Assist restaurants in the revision of their establishment's culture in an effort to adjust to the ever-changing restaurant environment
Food safety in today's climate
BCB is a Food Safety Consulting Company
Reimagining food safety in the restaurant Industry
While most consultants come into operations with a generic checklist, identify the problems and provide a list of issues to management and proceed to their next account, we work differently . We work with you to establish individualized reviews designed with each location’s needs in mind. Ideally a manager or the chef should be available to accompany us so that any critical violations (potential health hazards) will not only be documented but corrected immediately. At the end of our review we will meet to discuss a plan of correction and any procedural changes that need to take place.
We will assist with the implementation of these modifications. Each month we will review the history of each of your locations to ensure that the same issues do not exist and that there is not a pattern or reoccurrence of potential health hazards or repeat violations . This history is a great tool for on site management to actively manage the staff and to provide accountability. Our goal is to ensure that your establishments are always in compliance with the health code, not just for the sake of health inspections, but for the safety of your customers and staff.
Better Call Beth, Food Safety Design and Protection, (BCB) is equipped to assist restaurants in the revision of your establishments culture in an effort to adjust to the new restaurant normal.
As most of you are aware I spend 14 years as the Executive Director for the Office of Food Safety for the New York City Department of Health and Mental Hygiene. In January 2020 it was time to make the move from the government back into the foodservice industry and Better Call Beth Food Safety Design and Protection was born. Our mission is to design food safety programs for food service establishments that incorporate regulatory requirements into a food safety culture. We also are hoping to protect our clients from unnecessary violations, poor grades, and high fines. Looking back, 2020 was not the best time to start a new business, however, we are all still here, we survived 2020! It is now, more than ever, imperative for all of us in the industry, to address the concerns of our customers: SAFETY. They will come back when they feel safe eating indoors again. There is no company more prepared to assist with this process than Better Call Beth Food Safety Design and Protection
Better Call Beth Food Safety Design and Protection, (BCB) is extremely well equipped to assist all food-serving establishments in the significantly changing world of food service. We can assist you with the implementation of all new safety standards as well as educating your existing staff on the same. We work with you on the revision of your establishment’s culture in an effort to adjust to the constantly changing industry. We all have to understand that while food safety has always been an important part of the operation, it is now at the forefront, Customers need to feel safe in your establishment. BCB is a Food Safety Consulting Company that specializes in food safety in the restaurant industry. Our philosophy begins with making safety part of the culture of any great restaurant and getting your staff to understand that this should just be part of the day-to-day operations. We believe that Food Safety is not something that is done to please regulatory agencies, it is for the customers, both internal as well as external. Everyone that comes into your establishment, whether as a worker or consumer, should feel safe and will ultimately ensure customer loyalty in the world today. We also know that you are too busy to follow the weekly changes coming out of Albany and New York City Hall, so let us do it for you
As you probably know from past experience, most consultants use a generic checklist, identify the problems and provide a list of these problems to management for them to fix! If management knew how to fix them, they wouldn’t have needed a consultant, to begin with! We work much differently. We work with you and your staff directly, ultimately establishing individualized work plans designed with each location’s specific needs in mind. Ideally, we want to work with a manager or the chef to accompany us on our initial survey. Any critical violations (potential health hazards) that we find during this review will be discussed with key personnel for them to fully understand the problem as well as how to correct it. The more educated your key employees are, the better for everyone, especially the customers. At the end of our review, we will meet to discuss a plan of correction and any procedural changes that need to take place. We will assist with the implementation of these modifications. Each month we will review the history of each of your locations to ensure that the same issues do not exist and that there is not a pattern or reoccurrence of potential health hazards or repeat violations. This history is a great tool for on-site management to actively manage the staff and to provide accountability. Our goal is to ensure that your establishments are always in compliance with the health code, not just for the sake of health inspections, but for the safety of your customers and staff.
Some of the Services we provide
- Monthly inspections with corrective action plans
- Regulatory Compliance with constantly changing rules and regulations
- HACCP Plans
- CIA Chef and Registered Dietitian ( RD) prepared Allergen Programs
- Permitting and Pre- Operational Inspections
- Plan Reviews
- Gap Analysis
- Training programs
- Policies and Procedures , Documentation and record keeping
- Temperature, receiving , HACCP Logs
- Troubleshoot safety or food traceability issues within an organization’s operation.
