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Safe Food for Our Senior Customers
The consumer’s ultimate expectation is quality food and additionally, not to get sick from the food they eat at a restaurant or food service commissary. In the case of our senior citizens, they are...
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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...
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Food Safety for Pork – Part 2
Continued from part 1… Trichinosis parasite is no longer much of a threat in U.S. pork. All pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present....
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Fetching a Pail of Good, Safe Water
In the ambitious fight for food safety, don’t overlook the safety and quality of the crystal clear liquid coming out of your faucet. The United States has controls in place to ensure we have potable...
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The Incredible, Edible Egg Safety Quiz
This nutritious, delicate food is a part of many food service menus as a main course and one of the most common ingredients. The U.S. Dept. of Agriculture says Americans consume an average of 234 eggs...
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The Physical Elements of Food Service Hand Hygiene – Part I
September is National Food Safety Education Month and the theme has a rhyme to it – “Keep Hands Clean with Good Hygiene”. Hand washing is one of the public’s best defenses against the spread of both...
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Food Service Hand Hygiene: Basic Handwashing – Part II
Ignoring handwashing as a priority is easy until faced with a crippling lawsuit. Your risk of transmitting a foodborne disease via a food workers hands will never be zero, but the good news is training...
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Refrigeration Tips to Keep Your Food Safe
A refrigerator is one of the most important pieces of kitchen equipment for keeping foods safe. In a food service environment, our existence depends on the cooling equipment. The science of...
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Greens & Spinach – Please Lettuce Be Safe to Eat
According to the new food nutrition pyramid, we are to eat at a minimum, around 3 cups of dark green vegetables along with other servings of fruits and vegetables each week. That is becoming more...
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Stay On Top of Food Recalls
Food recalls in the national news have been grabbing some priority headlines lately. Actually, it’s a continuous public health issue involving some kind of contamination, mislabeling, undeclared food...
View ArticleStocking Your Food Safety Toolbox
Blog by Lori Stephens, based directly on SafeBites webinar by Dr. Jeannie Sneed, PhD, February 2018 There are five main contributing factors that lead to foodborne illness. Based on the Centers for...
View ArticleFDA has released the newest version of the Food Code
Blog by Lori Stephens based on the new FDA Food Code release. The FDA has released an updated version of the federal Food Code – Food Code 2017. What is the Food Code? The Food Code is a set of...
View ArticleResources for Effective Purchasing and Receiving in Foodservice Operations
In our first blog for August, we reviewed best practices for purchasing and receiving, and why these can mitigate risks to safety of food from unintentional or intentional threats. In this posting, we...
View ArticleHandwashing 101
During the last several months, we have all heard about the importance of hand hygiene. Food service folks have long known that our mothers were right – washing your hands with soap is an excellent...
View ArticleStrategies for Hand Hygiene Effectiveness
In our second blog this month, the topic of hand hygiene continues (and really, it should never go away!) with a focus on strategies to achieve in a foodservice operation. Numerous studies, and likely...
View ArticleFood Poisoning: Identifying a Foodborne Illness
Foodborne illness is no fun. It is likely that at some point in your life, you ate a food item and later became sick. Whether they knew it or not, it is estimated that every year one in every six...
View ArticleFood Poisoning: Responding to a Complaint
In our first blog we covered background on investigations of foodborne illnesses. The SafeBites webinar on October 21st will discuss the process more thoroughly. If you haven’t already registered,...
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Why Cooling Foods Correctly Isn’t Something to Chill Out Over
Twenty-eight years ago last month, Kevin began his career in the foodservice industry. He started as an assistant prep cook in an independent owned restaurant in Iowa. Like many of you, he remembers...
View ArticleProper Cooling: Your Food-Safe Culture Demands It
Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University. If you were not able to join us, please feel free...
View ArticleHoliday Food Safety Controls
In case you have not noticed – the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals...
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