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?”
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.
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”
The Critical FDA Food Code item #9 that is associated with an increased risk of food borne illness is failure to use gloves when preparing ready-to-eat foods (RTE).
When food service workers touch RTE foods without using gloves, they are essentially putting their fingers into the customer’s mouth. Just like dentists, food service workers are entrusted with the public health, making glove use when serving RTE foods critical.
