The restaurant industry is committed to serving food safely and to promoting food-safety practices. Join Ming Tsai, chef/owner of Blue Ginger restaurant in Wellesley, Mass., and spokesperson for the 2002 National Food Safety Education Month (NFSEM), for a moderated online discussion about food-safety issues and how you can participate in this year's NFSEM (September 2002). NFSEM is presented by the National Restaurant Association Educational Foundation's International Food Safety Council.

"I am honored to serve as this year's spokesperson for such an important cause. Chefs are responsible for implementing food safety practices in all we do, and I look forward to supporting the efforts to keep food safety at the top of everyone's mind in the industry," says Tsai. The month-long campaign focuses on the importance of food-safety education for the restaurant-and-foodservice industry and raises awareness of the industry's commitment to food safety. This year's theme, "Check It Out Before You Check It In," promotes awareness pertaining to purchasing and receiving safe food.

The moderator for this discussion is Bethany Sirt, communications associate with the National Restaurant Association Education Foundation.

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MODERATOR: Welcome to today's Table Talk on how to promote food safety through National Food Safety Education Month (NFSEM) (September 2002), presented by the National Restaurant Association Educational Foundation's International Food Safety Council. With us is Ming Tsai, chef/owner of Blue Ginger restaurant in Wellesley, Mass., and spokesperson for this year's NFSEM. Let's take our first question.

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Washington DC: What should I do if a food product arrives in bad condition?

MING TSAI: It is the establishment’s right to refuse an unacceptable delivery. Your operation should have established product and delivery criteria with the supplier prior to shipment. If the product does not adhere to these criteria when it arrives, you have every right to refuse the shipment. It is very important to check every delivery as it arrives at your backdoor to ensure it meets your operation’s standards for product quality, weight, temperature, appearance and packaging. This emphasizes the importance of purchasing food only from reputable, approved suppliers.

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Delray Beach, Florida: I dined in a facility that was using an automated HACCP system to check food delivery, storage and service temperatures to assure food-safety practices were consistently met. Food and equipment temperature data was collected automatically and user/date/time stamped for authenticity.

The CDC recently published data that confirmed the effectiveness of consistent HACCP comliance, a practice long supported by the National Restaurant Association and the food industry. I was impressed with the concept and believe that enabling comprehensive compliance and validated data would significanlty improve safety in the industry from farm to fork.

What do you see as the best application for new food-safety technology in our industry given that we are such a vulnerable target for sabotage? Pervasive use of these solutions at the point of service would improve our last line of defense against bacterial and viral contamination (proper cooking).

MING TSAI: Your knowledge and interest in the HACCP system and counter terrorism is impressive! I must agree that the restaurant and foodservice industry is a likely and easy target for biological attacks and that technology will do much to alert us to any attacks.

Recently, a bill was passed on this topic that may be of interest to you. The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (PL107-188), was signed into law on June 12. Also, the Food and Drug Administration has issued a "Guidance for Food Retailers and Food Service Operator: Food Security Preventive Measures Guidance" that can be accessed along with other papers on this topic on the FDA CFSAN Web site (link: http://vm.cfsan.fda.gov/list.html).

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Waco, Texas: How do I safely buy food at the grocery store?

MING TSAI: Here are some tips to food safety at your local grocery store. Purchase refrigerated or frozen items after selecting nonperishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By" or other expiration dates. Put raw meat and poultry into a plastic bag so meat juices will not cross-contaminate ready-to-eat food or food that is eaten raw, such as vegetables or fruit. Plan to drive directly home from the grocery store. You may want to take a cooler with ice for the perishables if you live a long distance from the store.

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Kansas City, Kansas: What is the difference among "Sell-by," "Best if Used by" and "Use-by" dates? Is the food still good after these dates?

