Safety audits are an important part of keeping your workplace safe, compliant, and running smoothly. Staying prepared and on top of potential hazards helps meet legal requirements and builds a strong culture of safety throughout your organization. Whether you’re getting ready for an internal review or an external inspection, a little preparation goes a long way toward making the audit process smooth and successful. Here’s a few tips to get you on the right track.

1. Understand the purpose and scope of the audit

Consider the codes for your area. Consider what they will be checking  internal, external, compliance, or system audit. which departments, processes, or systems are being reviewed. what standards or regulations (e.g., ISO 45001, OSHA, local laws) the audit will use.

2. Conduct an internal pre-audit

Start by understanding why the audit is being conducted and what it will cover. Identify whether it’s an internal review, an external inspection, a compliance check, or a full system audit. Determine which departments, processes, or systems will be assessed, and review the standards or regulations that apply, such as ISO 45001, OSHA, or local food safety laws. Knowing the audit’s purpose and scope helps you focus your preparation and ensures that everyone involved understands what to expect.

3. Educate and upskill your employees

Brief all staff about the audit’s purpose and schedule. Train them on how to respond to auditor questions confidently and truthfully. Reinforce key safety practices and emergency procedures – In essence it’s important to encourage openness, auditors value honest communication over perfection

4. Make sure your processes and paperwork are up-to-date

Before the audit, review all your food safety processes, procedures, and documentation to ensure they are current, accurate, and compliant with the latest standards. This includes cleaning logs, temperature records, maintenance reports, and staff training files. Keeping your paperwork organized not only helps the audit run smoothly but also demonstrates consistency and accountability.

5.  Address previous audit findings

Take time to review the results of previous assessment.. Confirm that all corrective measures have been properly implemented, documented, and communicated to relevant staff. Check whether any additional improvements are needed. 

6. Consider traceability and trackability

Implementing robust traceability and trackability systems is key to both food safety and reducing waste. Trackability complements this by providing real-time monitoring of critical conditions such as temperature and humidity, with alerts triggered if anything goes wrong. Overall digital systems can allow businesses to respond quickly to potential issues, optimize inventory rotation, and minimize unnecessary food waste while maintaining high safety standards.

7. Optimize your cold chain management

When preparing for a food safety audit, it’s important to ensure that your cold chain management processes are reliable and well-documented. Smart sensor-driven monitoring systems can continuously track temperature, humidity, and other critical conditions during storage and transport, providing real-time alerts if anything goes outside safe limits. Demonstrating that you actively monitor and manage these conditions shows auditors that your organization prevents spoilage, maintains product quality, and reduces the risk of unsafe shipments. Clear records and responsive corrective actions strengthen your audit readiness and highlight a proactive approach to food safety.

8. Prepare, prepare, prepare

In the days leading up to the audit, ensure that everything in the kitchen is clean, organized, and audit-ready. All work surfaces should be thoroughly sanitized, equipment properly maintained, and tools stored in their designated areas. Check that calibration records for critical instruments are up to date, safety signage is clearly visible, and all labels are accurate and legible. Documentation such as cleaning logs, temperature records, and maintenance reports should be readily accessible to the auditor. 

9. Follow up after the audit

Once the audit is complete, take time to review the auditor’s feedback carefully and share the results with your team. Address any issues promptly by developing a corrective action plan that assigns responsibilities and sets clear timelines. It’s also helpful to communicate positive outcomes across departments to reinforce good practices and motivate staff. Using data from sensors or monitoring systems can support these efforts by tracking progress over time, identifying recurring issues, and helping ensure that corrective measures are effective and sustainable.

10. Learn and improve

A food safety audit should not mark the end of your efforts but rather the beginning of an ongoing process of improvement. Use the insights gained from the audit, along with any data you have to analyze trends in temperature control, spoilage rates, and logistics performance. This information can help identify inefficiencies, refine standard operating procedures, and strengthen overall food safety systems. By continually reviewing performance data and implementing targeted improvements, your business can ensure long-term food safety and operational excellence.

