Food Recalls: Another Important Reason to Have a Sound Traceability Program in your Foodservice Operation

Earlier in the month, I discussed a bit about the proposed traceability rules that may be coming out soon. One result of implementing the proposed rule and improving overall food traceability in your operation is the ability of those in the food chain to quickly identify and pull product involved in a food recall. If...

Food Traceability in Foodservice Operations: An Essential, and Soon-to-be Required, Component of your Food Safety Plan

In June, I discussed the importance of having a solid food defense plan, and I provided you some resources for developing or strengthening your food defense plan. As I was writing those blogs, my mind kept turning toward food traceability. While they are distinctly different concepts, food traceability goes hand-in-hand with a food defense program....

Food Defense Plan Resources – at just the right price…

Earlier in the month, I discussed the importance of having a solid food defense plan in place for your foodservice operation. Even if the first version of your plan is not perfect, it is a start.  Having plans down on paper will force you to think through the process and ensure the vulnerable points where...

Don’t Turn a Blind Eye to Your Food Defense Practices

Late last week, as I mindlessly scrolled through Twitter, I ran across a Tweet suggesting the #IceCreamChallenge from summer 2019 was the real cause of the Coronavirus spread. Of course, the Tweet was made tongue in cheek, but it did cause me to reflect on that challenge, which had a short life on social media...

Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food

Earlier in the month, I mentioned the top microbial enemies we all face in foodservice operations, E. coli, Campylobacter, Salmonella, and Listeria monocytogenes. While we discussed E. coli and Campylobacter, we did not get around to discussing Salmonella or Listeria monocytogenes. Food is the source for most Salmonella outbreaks in the United States, which causes...

E. coli, Campylobacter, Salmonella, and Listeria monocytogenes…oh my!

Last month, I blogged a bit about the human factor in food safety. In the foodservice management realm, I do think the human factor is our biggest challenge, day in, day out. While the human factor is a major contributor to most foodborne illness outbreaks, we can’t forget about the microbial enemy we face on...

The Human Factor and Food Safety

A few weeks ago, we discussed the top five causes of foodborne illness, 1) Improper hot/cold holding temperatures of time and temperature control for safety foods; 2) Improper cooking temperatures of food; 3) Dirty and/or contaminated utensils and equipment; 4) Poor employee health and hygiene; and 5) Food from unsafe sources. As I noted, all...

What is the Greatest Threat to Food Safety?

What is the Greatest Threat to Food Safety? Last week, I sat in on a webinar about the future of the foodservice industry, post-COVID.  Of course, most of it is speculation, but it was interesting to hear the different perspectives on where the industry is heading and how the impact of COVID will be felt...

Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house

In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall.   Making your guests feel safe will be an important point as we welcome them back to our establishment.  The safer they feel, the more likely they are to revisit and this...

Food Safety Considerations for the “New Way” of Dining

Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours.  As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and...