Reimagining Digital Transformation in the New World

By Michael Young

COVID-19 has changed the world as we know it. It’s forced parents to become teachers, enterprises to shift business models as well as turned ships and convention centers into hospitals. It’s allowed us to push technology to new limits as it kept people safe, helped business stay open, kept culture alive and comforted us in the face of great uncertainty. It’s also exacerbated cracks in our society – gaps in access to technology, infrastructure, education, healthcare and economic security.

As countries, communities and businesses struggle to recover while addressing the growing concerns around social injustice, it gives us an opportunity to reimagine what a better world could look like. The current environment has shown the need for governments and businesses to innovate and organize themselves to adapt as well as respond rapidly to unforeseen external pressures. This moment has significantly accelerated what already was a growing trend of digital transformation.

A Path Forward for Policymakers

The disruption caused by the current environment offers policymakers around the world the unique opportunity to fully adopt and utilize digital technologies, such as tele-health, tele-work and remote learning solutions, and strengthen their resilience and competitive posture.

As Dell Technologies continues to develop and provide innovative and empowering technology solutions, we are mindful of both the opportunities and responsibilities that come with such powerful tools. Our insights and experience as a global leader in applying emerging technology solutions to improve lives have informed our view on how governments should approach their next steps in a path forward. We believe governments have a responsibility to boost digital infrastructure, as connectivity has become ever more vital for all of us – big businesses and entrepreneurs, universities and schools, families and individuals, in metropolises and rural communities – to continue to function at a distance. Governments also should work with the private sector to ensure privacy protection and cybersecurity, as new paths of communication and work environments have highlighted increased risk of cyber-attacks. To enhance innovation, governments should foster an environment for businesses to create jobs, for entrepreneurs to create new opportunities, for a data-driven economy to realize its full potential, and for everyone to have access to education, healthcare and economic opportunity.

Policymakers and businesses are recognizing that this situation has three phases, each of which offer the opportunity for governments to make progress:

  • Respond by adopting immediate relief measures to safeguard the economy and public health;
  • Recover by developing medium-term measures to activate an economic rebound; and
  • Reimagine by transforming how we work, learn, heal, create, and play.

Read our full whitepaper online titled “Accelerating Digital Transformation in 2020: A Path Forward for Policymakers” which outlines our view of accelerating convergence of technology, innovation and new opportunities for all. We look forward to working with governments across the globe to assist in undertaking their digital transformation to address humanity’s greatest challenges.

If you’d like to learn more about how digital transformation can help your business, get additional information about the discount program, or even have general questions about Dell Technologies, reach out to [email protected] and let him know you’re with FRLA. You can also shop online at www.dell.com/FRLA.

Michael Young is the Senior Vice President, Global Government Affairs and Public Policy, Dell Technologies.

The Flu

The flu shot is more important than ever this year with COVID-19. COVID-19 and the flu will both be spreading this season, according to the Center for Disease Control (CDC). It is important this year to protect yourself with a flu shot as it will help reduce the risk of serious illness and hospitalization, which lead to two of the biggest concerns, serious illness and hospital capacity with the ongoing spread of COVID-19.

The single best way to prevent seasonal flu is to get vaccinated each year, but good health habits such as, avoiding people who are sick, covering your mouth and nose when you cough, and washing your hands often can help stop the spread of germs and prevent respiratory illnesses like the flu. Clean and disinfect frequently touched surfaces at home, work, or school, especially when someone is ill. Other health habits include getting plenty of sleep, being physically active, managing stress, drinking plenty of fluids, and eating nutritious food.

Influenza (Flu) and COVID-19 are both contagious respiratory illnesses, but they are caused by different viruses. COVID-19 is caused by infection with a new coronavirus (called SARS-CoV-2) and flu is caused by infection with influenza viruses. Because some of the symptoms of flu and COVID-19 are similar, it may be hard to tell the difference between them based on symptoms alone, and testing may be needed to help confirm a diagnosis.

The CDC recommends that people get a flu vaccine by the end of October. The flu season can last until March, so you can still get the flu vaccine later. No matter when you get your flu shot, it will still be valuable to help protect you for the rest of the flu season. Talk to your provider about the best time to get your flu shot. Remember to ask about other vaccines you might need to protect yourself this year too.

