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.
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.
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.
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.
It’s important to have the right procedures in place and to always observe proper food safety precautions. The consequences for not taking these things seriously can often be severe.
Small food prep areas create a challenge not only for preparation but also for cleanliness. It’s just as important to be aware of food borne illnesses in a small space as it is in a large commercial kitchen.
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.
One of the top priorities of any operation should be personal hygiene, specifically handwashing and hand care. Additionally, the best practices for disposable glove use are urged. Maintaining a proactive focus on this key aspect of your operation is important.
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?
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