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
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.Read More
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.Read More
Yes, another cold and flu season is upon us. The time of year when both employees and guests might bring coughs and sneezes with them into the restaurant. Knowing it’s important to have your employees at work and not sick at home, try these tips to help your employees stay healthy this season.Read More
The Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..Read More
According to the Centers for Disease Control and Prevention (CDC), Hepatitis A is a highly contagious liver infection that is usually transmitted either through person-to-person contact or through consumption of contaminated food or water. It is usually transmitted when an infected person has not properly washed his or her hands after using the restroom or before preparing and eating food.Read More
A quality assurance professional is a critical asset to a successful foodservice operation. This individual is responsible for ensuring established food safety processes and procedures are being followed and that quality requirements are being met. This means that you want a person with both experience and knowledge of FDA Food Code and the Food Safety Modernization Act (FSMA) in this role.Read More
We designed FoodSafeTruth.com to be a go-to source for issues and trends impacting the foodservice industry for restaurant owners and operators. One way in which we share the latest industry news is through our blog, Perspectives.
Perspectives is designed to provide you with insights on topics ranging from foodborne illness outbreaks, to building a strong food safety program, to ways to enhance the guest experience. It’s a place where we share news that you can use each and every day.Read More
We all know that washing our hands can keep us from spreading germs and getting sick. But a new study I co-authored with GOJO scientists and published in the Journal of Food Protection found that cool water is just as effective as hot water in removing bacteria from the hands. People should use a comfortable water temperature when they are washing their hands, but our study shows us that water temperature didn’t matter.Read More
Two of the most critical aspects of food protection are frequent, thorough handwashing and clean and sanitary surfaces. In fact, the Centers for Disease Control and Prevention (CDC) has identified proper handwashing and clean and sanitary surfaces as two of the five most important risk factors related to food protection. And, oftentimes, the vast majority of foodborne illness investigations that are conducted could have been prevented by proper handwashing. So, as a sanitarian, what do I look for once I walk into a facility?Read More