Ensuring Food Safety in Emergency Foodservice Operations
Tayler Greenwood2024-10-07T15:51:51+00:00Last week, many of us across the United States watched in disbelief as the southeastern portion of the United States was ravaged by Hurricane [...]
Despite Gallup Polls, the US Does Have the Safest Food Supply in the World
Tayler Greenwood2024-09-10T17:22:42+00:00As I settled into work one morning last week, a headline popped up on my computer noting that confidence in the government’s ability to [...]
Navigating the Latest Listeria Outbreak…again
Tayler Greenwood2024-09-10T16:49:57+00:00Welcome to Food Safety Education Month! Late last month in my blog we talked about this once-a-year time to focus on educating your employees [...]
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 [...]
Temperature Checks: Safeguarding Your Foodservice Business with Every Delivery
Tayler Greenwood2024-08-02T16:23:26+00:00There is no mistake that for those of us in the Midwest, and much of the US, we are in the middle of summer, [...]
From Farm to Fork: Knowing the Importance of Food Origins
Tayler Greenwood2024-06-10T19:35:34+00:00In the foodservice industry, maintaining high standards for the food that comes into your back door is important – both from a food quality [...]
Understanding Food Contamination in Foodservice Operations
Michelle Greenwood2024-04-19T13:56:10+00:00Within this blog, I’ve provided a lot of details about the finer points of food safety – from making sure your kitchen staff is [...]
RETHINKING THE RINSE: WHY WASHING POULTRY ISN’T SO WISE
Michelle Greenwood2023-12-20T21:33:27+00:00As November rolls around, we generally start to shift our focus to Thanksgiving and the busy holiday season. When I was in operations, our [...]
Navigating the Intricacies of Temperature Management
Michelle Greenwood2023-12-20T21:30:41+00:00I spend a bit of time in these blogs discussing various nuances of food safety – but one that we haven’t spent much time [...]
Cross Contamination and the Surfaces that go Unnoticed
Food Safety Experts2022-11-07T14:18:06+00:00In 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.
