Score Big in Food Safety: Amp Up Your Food Safety Education Month
Tayler Greenwood2024-08-02T16:28:35+00:00It is mid-August and in just a few short weeks it will be that time of the year again. The time we wait for [...]
It is mid-August and in just a few short weeks it will be that time of the year again. The time we wait for [...]
There is no mistake that for those of us in the Midwest, and much of the US, we are in the middle of summer, [...]
In the foodservice industry, maintaining high standards for the food that comes into your back door is important – both from a food quality [...]
Within this blog, I’ve provided a lot of details about the finer points of food safety – from making sure your kitchen staff is [...]
As November rolls around, we generally start to shift our focus to Thanksgiving and the busy holiday season. When I was in operations, our [...]
I spend a bit of time in these blogs discussing various nuances of food safety – but one that we haven’t spent much time [...]
In October, I ran across a new research study published in the Journal of Food Protection in early-September. The article explored cross contamination in consumer kitchens during meal preparation. One of the authors was a previous SafeBites presenter, Dr. Ellen Shumaker, at North Carolina State University. Although the setting was consumer kitchens and not the commercial kitchen many of you deal with daily, the findings were very applicable to what we often see in the foodservice setting.
Continuing the theme I picked up on a few months ago, discussing common causes of foodborne illness, I’d like to focus this blog on cross contamination, more precisely sanitation. Sanitation is another issue that employees don’t often do at home, so they discount the importance of it in the food production environment. That is to say that they have never made someone sick at home because they only clean their countertops and they have likely never sanitized their kitchen, so why is it so important in a foodservice facility?
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