accrediting third-party auditors, foreign supplier verification programs, protecting food against adulteration, preventive controls for human food, preventive control for animal food, sanitary transportation for human and animal food, and standards for produce safety.

In addition, FDA published several presentations on its website including the overview of FSMA and the proposed rules.

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People want to eat healthfully. That’s not a ‘craze’ or a fad; it’s a part of the human condition. Any restaurant that accommodates that wish will reap the rewards. Here are a couple easy ways to revamp your menu so that it provides consumers with what they want.

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Do These 4 Things to Ensure Your Employees Won’t Be Worried About Health Care

Do These 4 Things to Ensure Your Employees Won’t Be Worried About Health Care

With the increase of the service industry becoming a destination career, employees are going to be increasingly concerned with providing healthcare for their family, so they’ll be paying close attention to events in our nation’s capitol.

Business owners, especially in the service industry, tend to develop close relationships with their employees. For this reason, it’s hard to watch them struggle or worry about their home life. And as we all know, if an employee is having problems outside of work, chances are their problems come to work with them.

Here are 4 major ways you can help keep your employee’s minds on service and worry free.

1. Be the shoulder they can lean on. Be their rock.

You’re now the big brother, big sister, mom, and dad. Take the time to reassure your staff that, despite what’s going on, you still feel providing health care is important and you’ll be there to take care of them.

Without diving into the politics, let your employees know you’ll be following the situation as closely as possible and will provide them with as much information as you can as things progress. Remember, things are very up in the air right now. Let them know the lines of communication are, and always will be, open on this subject.

Let them know the lines of communication are, and always will be, open on this subject.

2. Don’t bullsh** with them.

Don’t make things sound better than they may be. Healthcare is a scary, confusing, adult thing most people simply have no desire to think about unless they have to. Working for an employer who provides that sense of security is a big deal. Losing that sense of security can be a major cause for concern.

Take the time to answer any questions truthfully and to the best of your knowledge. Remind them of the fact that no matter what, things are going to change but you’ll be constantly monitoring the situation and working with your insurance providers to provide the best coverage you can.

Working for an employer who provides that sense of security is a big deal.

3. Be a mentor and educator.

As we touched on earlier, healthcare is confusing and intimidating. The worst part is, the media exacerbates the situation, causing hysteria and Washington seems to be at an impasse which does nothing to relieve the tension.

One of the best things you can do is help to educate your employees on their health benefits, how to enact them, how to use them, what they can and can’t do, where their benefits can be used, and any other details you feel necessary. Knowing exactly how their coverage works will go a long way towards alleviating the fear of not knowing.

One of the best things you can do is help to educate your employees on their health benefits.

4. Use this as an opportunity.

Obviously, this is important to everyone. Take this time to make sure you’re communicating closely with your plan provider, your HR team, and your company leaders. This is the perfect reason to reassess your benefits package and to make sure you have a solid strategy in place for any situation.

The last thing you want is to lose employees to another business with a better plan.

Remember, it’s inevitable that healthcare is going to change. The best operators understand this and are ready to adapt. Make sure you’re one of those able to keep your business running smoothly no matter what Washington decides to do.

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What Is TIPS Training, And Should You Get It?

What Is TIPS Training, And Should You Get It?

Restaurants often make the most profit from serving alcohol, but it’s a high risk/ high reward sort of situation. You don’t want your establishment to get into trouble for serving alcohol to minors or causing car accidents. You also don’t want to deal with the downside of intoxicated guests. Knowing this, a company called Training for Intervention Procedures, or TIPS, set up a certification program to teach employees of most liquor license holders to deal with those risks.

The 35-year old program covers the legal responsibilities of establishments, the effects of alcohol on people, and various customer-friendly ways to provide alcohol service in a responsible manner. It covers identifying IDs and intoxication. It also gives you a chance to practice some ways of dealing with real-life scenarios.

There are quite a few states, such as Maryland and New Mexico, that require liquor licensees have someone associated with that license trained in responsible alcohol serving and have a certificate from that training. That said, not all municipalities have this requirement, and some places, such as Texas and Maine, have voluntary programs. It can come down to the personal preference of an owner in other municipalities, such as much of California.

Keeping customers from getting intoxicated keeps your place of business comfortable for all your guests and shows that you care about their safety.

There are a couple of benefits of taking the TIPS or similar training programs. Your employees will gain confidence in dealing with intoxicated guests. They will have some ideas about how to control the environment so that the drinking doesn’t get out of hand. Keeping customers from getting intoxicated keeps your place of business comfortable for all your guests and shows that you care about their safety.

It is always good to have refreshers about the rules involved in serving alcohol. There are a few kinds of liabilities that could apply to your establishment, and they vary from location to location. Does your city have social host laws, where you can be held liable for injury to an intoxicated guest if the alcohol is served improperly? Is there criminal charges you could be liable to? You want to keep track of these types of rules. They change sometimes, and the people evading the rules evolve their techniques. Having employees at least occasionally take courses in responsible alcohol service can keep you on the safe side of the law. Should something untoward happen to an intoxicated customer or a minor trying to get drinks, you can point to the program as a sign that you had done your due diligence, as well.