MING TSAI: It is important to mention that food product dates are not safety dates and are not required by law on any product except infant formula. Product dates let the consumer and the supermarket know if a product is at its peak quality. Here is some information on specific product dates: "Sell-by" indicates how long a supermarket can display a product. Purchase of the product before this date is advisable. "Best if used by" or "Best Before" is the date suggested for best flavor or quality. "Use-by" is the end of the product's shelf-life as determined by the manufacturer. The product will no longer be at peak quality beyond this date. Typically, consumers should discard the product very soon, if not immediately, after the "Use-by" date. If properly refrigerated, products labeled with a "sell-by" or "best before" date should hold their quality for a short length of time after the date.

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Harvard, USA: What do you think about chain restaurants utilizing 'key drops'--i.e., where chicken is delivered in the middle of the night when management isn't even around? How should this be monitored to ensure food safety?

MING TSAI: I would not advise using key drops, especially when management is not present. There is no way to ensure that the food being delivered complies with food-safety standards, if no one is onsite to personally check and then sign off on the contents of the delivery.

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New Bern, N.C.: Can I use an infrared thermometer to check the temperature of food at receiving?

MING TSAI: Although infrared (or laser) thermometers can be used to spot check temperatures, you would achieve a more accurate temperature reading if you used a calibrated probe thermometer for checking certain product temperatures at receiving.

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Las Vegas, Nevada: What would you consider to be the first rule in food safety?

MING TSAI: Food safety is a huge issue and should always be at the top of every restaurant owner, chef, cook and manager’s mind. Chefs need to institute only the highest standards regarding where and from whom they buy their food products. You need to know your supplier--they need to have a solid reputation for shipping and delivering only the highest-quality products.

I wouldn't say that there is only one rule to focus on, although this year's theme, "Check It Out Before You Check It In," is something that we practice at my restaurant, Blue Ginger everyday. Other important rules are washing your hands often and thoroughly, checking cooking temperatures, and keeping up on your inventory. For more detailed information, check out ServSafe (link: www.nraef.org).

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Fargo, N.D.: What are the differences between an inspection stamp and a grade stamp? Are USDA grade stamps required?

MING TSAI: There are definite differences between grading and inspecting. Meat and poultry inspection is mandatory while grading is voluntary. The USDA inspection stamp means that the product and the processing plant have met certain standards and the product is wholesome, properly labeled and not adulterated. During the inspection process, the carcass and internal organs are inspected for disease and possible signs of illness. Grading refers to the palatability and relative quality of the meat and is a voluntary service offered by the USDA and is paid for by processors and packers. USDA grades are printed inside a shield-shaped stamp. Having an USDA inspection stamp or grading stamp does not mean that the product is free of microorganisms that can cause foodborne illness. It is still the responsibility of the operator to handle and prepare these foods properly for the consumers.

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Fort Myers, Fla.: What should I look for when buying eggs in the grocery store?

MING TSAI: At the store, choose Grade A or AA eggs with clean, unbroken shells. Make sure the eggs have been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. Don't wash the outside of the eggs. At the plant, government regulations require that USDA-graded eggs be carefully washed and sanitized using special detergent. Then the eggs are coated with a tasteless, natural mineral oil to protect them. Take eggs straight home and store them immediately in the refrigerator set at 40 degrees Fahrenheit or slightly below. Keep eggs in the original grocery carton in the coldest part of the refrigerator and not in the door.

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Monterey, CA: I have a few bottles of infused olive oil, but I've heard these could be dangerous because of botulism. Is this true?

MING TSAI: You have to be very careful if you are doing home infusing because there is the slightest chance of botulism. Therefore I always recommend to leave it to the pros and buy already infused oils that have been properly treated from reputable companies and stores. And by the way, make sure you check the date.

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Reno, Nevada: I noticed that a can of beans I bought at the supermarket was slightly swollen on the top. Is it safe to eat?

MING TSAI: No, discard the can or return it to where it was purchased. Your can is likely to contain the foodborne bacteria Clostridium botulinum, which causes the illness botulism. While the canning process is intended to make food in cans safe, occasionally a bad seal or hole will prevent the elimination of harmful bacteria. In the future, avoid purchasing cans that have large dents, appear swollen, have rusted seams or are missing labels.

