Where Will My Restaurant’s Wastewater Go?

By Patronya Brogdon, Environmental Health Specialist 4

So, you’ve found the perfect location for your restaurant nestled in a quaint little town outside the hustle and bustle of the big city.  Sounds perfect! But have you considered where the location’s wastewater will go?  It may be one of the last things that comes to mind when running a restaurant but if you are in a rural community (and sometimes even in suburban settings), the chances of not being able to connect to a public sewer system may be inevitable. 

Public sewer systems are managed and operated by the local city or county water utility,and they will be the ones to determine if your restaurant can connect to a public sewer system (if you’re not already connected). If you are able to connect, you may also need to install a grease trap to intercept the fats, oils, and grease associated with most food preparation. If your restaurant is already connected to a public sewer system, your local water utility will determine if your exsiting grease trap is large enough, or if you don’t already have one, what size grease trap will need to be installed to handle your wastewater demand.

If a public sewer system is not available, the only other option for wastewater disposal is an on-site sewage management system, or in other words, a septic system (a septic tank and drainfield lines).  If it’s determined that your facility is served by a septic system, you would need to contact your local Environmental Health office to determine if it’s properly designed for your restaurant. Once evaluated, you will know if the septic system will meet the wastewater needs of your restaurant, and if it’s undersized, you will know what needs to be done to assure it meets your wastewater demands. If modifications do need to be made to your septic system, contact your local Environmental Health office to make sure that any repair work is being done by a state certified installer and that the project is properly permitted before the contractor gets started. Once the septic system modification is completed, the work will be inspected by an Environmental Health Specialist, and you’ll be one step closer to obtaining your food service permit. If you know that a location you’re considering uses a septic system, it would be best to research this information prior to signing a lease since possible modifications to the septic system could be a significant added cost you or the property owner.

Once you’re open for business, don’t forget to have your septic tank pumped by a state certified pumper and your grease trap cleaned out on a routine schedule. Much like changing the oil in your car, routine maintenance will extend the life of your septic system and help you avoid much more expensive repairs down the road!

Lead Exposure Concerns with Hunted Meat

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Articles from Environmental Health News and the American Journal of Public Health raise concerns about the use of lead-containing ammunition for hunting, and its impact on the lead content of the hunted meat that will be consumed by families, especially those with young children. 

While using non-lead containing ammunition would be ideal to reduce the potential for lead exposure, there are steps that can be taken to reduce the risk associated with lead containing ammunition in the following article:

Lead in hunted meat: Who’s telling hunters and their families?

Concerns related to hunted meat donated to food banks are discussed here:

Biting the Bullet: A Call for Action on Lead-Contaminated Meat in Food Banks

 

Wet Stacking – Don’t Make Bacteria Your Secret Ingredient!

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By Taylor Shackelford, Environmental Health Specialist

Wet stacking dishes refers to the act of stacking plates, bowls, and utensils immediately after washing them, without allowing them to air dry completely. This practice is often seen as a time-saving measure, as it eliminates the need to dry each item individually. However, wet stacking can lead to several issues, including the growth of bacteria, the development of unpleasant odors, and the potential for damage to the dishes themselves.

One of the primary concerns with wet stacking dishes is the increased risk of bacterial growth. When dishes are not completely dried, moisture becomes trapped between them, creating an ideal environment for bacteria to thrive. This can lead to foodborne illnesses and pose a health risk to individuals using these dishes. For example, if a wet-stacked plate is used to serve food, any bacteria present on the plate can contaminate the fresh food, potentially causing illness within the facility.

Another concern of wet stacking is the development of unpleasant odors. When dishes are stacked while still wet, the moisture can become trapped, leading to a musty or mildew-like smell. This odor can transfer to other dishes in the stack, making them unappetizing to use. Additionally, the smell can ultimately spread throughout the kitchen, creating an unpleasant environment for cooking and dining.

Wet stacking can also result in damage to the dishes themselves. When dishes are stacked while wet, they are more prone to chipping, cracking, or breaking. The moisture between the dishes can cause them to stick together, making it difficult to separate them without causing damage. Over time, this can lead to a decrease in the lifespan of the dishes, requiring more frequent replacements and additional unwanted expenses for the facility.

To put it briefly, wet stacking dishes may seem like a convenient time-saving practice, but it comes with several drawbacks that should not be overlooked. The increased risk of bacterial growth, the development of unpleasant odors, and the potential damage to the dishes themselves are all valid reasons to steer clear from wet stacking. By taking the extra time to air dry dishes thoroughly before stacking them, we can ensure a clean and hygienic kitchen environment, lengthen the lifespan of our kitchenware, and safeguard the health of ourselves and patrons.

Mental Health and Food Safety

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By Sumerlin Olinger, Environmental Health Specialist 2

Mental health is important not only in personal lives, but also inside a restaurant’s kitchen. Mental health influences food safety in various ways within a restaurant setting. 

What is mental health within a restaurant setting? In a restaurant setting, mental health means how the people working there feel and cope with their emotions and stress. It’s about making sure everyone feels okay and supported while they work, which helps them do their jobs well and uphold food safety practices.  

