-   OR   -

Stop it in its Tracks: Mitigation Measures for Hepatitis A

As we discussed in our first January blog, hepatitis A is a viral infection that can cause a serious liver disease.  Because it is so serious and the incidence is increasing, it is important to take steps to mitigate its impact on our employees, our customers, and ourselves.  There are three main mitigation practices that…

Hepatitis A—On the Upswing

We all know that the leading cause of foodborne illness is norovirus, but there is another virus that should also be of concern to everyone–hepatitis A.  According to the Centers for Disease Control and Prevention, since 2016 29 states have reported nearly 25,000 hepatitis A illnesses with 60% requiring hospitalization and 244 deaths.  The number…

WWUD IF …? Common Emergency Scenarios in Foodservice Operations

It is cold outside, at least here in the Midwest! Here’s hoping the water pipes don’t freeze or the wind doesn’t blow down power lines causing us to lose electricity! What would we do if these types of emergencies were to happen?  Having an emergency plan in place helps foodservices facing these situations, or other…

Be Prepared! Is YOUR Foodservice Ready to Respond to an Emergency?

The last few months, we have been thinking a lot about emergency or disaster situations. While both of us are “half glass full” type of people, we do recognize the value of having a plan just in case! One only has to see the news to become aware that Mother Nature can, on occasion, be…

When in Doubt, Throw it Out: Implications for Cost and Safety

When in doubt, throw it out is an adage that is embraced by those concerned about food safety.  While it is a good approach, it can cost a lot for an operation if food is unnecessarily wasted!  So, in this blog we are going to discuss strategies for eliminating, or at least reducing, the amount…

$Money Matters: Balancing Costs and Food Safety Goals

Money matters in any foodservice operation – whether it be in hospitals, assisted living facilities, schools, restaurants, or any other type of operation. Managers are keenly aware that they must balance costs while meeting the goals of their operation.  When balancing costs, we all know that food safety goals cannot be compromised.  Our October webinar…

Communicating Food Safety Messages

In our first blog for October, we reviewed the fundamentals of effective communication. We suggested considering the framework of Who, What, When, Where, and How for crafting messages and determining the best method for delivery. In this blog, we provide some suggestions on how to effectively message about correct handwashing and glove use, as these…

Communicating Food Safety: The Fundamentals

It’s Fall! Here in the Midwest we know it is a new season with cooler temperatures and changing colors of leaves. Our webinar topic for September was about Communication and ways to effectively message about food safety. Dr. Susan Arendt (our former colleague at Iowa State University) did a wonderful job of explaining the importance…

Get it Right! Using Risk-Based Inspections to Your Advantage

Our August and September blogs have emphasized the importance of following food handling behaviors that will reduce risks of foodborne illness in your operation, and contribute to positive guest experiences.  The checklists we provided can help you in analyzing your operation for strengths and weaknesses—and in the long run improve the safety of food served….

What Do Your Guests see? A Front of House Checklist to Ensure Quality and Safety of Food

Hi Everyone! Here it is September already – Food Safety Education Month!  Where did the summer go???? As you may recall from the first blog posted in August, we talked about how Risk-Based Inspections are the new normal for most regulatory health authorities and the importance of day-to-day oversight to prevent foodborne illness and ensure…

1 2 3 4 5 6 12