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Paul Medeiros
Paul is Managing Director of Consulting, Technical and Retail Audit Services at NSF International. His team provides services to reduce risk and improve employee/diner safety and engagement at contracted foodservice operations by assessing operations, advising the caterer and providing routine reporting and analysis to the client. Contact him at foodsafetysolutions@nsf.org.
Food and beverage operations require active management involv- ing time and cost commitments. In recent years, many golf courses across the country have chosen to outsource their food and beverage operations with varied results. Owners need to consider the pros and cons to making this decision (see Golf Business Canada Winter 2016 feature article), but one aspect that should never be ignored is your food quality and safety. Whether you outsource or are in full control of your food services, this is critical to the success of your business and as such, needs to be a high priority at your operation.
This article is focused on golf facilities that are either entering into a contract, or already have a contract in place with an out- sourced food service company. However, there are elements that all operations can take away to conduct a self-assessment on their own facility.
Contract foodservice companies play a major role in ensuring the safety and quality of the food they prepare and serve. They follow food safety and quality measures, including employee training, to minimize hazards. Yet, food safety issues can happen to anyone. So, what can you do to help ensure you are providing safe food in line with customer expectations?
PRIORITIZE FOOD SAFETY
Poor safety and quality of food served in your facility has the potential to negatively impact your operation in many ways. Yet, many owners and operators view food safety and quality as the responsi- bility of the contracted dining service and do not actively partici- pate or partner in the process. This is understandable as most organi- zations that hire an in-house food-
service contractor or a caterer for special events are not in the business of food safety, and their main focus is on their organization’s products, ser- vices and bottom line.
However, this necessary focus on day-to-day operations of the core business can also lead to an organizational blind spot. The reality is, food safety is everyone’s business— the foodservice contractor’s, of course, but also that of your facility.
22 Golf Business Canada