We help restaurants to stay code compliant in an ever-changing and dynamic industry.
Get Your Restaurant Up To Code and keep it there
BCB is a Food Safety Consulting Company
How BCB Can Help You Achieve and Maintain an “A” Grade:
Comprehensive mock inspections by former DOHMH inspectors
Full inspection reports with corrective action plans
- Review history to ensure that violations are corrected and not repeated
- Design food safety programs that incorporate regulatory requirements into your food safety culture
- Protect you from unnecessary violations , poor grades and high fines
- Provide tools for management and staff accountability
- Preparing and submitting HACCP Plans
- Representation at Office of Administrative Tribunal
- Opening assistance including pre-permit walk-through
- Monthly services to ensure that you achieve and maintain an A Grade
- Comprehensive mock inspections by former DOHMH inspectors
- Monitor new regulations and assist with implementation and training for staff and managers as needed
- Individualized policies and procedures
- Review fire and building code compliance
Better Call Beth's CEO
Who is Beth?
Beth Torin, Chief Operating Officer
Beth Torin, RD, MA, Chief Operating Officer, served as the Executive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years. During that period she was instrumental in the development of the grading system in NYC and responsible for inspections in restaurants, colleges and universities, membership clubs, stadiums, arenas, and corporate dining.
Beth worked to develop the HACCP guidelines as well as other health code regulations and oversaw the training of all Public Health Sanitarians. Beth is passionate about food safety and believes that it should be an intrinsic part of all food service establishments.
Scroll over this box to read about the dangers of cross contamination
Cross Contamination and Overuse of Gloves
One of the many adjustments restaurants have made to keep folks safe from COVID-19 is the accidental overuse of gloves. The CDC always recommended against gloves during the pandemic, but most food service establishments increased the use of gloves among their staff.
It was frustrating to see staff wearing gloves and not changing them between tasks, such as cleaning off a table and then handing someone a check with the same gloves on their hands.
When I recommended to a client that gloves be avoided in the dining room, they told me that the customers feel safer seeing wait staff wearing gloves. It’s important to consider what your customers prefer, but it is more important to ensure that there is never cross contamination.
I recently went to a bagel store and watched the counter man prepare four bagels: one with fish, one with ham, and one with cheese using the same gloves. I had to ask him to change his gloves when he prepared my order.
While reviewing a client’s operation, I observed staff wearing gloves to plate shrimp salad and then the same gloves to add toppings to a taco.
These instances may not seem significant to some, but this kind of oversight can become dangerous. What if someone has a deadly shellfish allergy? What if someone keeps kosher or doesn’t eat pork products? What if someone does not eat meat?
Managers and chefs must teach staff to use gloves properly. Here are some simple ways to prevent cross contamination:
- Teach staff to use utensils to add different garnishes instead of gloves
- Gloves should only be worn when handling ready to eat food (food receiving no further heat treatment)
- Have employees prepare food with utensils instead of their hands
- Have separate utensils for separate food items
It goes without saying that if customers notice cross contamination, it will negatively affect your business. Prevent cross contamination to protect your customers, staff, and establishments.
From our blog
What are Noroviruses? Noroviruses are a group of viruses that cause an illness some people call the “stomach flu.” They are not related to the flu (influenza). Another name for noroviruses is gastroenteritis. What are the symptoms? Vomiting and diarrhea are the most common. Other symptoms may include nausea, stomach cramps, fever, chills, aches, and…
NYC OUTBREAK Laboratory tests are ongoing in relation to an outbreak of campylobacteriosis among patrons of a New York restaurant. The Wild Ginger restaurant in Cortland is closed until further notice. The Cortland County Health Department notified the public about the outbreak on Nov. 7 via its Facebook page. The alert also provided general information…
Ensure All Staff Members Wear Safe, Comfortable Clothing and Shoes Chefs and kitchen staff sometimes have a uniform, or chefs like to wear their chef whites and checkered pants, but to ensure safety make sure your chefs are provided with (or purchase) cotton chef jackets with knotted and not plastic buttons. These types of chef jackets…
Understand Food Safety One of the biggest concerns is cross contamination, when harmful germs are spread between food, surfaces, and equipment. All restaurant staff should understand basic food safety to avoid making themselves or their customers sick. No one wants a salmonella complaint to lower high restaurant reviews. You’ll clear your dining area before you…
Consider the Size of Your Space When you have multiple staff in a confined space, you increase the risk of accidents. Of course, you cannot always expand your kitchen or move sites, but it’s important to train your staff on effective communication within a space, especially if you have multiple chefs, KPs and trainees crammed…
Prohibit Employees from Working When Ill Corona virus is a highly contagious illness that can be spread easily and quickly. If employees are vomiting or have diarrhea, they should not work. No exceptions – even if you’re busy and short-staffed on a hectic Saturday night dinner shift. Norovirus could sicken your entire staff and your guests, and it…
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