The U.S. Centers for Disease Control and Prevention (CDC) estimates that each year roughly one in six Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Many people have a misperception about the types of foodborne illnesses, often thinking that Salmonella, E. coli or perhaps even Clostridium perfringens are the major outbreak culprits. However, according to the CDC, the Norovirus is linked to 58 percent of all food borne illnesses.
Clubs do very well with food safety education of top-tier F&B employees, addressing variables from receiving to storage; prep to cooking/holding; reheating to re-using; and even time/temperature abuses. But what is being done to educate other kitchen staff?
Clubs should ensure that education/training involves all employees, including the pantry, line cooks, bakers, bartenders, snack bar attendees, servers and dishwashers—and even the receptionist and office staff who may take the calls from a potentially ill member or guest. Another key practice is to prevent ill employees from working.
For more information: Statistics from the Center for Disease Control & Prevention
Alan Achatz of Club Safety Solutions is a former club manager and operates a safety consultancy helping clubs with hazard recognition, emergency action planning, OSHA compliance, safety audits and food safety. Club Safety Solutions will provide NCA members a 30-minute free consultation. He can be reached at 716-829-9148 or visit clubsafetysolutions.com.