January 17, 2018

Bringing You Food Safety Trends and Information in the New Year!

January 17, 2018/ Kelly McGlumphy - Public Relations Manager, GOJO Industries

We're committed to the continued delivery of timely and relevant information on food safety best practices and insights on foodborne illnesses, and look forward to providing more of the latest topics and trends impacting the foodservice industry throughout 2018. Before we kick off a new year of topics though, let’s have a quick reflection on these very relevant posts covered last year,

From myths to foodborne illness risks, health inspection and germs to handwashing...here are our top 5 posts from 2017:

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Perspectives

Featured

July 18, 2019

Expert Opinion: Q&A with Chip Manuel, PhD.

July 18, 2019

GOJO, Inc. recently hired Dr. Chip Manuel as the company’s Food Safety Science Advisor. With a strong passion for food microbiology research and a PhD in food science, Dr. Manuel is an expert in norovirus and Listeria – and continues to publish papers and speak at international conferences to bring awareness to major food safety concerns.

July 18, 2019

March 20, 2019

What to Expect While We're Inspecting

March 20, 2019

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.

March 20, 2019

January 29, 2019

Recent Foodborne Illness Outbreaks in the News

January 29, 2019

Romaine 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?

January 29, 2019

January 14, 2019

Your 2019 New Year’s Resolution: Improve Guest Experience to Increase Repeat Visits

January 14, 2019

It’s a new year, filled with new hopes and dreams, and a time we make resolutions for ourselves to improve both personally and professionally. What about New Year’s resolutions for our restaurants? How would we like our restaurants to improve in the next year? Chew on this: A study found that 60% of guests said a positive experience will cause them to dine at the restaurant more frequently. Also, researchers found that if you can bring back 5 percent of your customer base in a variety of industries, it could result in a surge in revenue of 25 percent to 125 percent. Imagine your bottom line if more than 5 percent of your guests became repeat visitors?!

January 14, 2019

November 28, 2018

What Can Cruise Lines Teach the Restaurant Industry?

November 28, 2018

There’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…

November 28, 2018

November 8, 2018

Are Your Employees Increasing Your Risk for Norovirus?

November 8, 2018

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?

November 8, 2018

November 2, 2018

Preventing Cross-Contamination: From the Facts to the Fundamentals

November 2, 2018

Restaurant 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.

November 2, 2018

October 25, 2018

The Top Reasons Your Surface Sanitizing Falls Short

October 25, 2018

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.

October 25, 2018

October 18, 2018

Why Do We Need Spill Kits?

October 18, 2018

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.

October 18, 2018

October 11, 2018

The Best Defense Against Norovirus is a Good Response Plan

October 11, 2018

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.

October 11, 2018