(This article by Diane Wright Hirsch, MPH, RD, a food-safety educator with the University of Connecticut Extension, was published here on Dec. 30, 2014, and is reposted with permission.) Food safety is not something we usually think of when we are making our New Year’s resolutions. In fact, it is likely that you will promise… Continue Reading
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
Want tips on safely preparing a meal for your family at home? View this video from the International Food Information Council Foundation for information on how to “Be Food Safe” by cleaning, separating, cooking, and chilling.
Cross Contamination is the bane of every food-safety management system. While food safety professionals concentrate on the process flow through a food system, sanitation personnel should also be mindful of conditions where pathogens may reach otherwise safely processed foods. Preventing the transfer of pathogens from one product to another is important in almost every type… Continue Reading