In today’s global marketplace, the safety of the food supply is a very high priority for food companies, distributors, vendors, farmers, and ultimately, restaurants. “More than ever, it’s important for restaurateurs to verify the food safety protocols of the people they do business with,” says Donna Garren, vp health and safety regulatory affairs, National Restaurant Association. “It goes beyond the practices of those who deliver to your back door, throughout the entire supply chain, not only your suppliers – but your suppliers’ sources.”

“Restaurants are liable for the food they serve, and, if someone gets sick at your restaurant, you’re responsible – no matter where the food came from.” – Dr. Doug Powell, Scientific Director, International Food Safety Network

Dr. Doug Powell, Scientific Director, International Food Safety Network, says it’s critical to ask the right questions of vendors and distributors. They should be able to articulate and document the practices and protocols they follow to ensure the safety of the products that they import, transport, and distribute. This includes even the smallest suppliers. Doug says, “There’s an assumption today that buying locally is not only better, but safer. However, the safer part is not necessarily true.” If you’re buying directly from a farmer, he adds, visit the farm, and ask about the farm’s irrigation and water sources – where the water comes from, how often it is tested, and if livestock is kept nearby. “You can tell within about 15 seconds if the person you are speaking with has a clue about microbial food safety,” Doug says. “If they know, they’ll answer directly. If they don’t know, you don’t want to buy from them. Microbes are the bugs that make you sick. They can’t be seen and can live on the best and the worst looking produce, so buying by looks alone is not sufficient.”

“We don’t buy anything from anyone whose eyes haven’t fished it, picked it, or selected it,” says Chris Myers, partner, Radius, Boston, MA. “And, once products arrive at the restaurant, our food safety strategy begins with back-door vigilance. Our chef Patrick Connolly and his sous chef – the only ones who can receive or reject deliveries – have a reputation of being overly persnickety.” Chris says they know the product intimately because they work with it daily and, as a consequence, know what it is supposed to look like, what temperature it is supposed be when it arrives, how quickly it should be refrigerated, etc. “What happens at the back door does as much to maintain our high standards as all the food safety classes in the world, because if you’re not getting the product in the right condition and storing it properly, you’re asking for trouble.”

Vicki Griffith, director of quality assurance, Clyde’s Restaurants, says her vigilance includes staying current via information available online. She subscribes to email updates from Doug’s Web site (www.foodsafety.ksu.edu); the NRA’s Quality Assurance Executive Study Group (www.restaurant.org./studygroups/qa), that any NRA member can join; and the FDA (www.fda.gov) which send daily alerts on outbreaks of food-borne illnesses, product recalls, as well as legislative and regulatory updates. “As soon as I learn something is brewing, I call the vendor who might be involved. We work closely to make sure the products we’re buying have not been affected,” Vicki says.