A PUBLICATION OF THE OREGON RESTAURANT & Lodging ASSOCIATION | JANUARY 2014
HEALTHY LIVING
Restaurateurs Making the Most of Nutritious Options
also in this issue Partially Hydrogenated Oils on the Way Out? LEGISLATIVE UPDATE: Key Issues Impacting the Industry
Establishing A Presence on Google+: Part 3 General Election May Be Shaped by July Signature Deadline
Ann & Tony Kischner, owners Bridgewater Bistro, Astoria
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STATE HEALTH EXCHANGE OPEN ENROLLMENT October 1 - March 31, 2014 All Individuals in the Country Are Required to Have Health Insurance or Pay a Penalty Starting January 1, 2014. Do your employees know their options? Who will they turn to for answers? Garth T. Rouse & Associates has been an endorsed provider of Oregon Restaurant & Lodging Association for over 30 years. Their staff will come to your workplace and conduct a meeting for all of your uninsured or individually insured employees. The meeting will take no longer than 20 minutes to give them the three pieces of information they need to make an informed decision; • What is the penalty? • How much does insurance cost? • Are they eligible for a subsidy and how much would it be? Employees with individual plans may be eligible for subsidies under the state exchange. Any employees who want to get enrolled and avoid the risk of penalty can take another 30 minutes to get signed up and have their questions answered. The meeting will cost you nothing (other than some staff time) and would be a goodwill gesture to your employees while potentially heading off questions that you don’t want or are not equipped to deal with.
To Schedule a Meeting or Ask Questions Contact Garth T. Rouse & Associates at HealthInsurance@profben.com or 1.800.523.3316.
For More Information Visit: ORLA’s Online Healthcare Center
OregonRLA.org/Healthcare Online Resources - Use FTE and tax eligibility calculators, FAQs and more.
Stay Informed! - To ensure you receive the latest news and alerts regarding the healthcare law, sign up online! Ask a Healthcare Expert- Submit a question
directly to ORLA’s healthcare expert, Garth Rouse, via email.
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KAREN ALLEN
Wet Dog Café, and Astoria Brewing Co., Astoria
How would you describe your restaurant? We are a non-traditional brewpub. That means we really believe in FAMILY….so our focus is not just on brewing great beer for the 21 and over crowd, but having a pub with a family-friendly environment where kids of all ages love to come! What is the most important thing you’ve learned as an owner that you wish you knew when you started? When you see a successful business it looks like it runs itself, but the truth is there is always blood, sweat and tears behind the scenes. When you make it over the hump, your hard work and sleepless nights will have paid off and you will understand the statement, “NO ONE SAID IT WOULD BE EASY”. What advice would you give to a new restaurant owner? Keep your vision in front of you and surround yourself with people who believe in you. TAKE CARE OF YOUR EMPLOYEES and they will take care of your customers! What do you see as the value of your ORLA membership? ORLA keeps me in touch with the outside world. You can get so busy with your business you really don’t know what services are out there and they recap each month on so much information in the industry. This gives you opportunities to continually evaluate where you are and if you could make better choices or changes that would benefit your business.
“ORLA keeps me in touch with the outside world. You can get so busy with your business you really don’t know what services are out there...”
To see how ORLA can help your business be more efficient and profitable contact member services at 800.462.0619.
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PHOTO BY HEIDI JANKE
JANUARY2014 Features 14 | HEALTHY LIVING Restaurateurs Making the Most of Nutritious Options
20 | THE SHAPE OF HEALTH Partially Hydrogenated Oils on the Way Out?
Government Affairs 10 | General Election May Be Shaped by July Signature Deadline Oregon’s Political Battleground Showing No Signs of Compromise 12 | Key Issues Impacting the Industry ORLA Advocacy Update
Membership 6 | N ew Members
8 | P resident’s Letter Your Association’s New Year’s Resolutions
23 | Establishing a Presence on Google+ Part 3: Engagement 26 | Occupational Disease Exposure Concerns for Restaurant Employees Carbon Monoxide, Heat Stress, Chemicals and Noise
14
Mayan Salad; roasted beets and yams, quinoa, avocado, smoked corn, black beans and cherry tomatoes, served with creamy honey-lime vinaigrette. Bridgewater Bistro, Astoria
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WELCOME New Members from November 2013 Main Ingredient is published twelve times a year by the Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619. Articles address issues, programs, news and trends important to Oregon’s foodservice and lodging industry. To learn more about the Oregon Restaurant & Lodging Association, visit OregonRLA.org.
MEMBERSHIP To become a member of the Oregon Restaurant & Lodging Association, please contact Jennifer Starr, JStarr@OregonRLA.org or 503.682.4422.
Accent Amenities, Bend The Bay House, Lincoln City Blac N Bleu Bistro, Roseburg Bob's Steak n' Spirits, Nyssa Bobbio's Pizza, White City Cardinal Club, Portland Casa De Tamales, Astoria Chart House, Portland City Center Motel, Seaside Columbia Gorge Inn, Cascade Locks The Deep End Café, Portland DiPrima Dolci, Portland Eats & Treats Café, Corvallis Elevate, Lakeville MN Embarcadero Resort, Newport Gerry Frank's Konditorei, Salem
Hampton Inn & Suites, Hillsboro Hospitality by Torres, Portland The Inn at Diamond Woods, Monroe Ira's Deli, Portland Karam Restaurant, Portland Le Puy A Wine Valley Inn, Newberg Oakridge Lodge & Guest House, Oakridge Oregon Convention Center, Portland Pickers, Glendale Schmizza Pub & Grub, Portland Seasons Café, Cannon Beach Seven Feathers Casino Resort, Canyonville The Station Restaurant, Rogue River Stickers Asian Café, Portland Tommy's Welcome Inn, Jefferson
SUBMISSIONS For submission guidelines or other editorial input, please contact John Hamilton, JHamilton@OregonRLA.org. ADVERTISING Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact Lea Ennis, LEnnis@OregonRLA.org, 503.682.4422.
HOW CAN WE SERVE YOU?
Call your regional representative today! Oregon Restaurant & Lodging Association staff are located across the state supporting membership activities, training programs and government affairs in your local area.
