Memorial Day weekend marks the unofficial start to summer, and many Americans will celebrate with cookouts, camping, road trips and other activities that involve food. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is reminding families to take extra care not to let foodborne bacteria, which grows more quickly in hot weather,… Continue Reading
(This article by Sydney Ross Singer was originally posted on his blog April 21, 2015, and is reposted with his permission.) Disease prevention specialists warn against shaking hands as a form of greeting since this is a common way people spread disease. Eating at a buffet exposes people to the hands of everyone who came to the restaurant and… Continue Reading
Springtime, egg hunts, candy, bunnies and delicious family meals. These festive events are the hallmarks of Easter and, with a few tips from STOP Foodborne Illness, those celebrating this year can be assured of a safe and happy holiday. “It is important to take precautions with eggs and other perishable foods to avoid foodborne illness,”… Continue Reading
(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