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Regulatory
THE RISKY BUSINESS OF FOOD SAFETY

Minimizing the Hazards of Foodborne Illness and Food-Allergic Reactions

BY HEATHER L. SAVALOX, MPA, REHS

$2 BILLION 48 MILLION
RISK IS NO STRANGER to the ski industry and neither is risk
management. Collision avoidance, avalanche control, snow
safety, helmet use, and lift operations are some of the most
prevalent safety topics communicated to guests to ensure people in the US get sick each year from contaminated food
Centers for Disease Control (CDC)
they’re prepared to safely enjoy resort attractions. However,
risk assessment is incomplete if it doesn’t capture vulnerabilities and respect—leaders demonstrate a shared responsibility
that can accompany food service. Look no further than any to the prioritization of food safety management.
resort cafeteria on a blustery winter day to get a sense of the Next, implement maintenance schedules to ensure
volume of people that can be affected by food safety, or the kitchens perform at optimal levels and that equipment is not
lack thereof, as a sudden storm ushers in hundreds of influenced by seasonality. For example, inclement weather
hungry guests. is no excuse for inadequate refrigeration. Preventative service
Food and beverage operations feed the masses but they can keep you compliant for your next health inspection.
can also wreak havoc on your customers and your organiza- Evaluate facilities regularly to assess capital investment
tion unless they’re properly managed to prevent the spread needs and plan improvements. If you encounter red flags
of foodborne disease and protect food-allergic guests. along the way that compromise safe food production, reach
out to your health department immediately. Often over-
Foodborne Illness looked and underutilized, your health inspector can be one
160 For the first time in the history of the US
of your best resources.
According to US Census Data, Americans are spending more
money at bars and restaurants than on groceries.¹ Food has
become much more than nourishment, as elevated palates
continue to drive and influence food trends. Although con-
Census, in 2016 the survey found that
sumer expectations have never been higher, neither has food
safety awareness, with reports of foodborne disease outbreaks
Americans spent more at bars and
peppering our daily news. One in six Americans gets sick every
restaurants last year than
year from eating contaminated food or beverages, and more
than two-thirds of these illnesses are attributed to restaurants.²
A single foodborne illness outbreak—which is defined on groceries
as an incident where two or more people experience a simi-
lar illness resulting from the ingestion of a common food— $52.5
can cost an establishment approximately $75,000.³ The BILLION
negative publicity, corresponding lack of consumer confi-
dence, and even litigation—all have the potential to affect
the bottom line.
The first step toward improved organizational food
safety is instituting a systematic approach to minimize
and control hazards. Food safety has been closely linked $54.8
to human behavior. As the backbone to safe food produc-
tion, food handlers should be armed with knowledge to BILLION
understand food safety risks through training, oversight,
and communication that reflects a corporate commitment
to food safety. By aligning food safety enhancements with
company values—such as accountability, transparency, US Census Bureau

54 | NSAA JOURNAL | FALL 2018