California’s newest set of workplace-health regulations is geared to simmer down heat-related illnesses in indoor workplaces and is set to make things much better for all us folks employed in the restaurant industry. As we know, it’s one thing to crave fiery flavor, but no one wants to suffer for their craft. In this article we look at how the new set of regulations aim to melt away heat-related suffering in the workplace, and in particular, in commercial kitchens.

The legislation, known as the California Code of Regulations Title 8 Section 3396 outlines a range of guidelines which employers can follow to protect the health, safety and wellbeing of their kitchen crew. We know that heat illness is a serious hazard and this legislation finally addresses us folks cooking in old buildings with poor ventilation or standing next to a pizza oven or hot grill all day. Phew!

So where did the legislation come from?

Taking a step back we can see that the Occupational Safety and Health Administration (OSHA), part of the U.S. Department of Labor, proposed new rules around indoor workplaces back in 2019, However, more recently it has worked with California to approve the new indoor heat illness prevention standards.  The legislation outlines that restaurants with more than 10 employees must have a clear plan for protecting their workers, including promoting a collaborative approach to looking after employees. 

California’s regulations require employers to take specific actions when indoor temperatures exceed 82°F. These include providing cool drinking water, easy access to cool-down areas, temperature monitoring and written heat illness prevention plans.

The great thing about these regulations is that it’s not just bosses dictating things, it’s a chance for all staff to consider how they can work in a safer environment and for leaders to brainstorm with employees. Another ‘cool’ (get it?) thing about the regulations is that they empower your staff, because it highlights the need for a new designated “heat safety coordinator” to ensure the precautions are taken.

The regulation outlines a number of other measures, including:

• Providing access to “suitably cool” drinking water, at a volume of 1 quart per hour per employee.
• Extending cooldown opportunities at the rate of one 15-minute break for every two hours of excessive heat. 
• Ensuring the break area offers either air conditioning, shade or good air flow, and ideally some form of dehumidification. 
• Establishing a system for employees to monitor one another during times of dangerous heat for signs of ill effects. The setup can either be a mandatory “buddy system,” where workers are paired to keep watch on each other, or via a supervisor or heat safety coordinator. 
• Drafting “acclimatization protocols” for enabling new employees to adjust to high heat. 
• Posting high heat alerts in indoor areas where the ambient temperature regularly soars above 120 degrees. 

In addition, restaurants should follow The Heat Injury and Illness Prevention Plan, or HIIPP, which must also cover what employees should do if a co-worker shows signs of being dangerously affected by the heat. What a breath of fresh air!

The rules, now in place in California, also state that there should be an initial heat index—a measure that takes into account the kitchen’s humidity. It states that temperatures should be monitored and control measures should be implemented if the heat index reaches 87°F.

The state of California is, and always has been, a bit of a trend setter, so we’re expecting to start seeing these regulations being rolled out more widely. Plus it outlines other issues around  – designing commercial kitchens with airflow and heat flow in mind. It’s amazing that California is setting the standards for workplace safety. So next time you’re sweating over a hot stove remember those California chefs – they’re leading the charge for safer kitchen for all of us!

As all of us working in the food service industry know the importance of food safety. That includes the four key areas one needs to focus on: cleaning, separating, cooking and chilling. However, the next time you take stock of your very efficient kitchen, consider all the training, learnings and processes you had to put in place to ensure it runs like clockwork. Then perhaps acknowledge if there are any quick and obvious points you are missing? From storing oysters to cracking eggs over a flat surface, here’s a few simple tips to make your kitchen a healthier place. 

1. Don’t overfill your refrigerators

Whilst it might seem obvious, in a busy kitchen where everyone is rushing about, it’s important to ensure your refrigerators aren’t being overfilled. Inside the cold air needs to be able to circulate, as this is how it keeps the food chilled throughout. If your refrigerator is crammed full, the unit has to work even harder to make sure the air can circulate. This not only creates inefficiencies, but it can also lead to unsafe food. 

2. Always wash fruit and vegetables

Yes, we always clean fruits and vegetables before eating, cutting, or cooking – but remember that even if you discard the peel (case in point: a grapefruit) it is still important to scrub fruits and vegetables under running water as germs on the peel or skin can get inside fruits and vegetables when you cut them.

