Gulf oyster popularity increases; safety measures stepped up

Across the nation, millions of Americans love the rich and succulent flavors of the Gulf of Mexico oysters. Available throughout the year, the shellfish provide decadence without the guilt as a low-calorie protein that is an excellent source of zinc, vitamin B-12 and omega-3 fatty acids.



The Gulf of Mexico waters produce the world’s best oysters due to the nutrient-rich waters in which they were raised and harvested, yielding more than 500 million pounds of in-shell oysters each year. The Gulf Coast oyster community currently produces nearly 65 percent of all oysters commercially harvested in the United States.

The oysters from the Gulf Coast are delightful to enjoy both raw and cooked. However, it’s important for oyster enthusiasts to understand the potential risk associated with eating raw shellfish, including Gulf of Mexico oysters.

Vibrio vulnificus is a naturally occurring bacteria that normally lives in warm, salty seawater and can be contracted by consuming raw seafood or allowing an exposed wound to come in contact with affected water. In at-risk consumers, such as those with liver disease, diabetes or a weakened immune system, vibrio vulnificus can be life threatening.

Gulf Coast oyster processors have taken the lead in developing new post-harvest processes technologies to ensure safer alternatives to traditional raw oysters for at-risk consumers. These processes reduce any present vibrio vulnificus to non-detectable levels allowing oysters to be consume safely without cooking.

Three post-harvest treatment processes currently are being practiced at Gulf Coast seafood processors: individual quick-freezing (IQF), low-heat pasteurization or heat-cool pasteurization (HCP), and high-hydrostatic pressure (HPP) and irradiation. Though each process is very different, all reduce risk and increase safety for at-risk consumers.

Restaurants serving oysters must visibly post the following statement in two of three spots--on one of the walls and either on each menu or at each table:

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked.
 

The Louisiana Restaurant Association makes these signs available to members both printed and electronic as a member service.

Gulf of Mexico oysters are delectable any way you enjoy them—raw, baked, broiled, chargrilled, fried and everything in between. The Gulf Seafood Marketing Coalition encourages at-risk consumers to enjoy Gulf of Mexico oysters fully-cooked or post-harvest processed.

LRA invites restaurateurs, chefs to join Share the Gulf coalition

As a member organization of the recently created Share the Gulf coalition, the Louisiana Restaurant Association is actively advocating for equitable allocation for some of the Gulf’s most sought after fish. We invite you to join the Share the Gulf coalition.

The Louisiana restaurant industry wants and relies on fair and sustainably managed fisheries in the Gulf of Mexico. This means equal consideration for restaurant and consumers as well as fishermen. We recognize that recreational anglers currently face harsh rules on favorites like red snapper, grouper and others. At the same time, fishermen, seafood providers, restaurant owners and chefs with Share the Gulf are asking: How does taking fish from consumers help solve the problems facing anglers?

In the Gulf of Mexico the red snapper allocation between commercial and recreational fishing is just about even (51% commercial and 49% recreational). The recreational interests have sought as the total catch increases to allocate more of it for recreational fishing. The LRA supports today’s allocation percentages whether based on the current allowable catch or any future allocation increase.

There is an important fact being overlooked. Recreational and commercial fishermen harvesting red snapper have seen a 70 percent jump in the amount they’re allowed to catch in just the past five years. Commercial fishermen, seafood businesses and consumer are reaping benefits because the management plan works (and helps promote fish population recovery).

Unfortunately, angling seasons continue to shrink, regardless of the 70 percent more fish, because the underlying recreational management plan remains broken. Anglers are understandably angry, but assigning them more fish (reallocation) won’t help. Instead, it hurts more people and more businesses. It’s already difficult for many chefs to source many options for fresh Gulf fish and this would make it even harder.

Many of us enjoy recreational fishing with our families and friends, and we want our children to experience catching their own dinner. We also know that many recreational fishermen enjoy ordering fresh local fish in Gulf seafood restaurants.

Recreational fishing is important to the economy and so are the small businesses tied to the “commercial fishery” and the “supply chain” like restaurants, grocery stores, distributors, shippers and others.

Let’s talk about solutions and new management options. Let’s talk about what everyone’s goals are and how we can achieve them together. Let’s stand up together and ask the Gulf of Mexico Fishery Management Council to focus their attention on recreational management plans that will actually extend seasons over the long-term, improve data collection and reporting and enhance sustainability.

