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David Walpuck

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Preventive Equipment Maintenance: A Food Safety Priority

By David Walpuck on December 11, 2015

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…
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Beware of the Substitute

By David Walpuck on November 6, 2015

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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Temperature Control: A Critical Food Safety Element

By Cathy Siegner on August 10, 2015

A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it…
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Ice: The Overlooked Product

By David Walpuck on July 17, 2015

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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Proper Communication: A Food Safety Priority

By David Walpuck on May 25, 2015

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…
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Temperature Logs: A Misunderstood Liability

By David Walpuck on February 24, 2015

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…
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Here Comes the Cold Weather — and Mus Musculus

By David Walpuck on October 17, 2014

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…
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Food Safety Education vs. Reality

By David Walpuck on September 1, 2014

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…
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Condensation: The Liquid Enemy

By David Walpuck on June 9, 2014

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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The ABCs of New York City’s Restaurant Grades: Part 4

By David Walpuck on March 12, 2014

(This editorial is part of a series. You can find earlier entries here: Part 1, Part 2, Part 3.) Per Se, an upscale and expensive restaurant in Manhattan, found itself on ABC…
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Food Recalls

  • Pindjur vegetable spread recalled in Canada over glass in product
  • 2.5 million pounds of Kroger, Great Value, Goya, and more brands of canned meat recalled over packaging defect
  • Jambalaya and gumbo products recalled over lack of inspection
  • Ready-to-eat sausages recalled after inspection finds Listeria on production surfaces
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Editorials & Guest Opinions

A new day: IFT weighs in on the future of the FDA

By Guest Opinion on February 1, 2023

Letter to the Editor: We don’t need an upheaval of USDA and FDA to make a single food safety unit

By Guest Contributor on January 31, 2023

Letter from the Editor: An independent food safety board is far better than anything FDA Commissioner does on his own

By Dan Flynn on January 29, 2023
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