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
Was that last 24 Hour “Bug” You Had Really a Foodborne Illness in Disguise?
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).
30 Years Later: The Foodborne Illness Outbreak that Changed Food Safety
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.
Does Temperature Really Matter when Washing your Hands?
In 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
Late 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.
