In late-September and peaking in very early-October, reports of increased Escherichia coli (E. coli) 0157:H7 cases started to surface in the Western part of [...]
Welcome to Food Safety Education Month! Late last month in my blog we talked about this once-a-year time to focus on educating your employees [...]
Within this blog, I’ve provided a lot of details about the finer points of food safety – from making sure your kitchen staff is [...]
When I began my career in the food safety area several years ago, I never dreamed I’d be discussing why people should not drink [...]
I am starting to feel like a member of the Bad News Bears, the guy that is always focused on the negative. You might [...]
It seems like every year we have a large-scale food recall that reminds consumers and foodservice operators about the importance of food safety. Not that we need reminded, but it certainly puts the topic in the headlines again. Last year, it was the onion recall. This year, it may very well be the Jiff peanut butter recall, of which we are in the midst of. At the time of the publishing, we are starting to learn more about a potential hepatitis A outbreak linked to strawberries. If you have not been impacted by either of these recalls in your personal or business life, I would be surprised.
Earlier in the month, I mentioned the top microbial enemies we all face in foodservice operations, E. coli, Campylobacter, Salmonella, and Listeria monocytogenes. While we discussed E. coli and Campylobacter, we did not get around to discussing Salmonella or Listeria monocytogenes.
Last month, I blogged a bit about the human factor in food safety. In the foodservice management realm, I do think the human factor is our biggest challenge, day in, day out. While the human factor is a major contributor to most foodborne illness outbreaks, we can’t forget about the microbial enemy we face on a daily basis.
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