Tag Archives: Food Safety

by | May 15, 2012 · 7:36 am

Hospitality Industry Restaurant Safety: California Restaurant Playground Areas Face New "Sanitation And Safety Requirements Under State Assembly Bill; Must Post Inspection And Cleaning Plans

Under the bill, sponsored by Democrat Michael Allen of Santa Rosa, restaurants would be required to post signs informing customers that food is not allowed on play structures and to provide adults who ask copies of their playground inspection and cleaning plans.

Fast-food restaurants in California could face new sanitation and safety requirements for the playgrounds they install to attract children. The Assembly on Monday approved a bill that would expand food safety laws to cover the indoor and outdoor playgrounds.

Allen says the bill was promoted by research showing that restaurant playgrounds can be breeding grounds for illness-causing bacteria and are not always well-maintained.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2012/05/14/state/n151405D10.DTL#ixzz1ux75aeHF

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by | May 4, 2012 · 10:13 am

Hospitality Industry Legal Risks: California Restaurant Found "40% Liable" In $2.5 Million Jury Award To Woman Who Had "Chicken Bone" Stuck In Her Throat While Eating

“…In a verdict delivered April 26 in Contra Costa County, a jury determined Foster Farms, which supplied the poultry for the chicken strips on the pizza, was 60 percent liable for her injuries and Pizza Bytes, which runs several Round Table restaurants in the San Francisco area, was 40 percent responsible…”

A California jury has ordered a poultry producer and a pizza restaurant franchisee to pay $2.5 million to a woman who got a chicken bone stuck in her throat. Calla Felicity, 59, told the Contra Costa Times damage from the bone has turned her from a healthy woman to someone who becomes completely exhausted after walking two blocks. She said she spent 33 days in the hospital immediately after the injury in 2010 with 11 operations and has been back in the hospital several times.

Felicity was eating a barbecued chicken pizza with her mother at a Round Table restaurant in South San Francisco when the bone got stuck.

Read more: http://www.upi.com/Top_News/US/2012/05/04/Woman-awarded-25M-for-chicken-bone/UPI-68391336149120/#ixzz1tvRtzM61

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by | April 27, 2012 · 7:02 am

Hospitality Industry Health Risks: Two Wisconsin Women File "Salmonella Sushi Lawsuit" After Eating Sushi Rolls At Local Restaurant; Any Party In "Chain Of Distribution" Potentially Liable Under Product Liability Laws

Food-poisoning cases like the Salmonella sushi lawsuit generally fall under product liability laws. Any party in the product’s chain of distribution — including manufacturers, retailers, and middlemen — can potentially be held liable, depending on the source of contamination.

“…distributors may have removed the packaging before selling it to restaurants, which may not know they’re serving a potentially contaminated product, the Wisconsin victims’ lawyer told MSNBC…”

In a Salmonella sushi lawsuit filed last week, two Wisconsin women, 22 and 33, claim they were severely sickened after eating tuna sushi rolls at a local restaurant, MSNBC reports. The sushi rolls allegedly contained ground yellowfin tuna with Nakaochi Scrape.

California-based Moon Marine USA has recalled 59,000 pounds of raw, ground yellowfin tuna from India, which was packaged as “Nakaochi Scrape AA” or “AAA.”

But distributors may have removed the packaging before selling it to restaurants, which may not know they’re serving a potentially contaminated product, the Wisconsin victims’ lawyer told MSNBC.

Salmonella infections generally lead to diarrhea, fever, and abdominal cramps within 72 hours, according to the FDA. Victims usually recover after about a week.

But the Wisconsin women’s infections were more severe, and required hospital treatment. One woman was diagnosed with an ulcerated colon, which her personal-injury lawsuit blames on contaminated Nakaochi Scrape.

Scientific tests show the Salmonella sushi victims were sickened by a rare type of bacteria called Salmonella Bareilly, the women’s lawyer said. Investigations are underway to determine where bacteria came from.

For more:  http://www.reuters.com/article/2012/04/25/tagblogsfindlawcom2012-injured-idUS319130664220120425

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by | April 1, 2012 · 10:45 am

Hospitality Industry Food Safety Risks: Ohio Restaurants Report Decrease In "Critical Health Violations"; Refrigeration Temperatures, Employee Hand Washing And Mixing Of Raw And Cooked Foods Are Major Concerns

The Centers for Disease Control estimates that each year roughly 48 million people, or 1 in 6 Americans, get sick from a foodborne disease. Of those 48 million, 128,000 people are hospitalized and 3,000 people die due to food that was improperly stored or prepared. The CDC said there are 31 known pathogens that can grow in food that is not stored correctly that will infect unaware eaters.

