FRL Sept/Oct 2014 Show Edition by John Baker

SHOW EDITION • SEPTEMBER IS FOOD SAFETY MONTH

SPECIAL INSERT

the State of Food Safety

SHOW TIME

urban

EXPOSITIONS’ tim von gal and doug miller

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FALL ELECTIONS DRAWING NEAR

Florida Show Caps Off A Very Active Summer

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James E. McManemon, Jr.

t is September and that means, once again, time to attend We then moved to FRLA's the 2014 Florida Restaurant and Lodging Show. From 2014 Marketing and Operations networking and exchanges of ideas with industry colleagues Summit held in late July at the and peers to educational programs, and an incredible array Hilton Tampa Downtown. This of products, both new and traditional favorites, this show event set an attendance record truly has it all! You are sure and showcased to have a little fun walking the trade sessions from Show floor, enjoying FRLA's Big Party industry leadat BB King's Blues Club, playing golf ers including: in the NRA/FRLA Bob Leonard Don Fox Golf Classic, or watching Chef Emeril of Firehouse Subs, Joseph Kadow of Bloomin’ Lagasse show us how culinary magic is Brands, Paul Hineman of First Watch, Herman created in his cooking demonstration! Fernandez of Southern Wine and Spirits and September is also National Food many more. Furthermore, the event was headlined Safety Month, and FRLA does such by nationally known television personalities Chef Food Trends Experience Impossible," a thorough job of highlighting the importance of food safety with Robert Irvine, Host of the Food*Network's "Restaurant: Ferdinand Foodservice “The State of Food Safety” supplement in this current edition of and Anthony Melchiorri, Host of* the Travel Metz Channel’s “HotelForum Florida Restaurant and Lodging Magazine. Be sure to take advantage Impossible.” * New Product Gallery of this educational opportunity and read the insert. If you haven't attended this signature FRLA event, I encourage you * Multi Unit Operator Alliance FRLA had a very active summer with a number of events held to make plans now for next year. ACF Culinary Competitions * about the importance of being from coast to coast. After the FRLA Board meeting in June, we Fall also reminds us to be thinking 500 Leading Vendors * OverEncourage immediately began our GM meetings with Marriott executives and involved with the upcoming elections. your employees to Much, More! * And, then continued to travel to local FRLA chapters where I have been vote. Remember to highlight special consideration to those candidates so inspired to learn what is being accomplished by our members that support our industry, have worked to create jobs, and have been throughout the state. helpful in preventing legislation that inhibits tourism and the growth Each chapter has its own unique approach but all are sharply of our industry. dedicated to serving their members and communities. DuringSeptember these The2013 Florida Restaurant andConvention Lodging Association recently FL 22–24, | Orange County Center | Orlando, chapter meetings, we have discussed the importance of support of announced it has endorsed Governor Rick Scott as our candidate. by: Produced & Managed by: FRLA’s efforts and initiatives in achieving our common goal: toPresenting: pro- Find out Sponsored where your local and state politicians stand onFeaturing: key issues mote, educate and protect our industry. important to our business and let them hear from you. Make your In fact, we’ve compiled much of this activity in a chapter scorevoice heard. card. The scorecard tracks the support and progress of individual See you on the Show floor! chapter efforts in striving for and reaching goals such as: membership growth, creative meeting events and attendance, Educational GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS® Foundation support and other worthy FRLA programs. www.flrestaurantandlodgingshow.com – JaMeS E. MCMaNeMoN This measurement of engagement has generated great energy and 2014 Chairman of the Board a bit of healthy competition all around and is certain to stimulate Florida Restaurant and Lodging Association providing future support for our association.

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FRLA had a very

active summer with a number of events held from coast to coast.

Where Breakthrough Ideas Are Found!

F LO R I DA R ESTAU R A N T & LO D G I N G

contents SEPTEMBER/OCTOBER 2014 • WWW.RESTAURANTANDLODGING.COM

14 Brief History of Proof Brewing Co. This modern American pub features 28 taps, beautiful cutting edge design and has won multiple awards such as best beer selection in Tallahassee for seven years in a row.

17 Secrets of Success: Lago Mar Resort & Club The Lago Mar Resort and Club is a family-owned resort located at beautiful Harbor Beach on 10 acres between the Intracoastal and the Atlantic Ocean.

21 Special Edition: The State of Food Safety September is Food Safety Month and this issue’s special supplement offers updates on food safety defenses and best practices as well as articles on: Why Restaurant Grading Fails; The Importance of Proper Cooling; and Food Virology Collaborative: NoroCORE Tackles Foodborne Illness.

DEPARTMENTS

3 5 6 11 12 38 40 42 45 43 47 50 53 54 54 IBC

From the Chairman’s Desk Florida Show Caps Off a Very Active Summer Food for Thought FRLA Endorses Governor Scott in Fall Race FRLA Marketing & Operations Summit Photo Highlights Endorsement FRLA Endorses Gov. Scott, Lt. Gov. Lopez-Cantera A La Carte Huge Q2 for Florida Tourism; Blue World Project Chefs That Sizzle Chef Ashley Nickell, FMI Restaurant Group, Orlando Movers & Shakers Maldonado Appointed to VISIT FLORIDA Board CEO Profile Julie Hilton, Vice President, Paradise Found Resorts Fresh from Florida Taste the Difference! Alcohol Compliance Should Employees Be Allowed to Drink on Premise? Member Benefit Infinite Energy, FRLA Preferred Provider Going Green Four Points by Sheraton Tallahassee Downtown FRLAEF High School Teachers Go Back to School During Summer Vacation Membership 2014 Regional Directors’ Territories Chapter Corner Manatee at Anna Maria Oyster Bar SafeStaff Food Manager Training & Testing Schedule Cover: FRLA welcomes the new owners of The Florida Restaurant and Lodging Show, Urban Expositions’ Doug Miller and Tim Von Gal.

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FO OD FOR T HOUGH T

CHAIRMAN

James E. McManemon, Jr. The Ritz-Carlton, Amelia Island VICE-CHAIR

Don Fox

Firehouse Subs, Jacksonville SECRETARY-TREASURER

Gregg Nicklaus

Sirata Beach Resort, St. Pete Beach DIRECTORS

FRLA Endorses Governor Scott In Fall Race

Lino Maldonado

Carol B. Dover

ResortQuest, Fort Walton Beach

Chau Nguyen

Kobe Japanese Steakhouse

Pam Avery

Quorum Hotels, Tampa IMMEDIATE PAST CHAIR

Andrew Reiss

Andrew’s Downtown, Tallahassee PRESIDENT/CEO

Carol B. Dover, FMP EDITOR

Susie R. McKinley EMAIL: EDITOR@FRLA.ORG

M AG A ZINE

PUBLICATION MANAGER

John M. Baker

john@restaurantandlodging.com ADVERTISING

Leslie L. Baker

850-545-5023 • leslie@restaurantandlodging.com PUBLISHED BY

DestinCom 1334 TIMBERLANE RD., TALLAHASSEE, FL 32312 Phone: 850-545-1362 • Fax: 850-907-8245 Florida Restaurant & Lodging magazine is the official publication of the Florida Restaurant & Lodging Association, Inc. (FRLA). FRLA reserves the right to accept, modify, or reject any and all content submitted for publication, whether paid or otherwise, solely at its discretion. Unless otherwise expressly indicated, FRLA does not endorse or warrant any products or services contained herein. In addition, unless otherwise expressly noted, the opinions expressed herein are those of the authors and not necessarily those of FRLA, its directors, officers, members, or staff. Content submissions may be made to the Publisher’s Office by regular mail or by e-mail. Please note that submitted materials will not be returned. FRLA Headquarters 230 S. Adams St. Tallahassee, FL 32301 850/224-2250 Fax: 850/224-9213

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By CAROL B. DOVER

perating a business in our industry requires constant attention to detail. It’s imperative to be informed, stay relevant, and focus on the fundamentals. This month, the Florida Restaurant and Lodging Show gives you the opportunity to enhance your hospitality experience and it is truly one of our favorite events. We are proud to partner this year with Urban Exhibitions as the Food Show’s innovative management company. Look for new programs, including an appearance by Chef Emeril Lagasse as he demonstrates the latest in Florida cuisine. We encourage you to attend the informative seminars designed to improve your business; browse the massive show floor to see new and innovative products and services; and enjoy the entertainment of networking with your peers. It’s already been an incredibly busy summer! We broke attendance records at local chapter meetings. Our statewide Marketing and Operations Summit brought out some of the best in the business and featured nationally renowned TV personalities Chef Robert Irvine and Anthony Melchiorri. FRLA also voted to officially endorse Governor Rick Scott in the November election, as he continues the push to bring jobs and 100 million visitors to our state. As we work to set even bigger goals, we want you to be aware of some slight shifts within our association for 2015. Starting this September, we plan to move our winter board meeting to the fall to coincide with the FR&L Show. That means our Installation Gala will no longer take place in January. As we modify our plans, we are also working on adapting our Hall of Fame awards program to hopefully be more inclusive of the outstanding workers at every level of our industry – so start thinking about who you might want to acknowledge. We are very pleased that Andrew Reiss has agreed to once again take the reins as Chairman during this transitional period. Following Andy, future Chairmen will be installed in September and start serving their term in January for a full calendar year. As members of our state’s number one industry, we are thankful for your continued support, expertise and encouragement as we work to build great things for our association. We hope you will use your time at the FR&L Show to come up with breakthrough ideas and we can’t wait to see you!

Ad Rates and Submission Guidelines at www.RestaurantAndLodging.com Florida Restaurant & Lodging magazine (USPS 002-629; ISSN 104403640) is published bi-monthly. FRLA Members receive this publication as part of their membership dues. Non-members receive it as a marketing and promotion effort to inform the Florida foodservice and lodging industry of efforts made on its behalf by FRLA. Printing and mailing services: Boyd Brothers Printing, Inc., Panama City, FL. Address changes may be sent to: FRLA, PO Box 1779, Tallahassee, FL 32302 or via email to susana@frla.org. Subscription address changes (digiww w.Res t au ra natt A nd Lodgi ng.co m tal or US Mail, can be made www.RestaurantAndLodging.com, and click the Manage Subscription tab.

— Carol B. Dover, FMP President and CEO of the Florida Restaurant and Lodging Association

F LO R I DA R ESTAU R A N T & LO D G I N G

F R L A M A R K E T I NG & OPE R AT IONS S U M M I T

Record Attendance at FRLA's Marketing & Operations Summit

Bloomin’ Brand’s Joseph Kadow held the attention of the Summit attendees.

"The Summit was a home run! This year's line-up of talented presenters produced robust content and discussion throughout the conference, delivering actionable ideas for hoteliers and restaurateurs to take back to their businesses. The event ranks at the top of the networking events for our industry within the state of Florida, and we can all be proud the FRLA has the talent and drive to put on an event that rivals national level organizations. Well done!" — Don Fox, Firehouse Subs

Chef Robert Irvine addresses the audience at the Hilton Tampa Downtown.

he 2014 Marketing + Operations Summit held in late July at the Hilton Tampa Downtown set an attendance record of more than 380 participants! The two-day event showcased content packed sessions from industry leaders including: Don Fox of Firehouse Subs, Joe Kadow of Bloomin’ Brands, Paul Hineman of First Watch, Herman Fernandez of Southern Wine and Spirits and many more. Plus the event was headlined by nationally renowned television personalities Chef Robert Irvine, Host of the Food Network's "Restaurant: Impossible," and Anthony Melchiorri, Host of the Travel Channel’s “Hotel Impossible.” Thank you to our attendees and sponsors for making this year's event such a success!

"Cintas was once again proud to sponsor the Summit and even more excited to be able to bring in Hotel Impossible’s Anthony Melchiorri as a featured speaker. This event is essential because it is imperative we understand trends, challenges and best practices of our restaurant and lodging customers. The opportunity to network with industry leaders is extremely valuable as well. We look forward to another outstanding event next year!" – Jennifer Osgood, Cintas

FRLA Chairman Jim McManemon, Don Fox, Steve Leiber, Paul Hineman, Steve Erickson, Brad Kaemmer and Rick Van Warner

Travel Channel's Anthony Melchiorri and Bruce Craul.

See Next Page for More Summit Photo Highlights! 6

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Marc Sawyer, Herman Fernandez, Joe Uhl , Keith Sedita, John Horne, Dan Murphy and Armando Rosario.

Nicole Scott, Joyce Danser, Chef Robert Irvine, host of Food Network's Restaurant: Impossible, Sarah Sholtis Bailey and Robyn Patterson.

Travel Channel's Anthony Melchiorri and friends (left to right): Mark Jennifer Osgood (Cintas), FRLA Chairman Jim McManemon and Joel Leahy, Brian Garry, Anthony Melchiorri, Jen Osgood and Sarah Ahmed. Silver share some goodwill during the Marketing + Operations Summit.

(Above) Record setting attendance for the 2014 FRLA Marketing + Operations Summit. (Left) Travel Channel's Anthony Melchiorri and FRLA's VP of Education and Training Geoff Luebkemann

"The Marketing/Operations Summit provides a great forum to discuss trends, insights and meaningful business solutions. The group of attendees/speakers are diverse, the Industry is well represented here and the Summit also provides a great networking opportunity with decision makers." â&#x20AC;&#x201C; Paul Hineman, First Watch 8â&#x20AC;&#x201A; S EP T EM B ER /O CTO B ER

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E N D OR SE M E N T

FRLA Endorses Governor Rick Scott, Lt. Governor Carlos Lopez-Cantera In November Elections

he Florida Restaurant and Lodging Association (FRLA) has announced its endorsement of Florida Governor Rick Scott and Lieutenant Governor Carlos Lopez-Cantera for re-election in November 2014. The endorsement was unveiled during the FRLA’s Marketing and Operations Summit held at the Hilton Tampa Downtown. Speaker of the Florida House of Representatives Will Weatherford (R-Wesley Chapel) and FRLA President and CEO Carol Dover spoke at the morning meeting, with Governor Scott addressing FRLA members and conference attendees via conference call. “There is no question this Governor understands the importance of tourism and the vital role the hospitality industry plays in job creation and economic development,” said Florida Restaurant and Lodging Association President and CEO Carol Dover. “On behalf of our more than 10,000 members representing hoteliers, restaurateurs and suppliers, we are thrilled to give our strongest of endorsements to Governor Rick Scott and Lt. Governor Carlos Lopez-Cantera this election cycle.” “Governor Scott led the charge in securing $75 million for VISIT FLORIDA tourism marketing, w w w.Res t au ra n t A nd Lodgi ng.co m

Both candidates recognize Florida’s tourism and hospitality industry drive Florida's economy. and $700,000 for our Hospitality Education Program (HEP), which helps train the next generation of industry professionals,” said James E. McManemon, 2014 Chairman of the FRLA. “His goal in attracting 100 million visitors to our state is one that FRLA not only supports, but is working together in providing both residents and tourists the best possible experience in our hotels, our restaurants and all that Florida has to offer,” continued McManemon, General Manager of The Ritz-Carlton, Amelia Island. Florida’s $76.1 billion hospitality industry, which represents 23% of Florida’s economy, $4.6 billion in sales tax revenue, and nearly 1.1 million employees, is the state’s number one industry.

