Announcement from FoodHandler’s Sales Manager
We are pleased to announce that our new food safety consultants—Dr. Jeannie Sneed and Dr. Cathy Strohbehn—will be writing blogs twice each month, on the first and fifteenth. Their goal is to make these blogs relevant, and to continue conversations about food safety among foodservice operators. We invite you to contact them to ask questions, share success stories, make suggestions for blog topics, or provide other thoughts you have about food safety. You can email them at foodsafety@foodhandler.com
Margie Wiemer
Sales Manager
Don’t Turn a Blind Eye to Your Food Defense Practices
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.
Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food
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.
E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!
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.
The Human Factor and Food Safety
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.
