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

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

Thumbs Up to Proper Hand Hygiene!

Proper hand hygiene is a major factor in preventing contamination of food and food contact surfaces in all food service establishments. It is vitally important in preventing healthcare acquired infections in all healthcare facilities. Proper education and compliance in hand washing is a critical necessity in any institution that directly contacts the public consumer or [...]

By | November 7th, 2017|Food Safety, Hygiene|0 Comments