A critical violation refers to anything “that could directly impact food safety,” according to Brian Williamson, chief of environmental services for Butler County. Examples include proper storage temperatures not being met, an employee not washing his or her hands before preparing food or mixing of raw and cooked foods.

The health departments keep track of restaurant conditions as part of the fight against foodborne diseases.

Nationally, consumers are expected to spend $632 billion at restaurants, according to the National Restaurant Association. This number is an increase of 3.5 percent over 2011. In Butler County alone, there are more than 2,000 places that provide food for sale in some capacity.

“If it’s a critical violation, we try to get it corrected while we’re there,” said Carla Ealy, director of environmental health for the city of Middletown. “If it’s something like a broken refrigerator, where it may take awhile to fix, we come back in 24 or 48 hours to make sure it has been repaired.”

Even if the violations are corrected while the inspector is still at the restaurant, the incident is recorded. Awareness and a realization of how incidents can put the public’s health at risk are keys to public safety, Williamson said.

For more:  http://www.middletownjournal.com/news/critical-health-violations-fall-at-area-eateries-1353156.html

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by | · 10:45 am

Hospitality Industry Food Safety Risks: Ohio Restaurants Report Decrease In "Critical Health Violations"; Refrigeration Temperatures, Employee Hand Washing And Mixing Of Raw And Cooked Foods Are Major Concerns

The Centers for Disease Control estimates that each year roughly 48 million people, or 1 in 6 Americans, get sick from a foodborne disease. Of those 48 million, 128,000 people are hospitalized and 3,000 people die due to food that was improperly stored or prepared. The CDC said there are 31 known pathogens that can grow in food that is not stored correctly that will infect unaware eaters.

A critical violation refers to anything “that could directly impact food safety,” according to Brian Williamson, chief of environmental services for Butler County. Examples include proper storage temperatures not being met, an employee not washing his or her hands before preparing food or mixing of raw and cooked foods.

The health departments keep track of restaurant conditions as part of the fight against foodborne diseases.

Nationally, consumers are expected to spend $632 billion at restaurants, according to the National Restaurant Association. This number is an increase of 3.5 percent over 2011. In Butler County alone, there are more than 2,000 places that provide food for sale in some capacity.

“If it’s a critical violation, we try to get it corrected while we’re there,” said Carla Ealy, director of environmental health for the city of Middletown. “If it’s something like a broken refrigerator, where it may take awhile to fix, we come back in 24 or 48 hours to make sure it has been repaired.”

Even if the violations are corrected while the inspector is still at the restaurant, the incident is recorded. Awareness and a realization of how incidents can put the public’s health at risk are keys to public safety, Williamson said.

For more:  http://www.middletownjournal.com/news/critical-health-violations-fall-at-area-eateries-1353156.html

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by | January 20, 2012 · 1:18 am

Hospitality Industry Food Risks: Mexican Restaurant Chain Is Source Of "Salmonella" Outbreak; Food Contamination "Likely" Occurred Prior To Reaching Chain

Investigative efforts were unable to identify a specific food associated with illness, but data indicate that contamination likely occurred before the product reached Restaurant Chain A locations.

CDC collaborated with public health officials in multiple states and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella Enteritidis infections which was associated with eating food from a Mexican-style fast food restaurant chain, Restaurant Chain A. This outbreak now appears to be over.

Public health investigators used DNA “fingerprints” of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis, or PFGE, to identify cases of illness that may be part of this outbreak. They used data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections.

For more:  http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/multi-state-salmonella-outbreak-linked-to-unnamed-mexican-restaurant-chain/

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by | January 19, 2012 · 6:47 am

Hospitality Industry Legal Risks: "Class-Action Lawsuit" Filed Against New York Hotel And Water Park For "Norovirus Outbreak" Stemming From "Contaminated Food And Pool Water"

“…The state Department of Health documented more than 600 cases of norovirus in March 2008, apparently stemming from contaminated food and pool water at the park’s hotel complex…”

“…alleges that Great Escape, and its parent company Six Flags Inc., failed to maintain proper sanitary conditions and didn’t warn guests once the outbreak became known…”

Attorneys representing more than 100 people filed a class-action lawsuit Wednesday in state Supreme Court in Warren County against the Six Flags Great Escape Lodge & Indoor Waterpark over a 2008 norovirus outbreak.

“Here, many people, especially children, suffered brief but violent periods of illness,” said Don Boyajian, one of two attorneys representing those who were infected.

Those infected experienced brief but violent fits of vomiting and diarrhea.

Dozens of people filed lawsuits following the incident. Those claims were consolidated into a single case — the class-action lawsuit, which has been in the works since 2009.