Speak to your doctor to learn more about how to get the most out of a healthy lifestyle. For more resources on ways you can help protect yourself against the flu, visit: https://www.uhc.com/health-and-wellness/health-topics/flu/faq.

The Stress of Uncertainty

2020 has evoked a sense of fear and anxiety like we’ve never seen before. As the world grapples with how to respond to the pandemic, the hospitality industry has been hit especially hard. Leaders and employees are realigning to new operational and safety requirements, but the challenges they face are not limited to a reduced revenue stream.

You’re open.

You’re closed.

Pivot to take-out?

25% dining capacity.

Increase room service?

Let employees go.

Bring employees back.

We are creatures of habit. We like to feel in control. But when life throws a curveball, the uncertainty of the outcome is more stressful than knowing something bad is going to happen. Think about being stuck in a traffic jam on your way to an important appointment.  The closer you get to that point where you have a 50/50 chance of making it on time, the more stressed you get.  Once you realize that there is no chance you’ll make it, the stress subsides.  It’s not the negative outcome that eases your stress; it’s the certainty.

“The oldest and strongest emotion of mankind is fear, and the

oldest and strongest kind of fear is fear of the unknown.” – H.P. Lovecraft

The brain’s primary job isn’t to think; the brain’s primary job is to keep us alive.   Because survival is the neural priority, the brain is always scanning the environment for potential threats. This is why uncertainty is so unsettling.  It doesn’t know how to protect us from the unknown.

There is no question that there will be more challenges ahead.  Remember: you can’t pour from an empty cup.  For your sake and for the sake of your family, friends, and coworkers who count on you, here are a few strategies to help you keep the stress of uncertainty in check.

  1. Increase your sense of control by finding choices. It’s easy to get caught in the negative feedback loop of the unknowns. Focus on that which you can control. Daily intentional acts of kindness, healthy diet, and regular exercise will all help you increase your sense of control and will disrupt the negative thought cycle.
  2. Connect with others who care about you. We are social creatures who are wired to connect.  Schedule coffee, lunch, or a weekend walk with someone you trust.  Put it on your calendar so that you can actually see something positive ahead and take your focus off the stress of the uncertainties.
  3. Look for opportunities to contribute. One of the best ways to reclaim a sense of control is to find ways to give your time or your talents to something bigger than yourself.  All of us want to know that what we do matters. Find a way to make a difference to someone else and you’ve doubled the ROI of your efforts.

The bottom line is that we cannot totally eliminate stress from our lives… nor should we. Our stress radar is what keeps us alive. But we can learn how to weather uncertainty more  effectively.

Dr. Melissa Hughes is a keynote speaker, best-selling author, and self-proclaimed neuroscience geek. She is the author of Happy Hour with Einstein, Happier Hour with Einstein: Another Round, and the companion Happier Hour Gratitude Journal – all designed to help people learn how the brain works and how to make it work better. As a keynote speaker delivering to a wide range of audiences – from teachers in the classroom to executives in the boardroom – Melissa combines her vast experience in marketing communications with extensive research in neuroscience and behavioral psychology to inspire people to tap into their inner genius for extraordinary results.

 

New Year: Are You on Track?

As you think about the tax year ending, some of the important considerations on your mind might be:

  • Tax returns and W-2 preparation
  • Applicable ACA reporting
  • Missing tax identification numbers
  • Missing employee information
  • Fringe benefits
  • Shorter processing periods
  • Alternative package delivery methods

It’s a long list. And there’s reason to be preoccupied with getting it all done and double checked.

Employers must file W-2 forms with the Social Security Administration (SSA) by January 31. You’re also obligated to file any 1099 and 1095 forms with the Internal Revenue Service (IRS). If you do end up filing W-2s with missing or incorrect Social Security numbers or employee names, the potential IRS penalties can really add up:

  • $50 per Form W-2 if you correctly file within 30 days of the due date
    • Maximum penalty of $194,000 for small businesses
  • $110 per Form W-2 if you correctly file more than 30 days after the due date but by August 1, 2020
    • Maximum penalty of $556,500 for small businesses
  • $270 per Form W-2 if you correctly file after August 1, 2020, or you do not file the required Forms W-2
    • Maximum penalty of $1,113,000 per year for small businesses

But wait!

