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The science behind the 20-second hand wash.
The Centers for Disease Control (CDC) have established the 20-second hand washing rule for safety, and the 20 seconds is based in science. Few of us watch the clock while we're washing, but those of us in the food service industry learned early to "Sing the 'Happy...
What food professionals should take away from CDC’s recent report, “Foodborne Illness Outbreaks at Retail Food Establishments…”
Foodborne Illness Outbreaks at Retail Food Establishments – National Environmental Assessment Reporting System, 25 State and Local Health Departments, 2017 - 2019 June 2, 2023 DOWNLOAD FULL REPORT HERE >> INTRODUCTION Each year, local health authorities...
FOOD SAFETY 101, Preventing Foodborne Illness Isn’t Rocket Science, Ed. I
Time & Temperature Control THE TDZ Foodborne pathogens, the unfriendly microorganisms that cause illness, grow rapidly between 41ºF and 135ºF. (If you prefer the Celsius scale, it’s 5ºC to 57ºC.) The range between 41º and 135º is referred to as the “TDZ…...
The benefits of training your Hispanic staff in Spanish
THE NUMBERS… For those of us in the hospitality field, we don't need to be told that by 2024, 20% of America's workforce will be Hispanic and Latino. According to the 2016 US Census, 40 million of the 57.5 million Hispanics in the United States speak Spanish at home;...
Mom was your first food safety trainer!
When you read or hear about an outbreak of a foodborne illness at a restaurant or public event, understand that it probably could have been prevented. Someone didn't follow an accepted practice or procedure, and people became ill. A great number of Florida...