PERSPECTIVES
As a 25-year veteran of public health, I have experienced several iterations of the Ohio Uniform Food Safety Code. Based on the FDA Model Food Code, state regulations change due to newly-discovered scientific evidence and are influenced by the input of industry, regulators and academia.
Read MoreRomaine lettuce. Tahini. Raw meat. Pre-cut melon. These were just some of the foods that made the news in 2018 as part of a record high number of foodborne illness outbreaks. While foodborne illness outbreaks typically peak in the summer, 2018 was perceived to be higher than in recent years. What caused this perception?
Read MoreThere’s a common misconception about cruise lines that has plagued the industry for years. “The cruise-ship virus” – or Norovirus, as it’s known on land – is most commonly associated with illness outbreaks on cruises. But what does all this have to do with restaurants? Don’t worry – we’re getting there…
Read MoreRestaurant operators are asked to do a lot of things, and just maintaining cleanliness standards can be full-time job, in and of itself. Preventing cross-contamination is one of the most important ways to keep guests & employees safe from foodborne illness.
Read MoreAlthough the “bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves.
Read MoreA comprehensive body fluid spill kit is one of the most important tools food safety teams can include as a part of their overall risk management plans. The benefits outweigh the relatively minor costs of including response kits as a part of an organization’s protocols. There are three main reasons why organizations should seriously consider investing in body fluid spill kits.
Read MoreRecent changes to the U.S. food codes call for the inclusion of a written plan to address body fluid spills. Yet, not all response plans are the same, making it important for you to have a proper plan for bodily fluid accident clean-up. The following response plan outlines a recommended defense against unplanned accidents and spills involving body fluids like vomit, blood and diarrhea.
Read MoreIt’s common knowledge in the foodservice industry that cleaning and sanitizing surfaces, along with proper hand hygiene practices, is one of the best ways to prevent cross-contamination of germs in restaurants. But just because things look clean doesn’t mean they are – kitchen equipment, storage areas, countertops and even cutting boards can hide germs and food soils even after they’ve been cleaned and sanitized. And that’s bad news for your food safety program.
Read MoreWe all know a foodborne-illness outbreak can have a significant impact on a restaurant’s reputation and your bottom line. But, what is the true potential financial burden to your operation? The answer may be more than you thought!
Read MoreAs a restaurant owner/operator, food safety is paramount to your business. You have processes and procedures in place to help ensure your restaurant does not fall victim to a foodborne illness outbreak. Yet, do you know what factors pose the highest risk for foodborne illness, and, are therefore, of top concern to restaurant inspectors?
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