Operator's Perspective

Everyone in foodservice has heard the term, “Clean as you go.” Well, cleaning as you go is not so simple. Operators not only need to follow many FDA regulatory requirements but also must create a “culture of clean.” Unfortunately, there is a perception of clean and that is where the problems start. Looking clean and actually meeting the requirements of clean may mean two different things.

When is the last time the ovens or the food thermometers were calibrated? Do staff check the food production label when products are cooked and stored? Does management ensure that staff members wash their hands? These are 101 foodservice principles that are essential to getting employees ready to perform. Cooking is an art and, as with any performer, the staff is on stage for each meal performance.

When an operator places a food order, the assumption is that the products will meet FDA and USDA requirements. This is most likely to be true when purchasing from a broad-line food distribution company. Concerns are more likely to arise when an operator is purchasing food from a secondary vendor, such as a local manufacturer or restaurant. In that case, the questions operators must ask include what is the vendor’s insurance coverage and which HACCP precautions are in place to ensure that potentially hazardous food are kept safe during delivery and meet the food temperatures standards.

The face of foodservice customers is changing, requiring operators to rethink the business-to-customer (B2C) relationship. Foodservice operators have been seeing a shift in their customer base for many years, due in part to the advances of technology.