PUBLISHER Steve McCoid, President & CEO, ORLA EDITOR & CREATIVE DIRECTOR John Hamilton, ORLA ASSOCIATE EDITOR Lori Little, ORLA DESIGN Heidi Janke, ORLA
PORTLAND METRO WEST, NORTH COAST Clackamas (West), Clatsop, Columbia, Multnomah (West) Tillamook, Washington, and Yamhill counties
ADVERTISING SALES Lea Ennis, ORLA ORLA BOARD OF DIRECTORS
LORRI GEORGESON 503.341.4810 LGeorgeson@OregonRLA.org
Astoria Seaside PORTLAND Beaverton McMinnville
SALEM
Newport
CORVALLIS
Jeff Morton, Secretary, InnCline Hotel Management Jerry Scott, Treasurer, Elmer’s Restaurants Kevin Bechtel, Shari’s Restaurants Joe Benetti, Benetti’s Italian Restaurant Michael Carbiener, Oswego Lake Country Club Tom Drumheller, Escape Lodging Company Steve Faulstick, Westmont Hospitaltiy Group, DoubleTree by Hilton Portland Chuck Hinman, Best Western Plus Hood River Inn Gary Hoagland, Hoagland Properties Bob Jensen, Big Green Events & Wild Duck Cafe Becky Johnson, OSU Cascades Fred Jubitz, Jubitz Corporation John Lenz, Jaspers Café Patrick McShane, InnSight Hotel Management Group Chris Otto, Seventh Mountain Resort Buggsi Patel, BHG Hotels
PORTLAND METRO EAST, HOOD RIVER Clackamas (East), Multnomah (East), and Hood counties STEVEN SCARDINA 503.718.1495 SScardina@OregonRLA.org WILLAMETTE VALLEY, CENTRAL & SOUTH COAST Benton, Coos, Curry, Lane, Lincoln, Linn, Marion and Polk counties
JOEL POMERANTZ Regional Program Manager 541.517.3791 JPomerantz@OregonRLA.org
Baker City
BEND EUGENE Coos Bay Bandon
Roseburg
MEDFORD Ashland
Klamath Falls
CENTRAL & SOUTHERN Crook, Deschutes, Douglas, Jackson, Jefferson, Josephine, Klamath, and Lake counties TIM CASWELL 541.499.2168 TCaswell@OregonRLA.org
Vijay Patel, A-1 Hospitality Peter Roscoe, Fulio’s Pastaria Todd Stromme, Food Services of America Brett Wilkerson, North Pacific Management Co.
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Pendleton La Grande
Oregon City
Lincoln City
Ryan Snyder, Chair, Martin Hospitality Ralph Matt, Vice Chair, Best Little Roadhouse
Hood River
OREGON RESTAURANT & LODGING ASSOCIATION 503.682.4422 | 800.462.0619 | Membership@OregonRLA.org | OregonRLA.org
EASTERN Baker, Gilliam, Grant, Harney, Malheur, Morrow, Sherman, Umatilla, Union, Wallowa, Wasco, and Wheeler counties JENNIFER STARR 800.462.0619 JStarr@OregonRLA.org
Call Today to Schedule On-site Training!
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ServSafe™ – The Leading Manager Food Safety Training and Fully Accredited Certification Program Every day, improper food handling threatens your bottom line and the safety of your customers. So it is critical to ensure that all food service managers fully understand what must be done to handle and prepare food safely.
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ServSafe training meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code and includes additional risk management training. Certification is valid statewide for five years and satisfies the food handler requirement.
For a schedule of classes visit
OregonRLA.org/Training Want an on-site class? ORLA member discounts available. Contact us at 866.679.6733 for more information.
Oregon Restaurant & Lodging Association • 8565 SW Salish Lane, Suite 120 • Wilsonville, OR 97070 • OregonRLA.org OregonRLA.org - 7
PRESIDENT'S LETTER
Your Association’s New Year’s Resolutions Happy New Year! Now that we’ve survived the holiday season of 60+ football bowl games, putting up and taking down the Christmas decorations, and attempting to watch what we eat and drink (for me unsuccessfully as usual) it is time for making New Year’s resolutions. I’m a believer in making these and every once in awhile a resolution has actually been made and followed by yours truly. For instance, my 1986 resolution was to quit smoking and January 1, 2014 marks 28 years of non-smoking – a good thing. I must confess that there are the annual resolutions of losing weight (and keeping it off ) and eating healthier that are not religiously kept. However, I’m making them again in 2014 as only a stubborn Irishman can do. One has to set goals to succeed, right? With that thought in mind, I’m going to share ORLA’s New Year’s resolutions for 2014 with you. These are the best kind of resolutions because they are made by someone else (ORLA’s staff ) so you aren’t faced with meeting them yourselves but you will be the beneficiary if ORLA’s staff keeps them. Doing so will benefit the industry and your business. So, with this win/win proposition in mind, here are your association’s 2014 resolutions: • ORLA resolves to continue to operate the preeminent government affairs program in Oregon for the benefit of the industry and ORLA’s members. This includes an on-going role as one of the general business lobby’s leaders in Salem. • ORLA resolves to be the information source for the industry whenever an issue, question or problem needs to be addressed and/or answered with current and specific information.
• ORLA resolves to continue to fund and operate one of Oregon’s largest business political action committees to support the campaigns of pro-industry candidates to the Oregon House of Representatives and Senate. Doing so will ensure that the hospitality industry’s stature and voice are recognized and heard in Oregon’s political arena. • ORLA resolves to continually ask our members and the hospitality industry what they want their association to do for them, and to act on those requests in an expeditious manner. • Finally, and most importantly, ORLA resolves to never forget that we exist to represent, advocate for, inform and educate our members and industry. This is our mission and one we take very seriously. As you can see, we have a great deal to do in the coming year. All of our resolutions are based on what our members have told us they want their association to do for them. You have a staff of association professionals dedicated to making your industry a better, more profitable one to work in. We welcome you to join us in representing our great industry. In fact, I would suggest that you make a resolution to join ORLA, if you aren't a member already, in 2014 and become part of the only trade association in Oregon that represents and promotes your business’s welfare. Team up with ORLA’s dedicated staff of professionals this year. Doing so will be one of the best, and least expensive, business decisions you can make in the coming year.