3. Check your mussels and throw out any where the shells don’t open when cooking

The simplest preparation often brings out the best in fresh fish, so make sure you are doing it right. Mussels must be alive to ensure their freshness – so check that their shells are closed  – this ensures they are alive. If any are open, they should close when tapped or squeezed. Fresh mussels should be stored in a dry bowl or container covered with a damp cloth. Never cover with a lid as they will suffocate.

4. Don’t wash meat

Meat and poultry are cleaned during processing, so further washing is not necessary. It’s important to ensure you (and your staff) never use soaps or detergents on meat or poultry products as they can contaminate food with chemicals and make the meat unsafe to eat.

5. Store oysters with the curved side downwards

Always keep oysters stored with the curved (convex) side downwards. This helps to retain the fluid in the shell and keep them alive. Also remember to s tore the oysters in a deep bowl (to prevent leaks) and away from other open foods. Do not store below raw meat or fish.

6. Wash hands for a minimum of 20 seconds

Whilst the optimal length of time for handwashing depend on many factors, including the type and amount of dirt on the hands and the setting (eg in a hospital versus a kitchen). Nonetheless, evidence suggests that washing hands for about 20-30 seconds removes more germs from hands than washing for shorter periods. 

7. Ensure food cools down before placing it in the refrigerator

It’s common sense, but if you have hot food leftovers, make sure you let the food cool before placing it into the fridge. Not only does the fridge have to work harder to compensate but you could inadvertently put other food in the fridge at risk.

8. Crack eggs over a flat surface

When you tap a fresh egg on the edge of a bowl, you don’t break just the shell. The thin membrane surrounding the white and the yolk also ruptures, allowing tiny shell shards to mix with the liquid and egg remnants to fly around your cooking area. However if you do it on a flat surface it is clear where you need to clean. Cracking the egg on a flat surface, like a counter makes a clean break. That way, the membrane stays intact, meaning no shell in your scramble.  

9. Ensure you are separating foods 

Ideally, store raw and ready-to-eat food in separate fridges, freezers and display units. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Unwashed fruit and vegetables should also be kept separate from ready-to-eat food and above raw meat.

10. Install a digital food safety solution

From digitizing pen and paper checklists to monitoring fridge and freezers – as well a range of other kitchen temperatures, digital food safety solutions will undoubtedly make your kitchen a healthier place.  Phenium’s Ai powered kitchen intelligence has avoided over 2,400 food safety incidents since it launched in 2019. The app has also saved over $1.2 million in food soiling costs, so it’s a no brainer when it comes to making your kitchen a healthier place. Call it metrics and chill.

Since the outbreak of the pandemic, the decline in immunization on a global scale and the renewed focus on food traceability, World Food Safety Day has become arguably one of the most important days in the food service providers’ calendar. This year’s campaign is based around the mantra that we should always prepare for the unexpected –  and here at Phenium we’re proud to support the World Health Organization (WHO) in its mission. Since foodborne diseases affect 1 in 10 people worldwide each year, shining a light on being prepared for food safety incidents, no matter how mild or severe, is of utmost importance. In advance of celebrating the day, we’ve gathered 10 facts about World Food Safety Day that may surprise you. Read on to find out more.

1.World Food Safety Day was created for us all to learn more about food safety

The WHO set up the day to draw attention and mobilize action to prevent, detect and manage foodborne risks. Food safety is everyone’s business, and this is why we support World Food Safety Day this year, and every year!

2. Each World Food Safety Day has a new theme 

This year’s theme is all about the importance of being prepared for food safety incidents, As we know a food incident can happen, due to accidents, inadequate controls, or natural events, so it’s important that as food service providers, we play an active role. The theme of last year’s World Food Safety Day was about maintaining high food safety standards. However, the first ever World Food Safety Day was centered around the moto food safety: everyone’s business. This was a campaign focussed on ensuring everyone was playing their part in maintaining good food safety standards.

3. The term ‘health food’ was first used in 1882 and it’s now part of our culture.

According to the Oxford English Dictionary, the expression “health food” was first used in 1882. However, the idea of healthy foods and wellbeing dates back to the ancient Greeks, who connected the idea of healthy bodies with a healthy diet.

4. There are a range of healthy initiatives that the WHO has committed to by 2025

According to the World Health Organization (WHO) unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases, ranging from diarrhea to cancers. Around the world, an estimated 600 million – almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420 000 deaths. The WHO has worked hard to instill a range of initiatives to improve food safety over the years. The most being that WHO Member States have agreed to reduce the global population’s intake of salt by 30% by 2025. They have also agreed to halt the rise in diabetes and obesity in adults and adolescents as well as in childhood overweight by 2025.

