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

The Cold Truth: Safety Is No Accident

Dispensing Freezers, also known as soft serve machines, dish out over 188,000 jobs across the United States annually. An OSHA violation carries a max penalty of seven thousand dollars. The real damage to a fast food establishment is it's reputation. Work place hazards related to manually cleaning dispensing freezers may include; handling sharp hardware, repetitious [...]

By | November 21st, 2017|Food Safety|0 Comments