If food safety is the process of ensuring that our food does not harm us in the short term, then how do we figure out those potential locations of harm? Especially when scaling up, knowing the answers to your ‘what ifs’ is a critical piece of the the food safety puzzle.
Tag: foodborne illness
What If
The one question I am always asking myself when I am writing food safety plans for my clients “What If?”: What if the temperature isn’t exactly at 165 F when cooking chicken? What if the sanitizer concentration is slightly less than the manufacturer recommends? What if the food safety plan is only followed for every […]
Food Safety Factor 1: Holding at an Improper storage temperature
Discussion of how to prevent foodborne illness by holding food at the proper temperature. The first of five articles on the CDC Foodborne Illness risk factores.
Cyclospora in Bagged Salad
The recent outbreak caused by Cyclospora on leafy greens raises more questions than it answers.
Make sure you have an reliable food safety system.
Reducing Foodborne Illness: HARM part 2 Acid
Continuing my HARM series on how to reduce foodborne illness when manufacturing food.
What to do about Romaine?
Some suggestions about the next steps after the latest foodborne outbreak linked to Romaine lettuce.
Food Poisoning
My first memory of food poisoning is from when I was a teenager. It was pretty embarrassing.
Take Care! Food is out to kill us!
Many of our food ingredients have been indicated in either a recall or in an outbreak. Why is our food trying to kill us?
Noncompliance = Death
Noncompliance equals death seems to be turning into my tagline. Am I being over the top? Sadly not. According to the CDC, about 3000 people die from foodborne illness each year.