Through the Share the Gulf coalition, we hope to work with recreational fishermen throughout the Gulf to find productive long term solutions for this shared resource.

Join the Share the Gulf coalition today!

Restaurateurs across the country call on Congress to end government shutdown, raise debt ceiling

The National Restaurant Association announced the launch of a broad-based grassroots effort among its members, urging Congress to end the government shutdown and raise the debt ceiling in order to maintain economic confidence.

“The restaurant industry provides opportunities to over 13 million Americans, and the ability to sustain business while maintaining consumer confidence is greatly impacted by our nation’s economic health,” said Scott Defife, Executive Vice President of Policy and Government Affairs, the National Restaurant Association. “The debate over government funding and the debt ceiling, while important, is cutting into restaurant operators’ bottom-line every day the government remains closed. The shutdown is negatively impacting the livelihood of our restaurant customers and our workers. Congress must act now to end the government shutdown and restore economic certainty.”

The NRA is directing its members to  America’s Restaurant Advocates initiative, an industry-wide, national grassroots advocacy program that connects restaurateurs with elected officials on issues critical to the industry. The Association is encouraging restaurant operators to sign a letter and share their personal stories with their elected officials.

Ahead of the Oct. 1 shutdown, the NRA, along with more 250 other organizations, called on Congress to pass a continuing resolution to fund the federal government into the next fiscal year, raise the debt limit, reform entitlement programs, and tackle tax reform. In a joint letter, the groups said that government shutdowns can cause even more uncertainty in a fragile economy.

In his recent Economist Notebook, the NRA’s Chief Economist Bruce Grindy noted that both consumers and restaurant operators already had low expectations for the economy, and the shutdown will only add to the uncertainty in the months ahead.

Only 23 percent of restaurant operators said they expected the economy to improve in six months, according to the NRA’s September 2013 Restaurant Industry Tracking Survey. Another NRA survey found that only 21 percent of consumers said they expected the nation’s economy to be better in the next six months. 

ICYMI: LRA SIF lowers workers’ comp rates AGAIN

For the third time in four years, the Louisiana Restaurant Association Self Insurer’s Fund for workers’ compensation is lowering its rates! If you’re a restaurant, hospitality-related business or a supplier to the industry, the LRA SIF can quote your workers’ comp.

Just last week, we saved a restaurant owner more than $2,000 on his premium costs. Wouldn’t you at least let the LRA SIF give you a comparison quote?  

You may be wondering how this is possible, especially when many providers in our state have taken rate increases? The commitment of our members who focus on reducing claims cost and promoting a culture of safety in the workplace helped to produce this result.

This reduction provides members of the LRA SIF with added value and potential for savings. The LRA SIF has a 31-year track record of serving the industry’s workers’ comp needs with effective in-house claims management that prepares workers to return to work sooner, resolves claims efficiently.

By the way, workers’ compensation coverage is required in Louisiana and applies to any enterprise in the state regardless of the number of employees. The LRA SIF’s complimentary loss prevention resources can provide workplace solutions on how to improve best practices in a hospitality environment.

Spend a few minutes gathering this information to speed up the quote process: class codes, payroll amount, MOD and your loss runs.

What are you waiting for? Pick up the phone now to learn how the LRA SIF can help you reduce your workers’ compensation costs and to get a quote. Call the LRA Member Services at (504) 454-2277 today!

Florida Restaurant & Lodging Assc joins Share the Gulf Coalition

The Florida Restaurant and Lodging Association (FRLA) joined the Share the Gulf coalition, formed to help ensure Gulf seafood continues to be shared fairly and sustainably for generations to come. The effort was initiated in part as a response to a current proposal being vetted before members of the Gulf of Mexico Fishery Management Council that could alter allocation of fresh gulf seafood and diminish the supply for restaurants and seafood markets.

Every year, millions of Americans enjoy fresh seafood caught by local small businesses and supplied to restaurants and grocery stores across the country.  These small businesses make up what is called the “commercial fishery” and they provide consumers the ability to enjoy Gulf seafood like red snapper, grouper and other reef fish without having to catch it themselves on deep sea boats. The coalition knows that if the resource is managed well, there are plenty of fish like red snapper and grouper to go around. The Share the Gulf coalition believes that all Americans – sportsmen as well as restaurants, seafood lovers and commercial fishermen – deserve to enjoy the Gulf's bounty.