Having employees at least occasionally take courses in responsible alcohol service can keep you on the safe side of the law.

There are also insurance companies that give you discounts for having such a training program in place, and having a nationally-recognized certificate is an easy way to prove that your restaurant has an acceptably trained staff. Insurance companies like to know that at least one threat to the property is being controlled for.

All that said, TIPS charges $40 a person for online training, and they charge varying amounts for on site and off site classes, depending on location and trainer. Other programs will also charge you. You don’t want to be accused of cutting corners here, but at the same time, it’s a cost you have to weigh up.

Additionally, some places, such as Washington, have requirements for trainers and for responsible alcohol service training. Always check ahead of time to see if your municipality requires training and what type of certification they will accept. Many places let cities or counties decide on what they want, and they can be pretty restrictive. You don’t want to download the eTIPS program and later discover that your state doesn’t accept online certifications.

As you can see, whether you need to get someone TIPS certified will depend on your jurisdiction and your establishment’s needs. Keep the foregoing in mind, and you will be able to make an informed decision.

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Got A Last Minute Call In? How To Manage Being Short-Staffed

Got A Last Minute Call In? How To Manage Being Short-Staffed

One thing that differentiates the restaurant industry from others is that employee absence can have a detrimental impact on your business, particularly when you have to deal with unexpected absences due to illness. You don’t want sick employees around, but their absence can feel like a betrayal, particularly on a busy day. So how do you deal with being short staffed? Here are some ideas.

Make the call – but strategically.

The first thing you want to do is start calling your employees who aren’t working and find someone to come in last minute. But don’t just go down the list. Hopefully by now you have identified which employees like getting extra shifts so you can prioritize them. If that isn’t the case, then by all means, grab your phone list and start calling. In the future, pay attention to which employees like getting extra shifts to make it simpler for you to get somebody in on short notice.

Step in where needed.

As the manager or owner, you’ll likely need to fill in for a sick employee every now and then, which makes it absolutely critical that you know how to do everyone’s job. When you’re under pressure, step in where you can to make things run as smoothly as possible. When you have more time (and a full staff), take a few minutes (or even a day if you need to) to reflect on areas where you are lacking in either skill set or knowledge so you are ready to step in to any position at any time. This might mean you spend some extra time in the kitchen one week to catch up on their process in case you ever find yourself filling in for a back of house employee last minute.

Don’t stress out your staff.

We’ve all been on the receiving end of a wait staff that’s clearly understaffed. When they’re stressed out because of a no-show or last minute call-in, their ability to serve suffers. It’s like they have suddenly forgotten how to do their job, from being polite to customers to getting orders written down correctly.

It’s your job as manager and/or owner to ensure staff does not get stressed to the point that they can no longer provide good service. Make sure everyone is still taking breaks, and step in as needed to refill waters, greet customers, bus tables or do anything else to keep the place running smoothly and customers happy.

Re-think your call-in process.

Call-ins are going to happen, so it’s unrealistic to try to eliminate sick days from your business. People wake up unexpectedly sick and legitimately can’t do their job. (And, to be clear, your customers do not want sick employees anywhere near their food). But you can minimize the scramble by instilling a 3-hour policy, in which employees must call in no less than 3 hours before their shift to eliminate the need to frantically call around and find a replacement. You can adjust the policy based on your restaurant’s hours, but having some sort of maximum time frame in which employees must call in can help eliminate much of the stress associated with unexpected absences.

Invest in scheduling software.

Many restaurants have turned to scheduling software to help with this type of situation. Employees can even find their own replacements using the software, which makes your life as a manager and/or owner simpler. All you need to know is that the shift is covered, which gives you back all that time you would have otherwise spent frantically trying to find another employee to fill in last minute.

Unexpected illnesses and absences are going to happen. It’s just a part of life. Take some time when you have it (i.e. when it’s a slow day and you have a full staff) to think through what you can do to simplify the process of call-ins to make it easier on your staff and your customers.

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10 Steps To Successful Restaurant Recruitment Marketing

10 Steps To Successful Restaurant Recruitment Marketing

The Greeks inscribed the message, “Know thyself” in the forecourt of the Temple of Apollo at Delphia. The Greeks took it from Luxor in ancient Egypt. They knew a good, catchy — and useful — phrase when they saw one.

This phrase reminds us of a principle that is just as important today as it was three millennia ago. It must guide any successful recruitment marketing you do for your restaurant.

We’ve put together 10 Steps To Successful Restaurant Recruitment Marketing. But before your pen touches the paper to plan out your marketing, consider carefully these first four aspects of knowing yourself:

1. What is your brand?

Sure, you are about food, but what kind of food? What makes it unique? List (in writing) the special characteristics of your food. Write down every adjective you can imagine, and then write more. When you’re finished, pick three or four of them — three or four adjectives that capture what your food is about. That communicate to everyone what you provide to them every day. These are your “key words,” but not just online. Use these words every time you refer to your restaurant in any medium.

