Case Study

Evaluating Food Safety

Emily Kinateder2018-09-01T00:21:10+00:00

One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.

Evaluating Food SafetyEmily Kinateder2018-09-01T00:21:10+00:00

SafeBites Time and Temperature Control: How To’s

Emily Kinateder2021-08-04T21:18:52+00:00

Welcome back! In the last blog I gave the low down on temperature controlled for safety (TCS) foods and the temperature danger zone (TDZ). The focus of this blog is all about control of time and temperatures of foods in your operations. You might say we are discussing Control Issues! Kidding aside, knowing that temperature abuse is a leading cause of foodborne illness, it only makes sense to pay attention to the time that TCS foods are in the TDZ (remember, that is between 41° F and 135° F). FoodHandler® recently updated some useful time and temperature documentation tools.

SafeBites Time and Temperature Control: How To’sEmily Kinateder2021-08-04T21:18:52+00:00

Cross Out Cross Contamination

Emily Kinateder2018-06-06T13:03:08+00:00

Cross contamination is a major risk factor contributing to foodborne illness, but there are steps that you can take in your foodservice operation to mitigate the risk. In this blog, we cover the basics of cross contamination, the risks that result, and sources of cross-contamination so that you can understand the serious risk it presents. In the next blog, strategies to lower this risk will be covered.

Cross Out Cross ContaminationEmily Kinateder2018-06-06T13:03:08+00:00

Prop 65 Warning Label on FoodHandler Box

A Date with Safe Food Labels

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A Date with Safe Food Labels

Sam Vargas2021-08-05T18:46:24+00:00

When it comes to food, calendar dates relating to time and temperature are important and sometimes confusing. Terms we use are: 1) food product or code dating used for commercial food manufacturing and 2) date marking used for food prepared onsite in a restaurant. In a restaurant at the receiving step or the retail food store as a consumer, "Sell by July 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information, which answers these and other questions about food product dating.

A Date with Safe Food LabelsSam Vargas2021-08-05T18:46:24+00:00

Evaluating Food Safety

SafeBites Time and Temperature Control: How To’s

Cross Out Cross Contamination

A Date with Safe Food Labels

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