• ORLA resolves to continue to be a leader in the promotion of the industry, and all the wonderful benefits it provides our state, to Oregon’s public and private interests and the state’s print and electronic media. STEVE McCOID, PRESIDENT & CEO,
• ORLA resolves to continue to be the leader in providing mandated training to the industry. Constantly updating and improving our pioneering online training products is a must to keep our members’ employees properly trained and informed.
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OREGON RESTAURANT & Lodging ASSOCIATION
APRIL 13 - 14, 2014 • SEATTLE, WA WASHINGTON STATE CONVENTION CENTER
PRESENTING SPONSOR:
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More than 400+ Vendor Booths or Products and Services Beer, Wine and Distilled Spirits in the Tasting Pavilion All New Interactive Kitchen with Chef Demos Exclusive on-site “Daily Deals” New Product Showcase Free Educational Seminars Networking Opportunities
VISIT NWFoodserviceShow.com
SHOW INFORMATION, CONTACT: Orran Greiner, Tradeshow Manager at 503.582.9482 or OrranG@NWFoodserviceShow.com
EXHIBITING & SPONSORSHIPS, CONTACT: Lea Ennis, Business Development Manager at 971.224.1543 or LEnnis@OregonRLA.org
THE NORTHWEST FOODSERVICE SHOW IS PRODUCED BY:
REGISTER ONLINE TODAY AND SAVE MONEY FREE ONLINE REGISTRATION through Friday, April 4, 2014 (or pay $25 at the show).
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General Election May Be Shaped by July Signature Deadline Oregon’s Political Battleground Showing No Signs of Compromise
T
he 2014 Oregon primary election will be held the third week in May. This usually decides what the November general election will look like, but not this year. Instead, the November general election will be defined a few months later in July. That’s when signatures must be turned in for the ballot initiatives in Oregon. Right now the big issue on the ballot will be a referral to allow drivers’ cards to the thousands of workers across our state that find themselves in limbo due to the lack of action on federal immigration reform. While the law is actually a bipartisan compromise stemming from a two-year policymaking process, it will likely be turned into an “illegal alien” political bombthrowing campaign. Next up are the unions, mainly the teachers’ union. During the last legislative session, the Governor tried gathering union
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and business leaders together to talk about revenue options and tax reform. The unions came to the table, but filed a slew of ballot measures requiring increased taxes on businesses and higher income individuals, which broke down the negotiations. That prompted some individuals, who did not agree with the union’s tactics, to file measures aimed at controlling the collection of political action dollars by the government from public employees. All of this is turning into a political battle, where clearly no one will be the winner. Following the close of Oregon’s special session, Governor Kitzhaber tried to call the groups together yet again, but the union leaders have chosen not to participate. Business leaders, in turn, are preparing for an election showdown instead of a cooperative solution. So, it appears that the unions may be hitting the streets with
their anti-businesses measure – pitting business against school kids; and business leaders will get behind a measure aimed at getting the government out of the business of being a collection vehicle for the union’s political agenda. If the government quits collecting money for the unions, and they have to appeal to their members for political causes, some of the fights Oregon has seen in the past may not occur again. But for now, there will be more fighting with no resolution. While taxing the rich may be a good selling point, it doesn’t raise the money that proponents claim it will. It also doesn’t solve the issue of our government spending more money than they actually have to spend. When someone with a clipboard asks you to sign a petition, take a careful look at what you are signing. You might be signing to help make Oregon a political battleground.| Bill Perry
ADD ENERGY SAVINGS TO YOUR MENU Improving the energy efficiency of your business is a practical way to reduce energy use and costs. Plus, upgrades to lighting, heating, ventilation and air conditioning systems, and refrigeration and kitchen equipment can enhance customer comfort and boost workplace productivity. Energy Trust of Oregon offers technical assistance and cash incentives to help you satisfy your taste for saving energy and money.
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Take control of your energy costs. Visit www.energytrust.org/commercial or call 1.866.368.7878. Serving customers of Portland General Electric, Pacific Power, NW Natural and Cascade Natural Gas.
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Key Issues Impacting the Industry
ORLA Advocacy Update
A
s 2014 gets rolling, here’s a quick update on some of the key issues Oregon Restaurant & Lodging Association (ORLA) has and will continue to work on throughout Oregon. This is just a topline view of a few of the issues ORLA gets asked about the most. MINIMUM WAGE San Francisco and Seattle are looking at a $15 per hour minimum wage rate, and some are under the impression that it will be coming to Portland next. However, that cannot happen under current Oregon law. ORLA specifically drafted and passed a bill in the late 1990s that prevents any local government from passing their own minimum wage. TIP POOLING ORLA brought suit last year, along with the Davis Street Tavern and other restaurant associations, against the Federal Department of Labor contesting the DOL’s rules prohibiting tip pooling.
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The District Court ruled in our favor, and the case is now moving to the Court of Appeals after the first of the year. PAID SICK LEAVE Portland’s measure will go into effect this year and is expected to cause implementation problems for both the City and businesses. Since the law is confusing and not plainly written, ORLA and business owners continue to seek clarification on several issues. ORLA will continue to fight Paid Sick Leave at the state level, and while proponents of this issue have stated they will not bring it forward during the shortened 2014 Legislative Session, we do expect it to be back for the full session in 2015. TWO-YEAR OLCC LICENSING ORLA has filed a rule with the OLCC to allow holders of an OLCC license to apply for a two-year license at their renewal time, if they have not had any violations.
GREASE REMOVAL DEVICE (GRD) STANDARDS ORLA is working with the State Building Codes Division and biodiesel manufacturers to set a consistent statewide standard for GRD’s and collection and cleaning of those devices. THE ECONOMIC BENEFIT OF FILMING IN OREGON In October, Fox Movies produced a movie based on the book “Wild.” ORLA has been a major advocate for the expansion of the film tax credit program, which brings movie and television projects to Oregon. Such projects collectively generate more than a million dollars per year in lodging and catering services for the actors and the crews. This is one of the many components that ORLA works on to help develop new and additional tourism dollars.
