Former student discusses success in the fashion industry
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E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!
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.
The Human Factor and Food Safety
A few weeks ago, we discussed the top five causes of foodborne illness, 1) Improper hot/cold holding temperatures of time and temperature control for safety foods; 2) Improper cooking temperatures of food; 3) Dirty and/or contaminated utensils and equipment; 4) Poor employee health and hygiene; and 5) Food from unsafe sources. As I noted, all of these items are not in the direct control of your staff, but most can be. For the second blog this month, I wanted to discuss a bit more about the human factor in our food safety programs.
What is the Greatest Threat to Food Safety?
What is the Greatest Threat to Food Safety?
Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall. Making your guests feel safe will be an important point as we welcome them back to our establishment. The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.