So often the tips and tricks shared between ‘seasoned’ food professionals are the ones that have something a little surprising about them – maybe they seem overly simplistic or perhaps not immediately obvious. As we all know, food safety can sometimes seem like a daunting task no matter how ‘digestable’ we try to make it for our team. So whether you’re a pro in the kitchen or trying to get a new team started on the basics, here are 10 food safety mistakes you might be making — and how to avoid them.

1. Not washing your hands properly

You might think it’s pretty obvious, but not washing your hands thoroughly before handling food is a recipe for disaster – and a common food safety mistakes often overlooked. Handwashing is the first step in preventing the spread of bacteria, and it’s down to each individual member of staff to be aware and remember any surface that could be contaminated.

Pro Tip: Wash your hands for at least 20 seconds with soap and warm water. Never skip this step!

2. Cross-contamination from raw to cooked

Mixing up your cutting boards and utensils for raw and cooked food is a big problem. If raw meat or poultry touches the same surface as cooked food, you risk transferring harmful bacteria like Salmonella and E. coli.

Pro Tip: Keep separate cutting boards for raw and cooked foods. Color-coding them is a great method in commercial kitchens which helps avoid mistakes.

3. Not storing food at the right temperature

A common mistake is leaving perishable food out for too long, allowing bacteria to grow faster than you can say “casserole.” Refrigerating or freezing food properly is key to slowing down the growth of harmful germs.

Pro Tip: Keep your fridge at 40°F (4°C) or lower, and always ensure you are monitoring your kitchen equipment to ensure it is refrigerating things properly!

4. Ignoring expiration dates

Ignoring expiration dates or using food beyond its prime is like playing with fire. It might harbor bacteria or spoilage that could cause foodborne illness.

Pro Tip: Check expiration dates regularly and always trust your senses. If it smells “off,” toss it!

5. Not thawing food safely

Defrosting frozen food on the countertop is a no-no. That’s like letting your food “simmer” in danger zone temperatures where bacteria can multiply.

Pro Tip: Thaw food in the refrigerator overnight. Never thaw food at room temperature — keep it cool and safe.

6. Under-cooking meat

Undercooking meat represents a key cause of foodborne illness. Meats like poultry, ground beef, and pork need to reach certain internal temperatures to kill harmful bacteria.

Pro Tip: Use a food thermometer to make sure your meat is cooked to a safe temperature. Chicken should reach 165°F (74°C), and beef should hit 160°F (71°C).

7. Overcrowding your refrigerator

Stuffing your refrigerator full is another big no no. When there’s no airflow, the fridge can’t maintain a consistent temperature, which means your food might not stay as fresh as it should.

Pro Tip: Keep things organized, leaving space for air to circulate. Your fridge should be “cool as a cucumber,” not overstuffed!

8. Using expired cleaning products

You wouldn’t clean your kitchen with a dirty rag, so don’t use expired cleaning supplies! Cleaning solutions that have gone past their prime won’t be as effective at killing bacteria or removing food residue.

Pro Tip: Check expiration dates on cleaning products, and make sure they’re still up to the task of keeping your kitchen “clean as a whistle.”

9. Not following the “two-hour rule”

Leaving food out at room temperature for more than two hours? That’s quite simply a recipe for disaster. Bacteria multiply quickly, and you might be setting yourself up for food poisoning.

Pro Tip: Always refrigerate leftovers within two hours, and if the weather is hot (above 90°F or 32°C), it’s only safe for one hour.

10. Not washing produce

Even if you don’t eat the skin, not washing fruits and vegetables is a big “slip-up.” You can transfer dirt and bacteria from the outside to the inside of your produce when you slice or peel it.

Pro Tip: Rinse all fruits and veggies under running water, and scrub those with thicker skins like potatoes and cucumbers.

Getting your food safety certification may seem a little complicated, as there are all manner of new laws and regulations to adhere to. However, food safety certifications are essential for those working in the industry. It’s like following a recipe for success: ensuring you’re mixing the right ingredients of compliance with safe practices. So, lettuce make sure you check the specific requirements for your business type to ensure you and your customers stay safe. Here’s our run down of food safety certifications you need to know:

ServSafe is a food safety training and certification program developed by the National Restaurant Association. It aims to educate food service professionals about safe food handling practices to prevent foodborne illnesses.

