In late-September and peaking in very early-October, reports of increased Escherichia coli (E. coli) 0157:H7 cases started to surface in the Western part of [...]
As we were reminded earlier this month, emergencies can strike unexpectedly, whether due to natural disasters, health crises, or supply chain disruptions. Hurricane Helene, [...]
Last week, many of us across the United States watched in disbelief as the southeastern portion of the United States was ravaged by Hurricane [...]
As I settled into work one morning last week, a headline popped up on my computer noting that confidence in the government’s ability to [...]
Welcome 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 [...]
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, [...]
Although I am no longer in day-to-day operations, between our students and foodservice lab at the university and my volunteer activities in my local church, I keep a close hand in food production. This past week, I had the opportunity to lead a group of men at our church in preparation of a luncheon for 100 women who were attending a spirituality retreat. Over the course of the morning, I realized our main cooler in the kitchen was not functioning properly and was about 10˚F above the required temperature. While we do have a commercial kitchen, we do not routinely log temperatures, so when the unit started to malfunction is questionable. Even more concerning was not the lunch we were preparing for, but the dinner that was served the night before for 300+ families in the parish.
1675 Robb Drive
Reno, NV 89523
Monday – Friday:
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1675 Robb Drive
Reno, NV 89523
Monday – Friday:
8:00 AM – 5:00 PM
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