F LO R I DA R ESTAU R A N T & LO D G I N G

A L A C A RT E

Blue World Project

S Huge Q2 for Florida Tourism

overnor Rick Scott announced in mid-August that according to VISIT FLORIDA's preliminary estimates* 24.0 million visitors came to Florida in the second quarter of 2014 (April-June), an increase of 3.0 percent over the same period in 2013. This represents the largest second quarter for visitation Florida has ever experienced, exceeding the previous high of 23.3 million in Q2 2013. Visitor spending is up 7.4 percent in January through May 2014, at $35.7 billion, which is more than the same time period in 2013. Governor Scott said, “A thriving tourism industry is vital to growing jobs, and today’s report that Florida has experienced another record quarter for visitation is great news for Florida families. This year we invested $74 million into VISIT FLORIDA, and set a goal to have 100 million visitors visit the Sunshine State, which we are well on our way to reaching. Together we are creating an opportunity economy, and continuing to grow more jobs for Floridians with more than 1.1 million individuals employed in the growing tourism industry.” The average number of direct travel-related jobs in Q2 2014 was also a record high, with 1,151,400 Floridians employed in the tourism industry – an increase of 3.9

eaWorld Parks and Entertainment Chief Executive Officer, Jim Atchison, announced the company plans to undertake a stateof-the-art, first-of-its-kind expansion of the killer whale environments at parks in San Diego, Orlando and San Antonio. The Blue World Project will provide innovative living spaces for the animals, offer visitors unique encounters for a new generation, and enhance marine research and educational capabilities, while adding hundreds of new jobs for our local economies. The announcement has three key components:

Killer Whale Environment

percent or 43,600 jobs from the same period in 2013. “Florida tourism is maintaining strong momentum with all indicators up across the board for the quarter,” said Will Seccombe, President and CEO of VISIT FLORIDA. “With occupancy, rooms sold, average daily room rate and tourism and recreation taxable sales all continuing to climb, we are well on our way to making Florida the No. 1 travel destination in the world.”

• SeaWorld plans to build new, first-ever killer whale environments, and it will fund new programs to protect ocean health and killer whales in the wild. The first environment will be in San Diego in 2018, which is planned to nearly double the water volume of the existing facilities with new environments to follow at SeaWorld Orlando and SeaWorld San Antonio.

Independent Advisory Panel • SeaWorld will engage an Independent Advisory Panel to bring new perspectives and ideas to the project. The panel will focus on the creation of an environment that maximizes the health and wellbeing of the animals.

Commitment to Killer Whale Science and Ocean Health • SeaWorld has committed $10 million in matching funding for research and conservation projects in the wild and also will be embarking on a major multi-million dollar partnership focused on protecting the ocean. More details of the partnership will be announced in the coming weeks. For more information: www.seaworld.com/blueworld.

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BR E W T I PS

BRIEF HISTORY OF TALLAHASSEEâ&#x20AC;&#x2122;S PROOF BREWING CO. By BYRON and ANGELA BURROUGHS

roof Brewing Co. opened in 2007 as a boutique liquor store that focused heavily on craft beer. Just over a year later we built out the upstairs pub to answer the need for a proper specialty beer bar in Tallahassee. The Modern American pub featured 28 taps, beautiful cutting edge design & has won multiple awards such as best beer selection in Tallahassee for seven years in a row, Best of Tallahassee Best Bar, Best Brewpub in Florida 2013 Ratebeer.com and we have been ranked in the Top 50 Beer Bars in the World for six years running by Ratebeer.com. 14â&#x20AC;&#x201A; S EP T EM B ER /O CTO B ER

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Our Tennessee Street location has been the best kept secret in town for a long time and features a curated beer list that is one of the

best in the state. This original concept is what inspired many other craft beer bars in town to open and gave us the opportunity to grow into a multi-location craft beer pioneer. Since we opened the pub in 2008, it was our intention to become a brewery and we made that dream a reality in 2012. The nano brewery was installed in the downstairs portion of the Tennessee Street location as well as a high end tasting room that features an additional 22 craft taps, small batch liquor, specialty handmade cocktails & wine. This pilot system is currently used for seasonal and experimental brews. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

The position of Commercial Head Brewer was offered to Larry Agee, a local home brewer & very loyal patron of ours. The beer he has created has won multiple gold, silver, & bronze awards. We currently hold the Gold Medal for Best IPA in Florida- Florida Best Beer Championships 2014. The Proof Brewing Co. production facility was the next step after proving we have what it takes to make great craft beer. Byron and I were aware that if we were going to really see success in the industry we would have to keep pushing & keep growing.

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Our Railroad Square location opened in 2014 and features a state of the art 20 barrel three vessel brewhouse, fully automated canning line, refined tasting room, outdoor beer garden, bocce ball court & gaming area. This is the location where we will be canning and kegging our core beers for state wide distribution. Patience, diligence, drive, passion & a great team have been the main ingredients to our success. The current plan for development will create growth for Proof Brewing Co. on the national level of distribution within 5 years.

Please tell FR&L readers about the core beers featured in your new brewery, PROOF Brewing Co., and explain what foods are best paired with these beers. Currently we have six core beers at Proof Brewing Co. Our In Session Pale Ale which is an enormously hopped but easy drinking American Pale Ale, Guru IPA which is a West Coast / English IPA hybrid that features a huge malt backbone and hop profile, Warpath Imperial IPA our Imperial or Double IPA which is a delicious and huge 10% abv brew,

FR&L Magazine is now featuring Brew Tips along with Wine Tips to keep readers in the loop about the popularity of this new trend. Susie McKinley, FR&L Editor, took some time to talk with Byron and Angela Burroughs of PROOF Brewing in Tallahassee.

F LO R I DA R ESTAU R A N T & LO D G I N G

BR E W T I PS

Mango Wit is a Belgian Witbier made with organic Mangoes, Creatures in The Dark is an Imperial Chocolate Stout aged on Raw Organic Cocoa Nibs and whole Vanilla beans, Ghost Totem Robust Porter is a roasty and sessionable English style Robust porter and Assassin Caterpillar is our Rye Ale made with Rye and Chocolate Rye and is the perfect pub pint. All of these beers will go great with bold flavors and our hoppy beers work well to cut through acidic or rich sauces. This year we were featured at the Savor Craft Beer food pairing in Washington DC and the chef paired our In Session Pale Ale with Lamb Keftah skewers and our Creatures in the Dark with Chicken Liver Mousse and Apricot Chutney, but I per-

We do an entire range of treatments of most of our beers which are very limited, sometimes only one keg, such as Thai Chili Mint aged Mango Wit, Grapefruit Guru IPA made with local Ruby Red Grapefruit or our Ghost Totem Porter aged on toasted coconut and whole macadamia nuts. Can you share anything about any limited release beers for the Fall? For Fall 2014 all limited release beers will be available in the Proof Brewing Co. tap rooms primarily and very limited amounts will be available to draft accounts – but customers can visit the brewery and take these away in Crowlers or Growlers to go. Our main limited releases this fall will be our Oktoberfest and barrel aged versions of our Creatures in the Dark Imperial Chocolate Stout, Warpath Imperial IPA and Ghost Totem Porter, but expect to see an array of experimental treated and aged beers at both locations. Can you explain to readers the appeal of craft beers versus the large recipe format beers? Having been involved in the hospitality and beer industry for over 25 years I have learned that locally produced products should ultimately be the first choice for all customers. From a brewing standpoint a craft beer is a handcrafted beer with extreme detail given to ingredients and the creation of that beer.

sonally feel that our chocolate stout is fantastic as a dessert beer with chocolate and tart berries and Guru and Warpath are amazing with pizza and grilled foods like steak, fish and chicken What beers have you featured in your limited releases? Can you explain the make-up of these beers? Pretty much everything we make has been a limited release up to this point but we should see this expand over the next six months. Since opening the Tennessee Street brewery we have brewed over 130 different beers to hone our skills and develop our recipes.

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Not only is local craft beer going to be a fresher product but by consuming it you are helping a local business or supporting a local and state industry instead of a multi-national corporation. If there is any question from a taste perspective as to why you shouldn’t be drinking that mass produced light lager or Belgian Witbier variant, then I invite everyone down to one of our tasting rooms to see the difference between a handcrafted award winning local beer and one of theirs. Do you think craft beer is going to continue to expand as a frequent request for restaurants? I believe wholeheartedly that Craft is here to stay. Palates have changed and as much as consumers demand quality in their food, wine and spirits – you are seeing the same for beer. Today’s consumer understands the differences in taste and quality and because of this our industry is growing by leaps and bounds. Restaurant and bar owners should recognize this and utilize this demand for craft to enhance their beer offerings and generate new business – especially in the area of beer and food pairings or Craft beer focused events. What is the Society of Liquid? The Society of Liquid is the Proof Brewing Co. version of a mug club. For a small yearly fee you will receive an amazing Society of Liquid goblet, a T-shirt, membership card and the ability to drink Imperial pints of Proof brews at regular pint prices. There will be other perks such as member only events and first dibs on special releases and events. We will announce shortly the launch of The Society of Liquid so stay tuned to our Facebook page or sign up for our weekly email at www.proofbrewingco.com.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

SECR E TS OF SUC C E SS

The Lago Mar Resort and Club is a family-owned resort located at beautiful Harbor Beach on 10 acres between the Intracoastal and the Atlantic Ocean.

Please explain to readers how the Lago Mar was opened by the Banks Family. Lago Mar property was purchased in 1959 and it was completely redeveloped starting in 1984 with more major additions in 1990, 1992, and 1998. The first redevelopment started when it became obvious that people wanted larger accommodations with cooking facilities. Most of the early accommodations had large living rooms, at least 1 bedroom and sometimes 1 and 1 Â˝ - 2 bathrooms. Since most of our stays are no longer extended stays, these accommodations are still very much enjoyed by families, therefore making Lago Mar very popular for families. By the way, the newer accommodations now have large bathrooms with separate tub, shower and toilet areas. w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G â&#x20AC;&#x201A;

SE C R E T S OF S UC C E S S

What makes your hotel unique? The location is very unique because we have Lake Mayan on the west which leads into the Intracoastal Waterway and of course the Atlantic Ocean on the east. Lago Mar has 500 feet of private beach filled with palm trees.

I understand that many families come back to the Lago Mar every year at the same time for a lifetime. Can you describe this for readers? We do have many returning guests. During the holidays, in particular, we have many families staying with us who have stayed with us before. Families come to enjoy the weather and our hospitality. We offer so much for families to do on property that Lago Mar appeals to them year after year. During this time, we have created different children’s programs, including a petting zoo, circus activities, arts and crafts and believe it or not, an old-fashioned bingo. The most important thing about these activities is that the parents participate with their children, and they do so more now than in the past. 18 S EPT EM B ER /O CTO B ER

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We think it is a way to counter this fast moving, electronic, dehumanizing environment.

Can you please tell readers about your signature amenities? We have 500 feet of private beach, more than plenty of room for kids to play and enjoy the volleyball courts, playground equipment, miniature putting course, shuffle board and 4 tennis courts. With all of these amenities, one can still just sit under an umbrella or one of the 250 palm trees and watch the beautiful ships come into Port Everglades. The lush landscaping and tropical foliage is important and is often referred to by our overseas travelers as “beautiful gardens.”

With Port Everglades nearby, beachgoers are treated to watching the big cruise ships on cruise days. Would you say that this is an amenity? Certainly! For those guests who want to get a better view of the cruise ships, they can walk down to the entrance to the port (approximately 1000 feet) and may even see the two largest

cruise ships in the world – The Oasis and The Allure coming back to their home port. Lago Mar is also had the benefit of folks staying as guests a few days before or after a cruise. Our location makes it very convenient for those who take cruises because we are only five miles from the Fort Lauderdale - Hollywood International Airport which is really a convenience for allowing guests that fly into our area. The Beach Club is a great addition to the Resort. It keeps the Resort involved with the community on a daily basis.

Can you explain to readers how you decided to open the Resort to “locals?” For years, Lago Mar has had a Beach Club which is our invitation to the locals to enjoy our beautiful facilities. The Beach Club is important to us because of the revenue we receive from the annual dues, the money they spend at the property, the friends that are referred to us, and most important when their families visit, they generally stay with us. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Lago Mar’s swimming pools are a lot of fun! Would you tell readers about them? Lago Mar has two beautiful pools, one being very much like a swimming lagoon, but both surrounded by the beautiful landscaping which gives that tropical feel.

is essential that the employees be themselves and show their sincerity when they provide service to our guests. I think probably the most valuable thing an employee can do is make every effort to recognize both our guests and members.

What is the most important thing you emphasize with staff about your customers?

What critical or priority areas do you emphasize in training your staff and how do you manage employee turnover?

The facilities are essential, the activities are important, but most imperative is the staff and how they interact with our guests. Yes, we have some of the typical training programs, but it

Recognition and making the guest feel appreciated - these are probably the most important things today. We talk about training and recognition, but it really starts in the

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hiring process. Not only do they have to relate well with our guests,but also with our own team members. When they relate well with these two groups, they will generally enjoy coming to work and want to continue their employment at Lago Mar – which is proven by their many years of employment.

What is/are the most important factor(s) to Lago Mar’s longevity? Our guests must feel appreciated, and it is also critical that management and ownership continue to improve the property with innovation and do that in concert with the interests of the guests and Lago Mar team members.

F LO R I DA R ESTAU R A N T & LO D G I N G

Goodwill Donation Drive Gulfstream Goodwill Donation Drive Hosting a Goodwilll Donation Drive is a fun way to get together with your coworkers and support your community at the same time! When you donate your gently used clothes, furniture and housewares to Goodwill, you are helping Goodwill provide training, education and job placement services for people with disabilities and other barriers to members of our community.

To schedule a donation drive or to receive more information on how you can help, contact us! 772-323-4265

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Serving Sarasota and Manatee counties with quality and pride for more than 25 years!

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Taxes and Assurance Services

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S EP T EM B ER /O CTO B ER 2014

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(941) 624-5277 F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Salmonella: classified by the USFDA Food Code as one of the “Big Six” disease-causing pathogens. The “Big Six” are: Shiga toxin-producing E. coli, Shigella spp., Hepatitis A, Norovirus, Salmonella Typhi and Nontyphoidal Salmonella. All can cause foodborne illness with mild to severe symptoms, and these pathogens are extremely contagious.

