Turning best practices into a culture of safety and excellence using rigorous performance assessments, interactive consultation and task-focused training
A perfect example of lack of food safety culture. The cashier checked temps, noticed an elevation, and submitted a work order. The cashier has done his/her job. End of story. (Or is it?) Clearly there is a lack of culture/training/understanding, however. Does the cashier understand the risks at hand and that further intervention is required? Is there some type of manager or leader who reviews the temp logs and work orders and knows that escalation is needed? How can we safely hold those products until the unit gets repaired? Or do we need to stock out until the unit is repaired? (Usually a stock out of those $18 sammies is enough to catch the bean counters' attention and get things moving.) To further complicate things, an airport is typically a contract management situation where the airport owns and maintains the equipment while the contractor staffs and manages the daily operations. This often leads to championship level finger- pointing matches. Effective corrective actions need to address both symptom and system. Symptom: Sandwiches are out of temp, throw them out. System: Why are the sandwiches out of temp and how do we prevent this from happening again? How often has this cooler been failing and why?
"A FOOD SAFETY ICON" Featured in the Emmy Award-Winning Netflix documentary ”Poisoned.”
Do you check the temperature of refrigerated foods at an airport’s convenience store? I do. Here is what I found at #LAX today in the sandwiches, salads, hummus, etc. section. When I pointed it out to the person who works there, he was happy to share that they put in a work request on this a few weeks ago and that they will probably get it fixed soon. #DoBetter #FoodSafety #Cstore
Quality Management Specialist @ Steritech
1yThis is not uncommon. Often staff seems oblivious to why you are checking this in the first place- safety of the ultimate consumer of the product.