“It is imperative the Gulf’s resources are shared fairly to ensure Florida’s commercial fisheries remain healthy and sustainable,” said Carol Dover, President and CEO of the FRLA. “Here in the Sunshine State, fresh Gulf seafood is an essential part of our hospitality industry and we will continue to vigorously work with fishery leaders to safeguard our businesses and consumers.”

The Louisiana Restaurant Association is also a coalition member and its President/CEO Stan Harris has been a vocal advocate for the cause. Member chefs Haley Bittermann, Brian Landry, Tenney Flynn and Frank Brigtsen have testified before the Gulf Fishery Management Council in past months in support of Share the Gulf’s cause.

“Members of Congress, our Gulf state governors, the Gulf Council and the federal and state fishery agencies must hear from the chefs and restaurateurs about the need for fair allocations on behalf of the American consumer and the businesses our industry partners with for supply.” said Harris. “The coalition will press decision-makers to keep sustainably caught Gulf seafood on the table for the millions of Americans who don’t fish or own their own boat."

The body responsible for managing these fisheries, the Gulf of Mexico Fishery Management Council, will be meeting October 28^th through November 1^st in New Orleans. The Share the Gulf coalition plans to alert members of the restaurant and seafood communities, elected officials, and consumers of these plans and their dire economic consequences.

OSHA makes significant change to rule pertaining to Material Safety Data Sheets (MSDS)

New title means new training required

OSHA recently altered the way in which hazardous material labeling will look. Material Safety Data Sheets (MSDS) will now be called Safety Data Sheets (SDS) and will have a new look, with a more consistent definition and the addition of standard pictograms. Education and training is required on your part to educate your employees now, before new product labels arrive.

This new training must be in place by December 1, 2013.

Please see this YouTube video for a quick understanding of the new OSHA rules and regulations pertaining to Hazard Communications.

The “Highlights” section on the OSHA page pertaining to the new changes have many useful downloads for your use.

LRA SIF rates are falling once again

For the third time in four years, rate reductions take effect in January

The Louisiana Restaurant Association Self Insurer’s Fund for Workers’ Compensation (LRA SIF) is pleased to announce rate reductions on premiums for its Fund, which specializes in the hospitality industry. This marks the third time in four years that the fund has reduced its rates. The rate reductions will take effect January 1, 2014.

This is made possible by the commitment of our members who participate by maintaining low claims experiences and promoting a culture of safety in the workplace. Because of the efficient management of the Fund, no rates were increased for the upcoming year.

“Most workers’ compensation providers in our state have taken rate increases, particularly in the hospitality-related business classes. Given our LRA SIF members’ commitment to workplace safety and prevention measures, these rate reductions should continue to make our fund the best option for our industry,” said Stan Harris, President & CEO of the LRA SIF.

“This reduction provides members of the LRA SIF with added value and potential savings,” added Harris. “The LRA SIF has a 31-year track record of serving the industry’s workers’ comp needs with effective in-house claims management that prepares workers to return to work sooner, resolves claims efficiently and will continue to offer competitive rates.”

The benefit of placing workers’ comp coverage with a self-insured fund is it allows business owners to spread risk among all participants and creates positive claims outcomes that benefit all the fund’s policyholders.

Workers’ compensation coverage is required by Louisiana law and applies to any enterprise in the state regardless of the number of employees. The LRA SIF’s complimentary loss prevention resources can provide workplace solutions on how to improve best practices in a hospitality environment. Whether you have questions on fire safety, preventing slips and falls, or any other safety concern, the LRA SIF loss prevention professionals can provide helpful information and training for your staff.

As the LRA SIF enters its 32^nd year, it has expanded its program to welcome insurance brokers and agents who offer the LRA SIF to their hospitality related clients. Since its inception in early 2011, through membership and partnership with PIA and Big I, the LRA SIF is focused on meeting the specific needs of the agent with superb service and a competitive commission structure.

To learn more about how the LRA SIF can help you reduce your workers’ compensation costs and to get a quote, please contact Member Services at (504) 454-2277 today.