Boyajian did not specify the amount of damages being sought. He said damages would depend on the virus’ impact on each individual.

Attorneys representing Great Escape were not available on Wednesday for comment.

Read more: http://poststar.com/news/local/class-action-lawsuit-filed-against-great-escape-over-norovirus-outbreak/article_997adaa2-4226-11e1-8bea-0019bb2963f4.html#ixzz1juoN2fka

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by | January 16, 2012 · 7:13 am

Hospitality Inudustry Insurance Risks: Restaurants Are Adding New "Business Innovations" That May Not Be Covered By Existing Insurance Coverages

“…Many (restaurants) are turning to innovations to grow their business. While that can be a plus for their balance sheets, it can also open the door to unexpected liabilities that their insurance policies were not designed to cover…”

Agents can head off this scenario and build a strong consultative relationship with their restaurant customers by asking key questions at renewal time. Here are some of the trends that could put restaurants at risk and the questions agents should ask their restaurant customers :

  1. Mobility. Has the restaurant added new services, such as delivery of meals using hired drivers with their own cars?
  2. Branch out businesses. Has the restaurant started a new line of business, such as catering?
  3. Trendy foods. Has the restaurant introduced new menu offerings as part of the strategy for attracting more customers, such as locally sourced foods, an emphasis on organic ingredients or assurances about non-allergenic ingredients?
  4. Additional payment methods. Is the restaurant accepting new methods of payment, such as online credit charges or smartphone purchasing?

All too often, the lack of appropriate coverage only becomes evident when a mishap occurs and a claim is filed. After someone has already threatened to sue for damages is usually a bad time for restaurant owners to discover they should have consulted with their insurance agent about their insurance needs before changing their business model.

For more:  http://www.propertycasualty360.com/2012/01/12/4-trends-that-can-put-restaurants-at-risk

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by | December 21, 2011 · 7:17 am

Hospitality Industry Food Safety: "Top Restaurant In America" Fails Inspection By Chicago's "Food Protection Division"; Results Posted On New "Online Reporting System"

“…the most common infraction is improper food temperatures…what’s important is how quickly they are corrected…”

Beginning this November the City of Chicago made it easy for residents to check in on the health and safety record of their favorite restaurants with a robust and detailed web site. At the end of November a surprising entry showed up on the city’s newly launched site: the Michelin-starred Alinea restaurant failed a November 30 inspection.(Full disclosure, their four violations were immediately corrected.)

CLICK ON "CHICAGO" TO VIEW INSPECTIONS WEBSITE

Alinea is often referred to as the best restaurant in America, and its chef, Grant Achatz, draws rock star acclaim for his culinary inventiveness.

But it’s not immune to heatlh department inspections. According to the report on Cityofchicago.org, Alinea was less than stellar on its food safety to close the month of November. No one from Alinea was available for comment by press time.

  • Inspectors observed black mold growing on interior surfaces of the ice machine.
  • Inspectors observed employees failing to properly wash hands.
  • Inspectors observed hazardous food storage of purple cabbage and potato soup.

 All of the items in the November 30 report were corrected immediately, according to Public Health Commissioner Bechara Choucair.

That’s the benefit of the new city website, however. In the past, restaurants who failed inspection were listed on a pass/fail basis. The new web site allows users to dive into information and find out exactly what violations face the restaurant.

Source: http://www.nbcchicago.com/news/health/City-of-Chicago-Health-Departments-Online-List-Exposes-Alinea-135875908.html#ixzz1hBJvbBFy

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by | December 11, 2011 · 6:38 am

Hospitality Industry Food Safety: The "2009 FDA Food Code" Established New Federal Standards Limiting Handling Of Foods With "Bare Hands", Lowered Refrigeration Temperatures

“…The United States Food and Drug Administration (FDA) Food Code (established) a new set of federal standards in 2009…multiple federal agencies, with input from business interests…(made) several changes in how health inspections are conducted…”

CLICK ON "FDA" TO VIEW FDA FOOD CODE

  • Restaurants will have to put date markers on all food containers in their refrigerators and freezers
  • Prepared food may be kept for no more than four or seven days, depending on the temperature to which it’s chilled
  • Cooks and kitchen help will no longer be allowed to touch ready-to-eat foods with their bare hands
  • Gloves must be used
  • The standard is minimal bare-hand contact
  • Refrigeration standards are being tightened
  • Potentially hazardous foods – those that can make you sick if you’re not careful – must be chilled to 41 degrees

For more:  http://www.starnewsonline.com/article/20111210/articles/111219993?p=1&tc=pg

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