- Disaster plans including but not limited to power failures, hurricanes, water shutdown, snow storms , sewer back up
- On site training and mentoring
- OATH representation
Food Safety is not something that is done to please regulatory agencies, it is for the customers, both internal and external.
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 and arenas and corporate dining . Beth actually 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.
She has an extensive background in food safety, food service operations, and customer service. Her 30-year career has spanned health care, restaurants, corporate dining, USDA plant development and management, USDA approved HACCP development, and training of workers and management. She has been appointed to the position of Adjunct Assistant Professor at La Guardia Community College where one of her classes is Food Safety and Sanitation. She is well known in the industry and is in demand as a speaker on the topics related to Food Safety and was a presenter at the first Annual Northwest Regional Naval Food Safety meeting , working to train managers to improve Food Safety
Her extensive and varied background ensures that all food safety plans and solutions work in partnership with operations and customer service. All inspections are completed by trained inspectors with previous DOHMH employment or equivalent .
Beth lives in Manhattan with her 21 year old daughter . Her other passions , when she is not working , are her family , listening to Bruce Springsteen Music , the Pittsburgh Steelers and volunteering for food based programs for the underserved . She is an advisory board member of the Urban Farm Project ( www.urbanfarmproject.org) The Urban Farm Project is an initiative that gives people with disabilities an opportunity to use their skills and resources to plant vegetable gardens in their own backyards and on properties operated by non -profit groups. These Plant to Give Gardens are cared for and harvested by people with special needs, and the food is then donated to help feed underprivileged and under-served, veterans and food pantries .
New Important Information From Beth
Just in from Beth Torrin
Read this important information from Beth on Cross Contamination of Food and Overuse of Gloves
scroll over this box to read the complete article
CROSS CONTAMINATION OF FOOD and OVERUSE OF GLOVES
One of the results of Covid-19 is the overuse of Gloves in the industry. While the CDC always recommended against gloves during the pandemic, most food service establishments chose to increase the use of glove among all of their staff . As a Food Safety Professional it was disheartening to see wait staff wearing gloves , and not changing between tasks or watching them clean off a table , then hand a person a check with the same black or blue glove on their hands . When I recently suggested to one of my clients that they do away with the gloves in the dining room I was told that “ The customers feel more comfortable seeing them “ . That is an interesting theory and I know that I avoid eating at restaurants that have staff wear gloves for serving as I fear cross contamination . Yesterday I went to my local bagel store to pick up a bagel and watched the counterman prepare 4 bagels, one fish, one with bacon, one with ham and once with cheese and tomatoes using the same gloves. I asked him to please change his gloves before he prepared my bagel !!
I was recently reviewing a client’s operation and observed staff using gloved hands to plate shrimp salad and then the same glove hand to add toppings to a taco . This is just a mild observation of some of the things that we see in our daily observations .
Cross contamination of foods especially the allergens can be deadly . Think about the person that ordered the taco , what if he or she had a shellfish allergy ? What if the fourth person that received a bagel did not eat pork or pork products ?
Managers and Chefs please teach your staff to use gloves properly . Teach them to use utensils and not their gloved hands for adding garnishes .
Gloves should only be worn when handling ready to eat food ! That means food that will receive no further heat treatment. Employees should be provided with utensils to prepare food and not use their hands and there should be separate utensils for separate food items .
Cross contamination can be deadly and we all need to make sure that our food is safe for our customers. We recommend that all food service establishments review the overuse of gloves , take them out of the dining room and teach your staff how to properly use them . Better-Call Beth can assist you with this and all of your food safety needs .
From our blog
By Henry Alford Sept. 28, 2010 See how this article appeared when it was originally published on NYTimes.com. THE night before a health inspector came to my apartment, I had a brief nightmare about a grim-faced woman in a lab coat who crawled across my kitchen floor with a pair of tweezers. So when it came…
Hi Everyone, As you all know, the food service industry has been deeply affected by Covid and we need to make sure that we reopen safely and effectively. As operators in the most densely-packed city in the country, all eyes are on us, the stakes are as high as can be, and for many of…
Using Tracking Data to Promote Environmental Public Health Through Regulatory and Legislative Processes in New York City Wendy McKelvey 1, Jeffrey Blank, Iyad Kheirbek, Beth Torin Affiliations expand PMID: 28763384 DOI: 10.1097/PHH.0000000000000619 Abstract Legislation and regulation are powerful tools for decreasing health risks from environmental hazards. Legislation is enacted by an elected body, and regulations are issued by an agency in the…
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