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
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The Cold Chain in the Hot Summer Months
Keeping foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from the food manufacturers to your customers has to be one of our strongest links to safe food. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. If you accept the food, you have greatly increased your foodborne illness risk and compromised your food quality.
Routes of Foodborne Illness & Germs
From your sniffling coworker to the raw chicken on your kitchen cutting board, everyday life is full of potential infectious hazards. With germs so common and seemingly everywhere, knowing how germs spread is vital to preventing infection and foodborne illness. There are seven possible ways for the transmission of bacteria and viruses to take place. Although some of these microorganisms in our environment are good for us and protect us, disease causing pathogens are the germs or bad guys.
Handling Leafy Green Salad
We have had several produce outbreaks of foodborne disease from our lettuce, spinach, and other greens in the last several years that have been devastating to the produce growers and distributors, retail grocery stores, restaurants, and consumers.
