An ill food handler causes nearly 50% of all restaurant-related outbreaks.
While the study is now a few years old, as reported by State and Federal Environmental Health Specialists:
Many restaurant policies concerning ill food workers do not follow FDA recommendations.
Continue reading “How Often Do Food Handlers Work While Ill?”
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?”
In the 2015 (most recent data) Annual Report from the CDC, published August 2017, there were 902 food borne illness outbreaks in the USA with Norovirus being the most confirmed, single cause. Sixty (60%) percent were traced to restaurants. Sit-down dining establishments accounted for nearly half of the restaurant sources.
Continue reading “Where Are We Most Likely to Get Food Borne Illness and Why?”
My wife and I returned from a trip to Baltic region of northern Europe. I didn’t want anything to steal from the precious moments so, amongst other things, while there, I was constantly cognizant of food safety.
Wouldn’t it be great to have a universal food safety grade you could reference when traveling internationally? Now you do in the USA, Canada and the U.K.
Continue reading “Choosing Safe Food While Traveling Internationally”
We like staying in motels that offer breakfast. It’s convenient and it saves money. Can’t beat that. But how clean and how healthy is that breakfast food?
It is reassuring that the respective Health Departments do food safety inspections and often post the results for the public. Unfortunately there are many Health Departments that do not post these scores.
Yet, a quick Google search reveals that many people complain of getting food borne illness after eating in a lodging establishment.
Continue reading “Choosing Safe Lodging Breakfast Food”
If your traveling by automobile with a family, it is tempting to pack a cooler with foods. With three kids, now adults, we always did.
Continue reading “Choosing Safe Fast Food When Traveling by Automobile”
It’s a lot of fun to walk the streets of larger cities, look at the menu, the prices and the atmosphere from the outside. Perhaps, like me, you look for stickers on the windows from notable travel sites. All of this goes into your decision making to enter and enjoy the evening dining out.
Fortunately, now you can add excellence in food safety and “Dine Out with Confidence” by looking for the DiningGrades.com A+ Window Decal.
Continue reading “Choosing a Safe Restaurant While Walking the Streets”
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?”