Yearly Archives: 2021

Food Recalls: Another Important Reason to Have a Sound Traceability Program in your Foodservice Operation

2021-08-05T18:33:08+00:00

Earlier in the month, I discussed a bit about the proposed traceability rules that may be coming out soon. One result of implementing the proposed rule and improving overall food traceability in your operation is the ability of those in the food chain to quickly identify and pull product involved in a food recall.

Food Recalls: Another Important Reason to Have a Sound Traceability Program in your Foodservice Operation2021-08-05T18:33:08+00:00

Food Traceability in Foodservice Operations: An Essential, and Soon-to-be Required, Component of your Food Safety Plan

2021-08-04T08:01:36+00:00

In June, I discussed the importance of having a solid food defense plan, and I provided you some resources for developing or strengthening your food defense plan. As I was writing those blogs, my mind kept turning toward food traceability. While they are distinctly different concepts, food traceability goes hand-in-hand with a food defense program. I would argue for your food defense plan to be effective, you must have an effective internal food traceability program, where you can trace the product back to the supplier (backward traceability), but also be able to trace the product from the supplier to the guest who was served the product (forward traceability).

Food Traceability in Foodservice Operations: An Essential, and Soon-to-be Required, Component of your Food Safety Plan2021-08-04T08:01:36+00:00

Food Defense Plan Resources – at just the right price…

2021-08-04T08:02:31+00:00

Earlier in the month, I discussed the importance of having a solid food defense plan in place for your foodservice operation. Even if the first version of your plan is not perfect, it is a start.  Having plans down on paper will force you to think through the process and ensure the vulnerable points where opportunities exist for possible contamination within the operation are mitigated.

Food Defense Plan Resources – at just the right price…2021-08-04T08:02:31+00:00

Don’t Turn a Blind Eye to Your Food Defense Practices

2021-08-04T08:07:54+00:00

Late last week, as I mindlessly scrolled through Twitter, I ran across a Tweet suggesting the #IceCreamChallenge from summer 2019 was the real cause of the Coronavirus spread. Of course, the Tweet was made tongue in cheek, but it did cause me to reflect on that challenge, which had a short life on social media in the summer of 2019.

Don’t Turn a Blind Eye to Your Food Defense Practices2021-08-04T08:07:54+00:00

Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food

2021-08-04T08:03:24+00:00

Earlier in the month, I mentioned the top microbial enemies we all face in foodservice operations, E. coli, Campylobacter, Salmonella, and Listeria monocytogenes. While we discussed E. coli and Campylobacter, we did not get around to discussing Salmonella or Listeria monocytogenes.

Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food2021-08-04T08:03:24+00:00

E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!

2021-08-04T08:06:30+00:00

Last month, I blogged a bit about the human factor in food safety. In the foodservice management realm, I do think the human factor is our biggest challenge, day in, day out. While the human factor is a major contributor to most foodborne illness outbreaks, we can’t forget about the microbial enemy we face on a daily basis.

E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!2021-08-04T08:06:30+00:00

The Human Factor and Food Safety

2021-08-04T08:08:58+00:00

A few weeks ago, we discussed the top five causes of foodborne illness, 1) Improper hot/cold holding temperatures of time and temperature control for safety foods; 2) Improper cooking temperatures of food; 3) Dirty and/or contaminated utensils and equipment; 4) Poor employee health and hygiene; and 5) Food from unsafe sources. As I noted, all of these items are not in the direct control of your staff, but most can be.  For the second blog this month, I wanted to discuss a bit more about the human factor in our food safety programs.

The Human Factor and Food Safety2021-08-04T08:08:58+00:00

Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house

2021-08-04T08:11:23+00:00

In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall.   Making your guests feel safe will be an important point as we welcome them back to our establishment.  The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.

Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house2021-08-04T08:11:23+00:00

Food Safety Considerations for the “New Way” of Dining

2021-08-04T08:12:17+00:00

Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours.  As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and we welcome a third vaccine onto the market this morning, perhaps this spring we are turning over a ‘new leaf’ in a much more profound way, as we see light at the end of the Coronavirus tunnel.

Food Safety Considerations for the “New Way” of Dining2021-08-04T08:12:17+00:00

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