Cleaning, Sanitizing, and Disinfecting. Do you know the difference? These words are often used interchangeably, but Ronnie Garret explains that there are key distinctions that are essential for your staff to know about. Understanding the different definitions is a key step in improving the health of your facility.
Recently, FBI Special Agent, Scott Mahloch, who holds the title of Weapons of Mass Destruction Coordinator, was a featured speaker at the Food Safety Consortium in Illinois. He was there to discuss the potential threats the food industry may face at large food processing centers, and even at smaller local storage centers and retail outlets.
This incredibly efficient new option will keep your crews moving with SC Johnson’s patented spray-and-wipe cleaning system that provides optimized dilution delivery. The easy-to-use system requires no mixing, measuring or stopping and its fully intuitive design will have your cleaning crews using it minutes.
Your operation’s trash can be the source of some serious food safety problems. For this reason, you should educate yourself on the best ways to handle your waste to avoid exposure to bacteria, viruses, and other hazardous materials.
A picture is worth a thousand words and, when it comes to working in a kitchen, a picture can prevent a thousand accidents. Something as simple as posting a food safety icon near a workstation can lead to a dramatic reduction in completely avoidable errors.
Rosie D. Lyles, MD, head of clinical affairs for Clorox, writes about the risk of so-called “superbugs” – organisms that are resistant to drug treatment, and says that “there is a growing body of research that shows that many of these microbes are commonly found in public restrooms.”
Management of holding times is imperative for food safety. But, in a high-volume, busy food production area, safe holding in the kitchen can be difficult to control.
Among the general population, there are some pretty divisive opinions when it comes to hand sanitizer. For every person who can’t seem to live without one – keeping them in their car, desk, and so on – there are others who complain about having to use hand sanitizer and find it unpleasant.
If your restaurant or dining hall is growing its own food or herbs, it’s important to have a food safety plan in place. Just as any grower must take steps to ensure the safety of their products, so must you. Here’s how.
How clean are your restrooms? While some businesses may not put much thought (or effort!) into the cleanliness of their public bathrooms, their customers frequently do.