ServSafe offers training for food handlers and their managers, The key focus is on safe food handling, personal hygiene, prevention of foodborne illnesses. ServSafe certifications are recognized across the United States and are often required by local health departments. ServSafe provides a variety of materials, including study guides, online training, and resources for maintaining food safety standards.

Overall, ServSafe helps ensure that food service establishments operate safely and effectively, protecting both employees and customers.

A Food Protection Manager Certification is offered by a range of different providers and focuses on managers learning the appropriate food safety regulations and best practices in order to get the best out of their staff. The certification focuses on risk assessment, employee training and food safety systems.  

HACCP which stands for Hazard Analysis Critical Control Point Is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles which focus on identifying and controlling potential hazards throughout the food production process. It is widely recognised as a key form of addressing food safety. It features monitoring procedures, corrective actions, record keeping and other procedures to allow food businesses to ensure the safety and quality of their products. Ultimately HACCP is about proactive food safety, preventing hazards before they occur. It is widely used in many countries as a benchmark for food safety and helps assures consumers that food products are safe to eat.

The ANSI-CFP certification is accredited by the American National Standards Institute (ANSI). This certification is for the Accreditation of food safety training programs, but can also be applicable to those in finance. There are a range of CFP-board registered courses run around the US which ensure that candidates must complete several requirements, including food safety, education and planning..

SQF (Safe Quality Food) is a food safety management certification program recognized globally. It is designed to ensure that food is produced, processed, and handled in a safe and hygienic manner. The SQF program is part of the Safe Quality Food Institute and provides a framework for organizations in the food supply chain to demonstrate their commitment to quality and safety. The certification is based on food safety principles, practices, ensuring HACCP is adhered to and continuous improvement. 

ISO 22000 is an international standard that outlines the requirements for a food safety management system (FSMS). It aims to ensure that food is safe at every stage of the food supply chain, from production and processing to distribution and consumption..

Various state and local certifications. There are a number of state and local certifications and each stage may have specific food safety regulations – all of which may vary by state and locality. Local health department requirements and state-specific training programs.

Conclusion: Obtaining food safety certification is crucial for food industry professionals in the USA. It helps ensure compliance with regulations and promotes safe practices. Always check for the specific requirements applicable to your region or business type for the best certification path.

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.

The impact of COVID-19 on the food service industry has been profound. Disruptions affected farms, processors, distributors, retailers, restaurants, and consumers. At the beginning, the stay-at-home orders put in place by local governments meant food service establishments had to stop operating. Many farms were initially forced to dump large portions of the food they produced and food processors experienced large losses of manufactured products. In addition, food service workers were initially exposed to the infection, then faced further economic problems when the restaurant industry closed. Despite the huge impact the pandemic had on the global economy and supply chains, there are some positive changes that have happened as a result of the pandemic. Here’s 10 facts we have learned about food safety from the pandemic. 

1. It all started with a bat

Scientists understand that the virus started with a bat in China. Exactly how the bat passed on the infection is still unclear, yet with more than 95 million people being infected across the world, it’s been the source of much scrutiny. The original hypothesis was that the virus originated in the Wuhan Fish Market, however scientists have rebuffed that theory.  

2. The virus particles are infectious in the air

Experts originally thought that the virus was transmitted through large drops of mucus and saliva, emitted when people sneeze or cough. However we now know that the virus is emitted in droplet sizes with some particles small enough to persist in the air.  Professor Wendy Barclay said: “The way the virus gets out of one person and into another is through droplets. We emit them all the time. If you think about just walking down the road on a cold day you can see this mist just walking along. That’s the respiratory droplets that you’re emitting all the time.”  

3. Masks helped us continue

Early on we were alerted to the importance of wearing masks as they could avoid infectious droplets being passed from person to person. However, a significant shortage of PPE equipment meant that a number of workplaces still weren’t providing masks to their employees. A survey by the Restaurant Opportunities Center (ROC) showed that when the pandemic hit thirty-four percent of respondents reported that they did not receive PPE (e.g, masks, gloves, face shields) at their workplace.  