5. Famous people were championing healthy diets back in the 1800s, including romantic poet Percey Bysshe Shelley

English Romantic poet Percy Bysshe Shelley’s vegetarian idealism. The poet can be looked upon as a role model for today’s vegans. In A Vindication of Natural Diet (1813), Shelley champions the cause of a natural vegan diet for a sound mind and healthy body.

“The structure of the human frame then is that of one fitted to a pure vegetable diet, in every essential particular,” Shelley argues in the essay. He was highlighting the vegetarian cause way back in the 19th century, which now finds new resonance in the current context  – especially with climate change and the emissions associated with the meat industry.

6. Almost one in ten people don’t have access to clean water, but things are changing

703 million people in the world – almost one in ten – don’t have access to clean water close to home. WHO/UNICEF (2023). Lack of access to safe water sources is a leading risk factor for infectious diseases. It also exacerbates malnutrition and is a very important risk factor for death globally. However, there has been positive progress. Between 2015 and 2022, the proportion of the world’s population with access to safely managed drinking water increased from 69 per cent to 73 per cent according to WHO data.

7. The first World Food Safety Day was celebrated in 2019

The first-ever World Food Safety Day was celebrated on 7 June 2019 under the theme “Food Safety, everyone’s business”. WHO, in collaboration with the Food and Agriculture Organization of the United Nations (FAO) set up the event to get us all thinking about food safety and to reduce the burden of foodborne diseases globally.

8. Technology is making a real difference to food safety

Technology is elevating food safety practices and protocols.Through clever automated or AI systems such as Phenium, we can help eliminate food safety incidents and outbreaks in the future. In the past procedures have been tracked using antiquated pen and paper systems, but with the implementation of tech solutions, this can all be eliminated. An automated food safety system can check all your food storage, handling and cleaning procedures.

9. Food safety is everyone’s responsibility

By law, food businesses whether suppliers, distributors or restaurants need to ensure they maintain good food hygiene. From regular cleaning checks to food temperature logs, many of these requirements need to be documented and monitored. Whilst a great deal of emphasis is placed on those distributing, preparing and serving food, even outside of the food service industry it is important for consumers to understand food safety. From the way foods are stored at home to the way they are prepared in a domestic kitchen, if you are serving food you should have an understanding of food safety.

10. We are seeing a real change in attitude towards food safety

Since the coronavirus outbreak there is more desire from consumers to be aware where their food originates from, From tech-enabled traceability, smarter tools, new business models and retail modernization and finally, food safety culture. Research from the Food Value Equation Survey by Deloitte Consulting LLP suggests that consumers want toxin-free food as well as more transparency from food producers and retailers about those and other food safety issues.

Since the Food Safety Modernisation Act was first introduced over a decade ago it has had many iterations and updates from the body that governs it; the FDA (The Food and Drug Administration). 

From new guidelines outlined in The New Era of Smarter Food Safety to Section 204, there are plenty of additional legislative measures that as restaurant owners and employees, we need to familiarize ourselves with.

At state level there are many complexities to navigate. California, for example, has been leading the charge with new legislation around food safety training and the use of certain food additives. 

In this article we look at ever-changing food safety legislation and ask what it means for you and your business.

What is the background to the Food Safety Modernization Act?

The Food Safety Modernization Act came into effect on January 4, 2011 and outlined a set of regulations for how food is harvested, processed and served.

The legislation allowed for the Food and Drug Administration to have new authority over food safety.

What does the Food Safety Modernisation Act mean to me and my business?

The Act outlined new regulations and requirements; a shift away from reacting to foodborne illness to preventing it happening in the first place.  The law gives the FDA new authority to enforce compliance around food safety standards – and to better contain problems when they occur. 

FSMA focuses more on risk-based food safety standards, which gives businesses the tools to better respond to and contain problems when they do occur. The law also gives the FDA the power to hold imported foods to the same standards as domestic foods.

What does the New Era of Smarter Food Safety update mean for me?

The blueprint outlined in the most recent update to the Food Safety Modernisation Act is the New Era of Smarter Food Safety guidance. The document includes four key elements; tech-enabled traceability, smarter tools, new business models and retail modernization and finally, food safety culture. 

