After obtaining several million health department inspections, reviewing tens of thousands of health department reports, sifting through hundreds of health department websites and analyzing dozens of scoring schema I offer some conclusions.
We need consistency in restaurant grading.
Consistency in restaurant grading score card
The FDA has developed, over decades, a simple inspection report card. Using this standardized report card is the first key to consistency. In my blog titled “Problems With Restaurant Food Safety Grading”, I review variances in food safety definitions.
There can be very few reasons not to use a universal score card and none of them hold any merit in the goal of improving the public health.
Continue reading “We Need Consistency in Restaurant Grading”
“Education is the most powerful weapon you can use to change the world”. Nelson Mandela
Unfortunately, there are people who suffer and die from food borne illness.
~60% of food borne illness is from restaurants.
Continue reading “Food Safety Education Can Save Your Job”
How do you feel when you notice the cook or server is touching ready to eat food without gloves? Glove Use Will Reduce Coronavirus!
A turn off, isn’t it? It also increases the risk of transmitting disease. And in the time of coronavirus it is no joke.
Imagine a dentist putting his/her hands in your mouth without using gloves. Would you ask him/her to put on gloves? When food service workers touch ready to eat foods without using gloves, they are literally putting their fingers into the customer’s mouth. Just like dentists, food service workers are entrusted with the public health. Glove use when serving ready to eat foods is critically important to reducing food borne illness.
“The spread of germs from the hands of food workers to food is an important cause of foodborne illness outbreaks in restaurants and accounts for 89% of outbreaks.”
Are food preparers or food servers required to wear gloves?
Continue reading “Glove Use Will Reduce Coronavirus”
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?”
Why would an emergency/toxicology physician attend the National Restaurant Association meeting in Chicago?
The National Restaurant Association (NRA) annual Chicago meeting brings the brightest, most talented leaders in the restaurant hospitality sector together for a week of exchanging ideas, learning, and exploring new products and services. So why would a physician attend?
Continue reading “Physician Attendance at the National Restaurant Association Show in Chicago”
The Critical FDA Food Code item #7 that is associated with an increased risk of food borne illness is discharge from the eyes, nose or mouth. We covered item #8, clean hands, in a previous blog post.
Continue reading “Top Food Code Standard – Worker Health”
The Critical FDA Food Code item #8 that is associated with an increased risk of food borne illness is (failure to keep) hands clean & properly washed. We covered item #9, glove use, in a previous blog post.
Continue reading “Top Food Code Standard – Hands Clean & Properly Washed”