The dangers of Healthcare Acquired Infections (HAIs) is a frequent topic on our blog and in the healthcare community. Eliminating HAIs through cleanliness is essential, but did you know that these germs can be lurking on seemingly impossible to clean tech surfaces? Know the risk of spreading germs through tech devices and find out what to do.
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.
All of us want to evade any potential infections. At restaurants, there is often a risk of exposure. One needs to be aware of that risk and learn how to avoid it.
Food safety begins at the source, at the farm or manufacturing facility. But for your business, it begins at your receiving point. This is a critical part of your food safety system and one that you should be paying attention to.
Hand washing is a simple and easy way to reduce germs, but it doesn’t happen as often as you would expect. So, how can you inspire more people to improve their rates of hand-washing?
Cutting boards pose cross-contamination risks during food prep. Here are several points to consider as you review your risk of cutting board contamination.
Trash cans and waste receptacles are an important part of your food safety plan. They can be the source of bacteria, viruses, and other pathogens that contaminate food. That’s why it’s important to keep your trash cans sanitized.
Offsite events can be tricky, but if you remember that offsite food prep operations require the same safety standards as your in-house operations, you can avoid trouble. Careful, consistent management and execution of the delivery and food prep will help ensure food safety for your guests. Here are some quick tips to keep in mind.
Here’s something to consider when putting together your HACCP-based food safety plan: intentional contamination. Learn about precautions to take against intentional food contamination.
Many operations that have been associated with a food borne illness outbreak do not survive and are quickly overcome by the bad press they receive, lost business and cost of litigation. How can you avoid a similar situation?