foodborne

Are Grades for Foodservice Inspections a Good Idea?

2023-06-05T19:49:12+00:00

I generally try to stay away from controversial topics in my blog, but this is one I thought it might be interesting to discuss. Occasionally on my travels, I will come across a state or a local jurisdiction that requires foodservice inspection scores be posted in the window of the establishment.  The idea is to allow would-be customers the ability to see how the foodservice operation in which they are about to eat scored on their latest health inspection.

Are Grades for Foodservice Inspections a Good Idea?2023-06-05T19:49:12+00:00

Neglected Safety: CDC Report Casts Doubts on the Ability of the Foodservice Industry to Ensure Ill Workers Stay at Home

2023-06-05T19:52:32+00:00

Early in June, the Centers for Disease Control and Prevention released a report outlining foodborne illness outbreaks in retail foodservice establishments.  The report outlined outbreaks from 25 state and local health departments from 2017 through 2019.

Neglected Safety: CDC Report Casts Doubts on the Ability of the Foodservice Industry to Ensure Ill Workers Stay at Home2023-06-05T19:52:32+00:00

Keeping Food Safe While Serving Outdoors

2023-05-11T17:17:26+00:00

This afternoon I met some friends for lunch and as I drove through our beautiful downtown area in Manhattan, KS, I noticed that many people were taking advantage of the gorgeous weather and dining outside with friends. For our local community - outdoor dining is one of the remnants of COVID that we actually have come to enjoy on beautiful days. With spring in full swing and summer just around the corner, many foodservice operations are taking advantage of the warm weather by offering outdoor dining options.

Keeping Food Safe While Serving Outdoors2023-05-11T17:17:26+00:00

The Importance of Air Gaps in Providing Safe Food to All

2023-05-11T17:07:48+00:00

Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety.  The usual items that you would suspect were on the list were certainly included – foodborne outbreaks; temperature danger zone; physical, biological, and chemical contamination; personal hygiene and proper glove use; HACCP systems, etc. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps.

The Importance of Air Gaps in Providing Safe Food to All2023-05-11T17:07:48+00:00

Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.

2023-04-19T14:20:41+00:00

Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.

Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.2023-04-19T14:20:41+00:00

Be Proactive and Don’t End Up in Food Safety Jail!

2023-04-12T15:26:18+00:00

Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”

Be Proactive and Don’t End Up in Food Safety Jail!2023-04-12T15:26:18+00:00

Was that last 24 Hour “Bug” You Had Really a Foodborne Illness in Disguise?

2023-04-12T15:22:54+00:00

Within this blog, I have discussed many foodborne pathogens: E. coli, Hepatitis, Salmonella, Listeria monocytogenes, and Campylobacter.  But we’ve somehow managed to omit Staphylococcus aureus (S. aureus).

Was that last 24 Hour “Bug” You Had Really a Foodborne Illness in Disguise?2023-04-12T15:22:54+00:00

30 Years Later: The Foodborne Illness Outbreak that Changed Food Safety

2023-03-13T20:05:14+00:00

In January, we hit a major anniversary.  One I am betting snuck by many of you – including me! January marked 30 years since the deadly 1993 E. coli O157:H7 outbreak at Jack in the Box restaurants on the west coast. The anniversary wasn’t on any of the major news networks that I recall. It did make it into a few newspapers, at least one or two of the newspapers that are left.  It wasn’t until late-February that I realized it.

30 Years Later: The Foodborne Illness Outbreak that Changed Food Safety2023-03-13T20:05:14+00:00

During National Food Safety Education Month is it time for Your Food Safety Refresher?

2022-09-09T16:20:53+00:00

You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be.  To what am I referring? The food safety certification certificates, of course!

During National Food Safety Education Month is it time for Your Food Safety Refresher?2022-09-09T16:20:53+00:00

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