4. The food supply chain was deeply impacted

The pandemic highlighted how fragile our food supply chain is. Crops lay rotting in the fields as a shortage of staff to work on the farms. Where produce did get harvested, border controls and air freight restrictions made international transport of fresh goods extremely difficult – and expensive. In Canada, for example, poultry farmers collectively acted to reduce their output by 12.6%3. Farmers in Africa have struggled to get hold of seeds, while in the US huge numbers of livestock were culled because of difficulty getting to abattoirs, and milk was poured down the drain. All this put extra pressure on the food service industry to source fresh produce and to ensure food was kept safe for as long as possible. 

5. More people ate (safely) at home after the pandemic

As people were locked in their homes, cooking became far more popular, with companies such as Amazon Fresh able to capitalize on demands for last minute grocery shopping. A study commissioned by the Food Standards Agency in the UK found that many households experienced changes to their patterns of food behavior, including a rise in home-cooking, food sharing and increased attention on diet and safe food preparation.

6. It is estimated that around 159,000 restaurants closed directly after the pandemic 

According to the Washington Post (which uses data from the Business Employment Dynamics), the total number of closures in 2020 was 159,000. In the second quarter of 2020 alone, as government restrictions kicked into high gear, BED statistics indicate that more than 72,500 food and drink establishments closed, more than three times the quarterly average of about 20,300. Whilst this may not have impacted food safety specifically, it’s impact on the food service industry has been felt for years afterwards.

7. Restaurant workers were profoundly impacted by the pandemic

Nearly 60 percent of workers surveyed by the Restaurant Opportunities Center (ROC) reported being concerned about themselves or their loved ones contracting COVID-19 due to their exposure at work. They were also concerned about general measures of safeness that were put in place. Nearly a third of all workers shared that they had experienced the death of family or friends due to COVID-19 or suspected COVID-19. This number was even more alarming when looking at the responses of Black restaurant workers—over half experienced a death among their family or friends.

8. Technology made a real difference

Technology solutions were embraced in restaurants like never before. From digital ordering through to robot servers, the industry was quick to take up a range of tech solutions to continue operating. Hans Mogeson from Boathouse Asian Eatery explained the use of robots  “We have been using Pudu robots. We have four in total and they have been great. They can bring food to the customer,” this made the whole experience safe as there is less chance of contamination. 

9. Consumers are more concerned about food safety

Now, more than ever, consumers have an understanding of food safety. They expect their food to be prepared safely and in safe environments. In response, the industry has embraced food safety solutions, such as Phenium’s AI system, which can help eliminate food safety incidents and outbreaks in the future. In the past food safety 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 checks all your food storage, handling and cleaning procedures.

10. Food safety is moving faster than ever before

From tech-enabled traceability and smarter tools to retail modernization and food safety culture, there are many updates in the world of food safety that can help bring more knowledge and understanding to consumers. 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. As food service providers we can adopt many of these new technologies to bring a better experience to the consumer.

While there may be many aspects of food safety that are clear and seemingly obvious, as good service providers we all have a legal duty to ensure the food we produce, sell or serve is safe. So, check out this run down of food safety facts and relish in the fact you probably already know most of them. Or better still, use it as a test for your kitchen staff! Either way, here’s 10 facts you probably already know about food safety.

1. There are three ways food can become contaminated.

Food contamination can be physical, chemical, or biological. Physical contamination means that food has been handled or prepared incorrectly and therefore bacteria has entered the food. 

Chemical contamination is when harmful pesticides or sprays are used which creates unsafe food. Biological contamination means pests, rodents or microorganisms have infiltrated the food. 

2. 600 million people fall in from foodborne illness each year. 

According to the World Health Organisation (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.

3. A foodborne illness that passes from animals to humans is called zoonotic.

Whilst we don’t know the exact origin of COVID -19, we know it was a disease that started in animals before spreading to humans. These types of diseases are called zoonotic (pronounced zoh-uh-NAH-tik). Cows, bats, and camels are among the animals that have spread diseases to humans in the past. The COVID-19 disease is also zoonotic, with the first cases popping up in December 2019 in Wuhan, China. The affected humans were all connected to a nearby market that sold live animals.

