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From our partners at the National Restaurant Association

Proper prevention practices can significantly reduce the risk of contamination and foodborne illnesses. Follow these essential tips to protect your staff, your customers, and your reputation from outbreaks.

Putting Personal Hygiene First

Most foodborne outbreaks at restaurants are caused by food handlers unknowingly transferring pathogens from their body onto food. Neglecting personal hygiene greatly increases the risk of transferring harmful pathogens to food.

The number one way to avoid a foodborne illness outbreak at your operation is to ensure your staff are following proper hygiene protocols. One of the most important personal hygiene practices food handlers should follow is knowing when, where and how to wash their hands.

Practicing proper hygiene in the restaurant also includes knowing when and how to use gloves, keeping hands and nails clean, wearing appropriate work attire and not showing up to work sick.

Here are more essential tips for maintaining a clean, healthy crew:

Controlling Food Time and Temperature

Another common cause of foodborne illness in restaurants stems from unsafe bacterial growth in food. Certain types of food, known as Time/Temperature Control for Safety (TCS) foods, allow for more bacterial growth than others. When left at certain temperatures for an extended amount of time, bacteria in these foods can grow to dangerous levels.

Ensure food handlers know how to properly take food temperatures using a thermometer. Take TCS food temperatures during receiving, storing, prep, thawing, cooking, holding, cooling and reheating.

Check out these tips for keeping TCS food safe in your restaurant:

Preventing Cross-Contamination

Cross-contamination happens when foodborne pathogens are transferred from one surface or food to another and can lead to dangerous outbreaks. Cross-contamination can happen at any time, from receiving and storing food to preparing and serving it.

Aside from keeping known contaminants out of your kitchen, employees should be aware of how to properly store, prep and serve raw and ready-to-eat foods to limit the transfer of pathogens. Staff should also undergo food allergen training to prevent potentially harmful cross-contact.

Here are some tips for preventing cross-contamination:

Cleaning and Sanitizing in the Kitchen

It should go without saying that a dirty kitchen is a breeding ground for unsafe germs. Establishing good cleaning and sanitizing practices in the kitchen can help reduce the spread of harmful pathogens onto food.

The first step toward ensuring a safe, clean kitchen is making sure employees know when and how to clean and sanitize. Your food handler staff should know how to correctly use a dishwasher and three-compartment sink, how to clean and sanitize stationary equipment and how to properly handle garbage.

Follow these cleaning and sanitizing tips to keep your kitchen safe:

Want an easy way to prevent the spread of foodborne illnesses in your operation? Download The 3-Legged Approach to Preventing Foodborne Illnesses poster and hang it where employees can easily reference it to help prevent an outbreak.

From our partners at the National Restaurant Association

Millions of Americans experience food poisoning each year, suffering symptoms like vomiting, diarrhea, and cramps. In some cases, those symptoms aren’t just disruptive – they’re life-threatening.

That’s why, to kick off National Food Safety Month 2024, we’re focusing on some of the most common culprits behind foodborne illnesses. While food can become contaminated by chemical, physical, or biological elements, we’ll be focused on biological hazards. Biological hazards in food known to make people sick are called foodborne pathogens. If you work with food, you should be aware of common pathogens and their telltale symptoms so that you can protect yourself and your community. Let’s dive in!

What is a Foodborne Illness?

According to the Food and Drug Administration (FDA), Foodborne illness occurs when people eat or drink food or beverages contaminated with pathogens, chemicals, or toxins. Regardless of how food is contaminated, foodborne illness is a significant public health challenge in the U.S. and worldwide. The FDA reports that 1 in 6 people get sick from contaminated food each year.

Your Guide to Common Foodborne Illnesses

While there are many ways for food to become contaminated, the reality is that most cases of illness in the U.S. are caused by a select handful of foodborne pathogens. In fact, data from the FDA reveals that five major pathogens commonly cause foodborne illnesses across the nation.

Let’s take a closer look at each pathogen to understand what it is, how it spreads and what restaurants and food industry workers can do to protect themselves and their customers.

