Luby's continues to take numerous steps to minimize cross-contamination in food preparation areas.

Temperatures are Top Priority Temperature control is also critical at Luby's. "Most of our foods are cooked to temperatures well above FDA Food Code minimum recommendations," states Thayer. "But we have a lot of food-holding temperatures to monitor-in the kitchen in bains-marie, pass-through warmers or under heat lamps; on the line in steam baths; and in salad bar units."

While the chain's salad bar units are refrigerated, they're also filled with crushed ice before cold foods are put on display. Managers typically take temperatures of hot and cold foods at least four times a day, and record them on a simple form.

Day-old, leftover foods that are properly cooled and stored are almost never used in the same form, if used at all. Baked chicken breast, for example, might be used to make chicken salad or chicken ˆ la king, but wouldn't be served as is. Leftovers are stored using Daydots' labels to identify foods and the day they were first used. Any foods held over for use the following day are properly reheated to at least 165¡F for 15 seconds within two hours.

Cooling leftover foods, such as mashed potatoes, can also be a challenge. Employees put such foods in shallow pans and place them in the freezer to bring the temperature down, according to the FDA's recommended cooling method, before storing them in the walk-in. The chain is also experimenting with blast chillers in some units. The large capital investment required to equip all units with blast chillers, however, means they'll be rolled out slowly.

In keeping with its food safety commitment, Luby's switched to central purchasing about a year ago. Previously, store managers were responsible for ordering all their own foods. Now the chain can apply uniform specifications to what stores use, and make sure that foods are purchased from approved sources.

Finally, the chain conducts audits to ensure units are following proper food safety procedures. Store managers use daily, twice-weekly and weekly checklists to monitor Luby's food safety policies. The audits measure how well stores perform on those checklists. Given its audits, its training and technology, and management's commitment to high food safety standards, Luby's is not only a model for cafeterias, but also a model among all restaurants and foodservice operations.

At Perkins, food safety training is not a one-time event, but a continuous process across all levels within the chain.

Food Safety Training at Perkins Restaurants: A Win-Win Approach After 40 years in the restaurant business, Perkins Restaurant and Bakeries-owned and franchised by The Restaurant Company (TRC)-have shown the industry that dedication to food safety training is a key ingredient for success. Not only does TRC employ the current President of the Council of Hotel and Restaurant Trainers (CHART)-Toni Kottom, TRC's director of training-but the company also leads the way in training its own employees. "Our goal is that every certification be a source of pride and prestige for employees-something that will spotlight their knowledge and skills throughout the entire industry," says Kottom.

"We know that ongoing development creates satisfaction and long-term success in employees," says Jay Bunkowske, senior manager of field training. "When we focus on ways to help people grow-such as food safety training-we also help ourselves."

New Employee Training
Looking at the training system TRC uses for new employees, called the Development Pathway, the emphasis on food quality and safety is clear. A key element of their system is the realization that effective food safety training is not a one-time event, but rather, a continuous process at all levels. For example, kitchen managers-known at Perkins Restaurant and Bakeries as food production managers-must complete the specific task training session intended for hourly employees as well as ServSafe¨ manager certification food safety training before they perform in their managerial function. That way, food production managers can understand and apply food safety knowledge to all aspects of preparation, and reinforce food safety education to the entire staff.

TRC also took advantage of the end of the millennium to make 1999 a landmark year for food safety training. "Every general manager, food production manager and multi-unit supervisor received ServSafe manager certification food safety training by the end of 1999," says Bunkowske. "Several stores went beyond the anticipated goal to have their hourly crew participate as well."

Jim Frank, director of operations and training, feels that ServSafe food-handler certification for hourly employees could be the next step in the Perkins Restaurant and Bakeries' food safety program. "TRC has a real dedication to food safety," Frank notes. "It is an internal culture that is growing exponentially."

The reason that food safety is spreading so quickly through Perkins Restaurant and Bakeries is its step-down process, in which regional managers trained in the ServSafe manager program conduct classes for all the managers in their area, who in turn teach ServSafe to their staffs, and so on. "Step-down training builds stronger relationships in all levels of our restaurants," says Bunkowske. "For example, when a manager recognizes the needs of the hourly worker, respect is created. And all employees are more likely to retain information when they are taught and then held accountable by their supervisor."

Frank and Bunkowske also find that managers who become ServSafe instructors also become better managers.

"Providing managers with this opportunity really brings out their best," said Bunkowske. Some benefits of managers teaching ServSafe have included changes in communications and managerial style, further interest in teaching, and an ongoing desire to better themselves. "When we train with the personal i nterests of the employees in mind, they grow. This is a win-win situation." Helping employees develop beyond their day-to-day routine is a cornerstone of TRC. Frank adds, "There is no greater satisfaction than teaching food safety and having my students go on to be better contributors to the industry."

Food Safety at a Glance
Sylvia Wohlfort, manager of technical training, is responsible for creating recipes and food concepts, and communicating those procedures to employees. "I have to consider each food as if I were working in the field," explains Wohlfort. "I must ask the questions about cooking temperatures, safety hazards and precautions that the prep person or manager would ask."

During in-store promotions, which occur every six weeks, Wohlfort is also responsible for posters that serve as quick reference tools for employees who serve and prepare new foods. "I troubleshoot each procedure before the information goes out, to make certain that all food safety issues have been covered," said Wohlfort. "I always have to be one step ahead. The staff relies on me to help them keep food safe."