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Food Safety

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The Basic Principles of Food Safety
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The Basic Principles of Food Safety

2017-08-17T15:47:10+00:00

Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.

The Basic Principles of Food Safety2017-08-17T15:47:10+00:00
Be Aware When You Prepare – Food Prep Tips
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Be Aware When You Prepare – Food Prep Tips

2017-08-17T15:47:36+00:00

The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.

Be Aware When You Prepare – Food Prep Tips2017-08-17T15:47:36+00:00
Food Gloves & Latex Allergy Education
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Food Gloves & Latex Allergy Education

2017-08-17T15:50:32+00:00

Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.

Food Gloves & Latex Allergy Education2017-08-17T15:50:32+00:00
Foodborne Illness Myths & Facts
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Foodborne Illness Myths & Facts

2017-08-17T15:52:43+00:00

“It must have been something I ate.”  That’s the typical statement when a person develops some relatively minor symptoms from food.  Maybe not severe enough to go to the doctor so you choose to tough it out without medical care.  Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness.   The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.

Foodborne Illness Myths & Facts2017-08-17T15:52:43+00:00
Don’t Compromise: Clean and Sanitize
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Don’t Compromise: Clean and Sanitize

2017-08-17T15:53:09+00:00

The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.

Don’t Compromise: Clean and Sanitize2017-08-17T15:53:09+00:00
The Route to Safer Fresh Fruits and Vegetables
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The Route to Safer Fresh Fruits and Vegetables

2017-08-17T15:53:37+00:00

Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.

The Route to Safer Fresh Fruits and Vegetables2017-08-17T15:53:37+00:00
Be Cool, Chill Out, Refrigerate Promptly!
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Be Cool, Chill Out, Refrigerate Promptly!

2017-08-17T15:54:06+00:00

The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality.   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.  Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.

Be Cool, Chill Out, Refrigerate Promptly!2017-08-17T15:54:06+00:00
close-up-photo-of-a-cook-in-uniform-and-gloves-pre-KJH97A9
Cutting Board Safety
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Cutting Board Safety

2021-08-05T18:44:16+00:00

Everyone knows to prepare food only on a clean and sanitized surface. Everyone also knows not to prepare food on a surface previously used to prepare any type of uncooked meat—cross-contamination. But does everyone know what this clean, sanitized, uncontaminated surface should be made out of? Or how cutting boards should be cared for?

Cutting Board Safety2021-08-05T18:44:16+00:00
Prop 65 Warning Label on FoodHandler Box
A Date with Safe Food Labels
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A Date with Safe Food Labels

2021-08-05T18:46:24+00:00

When it comes to food, calendar dates relating to time and temperature are important and sometimes confusing. Terms we use are: 1) food product or code dating used for commercial food manufacturing and 2) date marking used for food prepared onsite in a restaurant. In a restaurant at the receiving step or the retail food store as a consumer, "Sell by July 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information, which answers these and other questions about food product dating.

A Date with Safe Food Labels2021-08-05T18:46:24+00:00
FoodHandler® Gloves - Beyond the glove, behind food safety
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PanPals® High Heat Pan Liners & Bags
FormFlex® Vinyl Glvoes

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