Photo of David Walpuck

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.

 

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
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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


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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,
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