4. There is a surveillance system that reports on a foodborne illness outbreak.

When two or more cases of a similar illness occur it can be known as a foodborne disease outbreak. The Foodborne Disease Outbreak Surveillance System is responsible for collecting and reporting data about foodborne disease outbreaks in the United States. This ensures that when large incidents occur (such as the covid 19 outbreak) there’s enough data to understand the impact it could have. 

5. Food safety is regulated by the Food and Drug Administration (FDA)

In the US, The Food and Drug Administration (FDA) governs the overall principles of food safety and produces new legislation and guidance on food safety principles. 

In addition, HACCP (Hazard Analysis and Critical Control Point) is the training that helps identify potential food hazards and introduce procedures to prepare and sell food safely. 

It relies on keeping up-to-date records and reviewing your procedures to ensure they reflect how you work, whilst also demonstrating the basic principles of temperature control and other important food safety checks.

6. Certain types of foodborne illnesses are more prevalent than others

Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people globally to fall ill and 230,000 deaths every year.

7. Children are more susceptible to foodborne illness.

Whilst we probably already consider children to be more at risk of foodborne illnesses, due to their immature immune systems and developing personal hygiene practices, there is also hard data to back it up. According to the World Health Organisation (WHO) children under 5 years of age carry 40% of the foodborne disease burden, with 125,000 deaths every year.

8. We are all responsible for food safety.

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. 

9. There are multiple legislative updates to food safety.

The most recent update to the Food Safety Modernisation Act is the New Era of 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. 

Another recent update is Section 204 of the Food Safety Modernisation Act which will establish additional record-keeping requirements for certain foods, including dairy, seafood and ready-to-eat products.  Section 204 will require companies to capture data and store it for two years. 

10. Foodborne illness can take up to 3 weeks to appear.

Most illnesses develop soon after consuming the unsafe food, in some instances it can take up to three weeks to appear.  For mild foodborne illnesses, symptoms such as diarrhea or vomiting can last more than three days, but more serious incidents can go on indefinitely and need to be treated in hospital.

Over the last decade sentiment around food safety has moved away from that of a reactive need, to much more of a proactive necessity. Much of this is due to the global pandemic. Suddenly the source of our food, and the way in which it is served, is at the forefront of our customers’ minds. 

As the food industry continues to evolve, restaurants, stores and food distributors are dealing with a set of guidelines introduced more than a decade ago, but in a post-covid world – they are more important than ever. These guidelines are outlined in the Food Safety Modernization Act (FSMA).

As those of us working in the food service industry know, new legislation comes with a host of complexities; from questions over how to remain compliant, through to training team members on the new guidelines. In this article we take a look at the Food Safety Modernization Act and understand how it impacts our everyday working practices.

What is the background to the legislation?

The U.S. Centers for Disease Control and Prevention (CDC) estimates that about 30% of the population is at risk of being exposed to foodborne illnesses. Given that over 14% of food supplied to the United States is imported from other countries, the US government felt that new legislation was important. Therefore the FDA Food Safety Modernization Act (FSMA) was drafted – with the sole aim of enabling the Food & Drug Administration (FDA) to better protect public health by strengthening the food safety system. 

What does the Food Safety Modernization Act include?

The act was first introduced in 2011 with a clear focus to overhaul regulations regarding food production. Ultimately it meant that there was a shift away from responding to foodborne illness –  to preventing it happening in the first place. 

In the Food Safety Modernization Act, the FDA outlined areas that needed to be addressed. These included; preventative controls for human food, preventative controls for animal food, produce safety (ensuring minimum standard for growing, harvesting, packing and storing produce), foreign supplier verification, food certifications bodies, compliance and mitigation plans and sanitary food transportation.

Many minor updates to the law have been published, but the most notable is the New Era of Smarter Food Safety guidance document published by the FDA in July 2020 which outlined achievable goals to encourage traceability, improve predictive analytics, respond rapidly to outbreaks and generally create a culture of food safety. 