LOTTERY CONTRACT DISCUSSIONS IN 2014 Lottery retailer contract negotiations are starting up again, and the hope is to have them settled before summer to prevent huge political pressure as the elections draw near. ORLA has met with all of the new commissioners, and will be keeping them informed and updated to try, at a minimum, to prevent any cuts in the rates. ORLA’s goal is to minimize cuts or even increase rates at the lower tiers of the current structure. As 2014 moves forward, with a legislative session in February and the upcoming election season, ORLA will be working on these key issues and many other matters that impact Oregon’s hospitality industry. Our efforts are focused on both defending the industry and trying to increase sales opportunities for hospitality proprietors. Here’s to a prosperous 2014! | Bill Perry
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PHOTOgraphy BY Heidi Janke
HE ALTHY LIVING Restaurateurs Making the Most of Nutritious Options 14 - Main Ingredient - December 2013
Owners Ann and Tony Kischner Bridgewater Bistro, Astoria
N
ot all that long ago, when the National Restaurant Association (NRA) conducted its annual culinary survey, ice cold “gelato” was amongst its hottest trends. Perhaps a direct reflection of increasing sensitivity to nutrition, the sugar-loaded frozen dessert slid all the way to No. 169 on the NRA’s recent “What’s Hot in 2014” culinary forecast. In fairness to the delicious Italianinspired treat, its drearier forecast wasn’t so frigid as ol’ favorite fried chicken, which weighed in near the bottom at No. 204 (for
those who are curious, Gazpacho finished dead last at 209). In contrast, the NRA reports that healthful kids’ meals, children’s nutrition as a culinary theme, gluten-free cuisine, whole grain items in kid’s meals, fish/vegetable children’s side items were top of mind with the 1,283 chefs surveyed in 2014’s ten hottest trend projections. “General health and nutrition” shimmied in at No. 13 on this year’s survey, with “smaller portions” finishing in at a sensible No. 20. Hyperlocal sourcing (e.g.: restaurant roof gardens OregonRLA.org - 15
PHOTOgraphy BY Heidi Janke
BRIDGEWATER BISTRO, ASTORIA LEFT: Anchovy boquerones with artichoke-kalamata caponata; MIDDLE: Waterfront dining room in the shadow of the Astoria–Megler Bridge; RIGHT: Gluten-free fish and chips, lightly breaded with corn and rice flours
that bring new meaning to farm-to-table) as well as locally sourced meats, seafood and produce, all arguably nutrition-friendly practices, were also near bull’s eyes on the chefs’ radar. The results don’t mark a sudden shift in thinking. In fact, a review of prior surveys, reveals that nutrition has been a priority for many in the industry for quite some time. But momentum appears to be building. “Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,” according to a statement on NRA’s website from Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group. As 2014 gets underway, with a public seemingly more determined than ever to meet its New Year’s resolutions, everyone from family doctors and their patients to restaurateurs and their incredibly creative chefs are focused on making the most of 16 - Main Ingredient - January 2014
the myriad of healthier options that are now available in the foodservices world. “Nutrition is no longer a passing fad, although many of the diets will continue to be fads,” observes Jim Hedlund, president, Bugatti’s Inc., which operates four restaurants in the Portland area. “There will be a segment of our population that is not concerned about nutrition and will continue to ignore eating the healthy options now provided by many restaurants. This grouping will decrease as family trends will begin to change due to health issues and the training that our children are receiving outside of the home. “People are realizing that they physically feel better, have more stamina, reduced stress, and they feel better about themselves. They can now order a nutritious meal in a restaurant and it is also delicious.” The environment has never been more sustainable for serving healthier food, even in a region that has long embraced healthy living. “We think Oregonians are unlikely
to ever change their love of eating locally and healthfully,” observes Ann Kischner, who co-owns Astoria-based Bridgewater Bistro with husband Tony. “Of course, that is easier here than in some parts of the country. Here at the corner of Pacific Ocean and Columbia River, we're blessed with the freshest possible (‘and that means most nutritious,’ she underscores) seafoods and access to beautiful locally grown produce.” Mark Watkins, longtime Newport resident and local Subway restaurant owner, notes that catering to patrons special needs is more than a good deed. It can affect a restaurant’s bottom line. “There are a lot of illnesses and a lot of diseases due to nutrition and diet that are creeping up on people,” says Watkins, who serves up gluten intolerance as an example. “It’s a big deal. What I'm finding is if one member of the family has to eliminate gluten from their diet, it syphoning down to the whole family. So it really needs to be a strategic part of any restaurant's plan if they're going to capture
“What I' m finding is if one member of the family has to eliminate gluten from their diet, it syphoning down to the whole family. So it really needs to be a strategic part of any restaurant' s plan if they' re going to capture and retain market share because they' ll just start going to where their dietary options are on the menu.” MARK WATKINS, Subway Franchisee and retain market share because they'll just start going to where their dietary options are on the menu.” Customers aren’t shy about sharing their feelings regarding nutrition with restaurateurs. “The gluten free crowd has the biggest lobby right now,” notes Alex Amarotico, co-owner of Standing Stone Brewing Company in Ashland. “I’d say about 10 percent of those requesting gluten free items actually have celiac disease.” Yet they are seeking a healthier way of eating. “At Standing Stone Brewing Company, we only have ingredients in our menu items that we and our families wouldn’t question eating on a day-in day-out basis ourselves, and I believe this gives our patrons a winwin. They can eat healthy choices, and the menu item can still be a comfort food that tastes great!” That even includes a fried favorite. “French fries are thought to be an unhealthy, decadent menu item, but ours are from organic local potatoes and fried in organic rice oil, which has been shown to improve blood cholesterol,” points out Amarotico. Clever restaurateurs are working with fresh ingredients to provide patrons with more nutritious options. “Just because it’s comfort food, doesn’t mean that it has to be unhealthy,” points out Jamie Collins co-owner of Back Porch Bar & Grill in Jacksonville with husband Blu. “We’ve really become popular for our burgers, and we grind our meat here in house. It’s super lean and it’s grass-fed, hormone- and antibioticfree beef that we get locally. It ends up not being nearly as bad for you as what you are going to get when you get some kind of processed foods.” It all starts with getting the basics right. “Bugatti’s is an Italian concept, so we are comfort food,” adds Hedlund. “I am not sure how concerned patrons are about calories as they are about the freshness and made-from-scratch menu items that we
