Part ll: Contamination Prone Food Service Equipment- Cutting Boards

Studies have reported up to 80% of all grocery store chickens in the US are contaminated with Salmonella, Campylobacter or both. Plastic cutting boards should be replaced often due to wear-and-tear creating a difficult surface to remove pathogens from. Kitchens should have a minimum of 2 cutting boards; 1 for vegetables/fruit and 1 for raw [...]

By |2019-10-11T14:20:20-05:00February 13th, 2018|Food Safety, Restaurant Industry|0 Comments

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 |2019-10-11T14:20:20-05:00January 30th, 2018|Food Safety|0 Comments