F F Ing.co C I A Lm w w w.Res t au ra n t A nd O Lodgi

P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S OF LOC RI IAT O N R A N T & LO D G I N G DA RI ESTAU

FLORIDA

THE STATE OF FOOD SAFETY

As A Consumer Tool

Restaurant Grades Fail

By GEOFF LUEBKEMANN and SUSIE McKINLEY

estaurant grading has again emerged to threaten existing and far superior consumer information sources already available to the public. In 2014, bills were filed in the Florida Legislature proposing grading restaurant inspection reports. These bills did not get very far in the legislative process, but are likely to be filed again next year. FRLA vigorously conveyed the position that grades oversimplify food safety risk factors, ignore the complexities of food safety, and most importantly cannot provide reliable, actionable consumer information. For example, ten dirty floor violations can pose far less risk than one hand wash violation, but those details get hidden or “rolled up” in a grade. Under the New York City grading system, acquiring 0-13 violation points is an “A” grade. The violation points for presence of live

22 S EPT EM B ER /O CTO B ER

2014

rodents can be as few as 4, resulting in an "A" grade for live rats. Florida's regulatory system, by contrast, calls for immediate closure of a restaurant with live rodents. Which system better protects the public? Additionally, in spite of the ubiquitous and mythical claim that grades are a consumer tool, they cannot predict future conditions or behavior in a restaurant. Grades simply don’t tell the whole story – good or bad. For this reason, grades dangerously create a false sense of security for consumers or falsely malign safe restaurants. Florida's restaurant program is among the best in the US, leading the nation in achieving FDA best-practice model standards for regulators. Additionally, Florida restaurant foodborne illness outbreaks have declined an astonishing 84% since 1997. A key benchmark of effective food safety regulatory programs is a positive and com-

municative relationship between the inspector and the business. Grading schemes threaten to severely weaken this relationship, turn it adversarial, and squander valuable opportunities to educate operators and improve public food safety. To best leverage the teachable moments of an inspector visit, operators cannot be pre-occupied with the arbitrary result that grades are. Moreover, a recent analysis of restaurant grades from a large, urban jurisdiction reflected a significant drop in violations recorded as the boundary to the next lower grade was approached. Violations may get overlooked as thresholds for a lower score near – everyone gets an A or B, and arbitrary scales produce statistically questionable high levels of good scores. This hesitance to record observed violations clearly undermines inspection validity and the resulting grade – hardly a solid source of consumer purchasing information. Rather than buy in to the popular but false claim that grades help consumers, FRLA supports use of actual inspection reports – easily available on the Internet – to best understand the food safety track record of any given business. This method yields actual conditions, and is far superior to an arbitrary grade based on arbitrary observations. Worse, grades would discourage consumers from seeking more comprehensive information, thinking they have all they need to know in a grade. The DBPR Division of Hotels & Restaurants, again demonstrating national leadership, has made inspection reports available on the internet for over a decade. Browse them at www.myfloridalicense. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month

ALLERGEN AWARENESS TRAINING DBPR requires Managers and Employees in Florida licensed restaurants and hotels to have basic knowledge about food allergens.

FRLA Members $36 Purchase your Allergen Awareness Training Kit for $46

com; then click “Search Food & Lodging Inspections.” As we’ve demonstrated, restaurant grades fail as both a consumer and a regulatory tool. They create adversarial relationships between inspector and operator. They undermine operator education as focus shifts to arguing Visual cues help violations. They create demand to re-inspect con�nually and re-grade, dramatically increasing pressure remind staﬀ on regulatory resources and costs to both regulator and industry. about the The best source of actual conditions in a food establishment are its inspections reports, importance and and the more data that is reviewed, the seriousness ofmore reliable are the resulting conclusions. food allergies.Comprehensive, valid, and abundant restaurant inspection data is superior to any summary grade, and is currently and conveniently available to the public 24/7.

Includes: ServSafe Allergen™ Online Course and Geoff Luebkemann is Vice President of Education for the Florida Restaurant and Lodging Association SafeStaﬀ® 18”x 24” laminated poster and a former director of the Division of Hotels and Restaurants. Susie McKinley is the Editor of the

Addi�onal online courses are available for $22 each. Call 866‐372‐7233 for more informa�on. Florida Restaurant and Lodging Magazine and a former director of the Division of Hotels and Restaurants.

ALLERGEN AWARENESS TRAINING DBPR requires Managers and Employees in Florida licensed restaurants and hotels to have basic knowledge about food allergens.

FRLA Members $36 Purchase your Allergen Awareness Training Kit for $46

Visual cues help con�nually remind staﬀ about the importance and seriousness of food allergies.

Includes: ServSafe Allergen™ Online Course and SafeStaﬀ® 18”x 24” laminated poster Addi�onal online courses are available for $22 each. Call 866‐372‐7233 for more informa�on. w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

A L A C A RT E

Cool Apps

CDC: Solve the Outbreak App The Centers for Disease Control (CDC) has developed an App too: The CDC has released an app entitled “Solve the Outbreak.” Users experience realistic scenarios in which the user is a member of the Epidemic Intelligence Service investigating up to 12 outbreaks. Enjoy! You can download this from iTunes or Google Play.

BBQ IQ

DBPR App

Know the risks and get the tips for safely grilling and enjoying your favorite foods.

Get Sma rt. Gril l Safe ly.

The Florida Department of Business and Professional Regulation has a mobile app! It allows users to search the Florida Department of Business and Professional Regulation’s records for businesses and professionals licensed by the department. Users can verify licenses by name or license number, search for inspections of Florida food and lodging establishments and submit complaints about unlicensed activity. The department’s weekly newsletter, The Bottom Line, is also available through the app.

Plan to be safe.

Risk: Food poisoning peaks in the summer months when warmer temperatures cause to flourish.

foodborne germ germs

Tip: Check foods on recall list when planning your grill fest. When shopping, buy meat and right before checkout. Separat poultry last,

e raw meat and poultry from other food in your shopping against cross-contamination, cart. To guard put packages of raw meat and poultry into individual plastic bags.

Keep it clean. Stop the germ

Risk: Dirty hands and prep surfaces can carry germs. Tip: Wash hands, kitchen work surfaces, and utensils with soap and water immed iately after they have been in contact with raw meat or poultry. Also, fill a spray bottle with water and one tablespoon of bleach to keep handy to wipe off surface s and utensils.

Groom your grill and tools.

Risk: Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill. Tip: Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking.

Curb co-mingling.

Cool Web Pages www.CDC.gov/foodsafety The Centers for Disease Control (CDC) has an awesome web page that addresses matters of food safety. From current outbreak information, to food safety campaigns and food safety print materials, publications, infographics and more, this page can help you create food safety awareness in your operation. Take a look!

Risk: Raw meat juices can spread germs to cooked food. Tip: Place cooked meats on a clean plate and discard marinades and sauces that have come in contact with raw meat juices.

Cook it well. Keep it hot.

(recommended internal temps)

Grilling:  145° F - whole cuts of beef, pork, lamb and veal (stand-time of 3 minutes at this temperature)  145° F - fish  160° F - hamburgers and other ground beef  165° F - all poultry and pre-cooked meats, like hot dogs Smoking:  250° F - 300° F - inside smoker After Grilling:  140° F or warmer - until it’s served

Check to be sure.

Risk: Meat and poultry may brown quickly when grilled and appear done, even when not. Tip: Use a meat thermometer to ensure grilled and smoked meats have reached the recommended internal temperatures to kill harmful germs.

Treat leftovers right.

 Keep leftovers in an insulate d (40° F or below) cooler while transporting.  Refrigerate leftover meat and poultry within two hours of cooking or one hour if above Frozen leftovers should keep 90° F. for about four months.  Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow contain faster cooling. ers for  Reheat cooked leftovers to 165° F using a food thermo meter.

Learn more.

S EPT EM B ER /O CTO B ER 2014

 www.fsis.usda.gov  www.fightbac.org/safe-food -handling  www.foodsafety.gov/recalls/r ecent/index.html

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N July 2014

w w w.cdc.go v/foodsa fet y

September is Food Safety Month R E GU L AT ION

Risk-Based Inspection Specifics

By LYDIA GONZALEZ AND CYNTHIA WALKER ou may have heard the term “risk-based” inspection – but what exactly does that mean? A “risk-based inspection” is an inspection with a focus based on a priority system. Because not all violations are of equal importance, a riskbased approach allows an inspector to spend more time on the most important items that, if not controlled, can very quickly result in foodborne illness or injury to customers. In order to accommodate the different risks posed by the different processes that occur within a food service establishment, the division has enacted a risk-based inspection frequency program that bases the frequency of inspections for each establishment on the risk the establishment poses. The Food Code clearly identifies the major risk factors – food from unsafe sources, inadequate cooking (includes cooling), improper hot and cold holding, poor personal hygiene (includes handwashing) and contaminated equipment (includes cross contamination, soiled food-contact surfaces and inadequate sanitization). As a retail food safety manager, you must implement control measures in your establishment to prevent the occurrence of these risk factors. In other words, you must exert “active managerial control” in order to monitor those practices and procedures that are likely to lead to out-of-control risk factors. Beginning July 1, 2014, all public food service establishments regulated by the division will be required to have between 1-4 unannounced inspections each year. The number of inspections will be based on risk factors and include the type of food utilized, food preparation methods, and inspection and compliance history. Each of these items has proven to have a direct connection to the occurrence of foodborne illnesses.

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The following table shows the risk-based categorization of food service establishments that will be utilized by the division. Keep in mind that additional inspections may be conducted in response to a complaint and/or to ensure compliance. In addition, the division will reevaluate the risk-based category annually.

major benefit to this risk-based frequency inspection program is to reduce the regulatory burden for establishments that have a positive compliance history. It also allows sanitation inspectors to focus on compliance of high priority violations by implementing a corrective action plan (where noted violations are corrected onsite) and by issuing a warning with re-inspection scheduled for compliance verification. Utilizing this inspection model also permits inspection staff to spend more time in the food

Risk-Based Category

service establishment addressing active managerial control and educating operators on food safety issues. Regardless of the risk-based category assigned to a food service establishment, the day-to-day monitoring and verification procedures or actions taken to control foodborne illness risk factors are of highest importance. To help managers address the major risk factors, the Food Code also identifies five interventions that can be used to help control the risk factors. The Food Code Interventions include demonstration of knowledge, hands as a vehicle of contamination, employee health, time/temperature control and the consumer advisory. In the harsh light of reality, managers and inspectors alike have only so much time in a day to conduct all the many and varied tasks demanded of their jobs. This limitation make Minimum Inspections Per Year

Description

Level 1 (Simple Processes)

Temporary public food service establishments Vending machines Public food service establishments that • Do not cook raw animal food; or • Cook raw animal food, but do not cool any cooked/heated foods

Level 2 (Complex Process)

Public food service establishments that: • Cook raw animal food and cool any cooked/ heated food; or • Conduct a special process as defined in 3‐502.11 or 3‐502.12, 2009 FDA Food Code; or • Serve a raw or undercooked animal food that requires a consumer advisory

Level 3 (History of Noncompliance or Serves HSP)

Public food service establishments that: • have a history of non‐compliance (the division has taken three or more disciplinary actions over a two‐year period) or • Serve a highly susceptible population

Public food service establishments that have been Level 4 identified by the Florida Department of Health in (Confirmed Foodborne Illness) a confirmed foodborne illness

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

it absolutely imperative that inspectors focus on the most important health and safety-related items first in order to accomplish the best public health outcome possible. So how is this done? Managers lay the ground work by maintaining up-to-date Certified Food Manager credentials and, in turn, ensuring that all food employees are properly trained not only in their job specifics but also in food safety – which is mandatory in the State of Florida. These credentials utilize the “demonstration of knowledge” intervention. This training and certification gives everyone a common starting point of knowledge upon which to build a sound food safety program. We have stated that a risk-based inspection is based on a priority system – so we must identify the top priorities. Time/temperature control of foods is a major component for food safety – so it should be no surprise that a riskbased inspection will focus on the many ways that food must meet certain minimum time/ temperature requirements. The best approach is to first check for foods that are cooling – as leftovers or make-ahead foods. It is critical to document both time and temperature and recheck the foods prior to the conclusion of the inspection in order to see how quickly the food is cooling – and make an educated determination whether the food will be able to make the cool down within the time

required. If the food is not cooling quickly enough, the operator will need to intervene in order to assist the cooling process – rather than wait for it to be out of compliance and become a violation – as well as a health hazard. The next most important temperature standards include food being cooked to the proper minimum cook temperature, held hot or cold, and being reheated for hot holding. All food in these processes must be evaluated early in an inspection - before any good retail practices are checked. Additionally, if a delivery occurs during an inspection, the incoming time/temperature controlled for safety foods must be checked prior to storage. Proper cooking eliminates disease-causing germs from the food. Holding foods at proper hot or cold temperatures helps keep germs from multiplying while the food is stored. Each of these processes has time and/or temperature requirements based upon the type of germ commonly found on the foods. As improved scientific information becomes available, temperature requirements are updated in the Food Code. As the inspector evaluates temperatures, they also are able to view food handling and employee hygiene/handwashing practices that are ongoing. Generally, foods should be touched by the hands as little as possible; however barehand contact is not absolutely

prohibited. It is imperative that managers monitor employees so that barehand contact with ready-to-eat foods is controlled and that handwashing occurs as often as is necessary. Active managerial control of these issues - and being aware of the health of employees - will go a long way in minimizing cross contamination. Glancing back, you can see that we have now addressed two more of the Interventions provided in the Food Code. Finally, after all the temperature categories are evaluated, the good retail practices (GRPs) can be reviewed including vermin control, proper labeling, building components, etc.. The maintenance of the GRPs forms the basis on which to build a good sanitation program. While GRPs are not the top priority, they certainly cannot be overlooked. As you can see, a risk-based approach allows both operators and inspectors to maintain clear focus on the top priorities in a public food service. Ensuring safe food is an important public health task. Both operators and inspectors must spend their limited time wisely. A risk-based food safety program allows everyone to address the items that impact food safety in order to prevent, eliminate, or reduce the occurrence of foodborne illness – a goal important to us all. Lydia Gonzalez and Cynthia Walker are Food Safety Inspection Officers Division of Hotels and Restaurants

Feds Crack Down On Seafood Fraud

By SUSIE McKINLEY n June 2014, at the direction of the administration, federal agencies began development of an integrated program to combat seafood fraud and prevent illegally caught seafood from entering the US seafood supply. Seafood fraud is a perennial issue, victimizing not only consumers but unsuspecting and defrauded restaurant operators as well. The global economy and America’s strong demand for seafood continue to create opportunity for offshore fraudsters. Oceana, the sustainability and awareness group, last year compiled and published an extensive study of seafood fraud comprised of more than 1200 seafood samples from 674 retail outlets in 21 states. Oceana reported that "DNA testing found 26 S EP T EM B ER /O CTO B ER

2014

one-third of the 1215 samples analyzed nationwide were mislabeled,” based on FDA guidelines. The report went on to state that of the most commonly collected species, “samples sold as snapper and tuna had the highest mislabeling rates, 87 and 59 percent, respectively.” The underlying research identified the majority of the samples by DNA analysis, and indicated they were something other than labeled. Red snapper had one of the worst records of fraud, with only seven of 120 red snapper samples nationally validating as red snapper. The other 113 were falsely represented. Seafood fraud is not only an economic crime that undermines consumer confidence; it can also threaten consumer health as well.