serve in our restaurants. Our guests want quality over quantity, though our portions are generous. They want quality ingredients and we give that to them. Our cheese has less oil in it. So you can equate comfort food with healthy food as long as there are healthy ingredients that are already in the food, or there are substitutions that taste great.” Others choose an addition by subtraction approach. “We are seeing guests ordering half portions, which we provide along with many restaurants,” he continues. “Guests are not finishing their meals on purpose and having the leftovers boxed and taken home to facilitate another meal. I see guests eating their burgers opened faced and leaving the half the bun or eliminating it altogether. Our guests are ordering salads and adding a protein to them such as grilled chicken, Columbia River Steelhead, Ahi, grilled shrimp, or beef tenders. Healthier selections are substituted for high carb items, such as doubling up on the vegetables and eliminating the starch.” Bugatti’s has taken its customers’ needs to heart, offering them healthier pasta or pizza dough options as well. Few take nutrition to the granular level that Subway focuses in on. “We ask if they want salt and pepper, and they say, ‘No salt, just pepper,’” according to Watkins. “Little things like that, we're starting to notice, where people are being more conscious about their options, whether it's a sandwich or a salad, at least in my restaurant. A lot of people are asking if we have gluten-free bread. Obviously it's not every customer, but I'm just noticing people being more careful with the options that they put on their sandwiches or their salad. A lot of people are asking nutritional questions. ‘How much sodium is in your eggs? So you better be ready to answer that
BRIDGEWATER BISTRO, ASTORIA ABOVE: Chef-de-Cuisine Jason Lancaster prepares a simple prawn dish
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PHOTO BY Heidi Janke
“Products and recipes will evolve so that healthy food will be considered comfort food.” JIM HEDLUND, President, Bugatti’ s Inc.
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stuff.’” Not knowing the answers can harm your business. He believes that people are becoming more and more health conscious. “We're a consumer nation,” states Watkins. “Whether it's consumer of Hershey's chocolate or French fries, and I think a lot of people are getting scolded by their doctors.” He says that those in the middleage category may be hearing things like, “‘The reason that your guts are all messed up is because you're developing gluten issues, food allergies,’ or whatever it is. So I think people are becoming more conscious.” A good indication of that is that patrons are asking more nutrition-related questions. “People want to know where we’re getting our food,” explains Collins. “Ten years ago, people would want to know whether the fish was farmed or wild. Now it’s a lot more, like, ‘Where did you get your beef?’” She adds that many of her guests ask for gluten free options, which used to be a very slender menu selection at the Back Porch Bar & Grill. “Now, our barbecue is gluten-free, including all of the sauces,” notes Collins. “They can still eat real food, without having to choose a salad. “We’ve always kept an open mind. Even if it’s not on the menu, we find a way to make it work. The trick of it is when you get allergy or nutrition needs, it’s not: ‘Hey sorry. Here’s our menu.’ Keeping an open mind and making what the customer needs, even if it’s not on the menu, that’s customer service.” Amarotico keeps an open mind, ears, and dialogue, when it’s time to gather patrons’ input. “Customers’ choices are definitely the primary driving force in menu changes,” he starts, but adds, “This doesn’t mean that they don’t need to be prompted. For instance, I don’t think we would be selling considerably fewer burgers than we do now if we had not changed to our own 100 percent grassfed, hormone-free beef; but, when given a choice, our customers overwhelmingly choose the healthy one.” Most customers are also partial to flavor, and clever Northwest chefs are finding ways to deliver a mouth-watering meal without sacrificing nutrition. “Big and
bold flavors are a basic part of what we do here,” says Kischner. “Making our own stocks and sauces and soups with the freshest local ingredients allows us to create deep flavors without added fats. We also love to reach into ethnic cuisines for flavor boosters like achiote paste for our Puerco Pibil or Kim Chi and Sriracha sauce for our Korean-style Beef Brisket with kim chi slaw.” Others generate flavor with nature’s simple but tasty version of edible heat: “Jalapenos!” answers Watkins when asked how to spice up a meal without pouring on fattening ingredients. “We've also introduced some spicy sauces. They've done a pretty good job with mixtures and combinations. Regular Subway customers are pretty savvy about their options of what they can and cannot do here.” With so many healthy ingredients available, there isn’t much that his restaurant can’t accommodate diet-wise. The minds of those disciplined souls counting calories often stretch fat into a four-letter word. “We rely on fat flavor,” reveals Amarotico, but with a nutritional twist. “We just have healthier fat: 100 percent grass-fed beef, which is high in omega-3 fats and lower in omega-6 fats that are associated with heart disease.” Standing Stone Brewery is also currently serving its own pasture-raised, 100 percent organic, grain- and grass-fed chicken, which has more flavor and less saturated fat then industrial farm-raised chicken. Amarotico and crew are even condiment-conscious, topping it off burgers with care. “We serve only our own mayonnaise, which we make with our own pastured eggs and safflower oil,” he notes. “At Standing Stone, we believe if we use quality, organic, non-GMO and naturally raised ingredients, our work on a healthy menu item is almost complete. This has definitely driven our sales to double in the eight years since we really started moving toward exclusive use of these products.”
