Dear Friends of Asian Cuisine

Dear Friends of Asian Cuisine, The summer season is here. Diners are eager to discover restaurants with warm weather menu ideas, perhaps sit out-side and relax, enjoy the sun and eat fine cuisine while taking part in the universal sport “people watching.” More and more, people are not only interested in what kinds of food they will eat at your restaurant. They will also be concerned – even more in the summer months – with the possibility that they or their loved ones may become ill as a result of improper food handling. As food managers, restaurant owners should be especially vigilant this time of year for lapses in the practice of food safety. Don’t become a local statistic, with reporters labeling your eatery “The House of Dirty Dining.” Practicing elevated food safety standards – and keeping your customers aware of your practices – is good business. Not only should you be compliant with regulations, you should apply common sense. There are many places where you can find help should you need it. Start with your local agencies. Get on line and download booklets and tips from the Food and Drug Administration (www.FDA.gov). An-other great resource is http://www.foodsafety.gov/, the gate-way to government food safety information. Take a course, train your staff and set a good example. Make sure there are consequences for those who do not follow the food safety rules, as your reputation and livelihood may be at stake. Become aware of the HACCP method of food handling. North Dakota State University has produced a wonderful video entitled, “The Seven Steps to Food Safety,” which is available on line http://www.ag.ndsu.nodak.edu/media/ haccp/haccp.htm or by calling the University directly. This video provides an overview of the HACCP system (pronounced 'HA-sup') for the foodservice industry. A HACCP plan in your operation can assist you in serving safe food. As the video says, “Food safety should be your top priority. Of course there is the liability issue, but consider also your reputation. How much is it worth to you? An outbreak of food borne illness may cost a restaurant of other foodservice establishment thousands of dollars. What should you do? Consider implementing a HACCP plan.” HACCP stands for Hazard Analysis Critical Control Points, and represents a revolutionary science-based approach to protect the health, safety and welfare of the nation’s restaurant-going public. Additionally, The Center for Food Safety and Applied Nutrition (CFSAN) has prepared a handbook on food borne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Each chapter focuses mainly on either one food borne pathogenic microorganism or natural toxin. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health. The handbook, which is titled, "Foodborne Microorganisms and Natural Toxins" – nick-named “The Bad Bug Book,” is available by visiting http:// www.cfsan.fda.gov/~mow/intro.htm.l. Keep this summer season safe for your customers and your reputation – practice superior food safety standards and en-joy the results. Editor-in-Chief Asian Restaurant News