The secret ingredients to effective pest management

By

Contributed by Ron Harrison, PhD, director of technical services, Orkin Inc.

Like following the recipe for your signature dish, successful pest management is a matter of gathering the right ingredients and combining them with precision and care.

The first key ingredient is an Integrated Pest Management (IPM) program, a sanitation effort that targets and eliminates the elements in kitchens that attract pests. Pests enter buildings looking for their essential survival needs--food, water and shelter--all of which are readily available in a commercial kitchen. By focusing on "hot spots," or areas that are particularly conducive to an infestation, you can prevent your kitchen from serving up everything pests need. Hot spots include kitchen surfaces, floors, storage areas and waste-disposal zones.

By combining the following ingredients with your IPM program, your facility will be prepped for rave reviews from customers--not pests.

Start with a dash of stringent cleaning. Pests have a much less-refined palate than most of your patrons. They can easily survive on limited moisture and can make a meal out of minimal food debris and leftovers. Establish a cleaning regimen that eliminates pest meals from the menu.
  • Make every effort to stay on top of cleaning, even during busy hours. Thoroughly clean your kitchen with a product that does not contain bleach. Be sure to sweep or vacuum under appliances and counters. Clean spills quickly, as pests only need a small amount of water to survive.
  • Remove floor drain covers and scrub drains and covers with a biological cleaner and brush to remove food debris that can act as breeding grounds for some small flies.
  • After each customer leaves, clean their table and the floor underneath. Be sure to wipe down the legs of tables and chairs; it doesn’t take long to build up enough small debris to give cockroaches and other insects a four-course meal.
  • Line all trashcans, and make sure they are tightly sealed (photo, below). Implement a regular trash-removal schedule and make certain trash is disposed of daily.

Stir in a storage strategy. Stored-product pests may arrive on incoming food shipments and usually contaminate more product than they eat, sometimes requiring disposal of a large amount of damaged goods. Some species also secrete chemicals that alter the flavor of food products, while others can cause allergic reactions and irritate the human digestive tract if ingested.
  • Store all food in tightly sealed containers and on shelves so it does not touch the ground or the back wall. Rotate all products on a first-in, first-out (FIFO) basis. Check inventory regularly for pests, pest droppings, and damaged or destroyed product.
  • Use a HEPA (high efficiency particulate air) filter to clean debris from cracks and crevices in walls. Vacuuming also can remove any pests hiding in these areas.
  • Don't leave boxes stacked up outside (photo below). Break down and remove empty boxes. Pests, including rodents and cockroaches, can use cardboard boxes for harborage. Cockroaches even eat the glue that holds boxes together.

Garnish with exterior maintenance. Even though you may be finished with it, refuse can be the starting point for pests. Outdoor dining areas attract pests, along with trash and debris that build up around the building or parking lot.
  • Don't allow trash to sit unattended next to the building or around the dumpster. All waste should be secured inside a dumpster or similar disposal device.
  • Move dumpsters as far from the building as possible, and work with your waste-management company to regularly clean and rotate your dumpster. Keep the dumpster lid closed at all times.
  • Keep your building exterior and parking lot free of trash and debris. Clean the building, sidewalks and parking area regularly (photo, below). Eliminate any standing water outside your building.

Work with your pest management professional to establish an IPM program and educate your staff about their role in preventing pests. Follow this recipe, and you'll be cooking up your signature dish in a pest-free facility. And all your customers will be talking about is the secret ingredient--in your food.

Ron Harrison, entomologist, PhD, is director of technical services for Orkin Inc. and an acknowledged leader in the field of pest management.
0 comments
Labels:

Moulton honored at Alzheimer's fundraiser

By

Celebrity chef Sara Moulton, a friend of FENI, teamed up with New York City's Grand Central Oyster Bar and New York Yankees manager Joe Girardi to raise Alzheimer's awareness. The second annual "Remember When, Remember Now" gala was held June 15 and celebrated Oyster Bar's 96th birthday while raising funds for Girardi's Catch 25 Foundation for Alzheimer's research.