Hedlund believes that the desire to eat nutritious foods is only going to grow in popularity. “Products and recipes will evolve so that healthy food will be considered comfort food,” he predicts. “There are healthy meat-loafs and sweet potato dishes that are to die for. I see guests having the option to build-your-own menu, where you can order healthy or go heavy on fat, heavy carbs, and sugar. We already offer the build-your-own pasta. You want to offer options that meet a broad range of guests eating habits.” Restaurateurs like Kischner hope that nutrition continues to be a high priority, but don’t see the need to sacrifice traditional favorites in the process. “This may be wishful thinking on our part, but we see a focus on fresh, organic and local foods as a trend that is here to stay,” she says. “Eating seasonally and locally just makes so much sense from economic and nutrition points of view. We hope that classic comfort food dishes from all ethnicities will continue to appear on menus both at home and in restaurants. These flavors shouldn't be lost in our quest to eat more healthfully.” That’s not likely considering the wide range of palates to please, consumers who share their good and bad experiences online. In fact, delivering quality meals to your patrons has probably never been more important. “I believe with the advent of the Internet, it will only be harder to hide the ill effects of unhealthy products and practices,” says Amarotico. He thinks that consumers will continue to slowly push the foodservices industry forward. Today’s trend setters may include the pint-sized potential patrons who eat lunch at elementary school cafeterias. “It is my opinion that through training in the schools, changes to school menus, and elimination of sodas and sweets in the schools, our children will comprehend the difference between healthy and unhealthy food,” suggests Hedlund. “They will be able to pass this along to their parents. And since
they are being taught at an early age, their eating habits will be healthier than their parents.” “People are going the right direction,” observes Collins, who hopes that “healthier food will stick. People are just more concerned with what they are putting in their bodies.” It helps that she and her fellow restaurateurs often have access to healthier ingredients in their own backyards, nutritious foods from their local communities that they are proud to prepare and serve customers. “As restaurateurs, Tony and I are so happy to live and work in the great Northwest,” emphasizes Kischner. “We're very proud of the creative Oregonians and Washingtonians who turn our local bounty into fabulous and world-renowned wines, brews, liquors and foods. And we're heartened by an everincreasing understanding in our circles that we simply must take better care of our resources. We see winemakers, brewers, distillers and restaurateurs coming together to speak out for easier methods of recycling, smarter use of energy and better support for local growers. I think we have a powerful voice as a group,” she concludes, touting the ORLA for its efforts in spreading the word about everything from sustainability to nutrition. Oregon’s restaurateurs are walking the talk. “I think at the end of the day, people running business that have addictive products like juicy burgers and salty fries do have some responsibility to protect their patrons,” shares Amarotico, who admits, “I can’t complain about having a profitable business. We have seen success come from a sustainable approach, but the driving force for me is my conscience. I can only sleep well at night knowing we are offering items to our patrons that I would feed my children on a daily basis.” Offering nutritious options is not only the right thing to do for restaurant operators, in 2014 and beyond, it may be the key to making a healthier living. | Kirk Richardson OregonRLA.org - 19
THE SHAPE OF HEALTH Partially Hydrogenated Oils on the Way Out?
M Avoiding foods containing ARTIFICIALLY PRODUCED TRANS FAT could prevent: • 10,000 to 20,000 heart attacks each year • 3,000 to 7,000 coronary heart disease deaths each year according to one study from the U.S. Centers for Disease Control and Prevention. (cdc.gov/nutrition/everyone/ basics/fat/transfat.html)
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edia hype? Amazing fun fact? Foodie trend? Nope, trans fats are back in the news. In November, various news outlets announced that the U.S. Food and Drug Administration (FDA) would soon ban partially hydrogenated oils (PHOs), which are the primary source of industrially produced trans fatty acids, or trans fats. While operators and their vendors figure out what they must do to comply, there are two things foodservice professionals should know, says Joe Higgs, vice president of technical services for Ventura Foods. “First, what the FDA is doing is not a ban on trans fats,” he says. “They are looking at revoking ‘generally recognized as safe,’ or GRAS, status for partially hydrogenated oils.” PHOs are made by adding hydrogen to vegetable oil. The ingredient is used in some commercially baked foods such as cookies and crackers, and in margarine and some frying oils. Ingredients that have GRAS status do not have nutritional value, but are considered not to be harmful. To the credit of our industry, many food manufacturers not only have made the changes on labels, they have reduced the amount of PHOs in processed foods as well since 2006 when the FDA implemented labeling changes, which required food manufacturers to indicate the amount of trans fat in packaged foods. Companies have reformulated many foods to enable consumers to avoid trans fats, but there
are still some products that contain these unhealthy fats. In its November 8th Federal Register notice, the FDA announced it was tentatively determining that PHOs were no longer GRAS, citing research indicating that consumption of trans fats can lead to elevated levels of LDL-C, commonly referred to as bad cholesterol, which contributes to heart disease. Also, the FDA noted, some studies indicate that increased levels of bad cholesterol may worsen insulin resistance. By determining that a substance is not GRAS, the FDA is indicating the substance is an additive. The FDA launched a 60-day comment period, which ends January 7th. If the FDA maintains that determination, food companies that still want to use PHOs could do so only if authorized by a new regulation that allows it. That is not likely to happen, Higgs says. “The trans fats formed by the partial hydrogenation process create some health concerns, and there are enough clinical studies now that you can’t refute it,” he explains. “There has been enough medical research to say we need to change this. It is similar to what the FDA did years ago with Red Dye No. 2.” (In the 1970s, the dye was considered a possible carcinogen and was removed from the marketplace.) Some trans fats occur naturally in meats and dairy products, and the FDA recognizes that those trans fats cannot be avoided in a non-vegan diet. Restaurants, foodservice and grocery product manufacturers would not have
to do anything to avoid serving foods with naturally occurring trans fats. The foods involved in the FDA determination include, for example, certain cooking oils, although some chains changed their cooking oils a few years ago when trans fats first gained negative attention. PHOs also are used in pastries, ready-to-use frosting and some prepared foods that have a solid texture and are shelf-stable. It’s easy to see whether a packaged food contains PHOs because that information is on the ingredient statement. The second important fact Higgs says, is that foodservice vendors are aware of the FDA proposal, and have been working on implementing changes in ingredients. “We will evolve through the marketplace,” he says. “We have done a lot of work over the last 10 years, and we have many trans-fatsfree products with different ingredients.” Manufacturers have been testing other oils, such as soybean oil, canola oil, corn oil and other ingredients. “Restaurants need to contact vendors and ask, ‘Do you have alternatives to products we are buying?’” Higgs says. So back on November 8th, the FDA asked for comments on specific questions, including:
• How long will it take to reformulate food products? • What would be an adequate compliance date?
