Food Focus Jan 2026 News

This blog post shares key information from our biannual printed newsletter distributed to all food vendors. The content focuses on food protection knowledge, helpful reminders and practical tips for food establishments. Designed to support both new and experienced operators, it encourages conversation, learning and collaboration in maintaining safe food practices.

New Year, Cleaner Kitchen
Create Your Master Cleaning Plan

The start of a new year is a perfect opportunity to set meaningful resolutions for your restaurant.
One impactful resolution is creating and following a master cleaning schedule for your facility. Maintaining a clean environment not only protects food safety but also supports a positive guest experience and extends the lifespan of your equipment.

A master cleaning schedule helps ensure all areas of your restaurant receive the attention they need. This schedule should include daily, weekly, and periodic deep-cleaning tasks.

Daily Cleaning Tasks

• Clean and sanitize all food-contact surfaces after use
  (cutting boards, utensils, dishes and prep tables).
• Clean and sanitize prep sinks, the 3-compartment sink
  and floor sinks.
• Sweep and mop floors throughout the facility.

Weekly Cleaning Tasks

• Spot clean walls and ceilings.
• Deep clean all cooking equipment, inside and out.
• Clean and sanitize shelving in reach-in coolers and
  walk-in coolers.
• Wash and sanitize floor mats.

Periodic Deep-Cleaning Tasks

• Deep clean and sanitize the ice machine.
• Clean and degrease exhaust hoods.
• Clean ceiling vents, wall vents, and light fixtures.
• Scrub grout on floor tiles.
• Clean walls and ceilings completely.

Power Outages & Food Safety
Be Ready When the Lights Go Out

A disruption in power can have a major impact on food safety. Everything from maintaining proper food temperatures to washing hands and sanitizing surfaces can be affected. Being prepared helps your facility respond safely and effectively when the lights go out.

Here are some important tips for when the power goes out in your facility:

• Develop a plan ‒ Having an emergency plan in place allows you to be proactive instead of reactive during a power outage.
  Monitor temperatures ‒ If cold food rises above 41°F before power is restored, it must be discarded. Hot food must also be discarded if it cannot be maintained at 135°F or above.
• Use ice ‒ Ice can be used as a cooling method to help keep cold food at 41°F or below.
  Use refrigerated trucks ‒ You can store food in refrigerated trucks or other external cold-holding units until power is restored.
  Stop food preparation ‒ Handwashing and sanitation may be impacted during an outage, making food preparation unsafe. Pause all prep activities until power is restored and proper sanitation can resume.

Norovirus

Norovirus is the leading cause of foodborne illness in the United States. This highly contagious virus is most common during the winter months and can cause vomiting, diarrhea and mild fever. For individuals with weakened immune systems, such as the very young, elderly, or those with underlying health conditions, symptoms can be more severe.

Norovirus spreads easily through contaminated food, surfaces and water and in restaurants. It is most often caused by an infected food worker handling food. The virus is transmitted via the fecal-oral route, meaning germs from an infected person’s stool or vomit can end up in another person’s mouth, often through contaminated hands or food.

For Employees

Do not work while sick

• Do not report to work if you have vomiting, diarrhea or a fever.
• You may return to work 72 hours after your symptoms stop.
• Always report illness to your manager.

Practice frequent handwashing

• After using the restroom or touching personal items, your body, hair or clothing.
• After handling raw meats and before starting or changing a task.

Follow proper handwashing steps

1. Wet hands with warm water (100°F–120°F)
2. Apply soap
3. Rub hands and wrists together, getting between fingers
   and under nails for at least 20 seconds
4. Rinse hands under running water (100°F–120°F)
5. Dry hands with a paper towel or hand dryer
   (have towels ready before washing)
6. Turn off the faucet using a paper towel

For Facilities

Access the relevant forms and guidelines you need to ensure the best food safety practices, including the Employee Illness Agreement and Employee Illness Interview Form here.

• Clean and sanitize all food-contact surfaces frequently.
• Wash all produce thoroughly before serving.
• Respond immediately to any vomiting or diarrheal event
• Use proper protective equipment.
• Follow your facility’s vomit and diarrhea cleanup procedure.
• Click here to access cleanup instructions and other resources provided by Tulsa Health Department.

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