Food Safety

SafeBites Time and Temperature Control: How To’s

Emily Kinateder2021-08-04T21:18:52+00:00

Welcome back! In the last blog I gave the low down on temperature controlled for safety (TCS) foods and the temperature danger zone (TDZ). The focus of this blog is all about control of time and temperatures of foods in your operations. You might say we are discussing Control Issues! Kidding aside, knowing that temperature abuse is a leading cause of foodborne illness, it only makes sense to pay attention to the time that TCS foods are in the TDZ (remember, that is between 41° F and 135° F). FoodHandler® recently updated some useful time and temperature documentation tools.

SafeBites Time and Temperature Control: How To’sEmily Kinateder2021-08-04T21:18:52+00:00

SafeBites Time and Temperature Control: Why & When

Emily Kinateder2021-08-04T20:05:27+00:00

Hi Everyone – Cathy here. Having written the SafeFood Blog for Iowa State University for over ten years, I am happy to have the opportunity to work with FoodHandler in my retirement. Jeannie and I share with FoodHandler a passion for making sure food served is safe.

SafeBites Time and Temperature Control: Why & WhenEmily Kinateder2021-08-04T20:05:27+00:00

Mitigation Strategies for Cross Contamination

Emily Kinateder2018-06-18T15:58:11+00:00

In our last blog, we talked about cross contamination, including the related risks and sources. Our focus today will be on some of the major strategies that can be used to mitigate cross contamination in a foodservice operation.

Mitigation Strategies for Cross ContaminationEmily Kinateder2018-06-18T15:58:11+00:00

Cross Out Cross Contamination

Emily Kinateder2018-06-06T13:03:08+00:00

Cross contamination is a major risk factor contributing to foodborne illness, but there are steps that you can take in your foodservice operation to mitigate the risk. In this blog, we cover the basics of cross contamination, the risks that result, and sources of cross-contamination so that you can understand the serious risk it presents. In the next blog, strategies to lower this risk will be covered.

Cross Out Cross ContaminationEmily Kinateder2018-06-06T13:03:08+00:00

Meet the Food Safety Leadership Team

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Meet the Food Safety Leadership Team

Emily Kinateder2021-08-05T18:33:45+00:00

Meet FoodHandler's Food Safety Leadership Team:

Meet the Food Safety Leadership TeamEmily Kinateder2021-08-05T18:33:45+00:00

Announcement from FoodHandler’s Sales Manager

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Announcement from FoodHandler’s Sales Manager

Emily Kinateder2021-08-05T18:34:47+00:00

We are pleased to announce that our new food safety consultants—Dr. Jeannie Sneed and Dr. Cathy Strohbehn—will be writing blogs twice each month, on the first and fifteenth. Their goal is to make these blogs relevant, and to continue conversations about food safety among foodservice operators. We invite you to contact them to ask questions, share success stories, make suggestions for blog topics, or provide other thoughts you have about food safety. You can email them at foodsafety@foodhandler.com

Announcement from FoodHandler’s Sales ManagerEmily Kinateder2021-08-05T18:34:47+00:00

FDA has released the newest version of the Food Code

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FDA has released the newest version of the Food Code

Emily Kinateder2021-08-05T18:35:50+00:00

Blog by Lori Stephens based on the new FDA Food Code release.

FDA has released the newest version of the Food CodeEmily Kinateder2021-08-05T18:35:50+00:00

Stocking Your Food Safety Toolbox

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Stocking Your Food Safety Toolbox

Emily Kinateder2021-08-05T18:36:41+00:00

Blog by Lori Stephens, based directly on SafeBites webinar by Dr. Jeannie Sneed, PhD, February 2018

Stocking Your Food Safety ToolboxEmily Kinateder2021-08-05T18:36:41+00:00

Greens & Spinach – Please Lettuce Be Safe to Eat

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Greens & Spinach – Please Lettuce Be Safe to Eat

Sam Vargas2017-08-17T15:36:11+00:00

According to the new food nutrition pyramid, we are to eat at a minimum, around 3 cups of dark green vegetables along with other servings of fruits and vegetables each week. That is becoming more difficult as outbreaks such as E. coli 0157:H7 creates bad news for the produce industry, not to mention the victims.

Greens & Spinach – Please Lettuce Be Safe to EatSam Vargas2017-08-17T15:36:11+00:00

Refrigeration Tips to Keep Your Food Safe

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Refrigeration Tips to Keep Your Food Safe

Sam Vargas2017-08-17T15:36:37+00:00

A refrigerator is one of the most important pieces of kitchen equipment for keeping foods safe. In a food service environment, our existence depends on the cooling equipment. The science of refrigeration has evolved from prehistoric times when man found his wild game would last longer packed in the coolness of a cave or packed in snow. Our ancestors harvested ice to keep food cold. Now, if the power goes off, we are instantly reminded of the refrigerator’s importance to our daily life, at home and certainly in a food service facility.

Refrigeration Tips to Keep Your Food SafeSam Vargas2017-08-17T15:36:37+00:00

SafeBites Time and Temperature Control: How To’s

SafeBites Time and Temperature Control: Why & When

Mitigation Strategies for Cross Contamination

Cross Out Cross Contamination

Meet the Food Safety Leadership Team

Announcement from FoodHandler’s Sales Manager

FDA has released the newest version of the Food Code

Stocking Your Food Safety Toolbox

Greens & Spinach – Please Lettuce Be Safe to Eat

Refrigeration Tips to Keep Your Food Safe

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