Faced with the impacts of making and serving food during the pandemic, restaurants have been dealing with the challenge of protecting staff and customers, navigating the world of changing recommendations, and adjusting business plans all while trying to keep food safe.
Ben Chapman, Ph.D. tells the story of how restaurants, cafes and other food service businesses have had to shift what they do over the past five months. Faced with the impacts of making and serving food during the COVID-19 pandemic, the restaurant industry has been dealing with the challenge of protecting staff and customers, navigating the world of changing recommendations, and adjusting business plans all while doing what they have to do to keep food safe.
Ben Chapman is a professor and director of the Safe Plates food safety extension and research program at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of reducing food-borne illness, his group researches food handling and food safety systems; designs and implements food safety strategies; and evaluates messages and media from farm-to-fork. Through reality-based research, the Safe Plates program investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts two podcasts, Food Safety Talk and Risky or Not and publishes barfblog.com, a popular food safety blog, as well as participates in social media. Find him at @benjaminchapman on Twitter.