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Contributing Writers

David Walpuck

David Walpuck

David Walpuck is a native of Tarrytown New York. He is a certified professional in food safety (CP-FS) from The National Environmental Health Association, an administrator for The National Registry of Food Safety Professionals and has twenty years’ experience in operations, auditing, consulting and teaching. He is also the author of the book Contaminated: Negligence in Food Safety.

Articles Written by David Walpuck

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Ice: The Overlooked Product



Ice is food. Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly or the necessary preventive maintenance measures to ensure that the ice machine is clean, sanitary and operating safely. Listed below are some best practices and questions to ask. Some… Continue Reading

Proper Communication: A Food Safety Priority



It’s all about the “buy in.” People need to believe in what they are doing, what makes it important, and have the knowledge to move forward in a positive direction. Here are some basic suggestions to get the food safety message across: A simple “please” and “thank you” goes a long way. That may sound… Continue Reading

Temperature Logs: A Misunderstood Liability



Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not only shed a light on whether an employee understands the process, but are also a strong indicator of potential liability. If left unchecked, no matter… Continue Reading

Here Comes the Cold Weather — and Mus Musculus



For much of the country, as the temperatures drop, there is increased activity of mice to find a harborage area. For any food operation, or homeowner, for that matter, this means an increased potential of infestation if some proactive measures are not taken to eliminate entry. Here are a few suggestions: 1. Think like a… Continue Reading

Condensation: The Liquid Enemy



Whether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or directly on frozen raw shrimp, condensation is a food safety concern and must be dealt with accordingly by anyone producing food. Excessive moisture from condensation… Continue Reading

The ABCs of New York City’s Restaurant Grades: Part 4



(This editorial is part of a series. You can find earlier entries here: Part 1, Part 2, Part 3.) Per Se, an upscale and expensive restaurant in Manhattan, found itself on ABC News recently – not for the great food, but for the less-than-stellar health inspection it received on Feb. 19, 2014. This disclosure went… Continue Reading

Did the Salem Witches of 1692 Suffer from Food Poisoning?



Rumors of witchcraft began spreading through the Salem Massachusetts colony prior to 1692 and helped fuel the turmoil between the different religious sects in the area. Life at that time was strictly governed by the church. Music, dancing and the celebration of holidays were forbidden because the belief was this activity was Pagan. Ironically, the… Continue Reading

The ABCs of New York City’s Restaurant Grades: Part 3



There’s been  some good news for restaurant operators in New York City. Food safety fines will be reduced. The $50 million-a-year revenue will now be brought down to an estimated $30 million. (What’s $20 million between friends anyway?) In addition, grade standards will be reassessed, an office will be created to mediate between operators and… Continue Reading