Species substitution can result in serving consumers unsafe histamine levels or even unidentified allergens. Food service operators must protect themselves and their patrons with tighter inspection and testing programs for seafood, especially watching for incorrectly labeled seafood. The sheer frequency and scope of seafood fraud is based on the ease with which this crime is perpetrated. Until the federal government holds off-shore criminals responsible, the food service industry must remain hyper-vigilant to their supplies and suppliers. Susie McKinley is Editor of the Florida Restaurant and Lodging Magazine and is a former director of the Division of Hotels and Restaurants. F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month Restaurant Stakeholder Briefing

FDA’s Retail Foodborne Illness Risk Factor Study

he U.S. Food and Drug Administration’s (FDA) National Retail Food Team has initiated a multi-year research study* designed to assess food safety procedures and practices, different types of foodservice and retail food store operations. In 2014, FDA is collecting data in full service and quick service restaurants. Data collections in subsequent years will focus on the institutional foodservice and retail food store sectors. Data from this study and from a similar 10-year study FDA conducted from 1998 to 2008 may be used by the food industry and Federal, state, local, and tribal regulatory professionals to: • Formulate retail food safety policies and initiatives; • Establish priorities and allocate resources to enhance retail food safety nationwide; • Track changes in the occurrence of foodborne illness risk factors in retail and foodservice establishments over time; and • Recommend best practices and targeted intervention strategies to reduce foodborne illness risk factors In 2014, FDA is collecting data in 800 randomly selected full service restaurants and quick service restaurants located in proximity to 25 FDA Regional Retail Food Specialists who will serve as the data collectors. The data collection is intended to be targeted on the control of foodborne illness risk factors. It is not a regulatory visit and is not intended to be a comprehensive assessment of compliance with the FDA Food Code. The FDA Specialists will make observations to assess food safety practices and procedures related to: • Employee handwashing • Prevention of bare hand contact with ready-to-eat food • Prevention of cross contamination • Cleaning and sanitizing of food contact surfaces • Cold holding of foods requiring refrigeration

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• • • •

Hot holding of foods Cooling of foods that have been cooked or made from ambient ingredients Date marking of refrigerated ready-toeat foodsCooking of raw animal foods Reheating of cooked foods

Data collectors will also make observations about certain food safety practices such as: reduced oxygen packaging; the use of time as a microbial growth barrier; allergen management; and the use of a consumer advisory when serving raw or undercooked animal foods. During data collection visits, FDA Specialists will also gather information on the average number of meals served per day; the number of employees on duty at the time of inspection;

and the restaurant’s status as part of a multi-unit operation or a franchise. Specialists will also ask questions regarding the food safety management systems (e.g. procedures, training, monitoring) that may be in place in the food establishments. FDA will use this information to examine correlations between the implementation of management systems and the control of foodborne illness risk factors. This study will help FDA continue its efforts to enhance the national retail food program which relies on cooperation and coordination with the over 3000 federal, state, local, and tribal agencies. *Florida is a component of this program.

DBPR Wins National Food Safety Award

Diann Worzall received the Elliot O. Grosvenor Food Safety Award on behalf of the Florida Division of Hotels and Restaurants from the FDA's Ellen Buchanan.

he Florida Department of Business and Professional Regulation’s (DBPR) Division of Hotels and Restaurants was recently awarded the Elliot O. Grosvenor Food Safety Award at the 118th Association of Food and Drug Officials (AFDO) Annual Educational Conference. Diann S. Worzalla, Director of the Division of Hotels and Restaurants, accepted the award on behalf of the division. The Elliot O. Grosvenor Food Safety Award recognizes the outstanding achievements made by food safety programs within State Departments of Agriculture, Natural Resource Agencies, Public Health Departments or Environmental Conservation Departments in the United States or Canada. This award goes to the food safety program that best showcases improvement, innovation or sustained high performance in upholding food safety practices and procedures.

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

The Importance of Proper Cooling

By ANNA JOHNSON and CYNTHIA WALKER, M.S., R.S.

mproper cooling of cooked or heated time/temperature control for safety (TCS) food by restaurants has been documented as a significant cause of foodborne illness. It is vitally important that owners and managers understand the importance of cooling TCS foods, implement procedures to help these foods cool properly in order to limit pathogen growth, and monitor all cooling activities to ensure TCS foods meet the required time and temperature cooling parameters in the Food Code. When cooked/heated TCS food is cooling, the temperature of the food is moving – unlike hot or cold holding food where the temperature remains static. As it cools, cooked/heated food must move through the danger zone of 41°F to 135°F – the temperatures where disease causing bacteria live and grow the best. Movement through this zone must be fast – that is why the Food Code only allows a maximum of two (2) hours for cooked/ heated TCS food to cool from 135°F to 70°F and a total of six (6) hours to complete the entire cool

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down from 135°F to 41°F. The quicker the food reaches 70°F, the more time remains to reach 41°F. Even if improperly cooled TCS food is subsequently frozen and/ or reheated prior to service, there is no guarantee that the food will be safe. Some pathogens create spores, cells protected by impenetrable barriers, or toxins, poison, within the food when temperature abuse occurs. Spores and toxins cannot be eliminated from food in a normal restaurant environment once they have been formed. That scary fact brings us to an all important question: Is proper cooling being accomplished in restaurants? A study conducted by the National Center for Environmental Health, Centers for Disease Control and Prevention showed that in 79 percent of the observations made food was not cooled to the proper temperatures quickly enough to meet the Food Code requirements. Why is cooling food so difficult? There are numerous barriers to cooling food including lack of knowledge, the density of the specific food, number of foods that need to be cooled at the same time, amount of food placed in the same container, available cooler space, availability of cooling aides, such as ice or ice wands/ paddles, and functioning of the cooler itself. The thicker the food, the more difficult it is for the food to cool down quickly. Operators

must take an active approach and utilize effective cooling methods to ensure TCS food will reach the required temperatures within the timeframes allotted. It is acceptable to allow hot food to rest at room temperature until it drops to 135°F, the point at which the cooling time clock begins. However, once the food has cooled to 135°F, a rapid cooling method must be used. Recommended cooling methods include: 1) placing food in shallow pans with the food no more than 2 to 4 inches deep and refrigerating it at 41°F or below; 2) separating food into smaller or thinner portions and refrigerating it at 41°F or below; 3) placing a container of food in an ice water bath; 4) using rapid cooling equipment, such as ice wands/paddles, containers filled with water that is then frozen and placed in the food, and blast chillers; 5) adding ice as an ingredient to the food; and 6) using containers that facilitate heat transfer, such as using metal pans rather than plastic. Cooling food should also be arranged to promote maximum heat transfer through food container walls, for example not stacking or placing containers of cooling food close to each other, and left uncovered, but protected from overhead contamination, to facilitate heat transfer from the surface of the food. Once the food has cooled to 41°F, it must be covered. At this point, the food may be transferred to deeper plastic containers for storage if needed to conserve space. Stirring or rearranging the food often is needed no matter which

cooling method is used. If the food is not stirred, the cooler exterior portions can actually insulate the food in the center allowing it to remain hot even longer. While refrigeration is the most common cooling method used by restaurants, the same cooling study mentioned above showed that approximately 16 percent of the refrigeration units used for cooling were observed operating above 41°F. Some cold holding units are designed just for that – cold holding. Using such units to try to cool food not only results in improper cooling of the cooked/heated food, but also strains the equipment which could result in the rise in temperature of other foods in the unit. It is not a good practice to try to cool foods in cold holding units that are left open or are opened and closed frequently for preparation and service (such as the top of cook line make tables). An ice bath is the next most frequent cooling method used. For this method to be effective, several guidelines must be followed. The level of the ice and water must be as high or higher than the level of the food inside the container, ice must be replenished as it melts and the food must be stirred regularly. While all of these things are easy to do, an ice bath generally requires more frequent attention than cooling under refrigeration. Any active cooling method or combination of methods may be used as long as the desired result is achieved. Many operators have found that using multiple methods together, such as an ice bath in

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

September is Food Safety Month combination with an ice wand/ paddle or refrigeration, cools food very quickly resulting in less time spent by employees tending to the cooling food. Active managerial control or the close attention of management is very important – especially when dealing with the important process of cooling. An establishment’s cooling procedures should be tested and verified before they are implemented in order to ensure foods will be cooled properly. Testing and verification include cooking or heating the same quantity of food in the same manner as would normally occur, measuring the temperature of the food throughout the cooling process and documenting the time of each temperature measurement to ensure the cooling procedure is effective. Once the procedure is verified and implemented, cooling should be monitored. In order to accurately assess food temperatures, including temperatures of food in the cooling process, operators must be equipped with a properly calibrated probe thermometer. Monitoring involves measuring time and temperature during each cooling process. Identifying the time food reaches the danger zone (135°F) is critical to the cooling process. Once food has entered the danger zone, the temperature should be measured often enough to allow for corrective action to be taken before a time limit is reached, such as every half hour until the food reaches 70°F and then every hour until the food reaches 41°F. If the temperature is not dropping quickly enough between monitoring points to reach the goal, an alternative cooling method should begin immediately. For example, chili is placed in the walk-in cooler to cool when it reaches 135°F. The chili is 120°F after the first w w w.Res t au ra n t A nd Lodgi ng.co m

30 minutes and 110°F after 60 minutes. From these measurements, it is apparent there is little chance the chili will cool to 70°F within the next 60 minutes, so the chili is transferred to a shallower container and moved to the walk-in freezer. This is an example of the operator taking immediate corrective action before a problem arises. It is much easier and safer to speed up the cooling process than to reheat the food to 165°F and start cooling all over again. If monitoring activities and corrective actions are recorded in writing, the records will show that the cooling procedures are working consistently or that the procedures need to be revised so corrective actions do not have to be taken as often. In either case, the documentation will show the food was cooled to the proper temperature within the required timeframe. Unfortunately, studies have shown that 50 to 80 percent of operators who make the attempt to monitor their cooling processes do not track both time and temperature of a cooling food. The moral of this story is that both regulators and restaurateurs should target training and intervention efforts to improve cooling knowledge, procedures and practices. This type of focus allows the Food Code interventions to be used to control foodborne illness risk factors – which means everybody wins. Anna Johnson and Cynthia Walker, M.S., R.S., are FDA Standardized Food Safety Officers for the Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants. Reprinted from Restaurant Food Cooling Practices; Journal of Food Protection, Vol. 75, No. 12, 2012, Pages 2172–2178

Condensation: The Liquid Enemy

By DAVID WALPUCK

hether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or directly on frozen raw shrimp, condensation is a food safety concern and must be dealt with accordingly by anyone producing food. Excessive moisture from condensation helps bacteria to thrive, mold spores to grow, and even provides an open invitation for potential insect harborage. (I’ve actually seen wayward birds quenching their thirst from condensate that has formed on display ice cream freezers in a grocery sales area.) Warm and humid summer days definitely accelerate the formation of condensation; however, more often than not, a little cost-effective common sense will rectify the issue. Here are a few tips for operators: 1 Keep refrigeration doors closed when not in use, wipe down ceiling tops of freezers if they are beading moisture after a delivery, keep fan unit lines clean and free of blockage, install or fix air curtains and replace door gaskets when needed. 2 Monitor defrost cycles on refrigeration units and keep products stored properly within display case load lines and off vents. Air needs to circulate properly around refrigerated products to keep them at a proper cold holding temperature, so packing them close together with no space is a detriment. 3 Do not let frozen products thaw and then re-freeze. 4 Properly cool products before they are packaged. 5 Cover or properly store exposed equipment so aerosolized moisture will not collect on surfaces during cleaning. Proper food safety training on what may seem basic to some, but is not to others, should always be taken into consideration and explained thoroughly.

This article first appeared in Food Safety News. www.foodsafetynews.com/2014/06/condensation-the-liquid-enemy/#. U8h0uONdXE0. F LO R I DA R ESTAU R A N T & LO D G I N G

THE STATE OF FOOD SAFETY

FLORIDA

Ask Your Inspector

What is required if I want to serve raw or undercooked fish in my restaurant?

In order to offer fish raw or undercooked, you must provide a consumer advisory and proof of parasite destruction. (Parasite destruction is not required for the following because studies have shown these fish do not contain parasites: exempt tuna species identified below; roe that has been removed from the skein and rinsed; clams; mussels; oysters; scallops; or aquacultured fish, although proof of aquaculture is required.) According to the 2009 FDA Food Code definition, “fish” means fresh or saltwater finfish, crustaceans (such as lobster, crab and shrimp), other forms of aquatic life (including alligator, sea urchin, squid, octopus, etc.), and molluscan shellfish (oysters, clams, mussels and scallops). Parasites occur naturally in many fish. Cooking fish to a minimum internal temperature of 145°F for 15 seconds kills any parasites present. If fish is offered raw or undercooked, the parasites must be destroyed by other means. Marinating raw fish in lime and/or lemon juice is not effective to eliminate parasites or other foodborne pathogens. Proper freezing also kills parasites. There are three acceptable time/temperature freezing parameters that will eliminate parasites from fish. The time specified must be continuous. • • •

-4°F or colder for 7 days (168 hours) -31°F or colder (blast freezer) for 15 hours Frozen at -31°F or colder and held at -4°F or colder for 24 hours

Operators must provide proof that the required freezing has occurred for each species of fish that is offered raw or undercooked. Often, proof of parasite destruction by freezing is provided on the delivery invoice from the purveyor/supplier or in a letter from the processor. The vast majority of freezing for parasite destruction is done by purveyors/suppliers. When obtaining proof of parasite destruction by freezing from a purveyor/supplier or processor, operators should ensure each “fish” item offered raw or undercooked has received the proper treatment. Sometimes purveyors/suppliers and processors are confused or misled by the hazard identification chart found in the FDA Seafood HACCP Guide used by processors. This chart identifies parasites as a hazard only for fish that have been associated with a history of foodborne illness outbreaks involving parasites. Many purveyors/suppliers and processors conduct parasite destruction by freezing only for those fish specifically identified as having a parasite hazard in this Seafood HACCP Guide. However, according to FDA, there is insufficient data available to show that these are the only fish prone to parasites. Therefore, the Food Code requires parasite destruction for all fish (except those specifically excluded as stated above). Although public food service operators are permitted to conduct parasite destruction by freezing themselves, most commercial freezers found in restaurants are not capable of 30

S EP T EM B ER /O CTO B ER 2014

maintaining the continuously low temperatures required. If parasite destruction by freezing is conducted in the restaurant, the freezers utilized must have a continuous electronic time/ temperature monitoring device, such as a data logger, to ensure the requirements are met. All the records pertaining to the freezing process must be available for inspection and kept for at least 90 days. Currently, Division inspectors are educating operators about the need for electronic monitoring – not citing a violation. Some tuna species have undergone extensive study and been found to be completely free of parasites. These species are exempt from parasite destruction requirements. • • • • • •

Thunnus alalunga (Albacore) T. albacares (Yellowfin) T. atlanticus (Blackfin) T. obesus (Bigeye) T. maccoyii (Southern Bluefin) T. thynnus (Northern Bluefin)

Fish that have been aquacultured are also not required to undergo parasite destruction if certain parameters are met. The Food Code requires aquacultured fish to be: • • •

Raised in open water net-pens; or Raised in land-based ponds or tanks; and Fed only formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

These requirements prevent the aquacultured fish from acquiring parasites, thus eliminating the need for parasite destruction. A written statement from the supplier or the aquaculturist stipulating the fish are intended for human consumption and were raised and fed as specified in the Food Code for aquacultured fish must be maintained onsite and available for inspection. Some operators may not realize they are serving raw or undercooked fish when serving smoked salmon. There are two processing methods for smoked salmon – cold smoking and hot smoking. Contrary to popular belief, cold smoked salmon is a raw smoke-flavored product that requires proof of parasite destruction or aquaculture. Hot smoked salmon has been fully cooked to eliminate parasites. In addition to providing parasite destruction when serving raw/undercooked fish, a consumer advisory is also required. For an example of a consumer advisory sign, please visit the Division’s website at http://www. myfloridalicense.com/dbpr/hr/forms/sign_and_charts. html#advisory.

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September is Food Safety Month

R E GU L ATORY C OM PL I A NC E SE RV IC E S

Food Safety for

By SUSIE McKINLEY

While alcoholic beverage service is conducted in a casual and fun atmosphere, personnel should take food safety and personal hygiene very seriously.

elieve it or not, food safety in your bar is important to your customers, your business, and local regulatory jurisdictions and is something that many of us take for granted. Did you know that ice and garnishes are considered food? From restaurants and bars, to dance clubs serving alcohol, customers want to have a good time and most would never realize that drinks served could be a source of contamination. While alcoholic beverage service is conducted in a casual and fun atmosphere, personnel should take food safety and personal hygiene very seriously. The three types of contamination that could potentially impact drinks, garnishes or ice served with drinks are biological, chemical and physical. Biological contamination can occur when ice, garnishes or drinks are contaminated with viruses, bacteria, parasites and toxins. Chemical contamination can occur when those items are contaminated with cleaning products, toxic metal residue, pesticides, etc. Physical contamination can occur if drinks are contaminated with hair, band-aids, dirt, metal shavings, artificial fingernails, pest droppings, and the like.