The FDA outlines the need for technology, without giving too much detail on what that looks like. There is a Food Traceability Final Rule that is outlined in the Food Safety Modernisation Act and in reality this will involve access to data at all ends of the food chain. When it comes to food safety knowledge, the FDA has made clear headway, hosting webinars about traceability and technology around food safety, 

However, end-to-end food traceability requires a large commitment from countries globally who will need to be open to agreements that mean their produce can be tracked and traced. 

Another aspect of the New Era of Smarter Food Safety guidance is the need to instil a culture of food safety within our businesses. 

From an FDA perspective, it means there will be more than 1,000 newly trained inspection staff, a new set of documentation and a host of online resources made available from the FDA.

 What part of the Food Safety Modernization Act will come into effect in 2025?

Section 204 of the Food Safety Modernization Act will establish additional record-keeping requirements for certain foods, including dairy, seafood and ready-to-eat products. Ultimately this is about food traceability and understanding your supply chain.

 Section 204 will require companies to capture data and store it for two years. In the event of a recall, the FDA will want data within 24 hours. This means that data, checklists and record-keeping will be of utmost importance. These aspects of kitchen management take up a great deal of time, so technology could be a good option for restaurants to adopt – it will not only help with compliance, but also ensure their kitchen operations are running as smoothly as possible.

Is there more FDA legislation on the horizon?

It is not clear whether more food safety legislation or updated guidance will be unveiled by the FDA, but we know that the FDA is working hard to ensure we have high food safety standards, especially in light of the coronavirus pandemic. 

As those of us working in the food industry know, staying safe when it comes to food preparation, handling and storing is incredibly important. Through new technology, we can ensure we remain compliant and high standards are continually kept, but we must create a strong sense of food safety culture in our businesses.

It is important to adopt a food safety culture that starts from the top, demonstrating that food safety is a priority and needs to be taken seriously by every employee, during every shift. Developing a corporate culture that emphasizes safety and uses technology to empower employees to manage it, is of utmost importance.

What is the California legislation around ServSafe?

The Californian legislature has undergone a series of new measures to install food safety standards across the state. ServSafe is a new food handler training outlined as a requirement by the state’s public health law. A new bill has been introduced that requires employers to compensate food service employees for the cost of food safety training. If this bill becomes law it means that staff will no longer have to pay for the training out of their own pocket.

Wondering why running a successful business is so stressful? From paperwork and staffing matters to customers and regulations, there are so many things to consider. According to the American Institute of Stress, as many as 83% of us experience stress in the workplace, which can have a profound effect on our health and wellbeing. In this article we look at some of the best ways to make your business run more efficiently, bringing you peace of mind and more time to spend focusing on the things that matter.

Automate procedures and processes

There are many ways to reduce paperwork when running a restaurant. The obvious start would be to ensure you are using a highly effective POS and ordering system. You can integrate these with online reservation systems and delivery apps, making the whole process streamlined and efficient. When it comes to the kitchen, try an automated food safety system that checks all your food storage, handling and cleaning procedures.

Embrace change

From smart sensors that measure your cold storage and cooking temps, to social media booking options, there are many ways to embrace change via new technology. Whether new policies, procedures or services, there will always be ways to improve your restaurant. Much of embracing change is communication — making sure everyone’s ideas are heard, people are onboard with any changes and you’re all working together towards a common goal.

Empower staff

Employee satisfaction is not something that should be overlooked. Happy, motivated and empowered staff will help you run your business more effectively. Think about four key areas: capability, knowledge, awareness and motivation.

First and foremost, make sure you have hired employees who are competent and capable. Secondly, employees must be armed with good information and be receptive to learning it. Ask questions and encourage their ideas on handling different situations. When sharing knowledge, anything that disrupts the typical learning model has a higher chance of sticking. Make sure your staff are aware of ways of working and they understand the implications of health, safety and other issues if they don’t follow certain guidelines. However, being sure to include positive reinforcement for good actions helps staff feel noticed, confident and primed to do good work, which in turn inspires others. This can be as simple as frequent praise, employee recognition awards, or even pay rises. Ultimately by empowering your workforce, they’re much more likely to invest in the job, helping you run an effective and successful business.

Refine your menu

The first step in shortening your menu is to understand which items are the most popular. Look through historical data to see which dishes are consistently ordered over a period of time. Calculate how much each of those dishes costs in terms of inventory and time to prepare. Also look at cross-use of inventory which can help drive the costs down further. Remember that a smaller menu means less food waste and efficiency overall, so it’s a great option to consider.

