Imagine this, if you will. You’re a young dad. Three children, 3, 5 and 7. They’re not in school or daycare because the schools and daycare centers in your state have been closed down because of COVID-19, a coronavirus that spreads from person to person and that has already infected
Continue Reading Water shut-offs pose safety risks during coronavirus pandemic
Lost in the clutter of Millennial trend tracking and menu minutia is the reality of restaurant risk related to poor handwashing. This is a no-fault failure as there are no operational standards, no rewards or discipline, no behavior changing help from the Model Food Code, and no supporting research.
Continue Reading Few things are as sure a bet as handwashing; restaurants should act now
Frank Yiannas, nearing completion of his first year as FDA’s Deputy Commissioner for Food Policy and Response, opened the 2019 Food Safety Consortium Conference recently in Schaumburg, IL. This was his third time to present at the event. His first two were while serving as Walmart’s global vice president
Continue Reading Exploring the technology of food safety culture with FDA’s Yiannas
I know September is almost over because Christmas merchandise is beginning to nudge its way into retail spaces. But just because Food Safety Education Month is nearing its end, it doesn’t mean the educating is finished.
Earlier this month I spoke with USDA Under Secretary for Food Safety Mindy
Continue Reading Beach Beat: What to remember from September
When I first heard about the whole hashtag thing I thought it was rather amusing. The people who had been online since their pre-school years appeared to have no idea that the # symbol on their keyboards had meaning before Twitter was invented. The use of # as a
Continue Reading Beach Beat: Trending to make a difference with #HandwashingHeroes
Pathogens met their Waterloo as more than 400 culinary professionals staged a
Continue Reading Handwashing for Life Olympics: Battle at Waterloo
A record setting number of attendees for the National Restaurant Association’s Quality Assurance Study Group’s annual session filled the Millennium Conference Room at Loews Philadelphia Hotel this past week for a three-day introspection of the industry’s food safety policies and practices. Day 1 was headlined with a keynote address by
Continue Reading Restaurant study group calls for back-to-basics approach
Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month. The more we learn about norovirus, the clearer the choices are in changing current behaviors. Foodservice operators know a lot about norovirus, especially in
Continue Reading Conquering this enemy is increasingly a matter of choice
(Editor’s note: This is the second in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.)
Editor’s note: This is the first in a series of three guest opinion columns by Jim Mann in recognition of September as Food Safety Month. Whole genome sequencing, WGS, is a new motivator for enhanced hand washing in all locations where people are preparing and/or serving food. More broadly, it
Continue Reading The outbreak breakthrough of whole genome sequencing