Consider the impact of stress, anxiety, or burnout on kitchen staff. Mental health struggles can compromise focus and attention to detail, leading to errors in food preparation, mishandling of ingredients, or neglect of critical safety protocols. For instance, a distracted or fatigued chef might overlook proper cooking temperatures or hygiene practices, risking foodborne illnesses for patrons. 

In addition to this, team dynamics and communication can also play a pivotal role in mental health. A stressful or strained work environment could hinder effective communication among staff, resulting in misunderstandings or incomplete instructions related to food handling procedures. This breakdown in communication might inadvertently lead to cross-contamination or improper storage of perishable items, jeopardizing food safety. To prevent this, restaurant managers and other staff should encourage a culture of open communication, implement policies that promote a healthy work-life balance, and introduce stress-relief initiatives such as meditation sessions.  

Addressing mental health concerns in the workplace isn’t just about individual well-being; it’s an integral component of ensuring a safe and hygienic food service. When employees are supported in their mental health, they’re more likely to exhibit sharper focus, enhanced decision-making, and better adherence to food safety guidelines, ultimately contributing to a safer dining experience for customers. 

Recent Testing Shows Elevated Lead Levels in Certain Hot Chocolate Mixes

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By Finna Temple, District Lead Coordinator

Consumer Reports (CR), a nonprofit organization that conducts independent product testing and research, recently tested a wide range of different chocolate products to see which ones contain higher levels of toxic heavy metals like lead and cadmium. Because there are currently no federal limits for the amount of lead and cadmium most foods can contain, CR measured each product against California’s maximum allowable dose levels (MADL) for lead and cadmium in food, which it described as “the most protective available.”

The state’s MADL for lead is 0.5 micrograms per day, while its MADL for cadmium is 4.1 micrograms per day. So any chocolate products that exceed California’s limits contain comparatively higher levels of heavy metals and therefore could pose a greater risk to consumers.

Hot chocolate mixes were among the products included in the study—and the testing results for several popular brands may shock you. Of the six mixes that CR tested, four contained levels of lead that exceeded California’s limit: Nestlé, Trader Joe’s, Starbucks, and Great Value (Walmart’s house brand).

The CR found that one serving of Nestlé’s Rich Milk Chocolate Flavor Hot Cocoa Mix contained 108% of the amount of lead permitted under California’s limit, while Trader Joe’s Organic Hot Cocoa Mix contained 112%. Starbucks’ Classic Hot Cocoa contained 159%, while Great Value’s Milk Chocolate Flavor Hot Cocoa Mix was the highest of all with 345%.

All of the mixes also contained some cadmium, but none exceeded California’s limit for the heavy metal.

Pregnant people and young children are at the greatest risk since the metals can cause developmental problems and affect brain development.

Adults who are frequently exposed may also suffer from hypertension, immune system suppression, kidney damage, and reproductive issues. 

Click here for more information about the adverse health effects of lead exposure.

The Importance of Handwashing!

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By Taylor Shackelford, Environmental Health Specialist

Handwashing with soap is an important practice that helps prevent infections and the spread of germs. Here’s why:

• Touching the face: People will often touch their eyes, nose, and mouth without realizing it. Germs on the hands can enter the body through these openings, leading to illness.
• Contaminating food and drinks: Germs on unwashed hands can contaminate food and drinks during preparation or consumption. Certain types of food or drinks can provide a suitable environment for germs to multiply, increasing the risk of illness.
• Transferring germs to objects: Germs on unwashed hands can be transferred to objects like handles, tabletops, condiments, etc. When another person touches these objects, they can pick up the germs and potentially become sick.

Regular handwashing helps prevent diarrhea, respiratory infections, and even skin and eye infections. It is especially important for food workers to maintain proper hand hygiene. The U.S. Food and Drug Administration (FDA) recommends the following handwashing practices for food workers:

• Wash hands before preparing or making food, before putting on gloves, and before starting work.
• Wash hands after eating, drinking, or smoking, blowing the nose, sneezing, coughing, handling dirty equipment, handling waste, performing cleaning duties, using the toilet, handling money, and touching the body.

To ensure effective handwashing, follow these steps:

1. Wet hands with water at least 100 degrees Fahrenheit.
2. Lather with soap.
3. Scrub hands for at least 10-15 seconds, making sure to clean all surfaces and underneath nails.
4. Rinse hands for 10 seconds, removing all soap and dirt.
5. Dry hands with a clean disposable towel or drying mechanism.
6. If the faucet does not have a motion sensor, use a disposable paper towel to turn off the faucet and when touching any door handles.

By practicing proper handwashing, we can significantly reduce the risk of spreading harmful microorganisms and promote a healthier environment for everyone.

Handwashing resources:

“Employees Must Wash Hands” – Handwashing Signage

CDC – When and How to Wash Your Hands

Upcoming ServSafe Class in December!

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Would you like to become a Certified Food Safety Manager (CFSM)? Is it time to renew your existing CFSM certification? If so, a few spots remain for our December 12-13, 2023, ServSafe class! This 2-day course will be presented at the Marietta Public Health Center, Building B located at 1738 County Service Parkway, Marietta, GA 30008. Seats are limited, and registration will close on November 13, 2023.

