Almost two-thirds of chefs are concerned about how cross-contamination could damage their reputation on social media, according to a new “Coloring in the Lines of Food Safety” survey conducted by Rubbermaid Commercial Products (RCP).
While food safety has always been a top concern for chefs, 97 percent believe that Americans are more aware of food allergens and sensitivities today than in the past. This awareness coupled with the potential online impact of a negative review or fallout from a food related incident is a major concern for restaurants and chefs.
RCP selected a subset of American Culinary Federation member chefs to uncover their behaviors and attitudes towards food preparation and storage, and how they manage these challenges in their kitchens while trialing RCP’s Color-Coded Foodservice System. Key findings include:
- Food safety takes a large portion of their time on the job. Ninety-six percent of chefs say they spend a fair amount of their day making sure food is being handled and stored correctly in their kitchen.
- Customer demands have increased and almost three-in-five chefs find staying on top of food safety issues and regulations to be a top concern.
- Chefs want a solution that provides time savings and is up to par with food safety regulations so they can focus on the more appealing parts of their job. Four-in-five chefs said they felt more confident about food safety regulation compliance after using the RCP Color-Coded Foodservice System in their kitchen, and 95 percent agree they would recommend this product to other chefs.
Learn more about food safety at Catersource Conference and Tradeshow!