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, [...]
The Critical Role of Staff Training and Education in Food Safety for Foodservice Professionals
Tayler Greenwood2024-07-10T18:25:11+00:00In mid-June, my colleagues and I at Kansas State University offered our Serving up Science: The Path to Safe Food in Schools course. The [...]
Halfway Gone, A Mid-Year Food Safety Check-up for your Foodservice Business
Tayler Greenwood2024-07-10T18:17:00+00:00July is often a time when a portion of us in the foodservice business are at our prime. In many areas of the country, [...]
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 [...]
Brushing up on Hygiene: Are Nail Brushes the Unsung Hero of Clean Hands?
Michelle Greenwood2024-06-10T14:42:43+00:00Last month, I focused the discussion within the blogs on handwashing. One aspect of handwashing that I did not cover was the use of [...]
Navigating the Latest Listeria Outbreak
Michelle Greenwood2024-02-09T16:09:15+00:00I am starting to feel like a member of the Bad News Bears, the guy that is always focused on the negative. You might [...]
E. Coli Outbreaks, The Gift that Keeps on Giving
Food Safety Experts2024-01-03T22:58:00+00:00Late in December, in response to possible E. coli contamination, we saw a recall issued for 7,000 pounds of ground beef. While 7,000 pounds [...]
UNDERSTANDING TIME AS A CONTROL FOR PUBLIC HEALTH
Michelle Greenwood2023-12-20T21:35:33+00:00Much of our business that revolves around food safety is governed by temperatures. The endpoint cooking temperature of ground beef, the hot holding temperature [...]
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 [...]
Does Temperature Really Matter when Washing your Hands?
Food Safety Experts2023-02-14T15:43:31+00:00In January, I reviewed the changes to the 2022 Food Code in my blog (check out Part I and Part II), and one change to the food code that I had mentioned, but didn’t discuss in-depth, was the change that lowered the water temperature a hand sink was required to produce to 85°F, as noted in Section 2-202.12 of the code. This requirement has been in place since the publishing of the 2001 Food Code, which required a water temperature of 100°F. Prior to this, 110°F was required (see the 1999 Food Code). So why the change and does water temperature when washing your hands really matter?