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New Orleans, LA: Why did you decide to become the spokesperson for National Food Safety Education Month?

MING TSAI: My good friend and fellow Chef Paul Prudhome was last year's spokesperson and if I could do anything to follow in his footsteps, I consider it a true honor.

In addition, National Food Safety Education Month is an incredible forum to help educate not only everyone in the industry, but also consumers. In particular, "Check It Out Before You Check It In" is one of the most vital aspects to ensuring safe food-handling and preparation. If the product that comes through the door is not of the utmost quality and is perhaps even unsafe, it doesn't matter how good of a chef you might be, the end product still may be unsafe. Therefore thoroughly inspect everything that comes through your door.

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Nashville, Tennessee: Our restaurant association is working to connect with consumers. As we talk about this year's theme, "Check It Out Before You Check It In," there's an opportunity for us to add a consumer angle.

That is, we would like to be able to say "Restaurants are taking X, Y and Z steps to keep the food you eat safe. Here's what you can learn from us." Pitching this at a consumer angle increases our chances of getting this information picked-up in Tennessee's four TV markets. My question is how can Joe and Sue Public put to use at home what we're doing in restaurants? Thanks and keep up the good work.

MING TSAI: It's most important to check the quality of the food before it comes in the door, but for the consumer, that means checking it at the grocery store, farmers market, etc. For example, when buying meat or fish from the butcher, I always ask them to put it on a piece of wax paper and have them hand it to me so that I can look at it and smell it for freshness. Seafood should smell like the sea and meat should have no unpleasant odor. If they are unwilling to let you check out the order, then you should not make your purchase at that location. As well, the home consumer should always check the dates, especially when purchasing dairy products. More information on how to "Check It Out Before You Check It In" is available on the Web (link: http://www.restaurant.org/nfsem).

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American Falls, Idaho: I forgot my leftovers from dinner last night in the car. Are they still safe to eat?

MING TSAI: No. Although the restaurant took care to handle and cook your meal properly, foodborne-illness-causing bacteria can still remain at low numbers on food. These bacteria will grow rapidly at room temperature and make your food unsafe in as little as two hours. In the future, remember to refrigerate or freeze leftovers within 2 hours of leaving the restaurant. If you are not able to store your food within 2 hours, discard it.

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Palm Beach, Florida: Is there any way to safely serve quail or squab at a temperature lower than 165 degrees Fahrenheit?

MING TSAI: For safety's sake, you'll want to cook quail or squab (as with any other poultry) to the FDA recommended temperature of 165 degrees Fahrenheit for 15 seconds. The reason behind this temperature is a scientific one--the bacteria likely to be present on poultry (salmonella) is killed only when the food reaches this temperature. Cooking poultry to a lower temperature may allow high numbers of this bacteria to remain, thus putting your customers at risk for foodborne illness.

Although the FDA has alternate time and temperature combinations for cooking beef and pork roasts (for example instead of 145 degrees Fahrenheit for 4 minutes, 135 degrees Fahrenheit for 36 minutes is allowed and will achieve the same results), it does not yet have the same for poultry. This may change in the future, but for now, your health inspector will be checking to see that your poultry is cooked to 165 degrees Fahrenheit for 15 seconds.

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Dallas, TX: Is National Food Safety Education Month just for restaurateurs?

MING TSAI: National Food Safety Education Month is for everyone! Anyone who spends time in a kitchen, be it making a sandwich or a 10-course turkey dinner, needs to know about proper food safety in order to prevent foodborne illnesses.

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Sedona, Arizona: What can my restaurant do to make sure it receives food safely?