Moulton received the second annual Ruth Friedman Tribute Award, which honors the memory of the Oyster Bar executive chef Sandy Ingber's mother-in-law, who was afflicted with Alzheimer's. Moulton was feted for her culinary excellence and good will. Moulton and Ingber were classmates at the Culinary Institute of America.
(l to r) Sara Moulton, Grand Central Oyster Bar executive chef Sandy Ingber and his wife Susan at the Oyster Bar's 96th birthday and fundraiser (photo credit: Tom Berg)


The New York City Chapter of The Alzheimer's Association, the Central Illinois Chapter of The Alzheimer's Association and the East Texas Medical Center Neurological Institute were the beneficiaries of the event.

(l to r) Judy Shea; Kim Girardi; Sara Moulton; Joe Girardi, New York Yankees manager; and ESPN News anchor Mike Yam (photo credit: Tom Berg)
0 comments
Labels: , ,

Chalmers' Food Jobs named world's best at Gourmand World Cookbook Awards

By

At the 2009 Gourmand World Cookbook Awards, Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, by Irena Chalmers, was named the Best Book in the World for Food Professionals out of competing books from 17 countries.

In her book, Chalmers, a friend of FENI and a Chef Educator Today and Chef Magazine columnist, Culinary Institute of America instructor and foodservice industry expert, profiles a range of food sector jobs available aside from that of restaurant chef including food photographer, bed and breakfast owner, specialty food retailer, nutritionist, kitchen designer and food writer, to name a few.

The Gourmand World Cookbook Awards were held July 1 at La Comédie-Française in Paris, next to Louvre. The United States, United Kingdom, Spain and France took home the highest number of awards this year. For more information, visit www.cookbookfair.com.
0 comments
Labels: ,

Wild game's main event

By

Nicky USA Inc.'s 9th annual Wild About Game event will bring together the best game chefs of the Pacific Northwest for a day of cook-offs, demonstrations, pairings and cookbook signings all dedicated to game birds and meat. The event takes place Sept. 27 at the Resort at the Mountain in Welches, Ore.

Chefs at the 2008 Wild About Game event

Ten Pacific Northwest chefs will compete in a cook-off during the event. Each chef will prepare a unique dish for a panel of culinary experts using a secret game ingredient that could be anything from elk to quail, fallow venison, buffalo or rabbit. The cook-off chefs are:
Harvest Vine chef Joseba Jiménez de Jiménez will compete again in the 2009 Wild About Game cook-off.

The event will also feature a culinary marketplace with food and wine tastings and cookbook signings. For more information visit www.nickyusa.com.

Photo credit: John Valls
0 comments
Labels: , ,

Organic equivalency agreement finalized between U.S. and Canada

By

In the keynote address at the Organic Trade Association (OTA) All Things Organic Conference and Trade Show in Chicago this June, U.S. Department of Agriculture (USDA) deputy secretary Kathleen Merrigan announced that an equivalency agreement has been reached between the USDA and the Canadian Food Inspection Agency (CFIA). This historic equivalency agreement will allow the continued smooth flow of certified organic products between the two countries and support the continued growth of this rapidly expanding market in North America. It is the first such equivalency agreement worldwide for the organic industry.

The official signing took place at the All Things Organic show during the State of the Organic Industry in North America session. The agreement, signed by the two government agencies, took effect June 30.

"This is the first step toward global harmonization of organic standards, and marks an historic moment for the organic community," Merrigan said in her address.

As a result of the historic equivalency agreement, certified organic products as of July 1 can continue to move freely across the U.S. and Canadian border provided they use the new Canada Organic Biologique label or the USDA Organic seal.

"Consumers will benefit from equivalency, as they have access to a more affordable range of organic products, increased product diversity, and a reliable supply chain. As a result, consumers will continue to have confidence in the organic integrity and government oversight of the products they buy," Christine Bushway, OTA's executive director, said in a press release.

Under equivalency, producers certified to NOP regulations by a USDA accredited certifying agent do not have to double-certify to the Canadian organic standards in order to meet Canadian labeling requirements when exporting to the Canadian market. Similarly, Canadian producers certified to Canadian organic standards by a CFIA accredited certifying body will be deemed equivalent to the NOP to meet the labeling requirements of the U.S. market when selling to the U.S.

