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David Walpuck is a native of Tarrytown, NY. 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" and has a new book, "What Consumers Should Know About Food Safety" scheduled to publish May 2, 2016.

 

Knowing the correct answer for a food safety certification question about proper food temperatures is not the same as knowing how to properly use a food thermometer. On-site follow-up training ensures that classroom learning is retained and implemented.
Knowing the correct answer for a food safety certification test  is not the same as knowing how to properly use a food thermometer. On-site follow-up training ensures that classroom learning is retained and implemented.
It’s just human nature … people forget. Consequently, unless food handlers receive proper followup reviews and reinforcement,…

Birds are a beautiful thing of nature and should be respected and admired. However, they do not belong inside foodservice operations or any other food facilities. Their search for food and a comfortable harborage area, especially now during the colder months, encourages birds to seek entry to the great indoors. The possibility of contamination from…

Most everything these days is so after-the-fact and, in some circumstances, a fire drill. Proper communicating, planning and budgeting are necessary when it comes to equipment maintenance, replacement or purchasing. Everything from small wares, such as a simple vegetable peeler, to larger pieces of processing equipment, like a meat grinder, often get neglected or forgotten…

In the food industry, there are many instances where substitutes are used for a variety of purposes. Whether it is forced or by choice, the need to fill the exposed gap will have to get rectified when it comes to food processing in order to eliminate an interruption in business. What operators should also focus…

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.

http://www.dreamstime.com/royalty-free-stock-image-scoop-ice-close-up-cubes-stainless-image53238196Listed below are some best practices and questions to ask. Some

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. http://www.dreamstime.com/stock-photos-successful-business-presentation-men-office-image32058573Here are some basic suggestions to get the food safety message across:

  • A simple “please” and “thank you” goes a long way. That may sound

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. http://www.dreamstime.com/stock-photo-middle-aged-man-working-bottling-factory-image29668190If left unchecked, no matter…

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…

With the new school year fast approaching, it should be a reminder to take the time to properly train and educate food handlers about food safety. Not only just to pass the test and get certified, but to live it, breathe it and foster a culture. Food safety has to be part of the daily…

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…