Understanding Food Contamination in Foodservice Operations
Lauren Larson2024-04-19T13:56:10+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.
Sanitation, Sanitation, Where Art Thou?
Food Safety Experts2022-05-09T13:04:09+00:00Continuing 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?