Before you get too worried about what could go wrong, take a deep breath. As long as you have a plan in place and the appropriate resources to follow through with it, you can have a smooth year-end experience.

Above all, the top priority on your list to avoid potential W-2 filing errors has to be auditing your employee data. Confirm the following information is complete and accurate for each employee:

  • First and last name
  • Social Security number
  • Address, city, state and zip code

If you’re still feeling concerned about the many other important tasks that need to be completed as part of year-end preparation, outsourcing your payroll could be a viable option. You’ll receive action items, reminders and assistance far in advance to ensure your year-end is processed in a seamless and timely manner.

End of Year Is the Best Time to Switch Payroll Providers

Thinking about switching payroll providers?

A quarter of small business owners are shopping for a payroll provider near the end of the year. Some are fed up with the bad service they’ve received. Others are frustrated by payroll platforms not integrated with their business’s software and hardware. Maybe a vendor’s lack of attention has resulted in costly errors and penalties. Or perhaps a business owner is just tired of doing payroll with everything else on his/her plate.

Whatever your reason, the New Year is the best time to make a change.

Why? At the start of the New Year, there’s no historical data to migrate from your old system into your new one. You also don’t have to go through the hassle of collecting all your year-to-date and quarter-to-date information from your old provider. Changing providers at the beginning of the year allows your new payroll company to hit the ground running with a clean slate.

For a smooth transition, be sure your last pay date of the year is with your old provider, and your first pay date of the year is with your new provider. For example, if you have a pay period ending in December 2020, with a pay date in January 2021, that cycle should be with your new provider since it will be reported on your 2021 W-2s. Your previous provider will prepare the 2020 W-2s. Remember, payroll taxes are based on when wages are paid, not when employees work.

Also, don’t forget to take care of a few vital tasks before you make the switch:

  • Produce copies of all your financial records from your old payroll company such as employee information and tax records.
  • Prepare tax filings from your previous provider that include Q4 2020 quarterly, 2020 annual, and 2020 W-2s.
  • Prepare basic business information for your new provider, such as your Federal and State Employer Identification Numbers and bank account details.

You can certainly switch payroll providers after January, but you’ll have more information to transfer and the added complication of whether it’s the former or current payroll provider’s responsibility to perform certain tasks. That brings us to the most important question – what should you look for in a new payroll provider? Not all providers offer the same level of service. Before you officially make the switch, ask the following questions:

  • What payroll features are provided? Go beyond processing payroll. Source a service that can help you with HR, recruiting and onboarding, time and attendance, and benefits administration – today and as your business grows.
  • Is the payroll system easy to use? You want an intuitive platform that eliminates data entry duplication. It should also be cloud-based, with a simple to navigate dashboard that allows you to view and automate activities, and generate pre-built reports.
  • Is the payroll system integrated? Does it connect payroll, hiring, time and HR to streamline back-office operations? Is it able to exchange data with accounting services, worker’s compensation, 401(k) and more?
  • Will the payroll service keep you compliant? Protect your business. Seek easy access to certified HR professionals who can provide personalized guidance on HR issues, labor laws and federal, state and industry regulations.
  • Is the payroll provider experienced and reputable? Find out how long a provider has been serving the payroll/HR community, and how many active customers it has. Ensure you’ll have access to a dedicated service representative who understands your business, serves as an extension of your team, and is your single point of contact for all of your needs.

Payroll is far too important to stay with an unsatisfactory provider. If you’ve been toying with the idea of outsourcing payroll or changing providers, now is a good time to pull the trigger.

Stop Paying More in Taxes! This One Credit Provides Substantial Savings.

About $1 billion in tax credits are claimed each year under the Work Opportunity Tax Credit (WOTC) program. Sadly, many restaurants and lodging businesses are unaware of the program or simply don’t take advantage of it.

WOTC was founded in 1996 by the Small Business Protection Job Act to reduce the federal tax liability of employers who hire from “targeted groups” that commonly face significant obstacles to employment. Examples of target groups include qualified veterans, ex-felons, designed community residents (DCR) and qualified long-term unemployment recipients, a recent addition. In turn, this measure for greater workplace diversity and inclusion incentivizes businesses through compensation for making these hires. (SOURCE)

WOTC offsets the costs of hiring a new worker. This should be welcome news for the hospitality industry, where the turnover rate approaches 75 percent and businesses spend $1,200 per employee on training.