Bars

Handwashing must be priority number one for employees handling glasses, utensils, mixing tools, and anyone prepping garnishes and mixing drinks. Personnel must wash hands if a potential for cross-contamination exists.

Hands must also be washed after handling money, garbage, using the restroom, and if job assignments change. Hands should be washed for 10 to 15 seconds using warm water, soap and vigorous scrubbing. Hands should be thoroughly dried with clean disposable paper towels. Employee health must be maintained. Personnel should not work if sick with a respiratory or stomach

How does contamination occur? Employees are a big factor in protecting from or promoting biological contamination. Bar employees must maintain strict personal hygiene in order to keep things safe. w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

The most effective method to prevent chemical contamination of glassware, utensils, ice, mixers, garnishes and prep areas is to keep all of these items covered.

illness. Any cuts or sores must be bandaged properly with a waterproof bandage and a clean, dry finger cot if appropriate.

Strict employee hygiene is mandatory. Employees must wear clean clothing and hair restraints. Hands must be properly washed before and after handling ice and garnishes and as often as needed during preparation. Eating and smoking are prohibited. Drinking is only permitted if the drink is covered and a straw is used. Nails must be clean and short, free of nail polish, applied gemstones or acrylics. If employees are not using gloves and are working with bare hands, utensils should be used whenever possible. Tongs, spoons, single service paper or foil should be utilized. Employees using gloves must discard and change them as often as hands are washed.

Drinks, ice and garnishes can become contaminated during prep-

aration from a source other than an employee. Garnishes, in particular, after preparation such as cutting or slicing, can be vehicles of biological contamination. Be certain to protect these items from contamination by refrigerating cut garnishes whenever possible and protect them with plastic wrap, covered tops, foil or a similar barrier. Be certain that all preparation surfaces such as cutting boards are in good condition and not pitted or cracked, allowing pathogens to multiply. Chemical contamination may occur if glassware, utensils, ice, mixers, garnishes and prep areas are not protected from potential contamination. The most effective method to

served to a customer.

Ice and garnishes should be treated as food and be protected from contamination. Ice containers should be clean, non-absorbent and covered, and ice scoops should be stored to protect against potential contamination. Tongs and ice scoops should be protected from contamination most effectively in a permanent sleeve on the side of equipment or covered as needed. Handles must always be stored in a manner that does not touch ice or garnishes. Cleaning and sanitizing of glassware, utensils and other equipment is necessary to prevent against illness that can be caused by improper cleaning and sanitization. Be certain

prevent chemical contamination is to keep all of these items covered.

that your three-compartment sink is in working order and properly stocked to wash, rinse and sanitize.

In addition it is critical that all toxic items are correctly labeled and stored away from anything that could be

Low-temperature dishwashers should be filled correctly with sanitizing agents and high-temperature dish-

washers should be reaching high temperatures as directed by the dishwasher's manufacturer's guidelines (typically 171째F).

The bar should be maintained clean and sanitized as needed. All garbage must be disposed of frequently to ensure that it is not a potential contaminant and does not attract pests. Non-absorbent containers that have tight-fitting lids should be used to dispose of garbage. Your customers expect to have a good time in your operation. While the precautions noted here may seem restrictive, if you get into the habit of food safety it will soon come easy to you and your employees. Susie McKinley is Editor of FR&L Magazine and is a former Director of the Florida Division of Hotels & Restaurants.

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F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

EMERGENCY RECOVERY GUIDELINES The Division of Hotels and Restaurants urges all state food service operators to take special measures during power or water outages and other emergency conditions. All public food service establishments must take action after these events to offset the effects of loss of electricity, flooding, compromised potable water supplies or damage sufficient to contaminate stored food.

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5 KEYS FOR SAFER FOOD IN AREAS HIT BY DISASTERS

1. Keep hands, food and equipment clean; 2. Separate raw and cooked food; 3. Cook foods thoroughly; 4. Keep foods at safe temperatures; and 5. Use only safe water and food.

FOOD SAFETY AND PROTECTION

Food poses the greatest threat of causing a foodborne illness if it has warmed due to lack of refrigeration or has been contaminated by floodwater, storm debris or other contaminants. When these circumstances occur, public food service establishments must consider the following precautions: • Add bags of ice or dry ice to refrigerators and freezers prior to the emergency if notice is given and loss of power for an extended time is expected. • Do not operate if your establishment has no safe water supply or electrical power (or generators) to run essential equipment. • Do not operate if your establishment has no roof or is not structurally sound. • While power is off, keep the doors to freezers and coolers closed in 36 S EP T EM B ER /O CTO B ER

2014

•

order to maintain temperature as long as possible. When power is restored, identify all time/temperature control for safety foods (TCS) that may have been above 41°F or below 135°F for more than four hours. TCS foods that have been out of temperature for more than 4 hours must be properly discarded. You can safely re-freeze thawed foods that still contain ice crystals and are 41°F or less. Discard any food that has been contaminated or come in contact with floodwater, sewage, smoke, fumes, chemicals, or other liquid contaminants Discard vulnerable containers of food such as those containing peeloff covers, scored pop tops, waxed cardboard, cork or screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, mayonnaise, soda, beer, sauces, etc., if the containers have been exposed to contamination. Discard foods packaged in soft, porous containers like cardboard boxes, paper, foil, plastic and cellophane such as boxes or bags of food, cereal, flour, sugar, rice, salt, etc., if the packages have been exposed to contamination. Discard shell eggs exposed to any contamination – the shell is porous; and do not use swollen, leaking or damaged canned goods. Smoke damage to food is difficult to assess. Insoluble tars and plastics and their by-products suspended in smoke are a major concern. Discard all foods exposed to smoke. Undamaged, commercially prepared foods in all-metal cans can be saved if you remove labels that can come off, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 tablespoon of bleach per gallon

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of potable water. Finally, re-label the containers with a marker. Maintain hot foods at temperatures of 135°F or above and cold foods at temperatures of 41°F or below. Use single-service articles whenever possible. Discard single-service items such as paper or plastic plates, cups, plastic utensils, lids, straws, etc., if the items have been exposed to contamination. Keep food covered and protected from dust, dirt, insects, vermin and other contaminants. Minimize handling of foods before, during and after preparation. Wash hands with potable or boiled water. WHEN IN DOUBT, THROW IT OUT!

FOOD EQUIPMENT •

•

If the establishment was exposed to contamination, clean and sanitize all equipment and food-contact surfaces with potable or boiled water. Do not operate until the entire establishment has been thoroughly cleaned and sanitized or disinfected. All water filters on equipment should be removed and replaced if not designed to be cleaned in place.

BOIL WATER NOTICE

If a Boil Water Notice is issued by the local health authorities, it means the water supply may have been contaminated. Do not serve water in any form. Disconnect or turn off water vending machines, drinking fountains, misters, ice-making units and post-mix beverage machines and prevent their use until advised by the local County Health Department directly or through the news media that the BOIL WATER NOTICE has been rescinded (lifted). AFTER the BOIL WATER NOTICE is lifted, allow water to run for five minutes at each tap to flush the lines with safe water. (Refer to the Boil Water Notice for more information.) F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

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COLLABORATION

September FoodJaykus, Safety Month By Catharine L. Gensel, Otto D. Simmons, Ph.D., andisLee-Ann Ph.D.

Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses By Catharine L. Gensel, Otto D. Simmons, Ph.D., and Lee-Ann Jaykus, Ph.D.

Norovirus research will help reduce foodborne outbreak numbers

When one thinks of foodborne pathogens, Salmonella, Escherichia coli and Listeria monocytogenes are a few that come immediately to mind. But viruses are the leading cause of foodborne illness in the U.S.1, surpassing the number of cases attributed to bacteria. The notable culprits, noroviruses, have been called the “perfect pathogen,” reflecting many traits that make them particularly successful. Specifically, norovirus is highly infectious, has a low infectious dose, is rapidly spread by a variety of routes, is environmentally stable, is resistant to many sanitizers and disinfectants, is constantly evolving and evokes a limited immune response (i.e., short-term immunity). Although other enteric viruses (e.g., hepatitis A virus) contribute to foodborne illness, noroviruses are by far the most prevalent. Noroviruses are transmitted by ingesting the pathogen through contaminated food or water, or by person-toperson contact. Norovirus has been attributed to foodborne outbreaks most often associated with the foodservice industry,

food handlers and preparatory settings, fresh produce and molluscan shellfish.2, 3 Classic symptoms of norovirus disease are nausea, vomiting, diarrhea and abdominal pain with occasional headache and low-grade fever. Vomiting is considered the hallmark symptom. The symptoms usually last no more than 2 or 3 days. Rehydration therapy is the best treatment to date, but severe illness or hospitalization is relatively uncommon except in the elderly. However, due to the sheer magnitude of cases, noroviruses rank second in causes of foodborne disease hospitalization. Death is rare. There have been many high-profile norovirus outbreaks in the last decade. Perhaps first widely publicized as the “cruise ship virus,” noroviruses are now known to cause outbreaks in many places where people are kept in tight quarters: longterm-care facilities, schools and dormitories, military establishments, even hotels. Relative to foodborne disease, there are many notable outbreaks. For instance, in 2012, thousands

R e p R i n t e d f R o m f o o d S a f e t y m a g a z i n e , J u n e / J u ly 2014 , w i t h p e R m i S S i o n o f t h e p u b l i S h e R S . © 2014 b y t h e t a R g e t g R o u p • w w w . f o o d S a f e t y m a g a z i n e . c o m w w w.Res t au ra n t A nd Lodgi ng.co m

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA THE STATE OF FOOD SAFETY COLLABORATION of schoolchildren in Germany were sickened with noroviruscontaminated imported strawberries. Food handler hygiene is particularly important. In fact, as this was written, over 1,000 Japanese schoolchildren were infected by bread that appears to have been contaminated by food handlers who were shedding norovirus in their feces but were perhaps asymptomatic. Besides feces, noroviruses are released during vomiting, and outbreaks have resulted from foods that were contaminated because individuals vomited in preparation kitchens.

Taking a Closer Look The U.S. Department of Agriculture-National Institute of Food and Agriculture (USDA-NIFA) Food Virology Collaborative (NoroCORE, Norovirus Collaborative for Outreach Research and Education) formed in 2011. NoroCORE is a 5-year, $25 million Coordinated Agricultural Project funded by USDA-NIFA. As an “integrated” project, it includes efforts in all three of the traditional land-grant missions: research, education and extension/outreach. The purpose of the latter is to extend basic and applied scientific findings to a broader Institution North Carolina State University Baylor College of Medicine CDC Clemson University Emory University Illinois Institute of Technology/IFSH North Carolina A&T University North Carolina Central University RTI International University of Georgia North Carolina State University

Arizona State University Cincinnati Children’s Hospital FDA CFSAN Louisiana State University New Mexico State University Ohio State University

Rutgers University University of Delaware USDA ARS Georgia State University

PI(s) Dr. Lee Ann Jaykus Dr. Mary Estes, Dr. Robert Atmar Dr. Jan Vinjé, Dr. Aron Hall Dr. Angela Fraser Dr. Christine Moe Dr. Alvin Lee Dr. Leonard Williams Dr. Liju Yang Mr. Steve Beaulieu Dr. Jennifer Cannon Dr. Benjamin Chapman, Dr. Otto “Chip” Simmons, Dr. Orlin Velev Dr. Charles Arntzen, Dr. Chris Diehnelt Dr. Xi “Jason” Jiang Dr. Efstathia Papafragkou Dr. Marlene Janes Dr. Jeanne Gleason, Dr. Barbara Chamberlin Dr. Jianrong Li, Dr. Linda Saif, Dr. Qiuhong Wang Dr. Don Schaffner Dr. Kalmia (Kali) Kniel Dr. Beatriz Quiñones Dr. Suri Iyer

EB or Col* EB EB EB EB EB EB EB EB EB EB Col

Col Col Col Col Col Col

Col Col Col Col

Table 1: NoroCORE’s Partner Institutions and Team Members (PI = Primary Investigator • EB = Executive Board • Col = Collaborator) 40 S EP T EM B ER /O CTO B ER

2014

audience so that NoroCORE results translate to real-work processes and actions that reduce the burden of virus-associated foodborne disease. The project is highly collaborative and interdisciplinary. All these are features of what is now referred to as the “new biology” approach to science, that is, projects that seek to provide real-world solutions to complex and relevant societal problems, including improvements in human health.4 The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses. This is being addressed using a multidisciplinary team working in an integrated manner to develop improved tools, skills and capacities to understand and control foodborne virus disease risks. Based on its primary objectives, the project’s efforts fall into six “cores” that fit into the following target areas: molecular virology, detection, epidemiology and risk analysis, prevention & control (these are the research cores), extension & outreach and capacity building. Each core has lead investigators specialized in that particular area and numerous collaborating partners across multiple institutions. A snapshot of the purpose of each core is provided below, and the corresponding text box on page 72 provides greater detail on each core’s specific activities.

Who Is Involved? NoroCORE is based at North Carolina State University (NCSU) and is led by Lee-Ann Jaykus, Ph.D. In addition to NCSU, which serves as the lead institution, the team consists of research groups from 21 partner institutions (see Table 1), with stakeholders across industry, government and academia. Many of these institutions have multiple teams that participate on the project. Additional institutions have become involved in the collaborative via receipt of competitive minigrant awards provided each year to qualified applicants.

Stakeholder Engagement As part of extension and outreach, the collaborative has extensive efforts in place to engage relevant stakeholders, with each stakeholder group engaged in the manner most appropriate to that sector. With this in mind, the NoroCORE group has convened a shellfish advisory panel comprising key members from the Interstate Shellfish Sanitation Conference, representing the federal government, individual states and key researchers. To integrate virus-related information into national efforts targeting the fresh produce industry, the NoroCORE group is working closely with the Produce Safety Alliance by providing suitable information that can be integrated into the national Good Agricultural Practices program the alliance is developing. Extensive dialogues with the foodservice and retail/grocery sector are ongoing to identify the best activities to further engage this sector. Right now, the NoroCORE team is focusing on better training for food handlers and development of more standardized protocols for cleanup after vomiting events, and also sanitation of locations that might serve as reservoirs for norovirus contamination, such as restrooms F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

R e p R i n t e d f R o m f o o d S a f e t y m a g a z i n e , J u n e / J u ly 2014 , w i t h p e R m i S S i o n o f t h e p u b l i S h e R S . © 2014 b y t h e t a R g e t g R o u p • w w w . f o o d S a f e t y m a g a z i n e . c o m

September is Food Safety Month COLLABORATION

and children’s play areas. Those companies involved in development, manufacture and marketing of sanitizers and disinfectants serve advisory roles and also work with NoroCORE team members in research collaborations. Individual companies manufacturing detection kits, or providing testing services to the food industry, have engaged NoroCORE members for consultation. The collaborative is also working on education and outreach materials targeting consumers and the public health community at large. NoroCORE will soon be launching several social media campaigns.

