Score Big in Food Safety: Amp Up Your Food Safety Education Month
Tayler Greenwood2024-08-02T16:28:35+00:00It is mid-August and in just a few short weeks it will be that time of the year again. The time we wait for [...]
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, [...]
Brushing up on Hygiene: Are Nail Brushes the Unsung Hero of Clean Hands?
Lauren Larson2024-06-10T14:42:43+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
Lauren Larson2024-05-10T19:45:15+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
Lauren Larson2024-05-10T19:40:26+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…
Lauren Larson2024-04-19T14:00:59+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 [...]
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?
Hand sinks: Often Taken for Granted, but an Essential Part to Effective Hand Hygiene
Food Safety Experts2023-02-14T15:42:27+00:00Late in January, I received a question about hand sinks in a foodservice operation. The question pertained to school staff (teachers and aides) who were using a hand washing sink in the school kitchen. The question came as a matter of who was allowed access to the kitchen to use the sink, but the question itself caused me to go down a rabbit hole of requirements for hand washing sinks in foodservice operations.