Here are five common reasons why businesses miss out on WOTC funds.

  1. Failure to screen applicants

While there is no limit to the number of new hires employers can claim for WOTC tax credits, businesses often fail to screen new employees to see whether they meet the certification criteria. The remedy is to screen new employees when onboarding new hires to determine WOTC eligibility. Doing so can save you thousands of dollars in taxes each year.

  1. Short submission window

The federal government requires that WOTC applications be processed within 28 days from the applicant’s hire date. Thus, it’s important to identify candidates immediately upon being hired to take the swift action needed. An integrated workforce management solution can make it simple and fast to capture all necessary WOTC information and promptly submit the documentation to qualify for the tax credits.

However, there is one temporary exception to this rule. The Protecting Americans from Tax Hikes Act of 2015 (PATH Act) allows eligible employers to retroactively claim the WOTC for all targeted group employees for anyone who began work after December 31, 2014 and before January 1, 2021. (SOURCE)

  1. Unsure who qualifies

Over 20 percent of the workforce qualifies for WOTC, and you wouldn’t know if you were hiring eligible applicants because many of the questions to determine eligibility wouldn’t come up in an interview. For instance, three-quarters of the program’s beneficiaries are food stamp recipients. It’s important to have a system in place for new hires to access and complete WOTC qualification.

  1. Tax liability confusion

It’s a misperception that you must use your WOTC credits immediately or that you need a tax liability to benefit. Once an eligible applicant is certified, the credit can be applied to estimated quarterly tax payments. You can carry the credit forward up to 20 years, and keep the credits on your books as an asset in a possible sale.

  1. Unaware of potential savings

WOTC tax credits can substantially reduce the total amount of money you owe to the IRS. You can claim between $2,400 to $9,600 for each qualifying new hire depending on which target group the employee falls under. The only catch is that your new team member must work a minimum of 120 hours within the first year in their hired role to qualify. After 120 worked hours, you can claim a credit equal to 25 percent of the new hires first year of qualified wages. After 400 hours, a tax credit equal to 40 percent of their first year of wages can be claimed.

CARES Act employee retention credit

In response to the pandemic, the Coronavirus Aid, Relief and Economic Security (CARES) Act was signed into law on March 27, 2020. Eligible employers (experienced a full or partial suspension during the calendar year) and/or experienced a significant reduction of gross receipts due to sheltering-in-place, stay-at-home or similar public health measures, certain employment taxes may be deferred if the employer continues to pay the employee for services unable to be rendered during the period. If you haven’t claimed WOTC for an employee during the same period, you can claim the credit.

 

When looking for a payroll provider, make sure they have the ability to screen new hires during onboarding to determine WOTC eligibility and flag candidates, and that they can assist you in completing and submitting applications within the required timeframe to secure your tax credits. (SOURCE)

From Classroom to Computer – the Rise of E-learning in a Pandemic World

by Graham Cohen

2020 sure has presented us with some challenges.  The Coronavirus has affected our lives in so many different ways.  Businesses have been forced to close their doors, and many are finding it hard to return.  No industry has been more hard-hit than the hospitality industry.  We have been forced to change the way we do business, specifically in how we train our staff.  Training staff on new procedures, products or policy is becoming more challenging as we work with reduced staff and practice social distancing guidelines.  Many companies are turning to distance learning or e-learning as a way to keep the staffed trained and up-to-date with the latest information.

Research has shown that on average, students retain 25-30% more material when learning online compared to only 8-10% in a classroom.  And the training material is always available through mobile devices.  Now more than ever, I am being contacted to convert instructor-lead classroom training into engaging online e-learning courses.  There are many good training partners with great online training to offer such as; the Food Handler and Alcohol Awareness classes on FRLA’s website, and others.

In the past, e-learning was cost prohibitive and mostly used by large corporations due to the high cost of development, housing and tracking.  However, learning management systems (LMS’s) are becoming more cost-effective and affordable for small business owners. Systems such as Cornerstone and Schoox offer LMS solutions for every budget.