• Should the FDA finalize its tentative determination that PHOs are no longer GRAS? • Are there data to support other possible approaches to PHOs in food, such as limiting the level of trans fats in foods?
To learn more about how you can get creative
The agency estimated the cost of removing PHOs from the food supply to be about $8 billion, but that amount would be shared by multiple entities over several years. The good news is that companies that supply ingredients and prepared foods are already working on alternative fats. “There are still a few categories out there that rely heavily on PHOs,” Higgs says. “Ventura Foods is not in those categories, but I’m sure there will be development in ingredients and processing conditions that look to provide alternatives.” As you direct your restaurant towards healthier menu selections, you may have many questions and concerns regarding products, costing, operations and marketing. Figuring out all the pieces of the formula can be a challenging task when regulations are undergoing revisions. Your local broad line distributor has resources to assist, give them a call. | Garett Smith, Marketing Manager, Sysco Portland.
About Sysco with your fall menu, contact your Sysco Marketing Associate. They can also help you tap into a network of chefs, quality assurance professionals and other foodservice experts who can address each client’s unique needs and problems. SyscoPortland.com
OregonRLA.org - 21
Jobs for the Food and Drink Industry Staffing Solutions for Owners & Managers
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IS YOUR FOOD HANDLER TRAINING SLIPPING AWAY? 24/7 ONLINE FOOD HANDLER CERTIFICATION Fast, easy and valid statewide!
Sure your employees can get food handler certification, but how do you know if they’ve learned it, better yet did they retain anything? Unlike other training programs, ORLA developed the FIRST online training that includes quizzes and videos to help retention. ORLA’s online food handler training helps your staff serve the public safely and minimize risk to your business. Get the state-mandated food handler training your staff needs, on their schedule.
TRAINING THAT STAYS WITH YOU
VISIT OREGONRLA.ORG/TRAINING 22 - Main Ingredient - January 2014
Establishing a Presence on Google+ Part 3: Engagement This article is the third in a three-part series aimed at helping you understand and harness the power of Google+ to improve your presence online.
W
elcome to Part 3 on getting engaged through Google+! In Part 1 and 2 of this series, we first cleared up a few misconceptions about Google+, and then talked more about where you will see Google+ listings online and how to take advantage of its features. Now we ensure everything is set up and take our presence to the next level. I recognize that adding another platform to your social media activity can be a daunting task. In the case of Google+, however, businesses with “active” + accounts on the platform are rewarded with more visibility, equaling more customers! Here are some tips on how to get started:
• Search Google+ for local businesses, other restaurants, hotels and travel communities and add them to your circles. • When posting about a business or person type a + or an @ symbol in front of their name to create a link to their profile. • Upload a photo of your property, location or events one to three times a week. Be descriptive and always mention the location of the photo. • Incorporate Google+ into your content editorial calendar. • While I do not normally suggest duplicating content, if you automate your posting, it is okay to have it simultaneously post Facebook and Google+ at the same time. For the record, I do not suggest automating the same posts to push across OregonRLA.org - 23
IS YOUR ALCOHOL SERVER TRAINING SLIPPING AWAY? 24/7 ONLINE ALCOHOL SERVER CERTIFICATION Fast, easy and valid statewide!
Sure your employees can get alcohol server certification, but how do you know if they’ve learned it, better yet did they retain anything? Unlike other training programs, ORLA developed the FIRST online training that includes quizzes and videos to help retention. ORLA’s online alcohol server training helps your staff serve the public safely and minimize risk to your business. Get the state-mandated alcohol server training your staff needs, on their schedule.
TRAINING THAT STAYS WITH YOU
VISIT OREGONRLA.ORG/TRAINING
MEMBERSHIP DOESN’T COST, IT PAYS. The Oregon Restaurant & Lodging Association is dedicated to helping members operate with greater ease, efficiency and savings. Member participants save millions of dollars each year by using ORLA’s Endorsed Service Providers.
ORLA GROUP INSURANCE PLANS
CREDIT CARD PROCESSING
OFFICE PRODUCTS & SERVICES
ORLA HEALTH INSURANCE PROGRAM
EMAIL MARKETING
NUTRITION INFORMATION
POINT-OF-SALE (POS) SYSTEMS
MUSIC LICENSING
PAYROLL PROCESSING
• Workers’ Compensation • Property & Liability
FOR MORE INFORMATION, CALL JENNIFER STARR AT 1.800.462.0619.
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OregonRLA.org
google.com/+/business PHOTO:
Facebook and Twitter as they are very different formats. That said, because Google+ and Facebook share a similar format, do not share a similar user base, and understanding the daunting task of taking on another social network, I think this practice may be a good way to begin. • +1 posts from other businesses and comment on pictures of users with wide networks. This makes your profile name visible to the wider networks and tempts them to click through to your page. • Remain logged into your Google account if you are searching the web and +1 articles as you see them. • Now that almost all social networks use hashtags, try integrating them into your content. 1-3 hashtags per post are suggested. Hashtag your city and #travel or #restaurant to start.
In this series we have highlighted the various stages of adopting Google+ and adding it to your online portfolio. Google’s empire is ever expanding and it’s time to optimize you presence. The good news is that Google+ is still in its adoption phase which poses an opportunity for you to be a step ahead of competitors who are not already utilizing it. So, create your Google+ Local page and then merge it with your Google+ Business Page – then let’s watch your ranking and engagement improve! If you missed the previous articles on establishing your presence and why it’s necessary, please contact me at thalligan@micros.com or visit ORLA’s website OregonRLA.org for online articles of the Main Ingredient. | Tom Halligan, Northwest Region General Manager, MICROS SYSTEMS
Next Month: Google+ and the New Google Carousel’s Emphasis on Local Listing Performance
About MICROS MICROS Systems, Inc., an ORLA Endorsed Service Provider, is the leading
• Remember to check your notifications in the top right hand corner of your profile to respond when necessary.
provider of point-of-sale (POS) systems worldwide, offering systems that meet the unique requirements of all operators from a single terminal restaurant to the largest of chain operations. For more information call ORLA at 503.682.4422.
