Food Safety Experts, Author at FoodHandler®

The Human Factor and Food Safety

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The Human Factor and Food Safety

Food Safety Experts2021-08-04T08:08:58+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 SafetyFood Safety Experts2021-08-04T08:08:58+00:00

What is the Greatest Threat to Food Safety?

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What is the Greatest Threat to Food Safety?

Food Safety Experts2021-08-04T08:10:12+00:00

What is the Greatest Threat to Food Safety?

What is the Greatest Threat to Food Safety?Food Safety Experts2021-08-04T08:10:12+00:00

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

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

Food Safety Experts2021-08-04T08:11:23+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-houseFood Safety Experts2021-08-04T08:11:23+00:00

Food Safety Considerations for the “New Way” of Dining

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Food Safety Considerations for the “New Way” of Dining

Food Safety Experts2021-08-04T08:12:17+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 DiningFood Safety Experts2021-08-04T08:12:17+00:00

Developing Good Food Safety Habits

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Developing Good Food Safety Habits

Food Safety Experts2021-08-04T21:34:02+00:00

Good habits and habit development are something that has fascinated me for several years. If you’ve attended any the training programs or presentations that my colleagues and I have conducted through our Center for Food Safety in Child Nutrition Programs, you’ve likely heard me opine about the importance of habits and how habits are created. Many times, in foodservice operations we wonder why our staff don’t follow the food safety practices we have established in our operation. Perhaps they don’t wash their hands when they are required, perhaps they just don’t use the proper method of handwashing, or perhaps we find that they don’t complete our HACCP logs as often as our program dictates should occur. And while we can stomp our feet and say “it is their job, they should just do it”, it really isn’t that simple. We can’t order people to change, although if we could, business and human resources would be so much simpler.

Developing Good Food Safety HabitsFood Safety Experts2021-08-04T21:34:02+00:00

Getting Your Playbook for Food Safety Organized

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Getting Your Playbook for Food Safety Organized

Food Safety Experts2021-08-04T21:28:24+00:00

As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.

Getting Your Playbook for Food Safety OrganizedFood Safety Experts2021-08-04T21:28:24+00:00

Getting Started with Building the Infrastructure

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Getting Started with Building the Infrastructure

Food Safety Experts2021-08-04T21:29:43+00:00

Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.

Getting Started with Building the InfrastructureFood Safety Experts2021-08-04T21:29:43+00:00

Food Safety Resolutions for the New Year

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Food Safety Resolutions for the New Year

Food Safety Experts2021-08-04T20:42:34+00:00

Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.

Food Safety Resolutions for the New YearFood Safety Experts2021-08-04T20:42:34+00:00

To Toss or Not to Toss? That is the question.

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To Toss or Not to Toss? That is the question.

Food Safety Experts2021-08-04T21:35:49+00:00

Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.

To Toss or Not to Toss? That is the question.Food Safety Experts2021-08-04T21:35:49+00:00

Holiday Food Safety Controls

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Holiday Food Safety Controls

Food Safety Experts2021-08-04T21:37:40+00:00

In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing

Holiday Food Safety ControlsFood Safety Experts2021-08-04T21:37:40+00:00

About Food Safety Experts

The Human Factor and Food Safety

What is the Greatest Threat to Food Safety?

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

Food Safety Considerations for the “New Way” of Dining

Developing Good Food Safety Habits

Getting Your Playbook for Food Safety Organized

Getting Started with Building the Infrastructure

Food Safety Resolutions for the New Year

To Toss or Not to Toss? That is the question.

Holiday Food Safety Controls

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