Program Activities & Successes to Date

Research Outputs NoroCORE researchers have been busy addressing the many needs associated with understanding and controlling foodborne viruses in the food chain. Below are a few successes in the first two project years. • Comprehensive validation of the utility of various cultivable surrogate viruses for examining the environmental behavior of human noroviruses, which are noncultivable • Development of more broadly reactive ligands that can be used to facilitate human norovirus detection in clinical and especially foods and environmental samples • Development of a microarray-based method for genotyping the vast array of human norovirus strains • Up-to-date estimates of the economic burden of human norovirus disease in association with the retail food sector • Up-to-date estimates of the burden of epidemic human norovirus disease, including attribution to specific foods5–7 • Characterization of thermal resistance of human noroviruses • Identification of novel methods to inactivate human noroviruses on surfaces and in foods. Particularly promising approaches include the combined use of levulinic acid and surfactants for produce washing; copper for surface inactivation; and aerosolized hydrogen peroxide room disinfection • Completion of surveys to characterize the base line knowledge of consumers and public health professionals regarding the importance of enteric viruses to foodborne disease to guide development of future training materials Information Exchange/Visibility The program launched Norocore.com, a fully functional website, which posts continuous updates and important information about NoroCORE, its objectives and its partners. The website includes frequent blog posts as norovirus outbreaks emerge. There are also efforts for outreach via social media— particularly LinkedIn (company page and group), Facebook (facebook.com/norocore) and Twitter (@NoroCORE). Stakeholder meetings were held at the annual meeting of the International Association for Food Protection (IAFP) in 2012, including a stakeholder needs assessment. A full collaborative meeting was held in November 2012, which consisted

of presentations by researchers and stakeholders and a poster session by investigators, stakeholders, staff and students.8 At IAFP 2013, NoroCORE unveiled a booth on the exhibit floor and sponsored a research symposium. These meetings provided opportunities to visit and network with collaborators and stakeholders, and to raise awareness of the NoroCORE program. Another collaborative meeting was held in November 2013,9 providing team members with the opportunity to update their colleagues on research progress and plan future steps for the activities of each core. The next full collaborative meeting, which brings together stakeholders, students and team members, is scheduled for November 2014. Capacity Building Another success of the program relates to strengthening the skills, competencies and abilities of food safety professionals and others in the food industry to recognize the risks of viral foodborne illness and develop the interventions needed to reduce outbreak and illness events. Some of the developments NoroCORE has made in this area include: • Development of the Food Virology Literature Database This online literature database, dedicated solely to food virology and accessible via the NoroCORE website (or norocorelit.com), includes over 2,700 articles from 1992 to the present, is updated frequently and has full articles available to collaborating team members and abstracts available to nonmembers and the public (due to copyright restrictions). • Reagent/Protocol Exchange and Training The Reagent Exchange is a formalized/centralized means by which to share reagents and methods among collaborating institutions. Less formalized training and information exchanges regularly occur, with teams sharing data, research information, models and expertise with other collaborative members. Examples include training and collaboration between the Centers for Disease Control and Prevention and Clemson University, and between NCSU and Louisiana State University. Team members at the University of Georgia have created an OpenWetWare wiki page online to further foster the sharing of technical expertise. • The NoroCORE Food Virology Graduate Curriculum Currently in development, the curriculum will eventually be in distance-education format, which will allow comprehensive training of future food safety professionals about the role of viruses in the food chain and viral foodborne disease in relationship to the burden of foodassociated disease. Outreach/Extension In addition to stakeholder engagement efforts, the collaborative has also produced specific outreach materials. Onepage infosheets about noroviruses are available for specific industries. For example, info sheets exist for recreational boaters and marina managers that target both vomiting overboard

w w w.Res t au ra n t A nd Lodgi ng.co m F LO R I DA R ESTAU R A N T & LO D G I N G 41 R e p R i n t e d f R o m f o o d S a f e t y m a g a z i n e , J u n e / J u ly 2 014 , w i t h p e R m i S S i o n o f t h e p u b l i S h e R S . © 2014 b y t h e t a R g e t g R o u p • w w w . f o o d S a f e t y m a g a z i n e . c o m

FLORIDA THE STATE OF FOOD SAFETY COLLABORATION and boat waste dumping, and for berry industry farm managers and harvesters/ pickers that target virus contamination risks in berries. The berry sheets are linked to and promoted by the Produce Safety Alliance. Extension team members are working on developing additional info sheets and infographics. These resources are available at the NoroCORE website.

Where Do We Go from Here?

•

Molecular Virology: Develop improved methods to facilitate the study of foodborne viruses and to further elucidate the significance of viral foodborne disease. • Activity 1.1: Develop human norovirus (HuNoV) in vitro cultivation system • Activity 1.2: Validate alternative cultivable HuNoV surrogates • Activity 1.3: Identify agents potentially associated with foodborne (viral) disease of unknown etiology • Activity 1.4: Develop models to predict HuNoV emergence and virulence Detection: Develop and validate sensitive, rapid and practical methods to detect and genotype foodborne viruses in relevant sample matrices, with the ultimate goal of commercialization. • Activity 2.1: Develop simple, practical, broadly reactive detection methods for human clinical samples • Activity 2.2: Develop simple, practical, broadly reactive detection methods for relevant nonclinical sample matrices • Activity 2.3: Validate and recommend method(s) to discriminate infectious from noninfectious virus • Activity 2.4: Methods validation (clinical and environmental/food samples) • Activity 2.5: Develop microarray method(s) for identification of foodborne viruses and/or emerging variant strains Epidemiology and Risk Analysis: Collect and analyze population data on the burden of virusassociated disease, including epidemiological attribution and characterization of risk and costs. • Activity 3.1: Develop and apply quantitative risk models • Activity 3.2: Estimate economic burden of HuNoV foodborne disease outbreaks • Activity 3.3: Estimate endemic HuNoV disease burden • Activity 3.4: Estimate epidemic HuNoV disease burden • Activity 3.5: Prepare preliminary HuNoV epidemiological attribution model Prevention and Control: Improve understanding of the occurrence and behavior of HuNoV in the food safety continuum to inform development of scientifically justifiable control measures. • Activity 4.1: Evaluate and monitor virus occurrence pre- and postharvest, including alternative microbiological indicators • Activity 4.2: Develop/evaluate novel antiviral agents for hand and surface disinfection in collaboration with industrial partners • Activity 4.3: Test efficacy of candidate technologies to remove and/or inactivate viruses and their surrogates in foods (pilot scale) • Activity 4.4: Move promising processing technologies toward commercialization using a stage-gate approach Extension and Outreach: Translate and disseminate new knowledge about foodborne viruses into practices that reach target audiences in relevant work environments and across a wide array of stakeholder groups. • Activity 5.1: Develop educational interventions targeting the retail and institutional food sectors to prevent virus contamination of foods • Activity 5.2: Develop consumer food safety materials updated to reflect emerging information on foodborne viruses • Activity 5.3: Develop curriculum and materials to educate food safety and public health professionals (train the trainer) • Activity 5.4: Extension and outreach efforts to the fresh produce industry • Activity 5.5: Extension and outreach efforts to the molluscan shellfish industry • Activity 5.6: Evaluate behavioral changes Capacity Building: Build scientific and human capacity to support increased and sustained efforts in food virology. • Activity 6.1: Create a mechanism to foster reagent, protocol and information exchange • Activity 6.2: Expand professional capacity in food virology with a focus on increasing diversity • Activity 6.3: Develop a graduate-level interdisciplinary curriculum in food virology

The NoroCORE project is beginning its third of 5 years. Significant progress has been made to date, with most of the groundwork set and critical mass met for even greater strides over the coming years. Team members are strongly committed to working collaboratively, and • this collaboration is fundamental to the new biology concept that serves as the foundation for this project. NoroCORE is showing that substantial strides can be made in solving large, real-world challenges through multidisciplinary collaboration in which participating scientists • respect the strengths that each brings to the table. In this think-tank environment, scientists working in complementary areas can come together to pool their backgrounds and knowledge and can symbiotically push the group to be better than any one individual working on his/her own. As the project continues to grow, Dr. Jaykus and other team members actively engage government • and industry groups to have a better understanding of the larger issues and what the current needs are for reducing viral foodborne illnesses. Flexibility built into the project allows this feedback to help focus the research that the group tackles. The heart of the project is to take the knowledge gained from research and, based on stakeholder and consumer needs, translate this information into sound, practical solutions that will lead to lasting positive impacts on public • health. NoroCORE’s dedication to capacity building and extension/outreach, which includes the education of current and future members of the field (and all of its related disciplines), ensures that critical knowledge and tools will be car- The Six “Cores” of NoroCORE Activity 42 S EP T EM B ER /O CTO B ER

2014

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

R e p R i n t e d f R o m f o o d S a f e t y m a g a z i n e , J u n e / J u ly 2014 , w i t h p e R m i S S i o n o f t h e p u b l i S h e R S . © 2 014 b y t h e t a R g e t g R o u p • w w w . f o o d S a f e t y m a g a z i n e . c o m

September is Food Safety Month

Gulf Coast Leading the Way in Post-Harvest Processing Technologies

he Gulf Coast oyster community, which produces nearly 65% of all oysters commercially harvested in the United States, has led the world in research and development of post-harvest processing (PHP) technologies for raw oysters. These technologies have been developed in response to regulatory initiatives and market forces, which have created a niche market for oysters processed in this way. Four processes (freezing, hydrostatic high pressure, low temperature pasteurization and low dose irradiation) are currently utilized by the industry to produce oysters with certain, naturally occurring, bacteria reduced to non-detectable levels. This processing results in a decreased risk of illness to consumers who are particularly susceptible COLLABORATION to bacterial infection. Such con-

sumers have certain underlying health conditions that cause them to be at particular risk of serious illness from certain types of naturally occurring bacteria. PHP oysters are less risky for these at-risk consumers to enjoy raw, although it is still the policy of the U.S. Food and Drug Administration (FDA) that at-risk consumers should only eat oysters that have been thoroughly cooked. Gulf Coast oysters are the only food product required by the FDA to be further processed to make them safer for consumers who are at-risk of illness from bacteria, which occur naturally in the food. This additional processing, coupled with other regulatory measures to address this concern, has significantly increased the cost of all Gulf Coast oysters while reducing risk for a small subset of oyster consumers.

COLLABORATION ried forward. Through the research momentum generated thus far, and the capacity building and outreach efforts in progress, the impacts of this project should continue to cascade through the field long after the funding period ends. It is our hope that NoroCORE will prove to be a model for future efforts to tackle society’s other real-life, big-picture challenges. n Catharine with a minor in microbiology Today there L.areGensel nine obtained certifieda B.Sc. in zoology Also critical to illness reductionand B.A. in Spanish & literature at She isofcurrently the administrator & PHPafacilities locatedlanguage throughout is NCSU. education at-risk consumers communications director for NoroCORE through at NCSU. their health care providthe Gulf Coast states. Production Otto D. Simmons, Ph.D., joint appointments the departments from these facilities accounts formaintains less ers, pharmacists andin point of sale biological agricultural engineering and food, bioprocessing and nutrition than of10% of theand oysters consumed or labels. These educasignage sciences at NCSU and serves as an adjunct assistant the School of nationally. tional effortsprofessor must beinmaintained Environmental Sciences is and Engineering Theall University of North Post-harvest processing just one soatthat consumers can Carolina make anat Chapel way the GulfHill. Coast oyster commuinformed choice regarding the foods Lee-Ann Jaykus, is William Neal theyReynolds love. Distinguished Professor in the nity has responded to thePh.D., challenges current regulatory landscape and nutrition sciences at NCSU. She received a of thedepartment of food, bioprocessing The Gulf Oyster Industry Council and the needs of the marketplace Ph.D. in environmental sciences and engineering from the School of to Public Health at (GOIC) was formed in 1994 support, whilethe maintaining ability to in Chapel University ofthe North Carolina Hill. Her efforts are varpromote andcurrent protectresearch the interests of oyster farmers, processors,methods dealer and harvest sell natural, ied and and focus on food unprovirology, development of molecular forretailers foodborne living and operating in Texas, Louisiana, cessedpathogen oysters detection, throughout the year.of quantitative application risk assessment in food safety and Mississippi, Alabama and Florida. GOIC the warmer months of During understanding the ecology of pathogensmembers in foods.are committed to offering the the year, natural, unprocessed oysnation’s consumers the highest quality, ters, can be soldimage if they are rapidly safest and most flavorful oystersofavailable Opening courtesy of X-ray crystallographic structure the anywhere, anytime. cooled immediately harvest. Norwalk virusafter capsid. Prasad, B.V. et al. 1999. Science 286:

287–290. ried forward. Through the research momentum generated thus far, and the capacity building and outreach efforts in progress, the impacts of this project should continue to cascade through the field long after the funding period ends. It is our hope that NoroCORE will prove to be a model for future efforts to tackle society’s other real-life, big-picture challenges. n Catharine L. Gensel obtained a B.Sc. in zoology with a minor in microbiology and a B.A. in Spanish language & literature at NCSU. She is currently the administrator & communications director for NoroCORE at NCSU. Otto D. Simmons, Ph.D., maintains joint appointments in the departments of biological and agricultural engineering and food, bioprocessing and nutrition sciences at NCSU and serves as an adjunct assistant professor in the School of Environmental Sciences and Engineering at The University of North Carolina at Chapel Hill. Lee-Ann Jaykus, Ph.D., is William Neal Reynolds Distinguished Professor in the department of food, bioprocessing and nutrition sciences at NCSU. She received a Ph.D. in environmental sciences and engineering from the School of Public Health at the University of North Carolina in Chapel Hill. Her current research efforts are varied and focus on food virology, development of molecular methods for foodborne pathogen detection, application of quantitative risk assessment in food safety and understanding the ecology of pathogens in foods.

Opening image courtesy of X-ray crystallographic structure of the Norwalk virus capsid. Prasad, B.V. et al. 1999. Science 286: 287–290. w w w.Res t au ra n t A nd Lodgi ng.co m

References

1. Scallan, E., R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, S.L.

References 1. Scallan, E., R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, S.L. Roy, J.L. Jones and P.M. Griffin. 2011. Foodborne illness acquired in the United States — major pathogens. Emerg Infect Dis 17:7–15. 2. Richards, G.P., and D.H. Kingsley. 2013. Noroviruses in shellfish: Challenges of the 21st century. Food Safety Magazine 19(1):56–61. 3. Hall, A.J., V.G. Eisenbart, A.L. Etingüe, L.H. Gould, B.A. Lopman and U.D. Parashar. 2012. Epidemiology of foodborne norovirus outbreaks, United States, 2001–2008. Emerg Infect Dis 18(10):1566–1573. 4. National Research Council. 2009. A new biology for the 21st century: Ensuring the United States leads the coming biology revolution. Washington, DC: National Academies Press. 5. Hall, A.J., B.A. Lopman, D.C. Payne, M.M. Patel, P.A. Gastañaduy, J. Vinjé, U.D. Parashar. 2013. Norovirus disease in the United States. Emerg Infect Dis 19(8):1198–205. 6. Hall, A.J., M.E. Wikswo, K. Manikonda, V.A. Roberts, J.S. Yoder and L.H. Gould. 2013. Acute gastroenteritis surveillance through the National Outbreak Reporting System, United States. Emerg Infect Dis 19(8):1305–1309. 7. Hall, A.J., V.G. Eisenbart, A.L. Etingüe, L.H. Gould, B.A. Lopman and U.D. Parashar. 2012. Epidemiology of foodborne norovirus outbreaks, United States, 2001–2008. Emerg Infect Dis 18(10):1566–1573. 8. http://norocore.ncsu.edu/about-us/atl2012. 9. http://norocore.ncsu.edu/blog/recap-of-the-norocore-full-collaborativemeeting.