There are many advantages of e-learning including; cost effectiveness, flexibility, better participation and individual retention and having constant training throughout your organization.

E-learning is available in many different forms: from a simple PDF document to an elaborate and dynamic HTML5 SCORM program and everything in between.  If you are looking at getting into the world of e-learning, there are a number of criteria you’ll want to meet.

First, the role of the instructor is key as the instructor is necessary in providing feedback to students. Second, you will need a well-organized LMS that should be easily navigable to both students and instructors.  And finally, your content must be formatted in a way that is easily accessible to students.

As we find ourselves operating in a fast-paced, technology-oriented world, we must adopt new technology and new ways to integrate it in support of education. E-learning is leading the way and redefining how we learn on the job.

For more information, or if you have any questions regarding e-learning, feel free to drop me a line at [email protected].

Graham Cohen has built several of FRLA’s online training programs including the food handler and the human trafficking programs.

FRLA Members Recognized in Best of Tallahassee 2020

Recently, several FRLA members were recognized in Tallahassee Magazine’s “Best of Tallahassee” list based on reader’s polls. Congratulations to the winners and honorable mentions!

FRLA members have been recognized as below:

  • Appetizer: Madison Social, Honorable Mention
  • Asian: Masa, Winner
  • Asian: Azu Lucy Ho’s Restaurant, Honorable Mention
  • Bakery: Tasty Pastry Bakery, Winner
  • Bar: Madison Social, Honorable Mention
  • Barbecue: Willie Jewell’s Old School Bar-B-Q, Winner
  • Brunch: Table 23, Honorable Mention
  • Cajun: Harry’s Seafood Bar & Grille, Honorable Mention
  • Casual Dining: Island Wing Company, Honorable Mention
  • Celebration/Special Occasion: Savour, Honorable Mention
  • Fine Dining: Savour, Honorable Mention
  • Hamburger: Vertigo Burger & Fries, Honorable Mention
  • Happy Hour: The Blue Halo, Winner
  • Happy Hour: Andrew’s Capital Grill & Bar, Honorable Mention
  • Italian: Bella Bella, Winner
  • Smoothie: Tropical Smoothie Café, Winner
  • Martini/Cocktail: The Blue Halo, Winner
  • Outdoor Dining: Table 23, Winner
  • Outdoor Dining: Island Wing Company, Honorable Mention
  • Seafood: Wharf Causal Seafood, Winner
  • Southern Cuisine/Food: Table 23, Winner
  • Sports Bar: Island Wing Company, Winner
  • Steakhouse: Outback Steakhouse, Honorable Mention
  • Sushi: Masa, Honorable Mention
  • Wings: Island Wing Company, Winner
  • Wings: Hobbit American Grill, Honorable Mention
  • Banquet Facility: University Center Club, Winner
  • Insurance Agency: Demont Insurance Agency, Honorable Mention
  • Places to Take the Kids: Tallahassee Museum, Winner
  • Places to Take the Kids: Hangar 38, Honorable Mention

Find the whole list here.

Food Safety Management in a Foodservice Business during the New Era of COVID19

By Hal King, Ph.D.

 

If you search the Internet via Google using the search terms “food poisoning”, “foodborne illness”, “diarrhea”, “vomiting”,  along with any restaurant brand name in the United States (just use the word “AND” between the words),  you will see that foodborne illnesses and  disease outbreaks in the foodservice industry are common – many (including myself) consider foodborne disease outbreaks in the United States to be epidemic.  Now during this new COVID19 Pandemic Era where we all may feel like we are in a ship fighting to stay afloat in this huge storm,  it’s even more important to ensure consumers are protected from all public health threats including foodborne diseases – which can be the final thing that “sinks the ship”.

