Part I: Contamination Prone Food Service Equipment- Meat Slicers

Meat slicers are difficult to clean and have been associated with outbreaks of Salmonella and Listeria among other food borne illness pathogens. Although FDA code requires cleaning meat slicers every 4 hours, it does not rigorously specify cleaning methodology. To ensure longevity of component parts, operators should use only cleaning and sanitizing chemicals recommended by [...]

By | January 30th, 2018|Food Safety|0 Comments

Food Safety Concerns in the Global Food Supply Chain

The FDA reports that the top three food supply chain violations are from vegetables, seafood and fruits. An FDA report stated that 10%-15% of all food consumed in the US is imported.  These products come from more than 300,000 facilities and 150 countries. It is critical to protect your products and brands across food supply [...]

By | January 9th, 2018|Food Safety, Uncategorized|0 Comments

Gut Reactions: Sources of Foodborne Based Gastrointestinal Disorders

Tummy Troubles Scallan et al in 2011 estimated that foodborne diseases cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the US each year. The source of these foodborne illnesses is oftentimes very difficult to determine. In the average GI tract, food that is ingested into the stomach takes around 4-6 hours to [...]

By | November 13th, 2017|Food Safety|0 Comments