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The Wisconsin Restaurant Association is sharing this information to help stay informed and take proactive steps to protect guests, employees, and their businesses: According to the FDA, it’s joining the CDC and public health officials in several states to investigate a multistate outbreak of Cyclospora infections linked to shredded iceberg lettuce served in five states: Indiana, Kentucky, Michigan, Ohio, and West Virginia. The FDA’s traceback investigation has identified a convergence on a single supplier of iceberg lettuce and is working with that supplier to determine if contaminated shredded iceberg lettuce remains on the market. Per the CDC, it is also investigating other outbreaks and illnesses of cyclosporiasis nationally that are unrelated to this outbreak. The latest updates can be found on the FDA and CDC websites. Our team is available to answer any questions you might have or provide further information, so please do not hesitate to contact us. 5 Steps Restaurants Can Take to Reduce Risk Food safety remains of primary importance to the restaurant industry. Your consumers will want to know that you are continuing to prioritize food safety as a non-negotiable. This includes using programs like ServSafe. Because contamination often occurs before produce reaches a restaurant, the following information serves as an important reminder for operators. By staying vigilant and following established food safety best practices, restaurants can help reduce risk and maintain the trust and confidence of their guests. 1. Verify Your Suppliers Work only with approved suppliers that maintain robust food safety programs and can provide traceability information for produce shipments. Knowing where products originate can help operators respond quickly if a supplier or product is identified. If you buy from a local farmer or farmers market, make sure you ask the grower that they have put in place food safety protocols, including water quality and flood mitigation strategies. 2. Strengthen Produce Handling Procedures Ensure leafy greens and other fresh produce are received, stored, washed, and prepared according to established food safety guidelines. Use clean equipment and designated prep areas to minimize the risk of cross-contamination. 3. Reinforce Employee Food Safety Training Take the opportunity to review proper handwashing, glove use, illness reporting, and food handling procedures with staff. Consistent training helps maintain safe practices throughout daily operations. 4. Review Recall and Response Plans Make sure managers know how to identify, isolate, and remove affected products if a recall or health advisory is issued. Maintaining accurate purchase records and product traceability information can significantly improve response times. 5. Stay Informed and Communicate Quickly Monitor updates from public health agencies and trusted suppliers. Prompt awareness of emerging food safety issues allows operators to make informed decisions and communicate effectively with employees and guests when needed. By taking these proactive steps, restaurants can strengthen their food safety programs, reduce operational risk, and demonstrate their ongoing commitment to protecting public health.
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