Risk Mitigation in Foodservice
By Angela Altass
In the fast-paced environment of convenience store foodservice, ensuring the safety and well-being of both customers and staff should be top of mind for business owners, says Leanne Cheng, partner, BlueShift Advisory and instructor with Simon Fraser University Continuing Studies.
“Foodservice has a unique set of challenges that require targeted risk mitigation strategies to prevent foodborne illnesses, maintain hygiene standards, and ensure overall safety,” notes Cheng. “Implementing risk mitigation measures not only promotes a healthy eating environment but also safeguards the business’s reputation and compliance with health regulations.”
Cheng offers the following as a few strategies for mitigating risks in convenience store foodservice sections:
- Adhere to strict food safety standards and regulations: Regularly review and comply with local health department guidelines and food safety laws to prevent contamination and ensure safe food handling.
- Regularly train staff on hygiene practices and safe food handling: Conduct ongoing training sessions to keep staff informed about the latest food safety protocols and hygiene practices.
- Implement a regular cleaning and sanitation schedule for all equipment and surfaces: Establish routine cleaning procedures to maintain a sanitary environment and reduce the risk of foodborne illnesses.
- Ensure proper storage and temperature control for food items: Use appropriate refrigeration and storage solutions to maintain food at safe temperatures, preventing spoilage and bacterial growth.
- Conduct regular pest control inspections: Work with pest control professionals to prevent infestations that can compromise food safety.
Health and safety measures and procedures depend on the type of foodservice that is provided, the equipment used, and the activities performed by workers, says Mathew MacLeod, senior technical specialist, occupational health and safety, Canadian Centre for Occupational Health and Safety (CCOHS).
“Work environments where food and beverages are served present a unique set of hazards,” says MacLeod. “To protect workers, it’s essential to establish good hygiene practices, proper hand washing techniques, and to develop and train workers on safe work procedures including safe lifting techniques, housekeeping practices and first-aid. Workers should also be trained on WHMIS, if applicable, your violence and harassment policy, and how to properly use any required personal protective equipment.”
Safe food handling techniques are essential in foodservice environments, says MacLeod.
“Ensure food preparation areas are clean and organized, develop procedures and train workers to help prevent food contamination, food poisoning, and the spread of infection,” states MacLeod. “Public health inspectors enforce food safety and persons handling food may also need a food handling certificate. Other food handling requirements may also apply so make sure to check the laws in your province or territory and municipality.”
Although he says that recommendations may vary somewhat depending on the convenience store and the type of foodservice being offered, Justin Guillaume, supervisor, loss control and underwriting systems, Sandbox Mutual Insurance, advises following these general practices:
- Equipment maintenance: Ensure that all cooking equipment is in good working order and is maintained by qualified contractors.
- Grease management: If the commercial cooking operation generates grease-laden vapours, installation of an automatic suppression system, a class K fire extinguisher, and an approved hood is required. These systems need to be inspected and cleaned at appropriate intervals by qualified professionals.
- Documented cleaning routine: Ensure a well-documented cleaning routine is maintained. Regular cleaning protocols contribute significantly to risk reduction.
- Strategic food preparation areas: Designate food preparation areas within restricted zones, clearly marked with employee-only signage. This minimizes the risk of unauthorized access and enhances safety.
- Warning signs for self-serve dispensing devices: These signs alert customers and prevent accidents.
- Nonslip surfaces: Place nonslip mats or install nonslip surfaces in front of drink dispensing devices to mitigate slip hazards.
The key risks in foodservice are contamination of the food causing illness to the patrons, notes Tony Lackey, principal, TL Risk Solutions and lead instructor for the risk management courses at Carleton University.
“The key to mitigating this risk is proper hygiene, proper storage and preparation of the food,” says Lackey. “To ensure proper hygiene, make sure that all employees who serve food have been trained on proper hand washing techniques or wear gloves when handling food. All requirements of your local department of health for the preparation and service of food must be followed. Make sure that all food storage areas are kept at the proper temperature required to safely store food and have a schedule to check that all freezers are working properly. Rotate stock in coolers as determined by the best before dates and remove all expired products. Always follow the manufacturer’s recommendations for food preparation. It comes down to process, procedure and following what manufacturers and food processors indicate on their packaging”
Mitigating risk is an essential part of any business, including foodservice, and while it’s not possible to eliminate all potential risks, having a documented plan demonstrates your organization’s commitment to loss reduction and prevention. Information from the Insurance Bureau of Canada indicates that having a documented risk management program can help make your organization a better risk to insure and could reduce your premium. An insurance representative who knows the foodservice industry should be able to provide specific advice about coverage and risk management best practices for your business.
“I strongly recommend seeking guidance from professionals who specialize in risk management practices and insurance coverages,” says Guillaume. “An experienced insurance broker can play a pivotal role in ensuring the adequacy of your insurance coverage. Additionally, consider engaging risk management consultants who can assist in identifying, understanding, and effectively mitigating risks specific to your business.”
