Are Your Employees Increasing Your Risk for Norovirus?

Are Your Employees Increasing Your Risk for Norovirus?

It’s no secret that Norovirus is a major issue facing the foodservice industry, due to its frequency and ability to spread quickly. Food safety protocols are an invaluable tool to keep guests safe from illness, but they’re only half the picture. You may be monitoring what’s coming in the back door in the way of supplies, but do you know what’s walking in the front door with your employees?

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The Top Reasons Your Surface Sanitizing Falls Short

The Top Reasons Your Surface Sanitizing Falls Short

Although 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.

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Why Do We Need Spill Kits?

Why Do We Need Spill Kits?

A 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.

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The Best Defense Against Norovirus is a Good Response Plan

The Best Defense Against Norovirus is a Good Response Plan

Recent 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.

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Avoiding Cross-Contamination: It’s All About the Details.

Avoiding Cross-Contamination: It’s All About the Details.

It’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.

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What Poses the Highest Risk for Foodborne Illness?

What Poses the Highest Risk for Foodborne Illness?

As 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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Why Do Flu Outbreaks Happen in the Winter?

Why Do Flu Outbreaks Happen in the Winter?

Why is it when the temperatures outside become colder we see a peak in illnesses, like the flu?

Many of us may ask ourselves this question and wonder why people tend to be sick especially during the winter months. And, if you have asked yourself that question, you are not alone. In fact, researchers have always sought to find the answer.

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Could Antibiotic Resistance Impact Your Restaurant?

Could Antibiotic Resistance Impact Your Restaurant?

Did you know the CDC estimates that more than 400,000 people in the United States will become ill with infections caused by antibiotic-resistant foodborne bacteria every year?  In fact, studies have shown that resistant bacteria can contaminate food from animals, and in turn, cause infections in humans.

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