MING TSAI: First, make sure that all of your food comes from reputable suppliers. Question your suppliers to insure that they have established food safety practices in place. When receiving food, ensure that the refrigerated product is at the proper temperature of 41 degrees Fahrenheit or below. Use a clean, calibrated thermometer to do so. Make sure that you are prepared for your shipment. I tend to schedule my shipments so they arrive at the non-peak times of the day. That way I can ensure that my crew can check to see that the food arrives in good condition. Remember that receiving is the first step where you can control the safety and quality of the food in your restaurant.

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Battle Creek, MI: Why is checking it out before checking it in important when purchasing and receiving food?

MING TSAI: This year's theme, "Check It Out Before You Check It In," is crucial to ensuring that the food that is prepared conforms to proper food-safety practices. You need to know that all the food brought into the restaurant or home are safe before it is allowed in.

At my restaurant, Blue Ginger, we only buy from suppliers who get products (fish, beef, produce, diary, etc) from licensed, reputable sources. When shipments arrive, we pay close attention to both the containers and the contents. We check shipping containers for signs of pests including eggs, insect parts, droppings, or gnawing or tears. For example, we make sure the produce inside the containers is returned if it is not top quality. If it's moldy, mushy, discolored, wilted or has bad odors we return the produce.

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Searsport, Maine: You’re good at selecting fresh fish for your restaurant. What should I look for when purchasing fresh fish at my supermarket?

MING TSAI: The process is the same. First, the fish should be cold (technically, fish should be held at a refrigerated temperature of 41 degrees Fahrenheit or below). It should have a mild ocean smell, not an ammonia or “fishy” odor. The texture of the flesh should be firm and spring back when pressed with your finger. There should be no dark brown spots on the flesh.

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Mobile, Ala.: Where can I go for more information on receiving food safely?

MING TSAI: The National Restaurant Association Educational Foundation and the International Food Safety Council are two sources available for you to use. You also might try the USDA and the FDA.

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Seattle, Washington: I want to reassure my customers that the food I serve is safe. Do you have any tips for letting guests know we follow strict food-safety standards?

MING TSAI: If all of your employees have completed the ServSafe course, you might be able to obtain some sort of certificate from the National Restaurant Association Educational Foundation that you could post in your restaurant.

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Richmond, Virginia: How can I train my managers to receive food deliveries in a safe manner?

MING TSAI: The best way to train is to set by example. As a dedicated chef and restaurant owner, my goal is to create and serve great tasting food that adheres to food-safety standards. From the dishwashers to the prep cooks to the line cooks to the chefs, each employee plays an integral part in the outcome of the final dish.

Some points to stress: Lead by example. If you want your employees to wash their hands, you must set the example by properly washing your hands when necessary. Be proactive rather than reactive.

Provide on-going training as part of the plan.

Conduct a ServSafe class at the restaurant to ensure that all employees are certified in proper food-safety practices. The National Restaurant Association Educational Foundation (link: www.nraef.org) can give you more information about ServSafe.

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Houston, Texas: How can I help the employees in my restaurant become more aware of food-safety issues?

MING TSAI: Have them take the ServSafe class! I just got recertified along with all of my cooks and everyone thoroughly enjoyed it and benefited from it. (There was even a friendly competition amongst the cooks to see who got the best score!) And, by the way, there is also a Spanish version that is perfect and necessary for many restaurants in the country, including Blue Ginger (link: www.ming.com).

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Chantilly, Virginia: My wife and I were at the grocery story recently, and she objected to the deli guy using the same blade to cut our meat and our cheese. She said our cheese could get contaminated by such a practice. Is that true?

MING TSAI: If you are a vegetarian, then yes, your cheese is tainted with meat. However, all high-quality deli meats are fully cooked, and go through strict USDA regulations before they make it to the deli case. The only instance I would be careful is if the deli is roasting its own chicken/turkey breasts and then slicing, because the meat could be undercooked and cause contamination. Because deli meats are safely cooked or cured, there should be no concerns with cross-contamination. Also, delis are required by law to clean and sanitize the slicers every four hours.

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MODERATOR: Ming, thank you for sharing your expertise about food safety and National Food Safety Education Month.

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