Washing Raw Meat Does Not Protect Against Illness Lots of people think that rinsing or soaking meat and poultry improves safety. However, when you cook whole pieces of meat, pork, or poultry, a cooking temperature above160°F on the surface of the product will destroy any disease causing bacteria. The NYC DOH and USDA Meat and…
When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence. A recent study published in the International Journal of Hospitality Management found that a theoretical crisis at one restaurant made people hesitant to eat at other restaurants even though they were not directly involved in the event. The…
INVOLVE CROSS-FUNCTIONAL TEAMS EARLY ONWe consistently see good outcomes when food processors are open to bringing everyone together early on in a new project. “Before building a new system,” says Guernsey, “it’s best when our customers involve their own core team from cross-functional areas such as safety, sanitation, and maintenance. They know the effects that…
They’re everywhere. They’re on your hands, on the kitchen counter, in the air. They’re the bacteria and other organisms that can cause food-borne illness IF FOOD ISN’T HANDLED PROPERLY. Once a food leaves the grocery store, the consumer becomes an important link in the food safety chain. Safely processed foods can become unsafe if mishandled…
Creating and sustaining a company-wide mentality of continuous improvement is bigger than having a single program or posting a mission statement in the conference rooms. Successful brands have adopted a mindset that truly becomes ingrained in the company culture. “That’s the major linchpin,” says Anthony Saitta, Food Safety Specialist with Commercial Food Sanitation (CFS), an…
Time is now a recognized control in NYC -Potentially hazardous items (ready to eat/prepared food) may be held out of temperature for up to 4 hours before being discarded as long as the time and temperature are labeled from the beginning-These potentially hazardous items may be held out of temperature for up to 6 hours…