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 [...]
Clean Hands, Safe Eats: Considerations to Improve Handwashing Compliance
Michelle Greenwood2024-05-10T19:45:15+00:00In my blog earlier this month, I discussed a bit of the art and science behind handwashing. If you are reading a blog post [...]
Clean Hands, Safe Eats: The Art and Science of Handwashing in Foodservice Operations
Michelle Greenwood2024-05-10T19:40:26+00:00Last week, I had the pleasure of joining one of our FoodHandler partners, Martin Bros. Distributing, for a Webinar on handwashing. During the webinar, [...]
Never Did I Ever…
Michelle Greenwood2024-04-19T14:00:59+00:00Yes, I know the real game is “never have I ever”, but that phrase didn’t work for the topic of this blog, so I [...]
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 [...]
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 [...]
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?
