Recent Foodborne Illness Outbreaks in the News

Recent Foodborne Illness Outbreaks in the News

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?

Read More

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?

Read More

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.

Read More

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.

Read More