The Cost of Food Safety

The National Restaurant Association reports the average American family eats out 4-5 times a week. With people dining out more than ever before, restaurants are looking for new ways to serve food faster and more efficiently to their customers. More food, more employees, more menu options, more customers, more costs and…MORE LIABILITIES. Many restaurants do not [...]

By | May 29th, 2018|Food Safety|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 | January 30th, 2018|Food Safety|0 Comments

Part 3: Food Safety in Kitchens

Heath professionals could play an important role in addressing health concerns by better educating their patients on frequently ignored and often unknown proper food safety techniques that could help to avoid their current health concerns. Adding endpoint cooking temperatures in recipes and educational materials are helpful cues to action for the consumer. Recipe HACCP (Hazard [...]

By | December 19th, 2017|Food Safety|0 Comments