2. What is your culture? 

Think carefully about this one. Consider your culture as it is and as you want it to be, maybe even with two columns of adjectives. Do these things match? If not, you have some work to do in your organization, and part of it is hiring employees who will help you get there — but they won’t stay long unless you have a clear sense of vision about your culture and can walk the talk yourself.

3. What are the physical characteristics of your environment?

Are you small? Spacious? Organized? Cluttered? Bright and Beautiful? Drab? Sleek? Modern? Traditional? Not everyone can work in every type of environment. As an added bonus, take a moment to consider if your physical environment expresses your vision as a restaurant. Friendly and cozy is very different from sleek and elegant.

Take a moment to consider if your physical environment expresses your vision as a restaurant. Friendly and cozy is very different from sleek and elegant.

4. What are the specific skills and personality traits you value in employees?

Of course you’re looking for specific skills. Unless you’re in a tiny place that requires everyone to do everything, you can probably assign certain types of tasks to different employees. Create written job descriptions, and consider the skills and personality traits that job requires. Line cooks require different skills and personalities from wait staff.

 

If you did your first task well, getting to know yourself, and if you are successful in expressing your vision in every aspect of what you do, that clarity will serve you well in attracting recruits to your business who respond to what you represent. Now it’s time to consider what potential employees will value. Four things studies show are important for engaged employees are:

5. Respect, inside and outside.

An employee who responds to your vision appreciates what you do and takes pride in being part of it. People like to feel proud of the work they do. Step One is looking for people who love what you represent. Step Two is offering reciprocal respect. People want to feel as though their employer and fellow-employees respect them.

An employee who responds to your vision appreciates what you do and takes pride in being part of it.

6. Integrity and transparency.

People want to work in environments that are honest and transparent. Part of that equation is what you put out in your recruitment marketing. That’s why it’s so important to know yourself! Does what you say in your marketing match what people experience in the environment? Employees want to know they can depend on you for being honest and straightforward with them. Transparency gives employees an opportunity to know what the plan is and how they can participate. It is an antidote to the manipulation that is endemic to so many work environments.

7. Fairness.

Of course salary and benefits are important, but they aren’t the whole story. Competitive salaries and benefits are important, but all things equal, the difference between a potential employee wanting to join your team or another rests on several factors, one of which is fairness. Do you compensate in accord with work quality? Does everyone have a fair chance for advancement?

8. Room for growth and advancement.

Not only do employees want to know that they can improve skills and add new ones, they want to know they can “move up” in the organization increasing their responsibilities (and related compensation). A good way to communicate that you offer these opportunities, not just as you’re trying to hire

Not only do employees want to know that they can improve skills and add new ones, they want to know they can “move up” in the organization increasing their responsibilities (and related compensation). A good way to communicate that you offer these opportunities, not just as you’re trying to hire on a person but as they work within the organization, is through performance reviews. During a regular performance review, ask employees about their satisfaction with their work and what their current goals are within the organization. Write down responses to have available the next time you meet, and look for ways to facilitate employee progress.

Not only do employees want to know that they can improve skills and add new ones, they want to know they can “move up” in the organization increasing their responsibilities (and related compensation).

And of course, there are the perks only you can offer. Delicious food. A fast-pace. Fun! If these characteristics are part of what you offer, make them part of your recruitment. Many thrive on a fast-pace. Many appreciate a certain kind of food, and a free bowl of soup or a bus pass goes a long way toward compensating for lower salaries.

 

Now that you’ve determined all this, who you are and what potential employees want, you can pick up your pen or place your fingers on the keyboard. You’ve got two more steps.

9. Leverage employee networks.

Find out from peers in the age range you’re targeting what social media and employee networks they use most often. Facebook has a wide reach. Instagram Stories is growing strong. LinkedIn serves some, especially those in parts of the industry that require professional training, like chefs. Put information out into these networks regularly, not just when you’re hiring. Make your brand recognizable by the time you begin a search for the perfect employee.

10. Put your message out across several channels.

Your regular participation in Facebook lets you put out gorgeous food pictures on a daily basis as well as pictures of happy employees having fun together and enjoying their customers. Make sure the same visuals post to Twitter and any other networks where you have an account. When it comes time to use the brand you’ve built to recruit employees, put it out across several channels, making certain the announcement is clear and consistent throughout. You never know whose aunt knows whose brother.

 

Preparing for successful employee recruitment is a great opportunity to evaluate how close you come to expressing your vision for your organization. It gives you a chance to verify that you express it in every aspect of what you do.

Preparing for successful employee recruitment is a great opportunity to evaluate how close you come to expressing your vision for your organization.

If you have been sufficiently clear and consistent in your recruiting, your happy employees will build your image as they become energized in your culture. Best of all, they’ll stay with you, reducing the need to take lots of time with constant recruiting and training as a result of the rapid turnover that comes from a flawed process.

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