12/06/2018
The Produce Lady is embarking on a new journey and I'm going to ask for your help and simultaneously call you all out. For those of you that don't know, I am also The Food Safety Lady, credentialed by the state of Texas, the FDA and the USDA in food defense, food safety management and inspection in GFSI, HACCP and FSMA plan development and inspection. For years, I have quietly eaten your food and judged you all. Now, I'm asking you to help me help you.
Let's start by being totally honest. No one is impressed with how cool your food looks or tastes if your establishment is FILTHY. No one cares about your organic locally sourced ingredients, how many times you have changed your seasonal menu or where your beer and liquor come from when your establishment can't muster a health score above a 90. Even the 10 points you lost make someone like me pause before I bite.
I've spent MANY years in and out of the backs and fronts of restaurants and bars as a patron, vendor and worker. Things seem dirtier now than ever. Often to save a dollar that costs us more in the long run. San Antonio has a huge distinction as a UNESCO Creative City Of Gastronomy. We aren't doing that distinction justice without a proper food safe culture.
As food people we often trash talk chains and certain types of food establishments for their size or healthfulness of their food. However we should also look at the times that they exemplify a healthy food safe culture. The Little Caesar's on Basse and Blanco is one such example. This location of the "cheap" pizza chain is hitting a 98-100 inspection score everytime and the staff talks about food safety with enthusiasm. That's a food safe culture that people should embrace. Conversely, we have seen one terrible health inspection after another this year. From the hole in the wall to the well established pillars of food and everything in between. The cause being food safety mismanagement and lack of a food safe culture. This goes beyond the overly cautious health inspector they we have all experienced. This part is is on you; the owners, the managers, the chefs, the big chains. Lead by example. Teach good habits at all levels.
Restauranteurs, do you really know what's going on in your kitchens and bars? Chefs, are you being the total food example you should be? If food safety is an after thought then the actual food isn't the forethought. Think about it.
Food friends challenge me to eat/drink at your place. Show off your deliciousness and let's see if you really are Culinary Badasses at all levels. Let's build a food safe food culture that we can be proud of.
Services include:
•Food Safe Food/Beverage Establishment Assessment & Consulting for restaurants, food trucks, bars, caterers and food artisans.
•GFSI, HACCP and FSMA analysis, development and implementation.
•3rd party auditing/monitoring services.
•Training and Education
Follow and contact us for more info.