F LO R I DA R ESTAU R A N T & LO D G I N G

FLORIDA

THE STATE OF FOOD SAFETY

Providing “Service with a Smile” for

Diners with Food Allergies By MIKE SPIGLER

hether a Friday night tradition or for special occasions only, most families dine out. But for many affected by food allergies, eating at a restaurant represents an unnecessary risk. Encouragingly, an increasing number of restaurants are starting to do more to accommodate the estimated 15 million Americans with food allergies. “The number of people with food allergies and other food-related issues has risen to record numbers, and the percentages keep growing,” said Chef Joel Schaefer, former manager of product development and special diets for Walt Disney World Resort and author of “Serving People with Food Allergies: Kitchen Management and Menu Creation. “They’re not an isolated group, but a part of our dining population. They have friends and family members who don’t have food allergies but want to dine with them, and many restaurants are missing out on much needed revenue and the opportunity to make a difference in someone’s life.” Food allergy is a growing public health issue. According to a 2013 report by the Centers for Disease Control and Prevention, the number of children with food allergies in the U.S. increased by 50 percent between 1997 and 2011. In addition, studies show the number of children living with peanut allergy appears to have tripled between 1997 and 2008. A food allergy is an overreaction of the immune system in response to a food protein that it mistakenly sees as harmful. There is no cure for food allergy – those diagnosed must practice vigilance and avoid their allergen completely to prevent reactions, which can range from mild to severe (including life-threatening anaphylaxis). The threat of a life-threatening reaction is what sets food allergies apart from food intolerances and lifestyle diets. When individuals with food allergies dine out, they rely on food service staff to provide them with accurate information about ingredients so they can make an informed decision. Because avoidance is the only way to prevent an allergic 44 S EP T EM B ER /O CTO B ER

2014

reaction, incomplete information puts these individuals at risk. Even a mild reaction will need to be monitored closely and is likely to bring an end to their dining experience, and a serious reaction could mean a trip to the emergency room, or even death. And since it is impossible to predict whether a reaction will be mild or severe until it occurs, diners with food allergies must always be prepared to respond to a life-threatening reaction. Restaurant staff can accommodate diners with food allergies by educating themselves. As Betsy Craig, CEO of allergen safety certifying company MenuTrinfo, LLC says, “The most significant change a restaurant can – and should – make to be successful in serving those with food allergies is to get trained from loading dock to tabletop. The cost [of training] is less than $100, and the return on investment far exceeds that low expense.” After owners and managers complete food allergen training, they should: • Create a Food Allergy Management Plan. This plan should become a part of your restaurant’s institutionalized practices and be regularly reviewed with staff. It should cover not only communication and food preparation, but also how employees should respond in the event of a food allergy emergency. • Share the lessons learned with servers and other staff. It’s important to dispel common myths and ensure staff understands that telling the customer “I don’t know, let me check with the chef” is far better than guessing about ingredients when it comes to food allergies. • Research, record and file ingredients of dishes, those prepared by hand and pre-packaged. Once the ingredient list is complete, make it web accessible and keep a physical copy for staff to share with customers. • Review storage, cooking and serving procedures to uncover where there are cross-contact risks, and establish new procedures to protect customers with food allergies. • Maintain open communication when a guest identifies with a food allergy. Food allergy can be a life or death issue, so don’t be afraid to acknowledge what you cannot accommodate. • Continue to learn by retaking the training

courses when they expire, and participate in ongoing trainings, such as the monthly poster program offered by MenuTrinfo. Both MenuTrinfo’s AllerTrain Service and the National Restaurant Association’s ServSafe Allergens Online Course, offer comprehensive training on food allergen management. Both organizations partner with Food Allergy Research & Education (FARE), the nation’s leading nonprofit dedicated to food allergy, which offers an opportunity for some restaurants to appear on their new online database SafeFARE.org, which lists restaurants with at least one staff member trained in food allergen safety. In Massachusetts and Rhode Island, state law now requires restaurants to educate their staff, certify managers, post information/instructions on food allergy in a staff area, and print menu warnings. In addition, in 2013, the Justice Department stated in a settlement that food allergy may constitute a disability according to the Americans with Disabilities Act, but the severity of an individual’s allergy and its impact on major life activities determine whether ADA applies. Still, restaurants may have to take reasonable steps to accommodate an individual with a food allergy, if the accommodation does not result in a “fundamental alteration” of the restaurant’s operations. “Making necessary changes to service and kitchen procedures may seem difficult, but it’s not. Spending extra time with some guests is part of our job as customer service providers,” said Schaefer. “In addition, extra training and care in the kitchen is worth the time. A chef or manager will often get a better understanding of how their kitchen works and where potential food safety issues may occur by implementing food allergen safety procedures.”

Mike Spigler is Vice President of Education at Food Allergy Research & Education (FARE). Food Allergy Research & Education (www.foodallergy.org) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. FARE’s mission is to find a cure for food allergies, and to keep individuals safe and included. For more information about food allergy management in restaurants, visit the Restaurant section of www.safefare.org.

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September is Food Safety Month

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Chef Ashley Nickell FMI Restaurant Group Orlando Chef Ashley Nickell is 27 years old and lives in Orlando, Florida. She works for her family-owned restaurant group, FMI Restaurant Group. She is most known for her recent appearance on Food Networks hit show "Cutthroat Kitchen" on Food Network. To learn more about Ashley friend her on Facebook at ashleynicole1638 or follow her on Twitter @nickell_ashley

Please describe your restaurant concept(s). Nick's Italian Kitchen specializes in contemporary Italian Cuisine. This concept uses all of our family's made-fromscratch recipes. Funky Monkey Bistro and Bar specializes in Asian-influenced dishes. We have a large sushi menu and very eclectic menu, with many different choices, from seafood to steaks and everything in between. Mills BrewPub creates classic pub fare with a twist. There are a variety of burger choices, such as ostrich, elk, bison, and our beef burger is infused with duck fat. We have our spin on traditional pub cuisine, such as fish and chips, shepherd's pie, and bangers and mash!

What influences your cooking style? My cooking style is influenced by many things, my family being the primary influence. My dad has taught me every-

Chef Ashley Nickell

thing I know. Without him and his partner Nicholas, I wouldn't be half the woman – let alone half the chef – I am today.

What region(s) inspire your menu? I wouldn't say one region in particular inspires our menu. We draw inspiration from many different regions all over the world. From Asia to the U.K., we use many recipes from this amazing world.

Your restaurants feature quite a selection of sushi. Can you give readers wine or beer pairing tips for sushi? I always suggest pairing a nice Riesling with sushi. If you aren't a wine drinker, Japanese rice lagers always pair perfectly with sushi, as well as sake.

Please describe some of your most popular menu items Our most popular appetizer at Funky Monkey Bistro and Bar is the Stuffed Avocado, half an avocado, scored and stuffed with cream cheese. Then topped with spicy Tuna and spicy mayo, and baked for just a few seconds until mayo is golden brown. It is then topped with eel sauce, masago, green onions and sesame seeds on a bed of sushi rice. At our BrewPub our most popular items are our signature Mozzarella Sticks. With made-from-scratch, beer-infused marinara sauce, as well as our marinated flank steak, served with our hand-cut Belgian fries. Our most popular dishes at Nick's Italian Kitchen are our hand-sliced beef Carpaccio and Rigatoni ala Vodka!

HotChef? 46

Are You Considered Among Florida’s Hottest Chefs?

S EP T EM B ER /O CTO B ER 2014

Know a chef who is creating a buzz with innovative cuisine, exceptional presentation or fresh new ideas? FRLA wants to tell the state about them in a bi-monthly feature in FR&L Magazine. Submit your favorite chef du jour to editor@frla.org. Please include a brief explanation of why your submission should be considered one of the hottest chefs in Florida. Be sure toF LO include restaurant and contact information. R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N Submissions will be featured in FR&L Magazine as Chefs That Sizzle!

What is your “sizzle” – for example, cuisine and food that are your signature or “specialties”, unique food presentations or any new ideas that you are using? My sizzle would be my drive and passion for this industry. I'm a very hard worker, and I am focused. We try as often as possible to use all local, fresh ingredients. We believe in knowing where your food comes from. I like to see and try all of the ingredients before I buy them.

What is your favorite dish to eat that you’ve created? My favorite dish that I have ever created would have to be my orange and ginger glazed salmon over edamame fried rice. You take orange juice and the zest and mix it with pickled ginger, soy and brown sugar. And poach the salmon in this broth. And serve it over the sticky rice. Delish!

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Please explain to readers about your appearance on "Cutthroat Kitchen." My appearance on Cutthroat Kitchen was life changing. It made me realize that I am just as good as all of these other chefs who have been in this business way longer than I have, and I can keep up. It showed me that I am a fighter, and that you can't take me down easily. In addition, meeting Alton Brown changed my life because he has been an idol of mine for a very long time. He is a phenomenal chef, and he is wise and a great teacher. Keep your eyes open because that won't be the last time you see me on TV!

FRLA's Regulatory Compliance Services

can now be found on Facebook as FRLA’s Regulatory Compliance Services. Also, don’t forget to friend FRLA News on Facebook as well!

What do you attribute your success in the restaurant business to? Growing up in the restaurant business, I have learned many valuable lessons, such as, cook food that the customer wants, not what you want. Serve each table as if they were the most important person in the world because at the end of the day, they are.

F LO R I DA R ESTAU R A N T & LO D G I N G

MOV E R S & SH A K E R S Directors, as the chairman of the Industry Relations Committee and a member of the Marketing Council Steering Committee.

Caitie Mook, John Shermetaro Lead FRLA’s Regulatory Compliance Services

Lino Maldonado

Lino Maldonado, FRLA Executive Committee Member, Appointed to Visit Florida Board

ino Maldonado, of Wyndham Vacation Rentals in Northwest Florida, has been named to Visit Florida's Board of Directors for 2014-2015. Maldonado will serve on Visit Florida’s Board of

S EP T EM B ER /O CTO B ER 2014

Regulatory Compliance Services (RCS) welcomes Caitie Mook and John Shermetaro as its new Northwest and Northeast Florida Regional Managers, respectively. As RCS Regional Managers, Mook and Shermetaro will be responsible for sales, service, and administrative functions related to alcohol compliance, food safety training, and food protection manager certifications. They joins RCS’ current regional staff serving from Pensacola to Key West. Prior to joining the RCS team, Mook worked in hotel operations and has experience in

Caitie Mook

John Shermetaro

a number of sales environments. While at Florida State University, she held student leadership positions and remains an active alumni member of Alpha Kappa Psi, the professional business fraternity. Shermetaro has been involved in the hospitality industry since the age of 16. His experience includes full service hotels, restaurants, and independent living centers. He is an Eagle Scout and graduate

of Florida State University. In June, 2013, John was awarded the distinction of “Certified Hotel Administrator” from the American Hotel and Lodging Educational Institute. Before John joined the FRLA’s team, he served as Director of Corporate Sales and General Manager for multiple properties with Murphco of Florida in Tallahassee.

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Infinite Energy, Inc is Floridaâ&#x20AC;&#x2122;s largest independent natural gas provider, proudly serving Floridaâ&#x20AC;&#x2122;s restaurants and hotels for over 10 years. Lock in all or a portion of your natural gas usage for up to 5 years so you can protect yourself against soaring energy prices and save money versus your local utility. Special discounts apply for FRLA members! Call 877-IVE GOT GAS for more information!

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

How did you get started in the hospitality industry? My grandmother, who had worked as a desk clerk for a couple of summers, encouraged our family to build a motel. With her $35,000 life savings, we got an SBA loan and built a 50 unit property. At age 11, my first job in the hospitality industry was to work in a lobby gift shop, and I taught myself how to use the cash register and also helped at the front desk. I loved helping families have a great vacation!

Early in your career what was the most valuable lesson you learned? Learning how to communicate with people is the most important lesson we can learn. I recall many times at age 11, showing a hotel room to potential guests and as they were walking away, my grandmother struck up a conversation with them and within minutes had rented them the room. Her genuine love of people was like magic!

Do you have any mentors who were instrumental in helping you achieve your goals and, if so, please share any thoughts you have about your mentor that might be of interst to FR&L readers? I have learned invaluable lessons from so many people. My grandmother, Katherine Boatwright, and my parents, Charles and Lela Hilton, we true pioneers in the hospitality industry in Northwest Florida. They taught me that you can accomplish many things if you are willing to work for them, and above all, service to others and positive, unconditional respect and regard is the heart of our industry. w w w.Res t au ra n t A nd Lodgi ng.co m

With $35,000, and a lot of ingenuity, hard work, sacrifice and commitment, they were successful in building an award winning team that has developed and managed hotels and supporting services, including a golf course, over the past 47 years.

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What is the single greatest factor in the success of your career? My willingness to work hard and hopefully wiser over the years and listen and learn from our guests and team members, respecting and celebrating our team members’ good work, has been the foundation of our success.

How has participation in the Florida Restaurant and Lodging Association positively affected your business? The stellar lobbying team of the FRLA has allowed our hospitality team to focus on our guests and team members with less unnecessary government regulations. Also, the FRLA training team has helped with Food and Beverage training that has helped our teams stay compliant with legal requirements. Most importantly, I always return from FRLA meetings inspired by the good work of others in the industry and being reminded of the difference in view backstage and in the audience.

Is there anything you would like to share with Florida’s hospitality industry members? In this high tech world, while embracing the value of technology to our industry, making the time to personally connect with others will likely become even more important to our success.

The best natural gas plans for your business. Call for a quote today!

(855)375-2555 FRLA@InfiniteEnergy.com www.InfiniteEnergy.com

F LO R I DA R ESTAU R A N T & LO D G I N G

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Fresh From Florida On The Menu

Taste the Difference!

resh From Florida, the marketing signature of the Florida Department of Agriculture and Consumer Services (FDACS) has long been a part of Florida's efforts to educate consumers to buy Florida products. This marketing effort has been used to promote Florida produce, meats, seafood and aquaculture products produced in Florida. This logo has been used on product packaging and signage, in print, digital media and in television ads. It is now identified with locally sourced food served in restaurants. FDACS is conducting a statewide Fresh From Florida On The Menu

BIG Y PART

pilot program and started with the award-winning Rapoport's Restaurant Group in South Florida. FDACS launched the initiative as a way for diners to know they are enjoying produce and seafood from Florida while dining out in Florida restaurants. Fresh From Florida logos are featured alongside select dishes on Rapoport’s menus at Bogart’s Bar & Grille, Burt & Max’s, Deck 84 and Henry’s. Rapoport’s Restaurant Group recently hosted a “Fresh From Florida” themed dinner at the legendary James Beard House in NYC on May 22, 2014. The multicourse menu was inspired by Florida cuisine and incorporated ingredients

grown in the Sunshine State. The second group to be selected for the Fresh From Florida On The Menu program is the award-winning Talk of the Town Restaurant Group in Central Florida. Fresh From Florida logos are featured alongside select dishes on their menus at Charley’s Steak House, FishBones, Johnnie’s Hideaway, MoonFish, Vito’s Chop House and the Texas Cattle Company. The third group of awardwinning restaurants was recently selected in Northeast Florida. Fresh From Florida logos will be featured alongside select dishes on menus at Bistro AIX, Black Sheep, Restaurant Orsay and the Wine Cellar.

