Hands are used on a regular basis in the food manufacturing industry, yet not all employees are adhering to proper hand hygiene guidelines, inadvertently contaminating food produce through the spread of bacteria and placing consumers at risk.Read More
Hand Hygiene, Infection Prevention and Food Safety Blog
"It was the potato salad at the church picnic that poisoned half the people”. Every public health student has heard this example in school I’m sure. It’s the classic case of a single, ready to eat food item served to a group of people who may have eaten it, along with other food. The example goes on to explain how we calculate attack rates and discover the contaminated item that sickened the people. Sounds like the game Clue. Investigating foodborne illnesses is very much a detective game. The investigation as to who, what, when, and where all need answers to determine the source of contamination. There may be isolated cases of illness, or there may be a larger group of people that have a common link i.e. the holiday party at work. Either way, food can make us sick.Read More
If you run a successful foodservice operation that doesn’t automatically qualify you to do off-site work. Be sure to take your food safety program with you, including your hand hygiene program.Read More
Hot summer days mean we like to spend more time together and outside enjoying the sunshine. Often we find ourselves congregating in outdoor venues packed with people and where a wide selection of food is served such as barbecues, picnics, patios and outdoor festivals. Many of us spend little time thinking about how our food is being stored, prepared and handled in these situations, let alone what the hand hygiene practices are of those serving it. Consider however, that foodborne illness or “food poisoning” peaks in the summer and events like these that combine heat, crowds and food, can be breeding ground for foodborne pathogens.Read More
When it comes foodborne illness, the foodservice industry has benefited from advances made in food science and technology. Restaurants are better equipped to prevent illness, and when an outbreak does occur it is easier to identify the outbreak and stop it than in the past.
Restaurants have also benefited from advances and improvements in transportation. The world has become “flatter,” allowing even small or moderate-size operations to establish reliable sources of food that originate in distant parts of the world. Advances in data management allow us to better trace, recall and retrieve items that may be contaminated, adulterated or mislabeled.Read More
The Foodservice/Hospitality Industry has benefited from advances made in Food Science and Technology. The more sophisticated and detailed our knowledge of Foodborne illness the better we are able to prevent it. When a Foodborne Illness Outbreak occurs we are now better able to identify the outbreak and stop it than we have been in the past. The Foodservice/Hospitality Industry has also benefited from advances and improvements in transportation. The world has become “flatter” allowing even small or moderate size operations to establish reliable sources of food that originate in distant parts of the world. Advances in data management allow us to better trace, recall and retrieve items that may be contaminated, adulterated or mislabelled.Read More