Scaling Food Safety

If you are interested please read a great article named Scaling Food Safety from QSR Magazine April 2014 written by Daniel P Smith.  Here are a couple of excerpts that I took away from this article:

• “As the food system gets smarter at identifying bugs and tracing, there’s the potential for even more food-safety issues to surface,” says Robert Hibbert, who specializes in federal regulations in the food and agricultural industries as a partner in the Food and Drug Administration (FDA) and Healthcare practice at Morgan Lewis.
• “[Food safety] needs to be more than items checked off on a list, but something management and rank-and-file staff believe in,” Hibbert says.
• “There needs to be an active food-safety management system and people held accountable to it,” Theno says, suggesting operators use daily logs or third-party audits as measurable metrics.

From a daily operations and brand perspective, food safety and sanitation should be a core concern.  Getting a person(s) sick from lack of due diligence in receiving to unsafe practices in your kitchens could ruin a person’s life and destroy a brand’s reputation in just a few days.  The food service industry has to put food safety at the top of their list.  We at Mobile Inspector support this article and believe that our product can help operators put a daily emphasis on clean restaurants and better operations.