"Agriculture is second to tourism as Florida's major economic driver, and the two industries perfectly complement each other," said Carol Dover, president and CEO of the Florida Restaurant and Lodging Association. Contact Jackie Moalli at (850) 617-7339 for more information about the Program or visit www.FreshFromFlorida.com/ OnTheMenu.

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

Should employees be allowed to drink o A L C OHOL C OM PL I A NC E

Restaurant, bar, and nightclub owners face the dilemma of whether to allow employees to drink alcohol at the place of business, not only when off duty but on duty as well. Inrunserving the gamut alcohol,house handlingpolicies money, and customers to do sofrom without full control of their faculties? total prohibition against Fromemployee the perspective of the patrons, employee drinking on premise drinkingunder can be aany nightmare. Consider a group circumstances to of employees sitting at your bar rehashing the allowing them to consume highlights of their shift — the poor tippers, the alcohol while on duty. impossible-to-satisfy complainers and the families

Should Employees Be Allowed to Drink On Premise?

estaurant, bar, and nightclub owners face the dilemma of whether to allow employees to drink alcohol at the place of business, not only when off duty but on duty as well. Inhouse policies run the gamut from total prohibition against employee drinking on premise under any circumstances to allowing them to consume alcohol while on duty. Employees drinking alcohol while on the job are a danger to themselves, customers, and the business. Employees drinking where they work can have unforeseen legal consequences. Imagine the case where bartenders and servers are allowed to drink while they work. Then consider a plaintiff’s attorney shooting holes in the business’s claim of being responsible vendors while suing them in an alcohol-related lawsuit. It wouldn’t be difficult. In addition, alcohol causes a reduction – and potentially a total lapse – in good judgment. Do you want employees who are serving expensive

drin enj Som wo Acc Sep em em dep Car em Regardless of how well intended a decision to management

allow employee drinking may be – to enhance with uncontrolled children— all within earshot team morale or show appreciation for their hard In the industry drinking alcohol whilework— on the job are a ask themselves whether of your Employees customers. operators should of allowing em Coulddanger this alienate your customers? customers,such a policy to themselves, and the is in the business’s best interest. alcoholic beve Of those who do allow employee consumpwhere employee drinking is limited to business. Employees drinking whereEven they work of tion, many place restrictions such as a one or two after shift or on days off, having witnesses Regardless testify can have unforeseen legal consequences. drink limit or only on days off while enjoying a to seeing employees being overserved doesallow not employe Imagine the case where bartenders and servers meal in the dining room. Some will insist that lend itself to establishing an affirmative defense team morale o are allowed to drink they work. Then street clothes be worn when drinkingwhile alcohol. based in a claim of responsible service when work— opera consider a plaintiff’s attorney shooting holes in According to an article in USAToday, being sued. whether such September although many haveresponsible Before you give the green light to employee the2012, business’s claimemployers of being vendors interest. Adam a policywhile prohibiting employee on prem- related drinking, make sure sides suing themdrinking in an alcohol lawsuit. Ityou have considered all Husk in Charle ise, legalwouldn’t depositions be taken as part of aInSouth the issuecauses thoroughly. difficult. addition, ofalcohol a Carolina law suit, show a pattern of employees For information reduction in, and up to a total lapse of, goodon responsible alcohol service, New Restaura ignoring the policy and management not enforccontact Rick Kenna at Regulatory Compliance drink in exces judgment. Do you want employees who407-782are 4132. Services, ing the policy.

serving expensive alcohol, handling money, and serving customers to do so without full control of their faculties?

leaving, he cra other driver. A Even where e shift or on day seeing employ lend itself to e based in a clai being sued.

NOW AVAILABLE! The MUST-HAVE RESOURCE for you giv Financial PracticesBefore drinking, mak

From the perspective of the patrons, employee drinking can be a nightmare. Consider a group of CuCumber ACAi ColleCtion employees sitting at your bar rehashing the highlights of their shift — the poor tippers, the impossible-to-satisfy complainers and the Soothing. Purifying. invigorating. families with uncontrolled children— all within earshot of your customers. Could this alienate your customers?

Of those who do allow employee consumption, many place restrictions such as a one or two

sides of the is

For information o Rick Kenna at Re 4132.

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www.ahlei.org/usali F LO R I DA R ESTAU R A N T & LO D G I N G

A L A C A RT E

NRA Names Tijuana Flats' Justin Queso Foundation Outstanding Community Partner

he National Restaurant Association (NRA) has named the Tijuana Flats Just In Queso (JIQ) Foundation as a 2014 recipient of the Florida State Finalist Neighbor Award. This award honors restaurants that go above and beyond in community. The JIQ Foundation provides aid to individuals, communities and organizations in neighborhoods where Tijuana Flats restaurants are located. Since the establishment of the Foundation in 2007, more than $2.5 million dollars have been raised to support four core missions: military support; education initiatives; disease research and treatment; and critical need social services. More than 7,000 volunteer hours have been spent in communities where Tijuana Flats restaurants are located. For more information visit TijuanaFlats.com and JustinQueso.org

Geckoâ&#x20AC;&#x2122;s Wins NRA's Florida Restaurant Neighbor Award For the second year in a row, Gecko's Grill & Pub has won the Florida Restaurant Neighbor Award for community service from the National Restaurant Association. The award was presented at a summit of the Florida Restaurant and Lodging Association in Tampa. Michael Quillen and Mike Gowan, owners of Gecko's, have worked with dozens of schools in Sarasota and Manatee counties, providing free meals to thousands of elementary students and supporting many teams, projects, fundraisers and events. Gecko's is a benefactor of the Y Youth Shelter, Operation Second Chance, the 4H Club & Foundation and Florida Sheriff's Youth Ranches.

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2014 Top Trends Produce 1. Locally grown produce 2. Unusual / uncommon herbs (e.g. chervil, lovage, lemon balm, papalo) 3. Dark greens (e.g. kale, mustard greens, collards) 4. Organic produce 5. Heirloom apples

Preparation Methods 1. 2. 3. 4. 5.

Pickling Fermenting Smoking Sous vide Liquid nitrogen chilling / freezing

Source: National Restaurant Association, What's Hot in 2014 chef survey

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

M E M BE R BE N E F I T

Infinite Energy

lorida business owners are often surprised to learn they can choose their own natural gas company. Since utilities can account for more than 3% of a business’s expenses, shopping for the best plan can significantly decrease overhead costs. Because Florida’s natural gas market for business is deregulated, natural gas users enjoy market competition. FRLA preferred partner Infinite Energy is a natural gas supplier based in Gainesville, Florida, and the largest retail energy provider in the state. The company offers an array of products and services created specifically to give business owners protective advantages. These stem from the differences in the way Infinite Energy does business. Infinite does its own energy trading, software development and customer service, meaning high quality control in all its offerings. When this is coupled with customized rate plans, fixed, variable or seasonal, FRLA members can enjoy 25 – 30% off utility natural gas rates. Infinite’s philosophy behind this business model is: The business next door doesn’t use energy the same way you do. Why would you have the same rate plan? Fixed rates and variable rates are the most common options available in Florida. Fixed rates mean just that, a fixed cost per therm for natural gas. The price remains the same throughout the length of the agreement, no matter what the market does. Being able to lock in costs can be invaluable for staying within budget. Infinite Energy was the first to offer long-term fixed rate contracts up to five years. With a variable rate, the price of gas changes with market conditions, and the client will see this reflected from month to month on invoices. This is the same kind of plan most utilities

can offer, but a supplier can usually provide a better price. Since Infinite can customize its agreements with clients, rates are not an either-or choice. Business owners may know their natural gas usage is always higher at certain times of the year than others and may combine fixed and variable rates in their agreements to take advantage of seasonally lower rates.

FRLA Preferred Partner

Infinite puts operations before marketing, and continually asks the question, “What plans will help our customers the most?” The client’s goals become Infinite’s goals. No account is too big or too small, and all enjoy the personalized service Infinite has built its reputation on. To find out more about Infinite Energy and what it can offer your business, go to www.InfiniteEnergy.com.

Being able to lock in energy costs can be invaluable for staying within budget.

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G OI NG GR E E N

Four Points by Sheraton Tallahassee Downtown Earns LEED Certification

By T. BO SCHMITZ

our Points by Sheraton Tallahassee Downtown recently received its LEED Certification. LEED (Leadership in Energy & Environmental Design), is a “green” building certification recognizing the “best-in-class building strategies and practices.” The hotel strives to educate staff and guests on how to impact the environment in a positive manner by protecting the earth, conserving its resources and making a conscious effort to improve or repair any previous damage. The hotel features: • A “green roof” that helps offset the urban heat island effect in Tallahassee. • Sustainable options for food and catering from our restaurant, Juicy Blue. • Water filling stations for reusable water bottles on every other floor.

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• •

• • • • •

Lower-level features CO2 sensors to improve indoor air quality. Downtown location near other attractions and offers bicycles for guests to travel “green” around Tallahassee. 95% of all lighting has been upgraded to energy efficient CFL bulbs. Use of cold water laundry wash cycles to save natural gas and extra spin cycles to reduce drying times. Paper, newspaper and cardboard recycling. Commingled plastic, glass and metal containers. A policy of “no styrofoam” in the hotel. A sustainable transportation system for travel to and from the airport. Low VOC paint and flooring in guestrooms, and public areas.

•

Nearly 80% of all waste during construction was recycled. • Renovation included using 95% of the original concrete structure to reduce waste. Only through education, leadership and attentive conservation, can we preserve Tallahassee’s beautiful environment and encourage returning tourism and corporate growth T. Bo Schmitz is the General Manager of Four Points by Sheraton Tallahassee Downtown.

F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

HOSPITALITY TOURISM MANAGEMENT

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Print your logo on the film or the napkin. We can insert coupons and business cards, toothpicks, wet-naps, straws and condiments into your kit. Contact us at 1-800-543-5369. Ask for our sales contacts. F LO R I DA R ESTAU R A N T & LO D G I N G

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

F R L A E DUC AT ION A L FOU N DAT ION

During Summer Vacation

High School Teachers Go Back to School FRLA Educational Foundation Hosts 18th Annual ProStart Teacher Training Institute at Johnson & Wales University

ore than 70 Florida high school food instructors became students again for one week during their summer vacation. The teachers participated in the FLRA Educational Foundation’s (FRLAEF) Eighteenth Annual ProStart Teacher Training Institute in June at Johnson & Wales University’s (JWU) North Miami Campus. Participating instructors were involved in teaching FRLAEF’s two-year ProStart school-to-career curriculum. The

instructors returned to school to fine-tune their culinary skills and foodservice knowledge during this weeklong event. First year attendees learned the basics of cooking methods, stocks and sauces as well as knife skills. Second year ProStart instructors covered topics such as nutrition, breakfast foods, meat, poultry and seafood, as third year participants learned about salads, garnishing, desserts and baked goods along with global cuisines.

T H I S E V E N T WOU L D N O T B E P O S S I B L E W I T HOU T T H E S U PP O R T O F T H E F R L A E F ’ S PA R T N E R S

The fourth year attendees finished off their experience with business accounting, French pastries, introduction to yeast and cookies. All students then participated in a capstone market basket and critique followed by a national exam for the Certified Secondary Foodservice Educator (CSFE) certification. The instructors will take the information learned during the weeklong training back to the classroom and share it with their students.

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F LO R I DA R ESTAU R A N T & LO D G I N G

C H A P T E R C OR N E R

2014 Regional Directors’ Territories Northwest Florida Regional Director– Ray Green Cell 850-545-5901 Fax 850-224-1590 Rgreen@frla.org Northeast Florida Regional Director – Corkey Bergamo

Senator Vern Buchanan at a round-table in Manatee with local restaurateurs. Event sponsored by NRA Advocacy and FRLA and hosted by John Horne, Anna Maria Oyster Bar.

Are You 21?

Cell 904-993-6287 Fax 904-880-6964 Cbergamo@frla.org Central Florida Regional Director – Dannette Lynch Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Tampa Bay/Southwest Florida Regional Director – Dannette Lynch

No ID = No Sale

Cell 727-642-3404 Fax 727-953-6803 Dannette@frla.org Hillsborough Regional Manager – Katie Bone

Regulatory Compliance Services

Cell 813-293-2428 Kbone@frla.org South Florida Regional Director– Lynne Hernandez Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 Lhernandez@frla.org Broward Chapter Director– Anne Sallee

1-800-537-9863 JOIN US AT OUR BOOTH AT THE FLORIDA RESTAURANT AND LODGING SHOW FOR MORE INFO AND RECEIVE A FUN GIVEAWAY!

OUT OF COMPLIANCE?

Cell 954-233-0850 Fax 844-253-0850 Asallee@frla.org Palm Beach Chapter Director – Lois Croft Cell 561-410-0035 lcroft@frla.org

Contact FRLA to solve compliance issues at 866-372-7233 or www.SafeStaff.org

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F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N

S A F E S TA F F

CITY

SEP

OCT

NOV

DEC

ALTAMONTE SPRINGS

Springhill Suites

BOCA RATON

Hilton Garden Inn

BRANDON

Embassy Suites

DAYTONA BEACH

Best Western Plus

FRLA SHOW

Orange Country Convention Center

FT LAUDERDALE

Embassy Suites

FT MYERS

Hilton Garden Inn

FT PIERCE

UF Indian River Research

FT. WALTON

Wyndham Garden

GAINESVILLE

Hilton Garden Inn

ISLAMORADA

Islander Resort

JACKSONVILLE

Wyndham Jacksonville Riverwalk

JACKSONVILLE BEACH

KEY WEST

KISSIMMEE

LAKELAND

MANDARIN

Ramada Conference Center

MELBOURNE

Holiday Inn Hotel & Conference Center

MIAMI

Homewood Suites - Blue Lagoon

MIAMI

Hampton Inn - Blue Lagoon

MIAMI SPANISH

Homewood Suites - Blue Lagoon

MIAMI SPANISH

Hampton Inn - Blue Lagoon

NAPLES

DoubleTree Suites

OCALA

Homewood Suites by Hilton Ocala at Heath Brook

ORLANDO ENGLISH

Embassy Suites

ORLANDO SPANISH

Embassy Suites

PANAMA CITY

Gulf Coast State College

PENSACOLA

Pensacola Bay Center

PORT RICHEY

Days Inn & Suites

Holiday Inn Lakewood Ranch

ST PETERSBURG

Holiday Inn Express

ST. AUGUSTINE

Holiday Inn Express & Suites

TALLAHASSEE

Lively Technical Center

SARASOTA

TAMPA - ENGLISH

LOCATION

Food Manager Training & Testing Schedule www.safestaff.org

Four Points by Sheraton DoubleTree Grand Key Resort Seralago Hotel & Suites Courtyard by Marriott

To register, call toll-free 1-866-372SAFE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted.

Dates subject to change without notice. Please see SafeStaff.org for current schedule.

Embassy Suites - Westshore

TAMPA - ENGLISH

TAMPA - SPANISH

Holiday Inn - Westshore

VENICE

Best Western Ambassador Suites

WEST PALM BEACH

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Sheraton Suites - Westshore

Holiday Inn West Palm Beach Airport

* Dates are tentative

F LO R I DA R ESTAU R A N T & LO D G I N G

I AM NCR REAL-TIME I am a mobile application that gives you immediate insight into your restaurantâ&#x20AC;&#x2122;s performance.

Get on-the-go control of your business so you can keep an eye on operations and make important decisions even when youâ&#x20AC;&#x2122;re not there.

For information call or visit us on the web. We are NCR. We make everyday easier. 64

florida.hospitality@ncr.com | NCR Local Florida | 1-800-665-9222

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