Nutrition & Foodservice Edge Magazine - March/April 2024 - 4

EDITOR'S
notebook
BY DIANE EVERETT |
everett.dianej@gmail.com
FOCUS ON FOOD SAFETY
PRINCIPLES AND PRACTICES
KEEPING YOUR CLIENTS SAFE FROM FOODBORNE
ILLNESS IS OF PARAMOUNT IMPORTANCE IN YOUR
DINING PROGRAM. Learning about pathogens and crosscontamination,
and implementing food protection practices
such as frequent handwashing, are some key areas on which
to focus. But there's so much more to keeping your clients
free from severe stomach distress or worse.
This month's Top 10 list outlines steps for cultivating a
strong and lasting food safety culture. It advocates providing
every foodservice employee with a digital probe thermometer,
using test strips to monitor sanitizer concentration,
and other best practices your staff should adopt to
minimize the risk of foodborne illness.
Our cover story traces food safety through the seasons, with
tips for minimizing the threat during picnics, while holiday
baking, when using the slow cooker for hearty soups, and
more. Strict adherence to safety and sanitation practices
will make your seasonal events memorable for the right
reasons.
Our page 32 safety feature focuses on sesame as the newest
addition to the FDA's list of major food allergens. Learn ways
to protect your clients from exposure to sesame if they have
this common food allergy.
Take a " deep dive " into diseases of the digestive system.
Learning the path that food travels in our body, and the possible
problems along the way, can help you better plan and
manage your clients' ability to get the most from their meals.
The journey begins on page 12.
Recruiting and retaining employees is always a hot topic in
food service. This month we have two CE features to help
with the challenge. " Top Tips for Attracting and Managing
Gen Z Employees " describes the general characteristics of
this newest work group, which is loosely defined as those
born between 1996 and 2010. While every individual is
unique, certain traits define Gen Z workers. Discover more
on page 18.
Our other feature focusing on employees is " Workforce Development
is Always on the Menu in the Foodservice Industry, "
which looks at training and education as ways to boost
your team members' skills. When you invest in your staff,
they are more likely to be invested in your organization. See
page 26 for ideas on promoting professional development in
your employees.
Diversity, equity, and inclusion (DEI) is a hot topic, and for
good reason. Expanding the scope of your recruiting and
hiring methods to include individuals of various ethnic
backgrounds and physical abilities can strengthen your
workplace in countless ways. Our page 36 article describes
how to open your mind to the benefits of DEI to improve your
organization, and enhance your company culture.
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4 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024
http://www.ANFPonline.org/ANFPtv
Nutrition & Foodservice Edge Magazine - March/April 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2024