0 comments
Labels: ,

New resource for operators serving wild Alaska seafood

By

The Alaska Seafood Marketing Institute (ASMI) has released a new resource for operators, Alaska Seafood The Big Appeal of Smaller Portions. Included are smaller-size recipes (like tamarind-glazed rockfish, ginger-soy infused steamed Alaska halibut and grilled tandoori Alaska cod) with fewer ingredients, lower food costs and greater menu versatility that won't sacrifice flavor, quality or customer appeal.

In addition, menuing terminology and server tips for communicating flavor, texture, and common preparations for seafood is featured. This resource, along with many more are available free of charge to industry professionals by calling ASMI or by ordering online at www.alaskaseafood.org/foodservice/materials.
0 comments
Labels: ,

Illinois Restaurant Association announces state
Restaurant Neighbor Awards winners

By

The Illinois Restaurant Association announced today five Illinois restaurants were awarded the Restaurant Neighbor Award, a program by the National Restaurant Association that recognizes outstanding community service. The winners are: Keefer's Restaurant, Morton's Restaurant Group, Harry Caray's, Levy Restaurants and Denny's of Joliet.

"These five restaurants set extraordinary examples of the commitment to service that restaurants across Illinois demonstrate on a regular basis," Sheila O'Grady, president of the Illinois Restaurant Association, said in a press statement. "Their actions exhibit the significance of kindness and compassion and show one of the many important roles restaurants play in their communities."

Keefer's Restaurant, Chicago
Winner of: Cornerstone Humanitarian Award
For the past eight years, Glenn Keefer, owner of Keefer's Restaurant, has provided dinner to more than 12,500 homeless hungry people. Through his efforts with the Archdiocese of Chicago Catholic Charities, 130 homeless and hungry people are provided with dinners once a month on a Tuesday Night. Glenn has also recruited his peers in the restaurant community by writing letters to encourage additional participation and support of the Tuesday Night Dinner Program.

Morton's Restaurant Group, Chicago
Winner of: Large Business/National Chain Category
To celebrate its 30th anniversary, Morton's Restaurant Group partnered with the Make-A-Wish Foundation for the "30 Wishes for 30 Years" campaign, which aims to make 30 wishes come true for children diagnosed with life-threatening medical conditions. The goal was to raise $125,000, but with the commitment and volunteer efforts of Morton's employees, $373,875 was raised. More than 5,000 employees from Morton's 79 restaurants and Chicago corporate office volunteered during the campaign for a total of 10,413.5 hours.

Harry Caray's, Chicago
Winner of: Mid-Size Business Category
Chicago Gateway Green is a program dedicated to the greening and beautification of Chicago. Harry Caray's Restaurant Group president Grant DePorter and Harry Caray's employees have lent a helping hand in Gateway Green's efforts for the past 22 years, completing tasks such as planting trees on the expressways and city parks, painting and picking up litter. The restaurant has also donated overall catering and food stations for the charity's signature event, the Green Tie Ball.

Levy Restaurants, Chicago
Winner of: Mid-Size Business Category
For more than 10 years, Levy Restaurants has celebrated a signature holiday program, Project Great Elf. The project has brightened the holidays for thousands of Chicago-area children. In 2008, Levy adopted an entire school and delivered more then 850 gifts to the students of Little Village Academy. Levy staff members volunteered their time by sorting letters, creating gift lists, sending cards to partners, shopping, wrapping gifts, baking cookies and delivering the gifts.

Denny's of Joliet, Joliet, Ill.
Winner of: Small Business Category
Joey and Susan Terrell, owners of Denny's of Joliet are taking the lead in establishing green initiatives in restaurants. The restaurant recently registered as a US Green Building Council Leadership in Energy and Environmental Design Certification. Features in this new Denny's include: insulated walls and roofing, reflective membrane on the roof, instant hot water heaters, skylights, and energy efficient dishwashers and fryers. It will be the first green Denny's in America.

