With over 6,000 people sickened in Michigan alone, restaurants are struggling with consumer anxiety about eating out and shifting health advisories about safe produce handling.
“It's definitely posing a challenge for these restaurants because they have inventory in stock. They can't afford to lose it, but they're going to have to pivot and look at ways to serve the consumer what they're going to be looking for, which is: safe food.”
Shawn Kohlhaas is a chef and owner of Culinary Cultivation in Grand Rapids - a staffing, consulting and food safety certification provider.
He says chefs are adapting menus, following advisories for handling produce and swapping out pre-washed bagged salad mixes, but warns no raw vegetable is completely safe until the outbreak’s source is confirmed.
“I love my salads, but right now: I’m kind of staying away from that and I might choose something that's a little bit different. I might go with like a cooked kale or collard greens to still get those greens but be a little bit safer.”
Kohlhaas advises cooking greens to at least 158 degrees to kill the parasite.
He also recommends that chefs source produce from trusted local farms or over large commercial suppliers to rebuild diners’ trust.
“There's always going to be a downturn in the industry when there is an uncertainty in products that are being served in the public. The biggest thing is trying to get this figured out and get back to business as usual.”
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