1. NOROVIRUS

The leading cause of illness from contaminated food or beverages in the U.S. is norovirus infection, which develops after a person is exposed to any of the many noroviruses found nationwide. Since there are several types of noroviruses, there are many ways to get infected.

When ingested, norovirus causes a condition known as acute gastroenteritis, which causes inflammation in the stomach or intestines. Most people who get sick with norovirus illness get better on their own within about one to three days. However, carriers can still spread the virus a few days after recovery.

• Common: Diarrhea, vomiting, abdominal cramps, nausea
• Other Symptoms: Mild fever, headache, muscle aches

• Direct contact with someone who has norovirus
• Eating foods or drinking beverages contaminated with norovirus
• Touching contaminated surfaces or objects and then putting unwashed fingers into the mouth

Noroviruses are infamously contagious. Employees who come into work sick with norovirus can easily pass the virus on to their colleagues and customers.

• Wash your hands thoroughly and often, particularly when preparing food.
• Clean and disinfect surfaces regularly.
• Stay home when you’re sick until 48 hours after symptoms stop.

2. SALMONELLA

Few pathogens are as notorious as Salmonella, which are bacteria that can make people sick via contaminated food, beverages or water. Since Salmonella lives in the intestines of people and animals, it can also come from interacting with infected animals, their feces, or their surroundings.

There are some foods that are more likely than others to be exposed to Salmonella, including the following:

• Fresh fruits and vegetables
• Poultry and eggs
• Meats
• Milk
• Dairy products
• Seafood
• Sauces and dry foods (yeast, spices, peanut butter, etc.)

Most types of Salmonella bacteria cause a condition known as salmonellosis, which typically lasts for about four to seven days. Others cause typhoidal illness or typhoid fever.

• Common: Diarrhea that may be bloody, fever, stomach cramps
• Other Symptoms: Nausea, vomiting, headache, lethargy

• Eating foods or drinks contaminated with the bacterium
• Touching infected animals or feces and not thoroughly washing hands afterward

It’s important to recognize that foods contaminated with Salmonella often look and smell normal.

• Thoroughly cook all food items to a safe minimum internal temperature.
• Wash your hands regularly and thoroughly, especially after handling food.
• Keep raw food items separate from cooked items.
• Always store and display food at a safe temperature.

3. E. COLI

E. coli bacteria exists all around us. While most strains are harmless, certain types of E. coli can make people very sick.

These kinds of E. coli produce the Shiga toxin, which can cause severe health issues like blood clotting problems or kidney failure. An infection that develops from one of these bacteria may lead to a serious condition called hemolytic uremic syndrome (HUS). Over time, HUS can lead to permanent health symptoms and even cause death.

• Common: Diarrhea that may be watery or bloody, severe abdominal cramps
• Other Symptoms: Nausea, vomiting, low fever

One specific type of E. coli (enterotoxigenic E. coli, or ETEC) causes an infection known as traveler’s diarrhea, which causes severe diarrhea that sometimes occurs within just a few hours.

• Eating or drinking contaminated items (or touching food that has been handled by an infected person)
• Eating contaminated foods that have not been thoroughly cooked
• Coming into contact with the feces of an infected person
• Touching an object or surface after it’s been touched by an infected person who has not washed their hands well enough

E. coli bacteria have been found in everything from ground meats to romaine lettuce and even commercially manufactured frozen cookie dough.

• Cook ground beef to a minimum internal temperature of 160 °F.
• Cook raw meats and eggs to a safe minimum internal temperature.
• Wash raw produce under clean, running water.
• Avoid drinking unpasteurized or “raw” milk and juices.

4. HEPATITIS A

There are a few types of hepatitis virus, but the one that’s most relevant to the food industry is the hepatitis A virus, also known as “HAV.” The term “hepatitis A” actually describes the disease of the liver that the virus causes.

Many people who get sick from HAV take weeks or even months to recover. Some people get so sick that they experience liver failure, and the condition can also be fatal, particularly for those with compromised immune systems.