The National Restaurant Association and founding partner American Express developed the Restaurant Neighbor Award to raise awareness about the restaurant industry's contributions in local communities across the country and to inspire other restaurant operators and owners to make even greater contributions in their communities. Four national winners will each receive a $5,000 award to continue their community programs and be presented the awards this September in Washington, D.C. Both national and state winners will be recognized on the National Restaurant Association Web site.
0 comments
Labels: , ,

President of TW Garner Food Co. passes away

By

Ralph Edward "Reg" Garner, president of TW Garner Food Co., died June 26 at the age of 56 after a long illness. Memorial services were held June 30. The following is an excerpt of a press statement from the company:
From 1974, Garner worked in nearly every department of TW Garner Food, becoming skilled and knowledgeable in each. In 1986, he was elected assistant secretary-treasurer of the company, and he was elected to the position of president in 1994. Under his direction, TW Garner Food was awarded the Mass Mutual National Family Business of the Year--Medium Category in 2003 and the North Carolina Small Business of the Year Award from Business North Carolina Magazine in 2004.

He was an advisor, a mentor and a beloved friend to so many in the business world. His eye for detail and strong financial acumen helped him lead TW Garner Food Company from a small regional food manufacturing company to a national food marketing and manufacturing firm with its well-known national brands, Texas Pete Sauces and Green Mountain Gringo® Salsas and Tortilla Strips. Garner was a legendary supporter of the food processing industry in the Southeast. He provided his leadership to the Southeastern Food Processors Association as a board member and served as the SFPA's president in 1998-1999. In May of 2009, he was honored with the SFPA's highest honor-the Bloodworth Distinguished Service Award.

Garner is survived by his wife Elizabeth Redwine Garner; three children, Dorothea Garner McCollum (Lewis Matt), Heyward Evans Garner (Tiffany), Elizabeth Marie Garner; his mother Alice Turner Garner and his sister Ann Garner Riddle (Arthur), his aunts, Margaret May Garner and Elizabeth Garner McKinney, as well as numerous cousins. Reg was especially proud of his three beautiful grandsons: Evan, Hayden and Logan.
0 comments
Labels: ,

NRA releases industry employment outlook for summer

By

The National Restaurant Association (NRA) released its employment projections for the summer of 2009. Nationally, eating and drinking places are projected to add 381,800 jobs during the 2009 summer season, a 4.1 percent increase over their March 2009 employment level. The positive growth in summer employment is one indicator of the likely beginning of economic recovery for the restaurant industry. America's nearly one million restaurants remain one of the largest employers in the nation with its 13 million employees--a number projected to grow by 2 million positions in the next decade.

"Restaurant operator optimism has increased steadily this year and combined with these advances in restaurant summer employment, the end of the current downturn for the restaurant industry is likely in sight," Hudson Riehle, senior vice president of the research and knowledge group for the NRA, said in a press statement. "While overall U.S. employment growth remains negative, the industry is bucking that trend as it added jobs in May for the first time in 10 months. Building on that gain, the growth in summer employment is a clear sign that the restaurant industry remains a powerhouse in the U.S. economy"

Restaurant industry summer employment growth is on par with 2008 growth at 4.1 percent, but is slightly slower than in 2007 before the economic downturn, when it was at 4.8 percent. The industry is still a strong creator of career and employment opportunities and a driver of the nation's economy. As the summer months are typically the peak season for travel and tourism, restaurants tend to increase staffing to accommodate additional customer traffic.

The restaurant industry is typically the nation's second largest creator of seasonal jobs during the summer months--ranking only behind the construction industry. The construction industry generally adds more than 600,000 jobs during the summer season, though in 2008 the construction sector only added 445,000 jobs.

The states projected to add the most eating and drinking place jobs during the 2009 summer season are New York (32,900), California (30,900), Texas (26,400), Massachusetts (23,600), New Jersey (19,600), Illinois (19,300) and Ohio (19,000).

The states projected to register the largest proportional employment increase during the 2009 summer season are Maine (29.2 percent increase) and Alaska (25.1 percent increase).
Due to the fact that their busiest seasons for travel and tourism are not in the summer months, two states are projected to register declines in eating and drinking place employment during the 2009 summer season: Florida (-18,200) and Arizona (-7,200).

Summer employment is defined as the average number of eating and drinking place jobs in June, July and August. The number of summer jobs is the difference between the projected total 2009 summer employment and the March 2009 employment level. Generally, the U.S. restaurant industry begins to ramp up its summer seasonal hiring in April, and it peaks in June, July and August.

0 comments