Food Safety

Food Defense Playbook

Emily Kinateder2018-10-15T14:42:48+00:00

In the last blog, we raised the question of whether a defensive position is really needed for retail foodservices. I hope you were convinced that incorporating some defensive measures into daily practices will protect food inventory from risks--whether those risks are theft, spoilage, or intentional contamination. After all, food in inventory belongs to the operation so it makes sense to protect it from any risks while in your custody.

Food Defense PlaybookEmily Kinateder2018-10-15T14:42:48+00:00

Food Defense—What is Your Game Plan?

Emily Kinateder2018-09-20T15:36:11+00:00

We are into the season of Friday Night Lights and for many of you, this is a time when offensive and defensive strategies are discussed and rehashed during Monday morning quarterbacking sessions. Most of you working in foodservices have your “offensive” game under control with menu item and service strategies to ensure customer satisfaction--a big part of your play book. But, how is your “defensive” game? Do you have procedures in place to protect food from intentional contamination? In this blog, we will cover some background on food defense and discuss whether it really is a necessary strategy. In the second posting for this month, action steps for operations to consider will be presented.

Food Defense—What is Your Game Plan?Emily Kinateder2018-09-20T15:36:11+00:00

Evaluating Food Safety

Emily Kinateder2018-09-01T00:21:10+00:00

One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.

Evaluating Food SafetyEmily Kinateder2018-09-01T00:21:10+00:00

September is Food Safety Education Month: The Culture of Food Safety

Emily Kinateder2018-09-01T00:19:33+00:00

Developing a culture of food safety is important for any foodservice operation. You may be wondering--just what is a culture of food safety? Let’s start talking about it by first defining what is meant by culture. When you look culture up in the dictionary, you will see terms such as shared knowledge, beliefs, values, attitudes, and meanings; a way of life; patterns of behavior; learned behavior of a group of people; and transmitted from generation to generation. I think these descriptors provide good insight into the meaning of a culture of food safety. You can also think about where you grew up, and a vision of culture comes. For example, I grew up in rural Oklahoma, graduating in the 1970’s with a class of 24 students. My culture instilled in me an appreciation for rural life, hard work, and independence. As I grow older, I realize I haven’t changed very much from my early years, even though I have completed a PhD, lived a lot of places, and traveled throughout the world!

September is Food Safety Education Month: The Culture of Food SafetyEmily Kinateder2018-09-01T00:19:33+00:00

Produce Safety: Special Considerations

Emily Kinateder2018-08-24T17:22:46+00:00

In our last blog, I talked about general produce safety. Today, I want to talk about some special products—melons, tomatoes, leafy greens, and sprouts. These are all foods that have a history of bacterial contamination leading to foodborne illness. I also want to discuss salad bars because they have some special risks.

Produce Safety: Special ConsiderationsEmily Kinateder2018-08-24T17:22:46+00:00

Fresh and Tasty Produce, but are there Food Safety Concerns?

Emily Kinateder2021-08-04T20:03:22+00:00

One of the best things about the middle of summer is the wonderful variety of tasty fresh produce that is available. I hope you are enjoying the fruits of the harvest because it has great flavor and provides us with a variety of important vitamins, minerals, and fiber needed to maintain good health.

Fresh and Tasty Produce, but are there Food Safety Concerns?Emily Kinateder2021-08-04T20:03:22+00:00

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

Food Defense Playbook

Food Defense—What is Your Game Plan?

Evaluating Food Safety

September is Food Safety Education Month: The Culture of Food Safety

Produce Safety: Special Considerations

Fresh and Tasty Produce, but are there Food Safety Concerns?

SafeBites Time and Temperature Control: How To’s

SafeBites Time and Temperature Control: Why & When

Mitigation Strategies for Cross Contamination

Cross Out Cross Contamination

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