Click here to download the class registration form

For more information call our Cobb Environmental Health Office at 770-435-7815 or Eboni Waters, our Training Coordinator, at 678-385-5070.

Click here for more information about CFSM course options.

Hope to see you there!

Allergen Awareness Update – Part 2

Mapo Tofu with steamed rice by gastronomicslc is licensed under CC-CC0 1.0

By Sumerlin Olinger, Environmental Health Specialist 1

When it comes to dining out, individuals with food allergies rely on the vigilance of restaurant staff to ensure their meals are free from potential allergens. Preventing allergen cross-contact in the kitchen is crucial to safeguard the health and well-being of these customers. Let’s explore essential practices that restaurant kitchens can adopt to minimize the risk of allergen cross-contact and create a safe dining environment for everyone! 

1. Clear Communication and Staff Training: 

Communication is key in preventing allergen cross-contact. All restaurant staff should be well-informed about the most common food allergies (milk, eggs, Fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame) and the potential risks involved. Comprehensive training sessions should be conducted to educate employees on identifying allergens, understanding cross-contact risks, and implementing preventive measures. Encourage open communication channels to ensure all staff members are aware of any allergy-related concerns. 

2. Separate Preparation Areas and Utensils: 

Designating separate preparation areas for allergen-free meals is essential. Ideally, establish different cutting boards, utensils, and equipment to avoid cross-contact. Implementing color-coded or allergen-specific tools can further streamline the process and reduce the risk of accidental mixing. 

3. Ingredient Verification and Labeling: 

Thoroughly verify the ingredients used in each dish and stay updated on any changes in suppliers or manufacturing processes. Clearly label all ingredients, including potential allergens, to enable accurate communication with customers and to help staff identify potential risks during food preparation. Regularly review and update ingredient labels to reflect any changes or substitutions. 

4. Cleanliness and Hygiene: 

Maintaining a clean and sanitary environment is crucial to prevent allergen cross-contact. Regularly sanitize work surfaces, utensils, and cooking equipment to eliminate any lingering allergens. Implement a strict cleaning protocol that includes separate towels or disposable wipes for surfaces used in allergen-free preparations. Encourage frequent handwashing and glove changes, particularly when transitioning between different dishes. 

5. Thoughtful Menu Planning and Allergen Awareness: 

Crafting a menu that offers a variety of allergen-free options demonstrates a commitment to customer safety. Clearly identify allergen-free dishes on the menu and ensure that staff members are well-versed in the ingredients and preparation methods for each offering. Regularly review and update menus to reflect changes in ingredients or preparation processes. 

By prioritizing allergen safety and implementing these preventive measures, restaurant kitchens can significantly reduce the risk of allergen cross-contact and provide a secure dining experience for customers with food allergies. Clear communication, staff training, separate preparation areas, ingredient verification, and rigorous hygiene practices are the foundation for creating a safe and inclusive environment where everyone can enjoy their meals without worry. Let’s work together to make dining out a positive experience for all patrons, regardless of their dietary restrictions or allergies! 

Allergen Awareness Update – Part 1

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By Rickaya Branch, Environmental Health Specialist 2

As we all know, food allergens affect millions of people each year, including many of the customers you serve each day. Food allergies cause serious attacks on the body’s immune system when certain foods are introduced to an individual who is allergic to the proteins in that food. We also know that food allergens can be life threatening, causing anaphylactic shock, which can, sequentially, cause death.   

The FDA is involved with enforcing regulations to assist us in identifying what allergen foods are in which products. Be sure to read the label of all containers of food to ensure that an allergen food is not being served to an individual who is allergic to that food. Cross contamination of allergen food with a non-allergen food must also be avoided. Be mindful to separate allergens foods as much as possible from non-allergen foods, ensure hands are cleaned thoroughly after working with allergen foods and ensure equipment and utensils are cleaned and sanitized thoroughly after being used with an allergen food. We must all do our part to ensure that we are keeping customers and the public safe from food allergens, which includes training food service workers in food allergy awareness as it relates to their assigned duties.

Please continue to be diligent in our quest to maintain healthy lives and keep our public citizens safe from harm by ensuring all employees are educated about food allergens.

For more information, visit https://www.fda.gov/food/food-labeling-nutrition/food-allergies

Allergen Training Employee Acknowledgement Form

ServSafe Coming to Douglas County in August!

Would you like to become a certified food safety manager (CFSM)? Is it time to renew your existing CFSM certification? If so, we will be offering a ServSafe© Food Manager Course on August 23-24, 2023, at the Douglas County Courthouse! Advance registration is required to attend this class, so click on the link below to register:

https://www.cobbanddouglaspublichealth.com/wp-content/uploads/2022/12/August-2023-Douglas-ServSafe-Registration-Form.pdf

For more information call the Douglas Environmental Health Office at 770-920-7311 or Eboni Waters, our Training Coordinator, at 678-385-5070

Location:

Douglas County Courthouse
Environmental Health Conference Room
8700 Hospital Drive
Douglasville, GA 30134

Details:
Registration Fee: $150
*Pre-registration required by July 24, 2023