Meet the Food Safety Leadership Team
Meet FoodHandler’s Food Safety Leadership Team:
Jeannie Sneed, PhD, RD
Dr. Sneed has been an educator and researcher in foodservice operations and food safety for over 30 years. She retired as a professor and administrator from Kansas State University where she also served as a research professor for the Center of Excellence for Food Safety Research in Child Nutrition Programs funded by the U.S. Department of Agriculture. NSF International awarded her the Lifetime Achievement Award for Food Safety Education and Research in 2007. She holds a PhD in foodservice management with a minor in organizational behavior from The Ohio State University.
Catherine Strohbehn, PhD, RD, CP-FS
Dr. Strohbehn has been an educator and researcher in the areas of foodservice management and food safety since 1986. She is certified by the National Environmental Health Association as a professional in food safety. She is professor emeritus (August 2018) and extension specialist at Iowa State University where she also oversees the Food Safety Project website. She has developed many extension programs and materials in areas such as general food safety, buying local produce, and school nutrition operations. In 2010, she was recognized by NSF International with the Educator Award in 2010. She holds a PhD from Iowa State University.
Both Dr. Sneed and Dr. Strohbehn are registered dietitians with the Academy of Nutrition and Dietetics and are registered ServSafe® instructors with the National Restaurant Association. They have received nearly $10 million in Federal, state, and private sources for research and education projects, with the majority focused on improving food safety in retail settings. They worked together at Iowa State University on several research and education projects focusing on food safety in schools, assisted living facilities, restaurants, and child care.
Contact them with any questions or comments at foodsafety@foodhandler.com
Food Safety for Pork – Part 1
If you haven’t tasted pork lately because you are not a red meat fan (or the other white meat), there are a few changes in the nutritional value of pork, the pork cooking temperatures, and the variety of ways we consume it. The amount of pork the average American consumes hovers around 50 pounds a year. Although pork is the number one meat consumed in the world, there are some religious restrictions on consumption of pork. U.S. consumption of pork dropped during the 1970s, largely because its high fat content caused health-conscious Americans to choose leaner meats. Today's hogs have much less fat due to improved genetics, breeding and feeding.
The Cold Chain in the Hot Summer Months
Keeping foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from the food manufacturers to your customers has to be one of our strongest links to safe food. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. If you accept the food, you have greatly increased your foodborne illness risk and compromised your food quality.
Routes of Foodborne Illness & Germs
From your sniffling coworker to the raw chicken on your kitchen cutting board, everyday life is full of potential infectious hazards. With germs so common and seemingly everywhere, knowing how germs spread is vital to preventing infection and foodborne illness. There are seven possible ways for the transmission of bacteria and viruses to take place. Although some of these microorganisms in our environment are good for us and protect us, disease causing pathogens are the germs or bad guys.