Be organized

It goes without saying that organization is key to making your business run more efficiently. If you are able to digitize all your POS and ordering system, along with reservations and deliveries, that should help when analyzing data for inventory. However, don’t forget bookkeeping. Make sure your payroll and accountancy system is working effectively for you too. Shop around and have a look at new software and new features that are on offer. Once you have something that covers all your needs, it should run like clockwork and again, improve your business’ efficiencies.

When Ross Wunderlich’s friend and fellow chef, Liza Shaw introduced him to some food lovers at The Outside Lands Music and Arts Festival, little did he know that it would lead to a long-term leadership role at Greek restaurant chain, Souvla. Back then the company owned one location in Hayes Valley and was a relatively small operation, but fast-forward six years and four more openings and it’s now the go-to Greek casual dining restaurant in the Bay Area. “I instantly believed in it”, says Ross “The food was great, the culture was amazing and I loved everything about it”.

Ross, a trained chef, worked hard to arrive where he is today. As a child he was captivated by music and skateboarding. The latter offered an exhilarating escape from daily life and a freedom of expression which would underpin his future career. “Working on new skateboarding tricks was like putting the building blocks of a gigantic puzzle together. It’s like cooking in that respect.”

He started work as a server and enjoyed the fast-paced nature of it. A subsequent job as a busser kick-started his love of cooking. “I remember thinking how cool the kitchen was”, says Ross. “They were smoking and butchering meat and the whole thing was awesome. I asked the chef if I could try. He said no.”

That early knock-back fuelled Ross’ desire to learn more. “I went home and spoke to my mom about culinary school. Once I started at Cordon Bleu I was suddenly exposed to a whole new world of food. It was a big deal as I’d grown up Kosher. It was another world and another culture.”

Ross then jumped straight into an internship at A16, a well-known restaurant in San Francisco.

“The experience was mind-blowing. I started as a pastry intern and moved on to work in the savory section, then became a sous chef. I was there for 4 years and it was great. I got to travel all over the world. I made lifelong friends, including the executive chef Liza Shaw.”

Ross then took up a role at Bar Tartine, joining at a time when the restaurant was experiencing massive press and first-class reviews. “It was exciting. We did everything in house, we even made the cheese in house. We experimented a lot. It was probably the most important place I worked at in my early career.”

Roles at other restaurants followed, before he caught up with his long-time friend Liza again when they started working together at Merigan Sub Shop.

“Liza asked me to help her out at The Outside Lands Music and Arts Festival and she introduced me to Tony and Charles.”

At that time, Charles Bililies with his partner Tony Cervone had just started a unique Greek-inspired restaurant called Souvla. It blended a counter-service format with a simple, efficient, and affordable menu. Ross was inspired by the concept and immediately took his wife there. They loved it.

At the time, my wife was pregnant, explains Ross. “I remember thinking; how can I stay in this world of food — with it’s long hours and crazy work patterns — but also be there for my wife and child?” A managerial role at Souvla allowed him the perfect work/life balance.

Now he heads up operations across all five locations, working closely with the staff to ensure they are happy and standards are met. “Consistency is important. A chicken salad for example needs to taste and look the same every time it is served”, explains Ross.

“Maintenance is also a big part of my role” he says. ‘Making sure everything is working in the kitchens.” Souvla has recently adopted Phenium as a food safety solution across all their locations. “It’s been a great help. I am alerted to anything before it becomes a problem,” explains Ross.

A recent partnership with Delta Airlines has highlighted Souvla’s commitment to food safety. “We get audited by a third party, so we need to make sure all of our systems and processes are in place and working effectively. With Phenium I can see a problem before it happens so I can get in front of it.”

For Souvla, the fast-fine approach to dining has allowed the company to expand the delivery aspect of their business during the pandemic.

The company has also been committed to supporting their employees. “Staff retention is important to us,” explains Ross. “During lockdown, we continued paying everyone.”

As you might expect, Ross is a man of inexhaustible energy. When he’s not working, Ross can be found practicing with his band in a studio he hires in West Oakland. He also carves out time to spend with his son, Paxton, who loves nothing more than making an omelette with his Dad. And when your Dad has worked in some of San Francisco’s greatest restaurants, who can blame him?