• Common: Diarrhea, dark urine or clay-colored stools, low appetite, nausea or vomiting, aches, fatigue, jaundice (yellowing of the skin and whites of the eyes)
• Other Symptoms: Inflammation of the liver or liver damage

• Coming into direct contact with an infected person (shaking hands, for example)
• Eating or drinking contaminated food or beverages

It only takes a little bit of the virus to make people sick, so it’s important to be thorough in your prevention habits.

• Thoroughly wash your hands after using the bathroom, changing diapers, and before preparing or eating food.
• Stay home from work if you show symptoms like nausea, diarrhea, or jaundice.

5. SHIGELLA

Last but certainly not least is Shigella, a bacterium that can spread through contaminated feces. These bacteria cause shigellosis, a condition that usually is mild and goes away by itself.

However, some cases of shigellosis can become severe enough to cause death. One type of Shigella (S. dysenteriae type 1) produces the Shiga toxin, just like E. coli can. This bacteria causes some of the most serious versions of the disease.

• Common: Diarrhea that may be bloody, fever, stomach cramps
• Other Symptoms: Vomiting, feeling the need to pass stool even with empty bowels

• Getting Shigella bacteria on your hands and then touching food or your mouth
• Eating or drinking food or beverages prepared by an infected handler
• Coming in contact with infected feces
• Drinking contaminated recreational water (i.e., lake or river water)

The germs might also make their way onto foods that are grown in fields contaminated with Shigella-containing feces.

• Thoroughly wash your hands before handling food, after going to the bathroom, or after cleaning up after someone who went to the bathroom.
• Keep diapers in a secure and covered, lined garbage can.
• Avoid drinking potentially contaminated water.
• Stay home from work if you experience diarrhea or vomiting.

Learn More About Foodborne Illness

To take a deeper dive into common foodborne illnesses, how they can spread, and what you can do to prevent contamination in your operation, download our eBook, “The Science of Foodborne Illnesses and Outbreaks Pt. 1: The Most Common Foodborne Illnesses.”

Our state is being has been impacted by Hurricane Debby, and  CORE (Children of Restaurant Employees) is here to help restaurant operations employees with legally dependent children if you face any of the following grant qualifications:  Medical diagnosis/crisis, injury, death of the employee, spouse or child, or the loss of home or place or work due to the natural disaster.  Based in Nashville, TN, they are a national non-profit serving our industry.

A CORE grant may cover costs for medical supplies, therapies, utilities, rent / mortgage, and other essential needs that a family might find necessary to navigate their specific circumstances. Each grant is unique and tailored to meet the applicants needs and documentation is required.

If you are a food and beverage service employee with a legally dependent child facing one of CORE’s grant criteria or you are directly impacted by your loss of home or work due to the recent catastrophe, visit www.COREgives.org to learn more and apply for a grant.  A family can also be referred online. We are grateful that organizations like CORE exists to provide support to our industry.

The Florida Restaurant & Lodging Association is proud to partner again with Overland, KS-based Strategic Value Media, a leading nationwide provider of print and digital media solutions to the national, state, and local trade and membership associations, to produce the 2024 edition of the FRLA Buyers Guide, the premier resource of relevant products and services for residential restaurant industry professionals. This will be the 10th year that the Guide will be produced.

A representative from Strategic Value Media may contact you by email or phone to inquire if you want to enhance your listing in the Buyer’s Guide. Please know this is a legitimate call and that SVM is partnering with FRLA to provide our members this resource for advertising your products and services.

Like the 2023 version, the 2024 edition of the Buyers Guide will feature updated and expanded company and product listings, in addition to other valuable information relating to the restaurant industry. The Buyers Guide provides users with an efficient way to browse for goods and services and offers restaurant, hotel, and casino suppliers exceptional visibility by showcasing their products and services to a targeted, industry-specific buyer group.

The Buyers Guide is accessible through the FRLA website at frla.org and will be updated soon with new advertisements and information. To view the current Buyers’ Guide – click here. We encourage you to take advantage of this exceptional opportunity to highlight your products and services in the Buyers Guide. To learn more about advertising your products or services in the Buyers’ Guide, please email [email protected].

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