It’s worth noting that this document was delayed in its publication due to the outbreak of coronavirus, which was a pivotal moment in the battle against foodborne illness. 

Who is impacted by the Food Safety Modernization Act?

The Food Safety Modernization Act affects every aspect of the US food industry, from farmers to restaurants. 

It places a large onus on farmers and food processors to prevent contamination. The legislation requires food producers and importers to pay an annual $500 registration fee to the FDA (the Food & Drug Administration). 

As of January 22, 2014, there were 195,518 food facilities registered with the FDA. Under the FSMA the FDA has new authority to conduct inspections and ensure compliance.This means that any food service establishment, be it a restaurant or a street vendor, can be subject to an inspection, where a detailed look at operations will be conducted.

When did the Food Safety Modernisation Act come into existence?

In 2012, the FDA was sued by consumer groups for its failure to meet deadlines. In settling the litigation, the agency agreed to deadlines in 2015 and 2016 for certain rules.On October 22 2012 the updated food facility registration system by the US FDA became available. This update required all facilities previously registered to renew registration.

What is the New Era of Food Safety update?

A recent update to the Food Safety Modernization 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 latter point is probably the most pertinent to food service companies.

The FDA outlines the need for technology which could be accessed which will involve access to data to trace the entire food chain.

Another change outlined is a requirement for food companies to take preventative steps to avoid contamination. Manufacturers are required to keep tabs on their process and identify known hazards that could potentially occur. The FDA also has the power to recall certain foods.

In terms of food safety, the legislation requires a guidance document (issued by the HACCP). If an establishment does not follow the guidance they can potentially be charged with a violation of the law.

What is section 204 of the Food Safety Modernization Act?

Section 204 of the Food Safety Modernization Act outlines 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.

Digital logging might sound techy, but it simply refers to the process of recording and keeping track of frequent tasks and information. In a restaurant, this is super important for a variety of reasons; whether keeping track of staff attendance and arranging cover accordingly, or checking temperature readings to ensure food adheres to safety standards.

However, digital logging is a cumbersome, often time consuming task. Plus in order to ensure all HACCP daily food safety checks are carried out, there needs to be a central place where these tasks are logged.

For most restaurant owners turning a checklist around multiple times a day is an exercise in discipline and patience. First you need to ensure all staff are aware when and how these checks are taking place and then you need to log, track and monitor. Fortunately, there are several ways to take on this challenge and they aren’t all time-consuming and long-winded.

Embrace technology

It seems like technology is being used in all manner of ways to make businesses more efficient, but how can technology help when it comes to running your kitchen and keeping track of processes?

A good digital logging system, such as Phenium’s smart solution, will monitor and measure vital stats in your kitchen, then use push notifications or alerts to update you. This means you don’t need to be actively monitoring, instead you’ll be reminded, so you can stay on top of things.

Improving accuracy

In the past, digital logs have been completed manually with staff taking analog readings and noting them. These manual methods can lead to problems, especially as the chance of human error is high. Digital logging is therefore highly effective when it comes to dealing with food safety temperature readings.

Most modern methods of digital logging involve automatic readings from smart sensors and probes.

Phenium’s clever system uses AI sensors which automatically record up to 1500 temperature readings per day, freeing up time for your staff to focus on other tasks.

Another great aspect of digital logging is that it can simplify your processes and remove paperwork. Having a central place where you can store all your training certificates, SOP’s and any other HACCP information is invaluable, especially in a busy and sometimes stressful kitchen.

Bringing you peace of mind

Whatever platform you use, adopting a digital logging system allows you better insights across multiple locations, eliminating risk, stress and potential problems. It helps you manage daily tasks and any incidents that might occur.

By using an app such as Phenium, you can delegate follow up work for your staff. For example, if a digitally logged checklist confirms that the food disposal area was not cleaned at the set time, you will receive an alert and can activate a Fix It order and assign it to the relevant member of staff.

Another, and perhaps most important aspect of digital logging is that when that all-important health inspector comes to visit, you can extract data quickly for reviewing purposes. This means you never need worry about health inspections again.

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.