We had a first-time experience at the Denver Broncos stadium within the last month. It was fun. Getting there early, we had our first brat and lathered it with condiments at the condiment table. No problem. At half-time we ordered another brat but had to wait while it was thawed out and then cooked. OK. But the condiment table looked like a bomb had exploded. I passed on the condiments and ate the brat and bread dry.
I have to ask, have you ever wondered about food safety at the stadium?
Continue reading “How Clean Are Those Stadiums?”
In the most recent data Annual Report from the CDC, published August 2017, the most common causes of food borne illness identified were related to improper cooking with:
- “poor temperature control”
- “insufficient time or temperature while cooking or heating”
- “improper holding temperatures”
- “eating contaminated raw, undercooked or under processed foods.
I conclude that to reduce the chances of getting your guests sick, be cautious about temperatures and use a food thermometer for cooking and holding. It really is quite simple.
Continue reading “Why Bother Using a Food Thermometer When Cooking or Holding Food?”
Risky food preparation practices were commonly reported by food service workers and reported in a study conducted by Environmental Health Specialists at the State and Federal level.
When asked key hygiene questions, food workers said that at work:
Continue reading “How Do Food Handlers Rate Their Own Food Safety Practices?”
What does it mean to have a Food Safety C grade?
In school, a C grade means average. A normal distribution curve has 68% of all grades as a C.
Continue reading “Why a Restaurant Food Safety Grade of C is Worrisome”
In my last blog post, I highlighted the logic behind the A+ grade. Not all restaurants can consistency achieve that level of excellence. But most B graded restaurants are still very good.
Continue reading “What Does a Restaurant B Letter Grade Mean?”
For the first time ever, the dining public will now be able to choose a restaurant using a 36 month history of health department food safety scores, converted to a cumulative letter grade. As diners walk the streets in eleven major metro areas this week, they will see window decals honoring those restaurants that have achieved an enviable level of excellence.
Continue reading “Why is an A+ Important as a Restaurant Food Safety Letter Grade?”
It’s going to happen!
Someone you know will get food borne illness from eating at a restaurant this year.
If you are in restaurant management, some of your customers will get food borne illness from eating at your restaurant this year.
Continue reading “Protecting a Brand’s Food Safety Image: Responding to Alleged Poisonings”
‘A Chain is Only as Strong as its Weakest Link’. While there are many ways this saying can be applied, in the restaurant industry as it relates to a brand’s food safety image, one person can have a profound negative effect.
Continue reading “Protecting a Brand’s Food Safety Image – Universal Food Safety Education”
I had the pleasure of attending the Food Safety Summit held annually in Chicago in early May. I was impressed. The Summit brought together governmental, hospitality, legal, and vendor food safety experts all with the apparent motivation to discuss and learn how to make our food safer from farm or production to the dining table.
Continue reading “Lessons Learned From the Food Safety Summit and the NRA: A Physician’s Perspective”
The first time I was ever stopped by a policeman was for automotive speeding. I grew up in a small town and the officer knew me from church. He also knew I had made a mistake. He could have given me a ticket but he chose to be a teacher.
Continue reading “Challenges of Health Department Inspections – Cop or Teacher”