Testimonials

Trust20 Testimonial: Maggie Rowlands, Dietary Services Manager

Posted by
Trust20 Contributors • 3 minute read
Share:

People are the beating heart of the foodservice industry. Every position–from restaurant manager to dietitian to food runner–is critical in maintaining food safety.

We recently spoke with Dietary Services Manager Maggie Rowlands, CDM CFPP T-CHEST, to discuss her thoughts on food safety and how it impacts her facility. Rowlands oversees the Nutrition and Foodservice team at Pulaski Memorial Hospital in Winamac, Indiana, and works to ensure proper sanitation, food safety, and more for their patients.

Read on to see what she has to say!

What challenges do you face in your role as a dietary manager?  

Getting experienced foodservice people with some knowledge of food safety and hiring teachable people who want to learn can be a challenge. It can be difficult to find staff capable of understanding the importance of preparing meals for high-risk populations like our seniors, our students, and those with autoimmune illnesses.

What parts of food safety do you find most essential? 

Hand washing is the most critical part of food safety. Ensuring correct temperatures when cooking, refrigerating, rotating, and dating food is another essential part of food safety.

How do you ensure your facility’s food safety requirements are being met?

We implement daily temperature monitoring in all areas. This is an important task to guarantee the freshness and safety of our food products. 

How have Trust20’s trainings helped you and your team? 

Trust20 trainings have helped educate both new and seasoned staff–not to mention highlight the importance of their roles in maintaining food safety across the organization. Every team member's job is critical to both maintaining food safety standards and the healing of our patients.

What was something you appreciated about Trust20’s trainings? 

Being able to offer my staff the opportunity to be safe food handlers stood out to me. The cost was also very reasonable for my whole team. Anyone working in foodservice should be able to access this vital information and provide it to staff. Overall, the Trust20 training program was beneficial for everyone and cost-effective for management.

How do you instill the importance of food safety in your team members, especially new hires?

We strive for repetitive training every day. Food safety is ongoing, so it’s important for us to hold each other accountable when it comes to best practices. 

How has food safety knowledge made a positive impact on your work?   

We recently had local and federal surveyors come to the facility and had no citations! The surveyors spoke with staff about safe food temperatures, sanitation, cleaning, and proper food handling. Trust20 trainings have definitely made my team more confident in their food safety skills and knowledge. 

What do you think the future of food safety looks like?

In the coming years, there may be a significant amount of team turnover. Really good training will help ensure food safety standards are upheld even through difficult times in the industry. 

Will there be more technology to help regulate safety or different requirements in the future? 

The emergence of AI has brought a lot of new possibilities to food safety. I could see requirements such as reduced hours for staff, limited menu selections, and more home-prepared meals with more technology in the foodservice space.

Trust20 offers a variety of different food safety trainings that benefit teams like Rowland’s and beyond. Not only do they properly prepare you for all things food safety, but they also create a confident and capable team. Check out Trust20 for Teams to learn about group purchasing and the discounts that may apply!

Special thanks to Maggie Rowlands, Dietary Services Manager at Pulaski Memorial Hospital, for contributing her expertise to this content. This interview has been lightly edited for clarity.

 

Recommended Articles
You Need to Know: Temperature Danger Zone
You Need to Know: Temperature Danger Zone
There is one tried and true principle in food handler safety: keep hot food hot, and cold food cold. This is the best way for foodservice workers to keep food out of the "Danger Zone," or the temperature range where bacteria can grow at an alarming rate. In this article, we will cover all you need to know when it comes to the temperature danger zone, including: The basics of temperature danger zones Conflicting information about temperature danger zones Why is there a disconnect between the USDA, FDA, and what's offered as guidance for consumers?
Continue Reading
Food Safety Management: How to Audit Your Establishment's Hygiene Protocols
Food Safety Management: How to Audit Your Establishment's Hygiene Protocols
Every foodservice establishment is required to have hygiene protocols in place to ensure cleanliness is a top priority in the daily operations of each business. The safety and health of staff and customers are key in any food business. Best practices are essential for maintaining a clean establishment. Best practices can also reduce the potential of cross-contamination while ensuring your business is in line with food safety regulations, which are overseen by international organizations, federal agencies, and local health departments such as the World Health Organization (WHO), U.S. Food and Drug Administration (FDA), and the Food Safety and Inspection Services (FSIS). To ensure your establishment’s hygiene protocols meet current regulations and the most current methodology, it’s essential to audit best practices on a regular basis. The food industry is constantly evolving, and regular hygiene practice audits will help keep you and your establishment compliant with current standards. Below, we’ll cover: Why should I regularly review my establishment’s existing hygiene protocols? How frequently should hygiene protocols be reviewed for food safety? What areas of foodservice hygiene practices should I review on a regular basis? What steps should I take when reviewing hygiene protocols?
Continue Reading
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Your hygiene protocols are essential to preventing a foodborne illness outbreak at your establishment–not to mention the long-term success of your business. Every operator and manager who oversees a foodservice business should create standard hygiene practices and expect their entire team to consistently and carefully adhere to them. These protocols cover a range of activities, including cleaning, sanitization, and personal hygiene. Other basic habits and routines like handwashing, sanitizing food prep surfaces, and regular facility cleaning help you and your team maintain a safe food environment, reduce food safety incidents, and comply with relevant laws and regulations. Understanding why and how to implement structured safe food handling practices in your establishment will make protecting your customers second-nature, so you can focus on providing an exceptional experience for everyone who walks in your door. Keep reading to learn more about hygiene protocol, including: What are hygiene protocols? Why are hygiene protocols important to the food industry? What best practices should my hygiene protocols include? How do I create a hygiene protocol plan?
Continue Reading
Foodservice Management: How to Cultivate Better Kitchen Communication
Foodservice Management: How to Cultivate Better Kitchen Communication
The 2005 movie Waiting features a ragtag group of cooks and servers who navigate the ins and outs of working at a busy chain restaurant. The film vividly illustrates how one kitchen’s communication falls extremely short.
Continue Reading