According to the recently published data by The U.S. Centers for Disease Control and Prevention (CDC), restaurants continue to be the leading cause of foodborne disease outbreaks in the United States, causing 64% or more of outbreaks each year from 1998–to 2017 (CDC 2019).  How can you know if your restaurant business is at risk of causing (or has already caused) a foodborne illness in your customers?  Well, one way you can tell is to look at what your key stakeholders (your customers and regulatory experts) outside of your restaurant business are saying about you (just three of the many other pre-assessment questions that should be asked):

 

  1. Has your business had two or more customer complaints about the same product during the same week (many being posted on social media) that might include illness (e.g.,  “made me sick” or “tasted spoiled/old”), allergy (e.g., “didn’t know your product had sesame seeds in it”) or injury (e.g., “bit into the sandwich and found a piece of metal” )?
  2. Do your health department inspection reports continue to cite critical violations (called Foodborne Illness Risk Factors) which by the very definition directly indicate a risk – and likely sporadic foodborne illnesses are already occurring?
  3. Do your employees know when they should not work in the restaurant if they are sick, and are you confident that you are properly screening and excluding sick employees,  and not allowing them to return to work until they are no longer sick (i.e., not scheduled to work before they are non-infectious)?

If you answered yes to any of these questions (and remember this is not a comprehensive list of the recommended full operational risk assessment questions), you are at risk of causing sporadic foodborne illnesses in your customers and also foodborne disease outbreaks.

The good news is that you can begin to establish the proper controls to prevent all of the risk of foodborne illnesses in your restaurant (many of which you are now using to prevent the respiratory virus COVID19 from infecting employees and customers) that include wellness checks, personal hygiene requirements, environmental mitigation SOP’s, and engineering controls (see: King, 2020).   The most important means to actively manage food safety risk (and COVID19 transmission) in a restaurant or any foodservice establishment for that matter is to achieve Active Managerial Control (AMC) of all of these risks by developing and executing a Food Safety Management System  (FSMS) deployed by managers at each shift (King, 2016, and King,  2020).   A FSMS includes:

  1. A hazard analysis of your menu processes and operations using what the FDA calls Process HACCP. The use of Process HACCP in retail foodservice establishments is based on HACCP principles (to enable HACCP applications in non-food manufacturing environments like restaurants), where identified biological (e.g. Salmonella or norovirus), chemical (e.g., a pesticide or allergen), and physical (e.g., a bone in a chicken nugget or piece of metal in a soup) hazards are placed under controls with daily management by a certified manager (the FDA calls these a Certified Food Protection Manager- CFPM)  to eliminate these hazards in food preparation processes that include receiving, storing, preparing, cooking, cooling, reheating, hot holding, and servings foods (FDA 2017),
  2. Identification of where and how the hazard will be controlled during operations (or before the ingredients or products are received by the restaurant from its suppliers), and what to do when the control is not in compliance (what corrective action is needed),
  3. A tool to monitor these controls for the managers during each shift -I recommend digital HACCP mobile technology rather than trying to do this with a paper check list.

It is critical that both managers and food handlers are trained in food safety requirements via an ASNI certified program (which has a foundation from the FDA Food Code, and especially ensure a CFPM is at each shift) so they understand how foodborne illnesses are caused and how to control them.  For example, it is critically important that a manager knows when to exclude food handlers from work when they have certain signs and symptoms of illness (and knows how to properly screen employees for them), and food handlers also know when not to come to work with the same.   Continuous training and evaluation of all staff to ensure each can demonstrate knowledge of all the food safety hazards associated with the menu being prepared and served is also important (as the menu may change due to Limited Time Offers (LTO’s) or change in supplier ingredients, etc.).   It is helpful to ensure managers are also prepared to execute emergency procedures during food safety emergencies.

An example of the processes and actions a manager would perform using a FSMS can be observed using the free mobile app EmergiProtect (see EmergiProtect.com- sponsored by our friends at GOJO inc.).  This mobile app isn’t a complete FSMS necessary to apply Process HACCP to your restaurant for all the hazards in your business.  However the Emergency Operating Procedures (EOP’s) for the restaurant manager (that include how to screen and exclude employees properly for symptoms of COVID19 and foodborne illnesses including how to use a sick log, see: https://www.emergiprotect.com/sicklog)  is a good demonstration of what is needed in a FSMS to ensure controls are established and monitored (in this example, controlling for working sick employees).  The app also provides other EOP’s useful to restaurant operators due to unexpected events common to a foodservice business including how to ensure food safety during power outages and boil water alerts (and remain open), and how to prepare for and mitigate the impact of natural disasters.