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OCCUPATIONAL DISEASE EXPOSURE CONCERNS FOR RESTAURANT EMPLOYEES Carbon Monoxide, Heat Stress, Chemicals and Noise
Meeting health department sanitation and hygiene requirements does not fully protect restaurant employees from potential occupational disease (OD) concerns. Restaurant operations are also governed by the provisions of federal OSHA’s General Industry Standard. The following is a brief discussion of a few select occupational disease concerns that left uncontrolled can pose potentially serious short-term and long-term health effects for employees.
CARBON MONOXIDE (CO) Carbon monoxide is a silent killer. The odorless, tasteless and colorless gas is a by-product of combustion processes and has no warning properties. Exposure to CO can cause headaches, dizziness, nausea, fatigue, palpitations, vision problems, coma and even death. Restaurant workers typically encounter CO primarily from two sources: cooking and vehicular traffic. CO and other contaminants released from cooking can be controlled by ensuring the contaminants are captured and exhausted to outside of the building by using an adequate local exhaust ventilation system (LEVS). There are various configurations of LEVSs that serve cooking operations, but each LEVS has a hood, duct, air cleaner, fan and exhaust stack. Recommended LEVS design parameters are published by the American Conference of Governmental Industrial Hygienists (ACGIH) and referenced by OSHA. CO from vehicular exhaust is typically encountered for drive-through operations. There are several basic ways that potential CO exposure can be controlled. • Ensure adequate space and natural ventilation for both exterior and interior drive-thru areas. • Install a reverse-flow fan system to prevent exhaust from entering through the drive-through window area. • Minimize an individual employee’s time involved with drive through servicing, by rotating workers. • Limit exposure by keeping drive-thru windows closed as much as business procedures permit. 26 - Main Ingredient - January 2014
HEAT STRESS Heat exhaustion, heat stroke and heat cramps can result from working in uncontrolled hot environments. Heat exhaustion, fatigue and sometimes fainting, especially for new and unacclimated workers, are other heat-induced illnesses that may be experienced. Restaurant workers may be subject to heat-related illnesses just like workers in general industry. Sources of heat exposure can be cooking at the grill in the kitchen, steam from dishwasher areas, and radiant heat from ovens and food warmers. Heat-related illness can be prevented in several ways. • Acclimation and Training: Gradually introduce a new worker to the hot environment over a five-day period. Full acclimation may take up to three weeks. • Ventilation: Air conditioning should be provided in the kitchen areas to provide a cooler environment. Using fans to circulate air can be beneficial, but when air temperatures are above 95°F the convective effects of the hot air raise the heat load on the body and increase the potential for heat-induced illnesses. • Hydration: Employees should be reminded to drink regularly and frequently. Rest breaks should be encouraged when an employee starts to feel the effects of heat-related illness. • Awareness: Train employees to recognize the symptoms of early heat-related illness.
USE OF IRRITATING OR CORROSIVE CHEMICALS Many cleaning chemicals are corrosive to the eyes and skin. If used improperly, such chemicals can cause significant respiratory irritation. Cleaning tasks associated with restaurant operations are necessary to protect customers from food-borne illnesses. Examples of such chemicals are oven cleaners, alkaline cleaners, chemicals used to clean/polish brass or stainless steel surfaces, and sanitizers. Injuries that can result from use of these chemicals include burns to eyes/skin, dermatitis and respiratory irritation.
The hazards associated with the use of cleaning and sanitizing chemicals can be minimized by: • Selecting less hazardous cleaning/sanitizing chemicals. Minimize the use of cleaners that are “corrosive.” • Using the appropriate personal protective equipment (PPE), such as impervious gloves, apron, or eye/face protection, as specified on the Safety Data Sheet for the chemical. Avoid the use of latex gloves. Latex is generally a poor barrier material, and some individuals are allergic to it. • Following the instructions for use of the chemicals. Do not mix cleaners/sanitizers. Cleaning/sanitizing solutions should be mixed to the specified concentration. • Providing clear and specific instructions for using chemicals through hazard communication. • Avoiding spraying cleaners on hot/heated surfaces. • Ensuring that exhaust hoods are operating. • Installing an emergency eye wash and shower at the location where cleaners/sanitizers are mixed/used.
NOISE Exposure to high noise levels can result in hearing impairment and, over time, in hearing loss. Noise can be a significant health hazard at some restaurants. Some restaurants, as a part of the ambience, may play loud music or otherwise be noisy. Communication headsets may be used to take drive-through orders or otherwise communicate to server staff within the restaurant. As a rule of thumb, if the noise level is so high that it is difficult to hear and understand speech, it is likely that the ambient noise level is above 85 dBA. At that level, consideration should be given to controlling, reducing or limiting exposures. Suggestions for controlling noise exposures are:
• Minimize the noise levels. Noise levels should not be so high that it is necessary to shout to communicate. Communication headsets should be adjusted to the lowest volume at which communications can be understood. • Provide hearing protection for workers where necessary. Encourage workers to use the hearing protection and instruct them on how to use it properly. Educating employees and implementing adequate controls can be an effective means of minimizing the potential for ODrelated concerns for restaurant employees. OSHA has a program that focuses on educating young workers about safety, including potential OD concerns, in the restaurant industry. The principles contained in this material are general in scope and, to the best of our knowledge, current at the time of publication. Liberty Mutual Insurance specifically disclaims all liability for damages or personal injury alleged to arise from reliance on the information contained in this document. | Liberty Mutual Thought Leadership
About Liberty Mutual Insurance Partnering with the Oregon Restaurant and Lodging Association (ORLA), Liberty Mutual Insurance provides members with insurance programs tailored to the hospitality industry’s needs. Today, the ORLA endorsed program covers more than 1,000 ORLA members and has saved participants over $99 million in insurance costs. For more information, contact your independent insurance agent or call 800.463.6381.
• Determine noise levels. If noise levels are consistently above 85 dBA, noise levels are likely to be excessive. The longer the work shift, the more likely noise exposure will exceed OSHA standards. OregonRLA.org - 27
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