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.

 

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…

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…

On a recent trip to our favorite Peruvian restaurant in New York City, my wife and I could not help but notice the large “C” letter grade from the Department of Health posted on the front door. The last time we were there, they had an “A.”  When I inquired with the hostess about the…

As someone who was in New York City on 09/11/01, I saw the fear, death and destruction first hand. It is something I will never forget. The recent bombings at the Boston Marathon remind me of just how vulnerable our society is. Killing and maiming innocent people, especially children, with an exploding pressure cooker packed…

As operators of food establishments look towards controlling costs, sometimes the decisions they make directly impact food safety. When sales go south, so does health and sanitation. In my years in the food service industry, this is what I have observed: Reducing Labor Hours: Cutting staff has been a tactic used since the beginning…