In this new Era of Pandemic COVID19, the restaurant owner (and the corporate enterprise helping franchised restaurant owners) must ensure the public health not just for foodborne illnesses but also for respiratory diseases in order to remain and thrive in business.  Especially now that we are also entering both the norovirus (a stomach flu) and the Flu seasons (another respiratory disease), and we are in the hurricane season where food safety emergencies are likely, ensuring each restaurant is executing a FSMS to prevent these risk is paramount.

 

Author information: Hal King, Ph.D. is the CEO and managing partner of Active Food Safety (www.activefoodsafety.com ), an advisory services and mobile products company whose partners have developed the new Enterprise Mastery of food safety risk for the food industry.   Hal can be reached at [email protected].

 

References

Centers for Disease Control and Prevention (2019) Surveillance for Foodborne Disease Outbreaks, United States, 2017, Annual Report. Atlanta, Georgia: US Department of Health and Human Services, CDC.

Food and Drug Administration (2017)  Annex 4.  Management of food safety practices- achieving active managerial control of foodborne illness risk factors. FDA Food Code.

King, H. (2016) Implementing active managerial control principles in a retail food business. Food Safety Magazine, FEB/MAR, http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2016/implementing-active-managerial-control-principles-in-a-retail-food-business/

 

King, H. (2020) Food Safety Management Systems: Achieving active managerial control of foodborne illness risk factors in a retail foodservice business (Springer). https://www.amazon.com/gp/product/3030447340/ref=pe_41006280_491026320_pe_re_csr_ea_lm?pldnSite=1

 

King, H. (2020) Breaking the chain of infectious disease transmission in a retail foodservice business.  Food Safety Magazine, AUG/SEP, https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2020/breaking-the-chain-of-infectious-disease-transmission-in-a-retail-foodservice-business/

 

 

Help guests feel safe: tips for cleaning POS equipment

Restaurateurs, guests may be able to safely eat away from home after months of staying in, but they’ll need to feel safe to make it a regular practice. While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety – including you, your employees and your guests. While social distancing is one task assigned to us all, regularly cleaning and disinfecting point-of-sale (POS) equipment and using handheld POS devices are some of the most effective, and prominent, contributions you can make.

Create a safe environment for guests and employees.

It’s not enough for your restaurant to be clean- disinfect in front of your guests throughout the day so they can relax with friends and family, knowing they’ve made the right decision to enjoy a meal at your establishment. Similarly, leave pump bottles or contactless dispensers of hand sanitizer at every stationary POS station. The Centers for Disease Control and Prevention (CDC) recommend using hand sanitizer containing 60-95% alcohol for effective germ-killing power after touching surfaces and between handwashing trips.

Use handheld POS devices to elevate safety measures.

Uphold COVID-19 safety standards with handheld POS devices. They allow you to eliminate queues while maintaining safe distances between parties of guests and employees. Handheld POS devices also allow you to complete transactions tableside or in socially-distant locations.

Guests are overwhelmingly using credit and debit cards in lieu of cash to improve hygiene and reduce contact. The National Restaurant Association recommends the use of contactless payments during the pandemic.

Clean and disinfect POS equipment with care.

Power down and unplug POS devices prior to cleaning or disinfecting. If you’re only cleaning the touchpads or touchscreens, you may be able to keep your device on; read your user’s manual for confirmation. Next, wash your hands or clean them thoroughly with hand sanitizer, waiting for them to dry completely before touching the equipment.

Never use soap or other cleaners on POS equipment. However, do use a microfiber cloth or soft towel with water. Make the cloth slightly damp and carefully clean all surfaces, taking care not to shake or drop the device which could trigger your tampering sensors.

While cleaning removes visible marks, disinfecting kills germs. Put a small amount of alcohol-based cleaner (min. 60% alcohol) onto a microfiber cloth or soft towel or use alcohol-based wipes. Never apply liquids directly to your equipment. Never squeeze a cloth or wipe on or over your POS devices- it could cause liquid damage. Some cleaners have the power to destroy plastic and rubber components; avoid accidental contact- never use ketone-based solvents, bleach, thinner or trichloroethylene. Reference your user’s manual for a list of approved cleaners for your POS devices.

Clean and disinfect your equipment throughout the day- POS equipment – stationary or handheld – are among the most prominent high-touch surfaces in your restaurant. Aim for visible cleanliness to put guests at ease, as well as thoroughly-disinfected surfaces to stop the virus’ spread.