Every year, the Environmental Working Group (EWG) releases its annual report on the "Dirty Dozen." The report outlines information on pesticides and food, specifically the fruits and vegetables that contain the highest levels of pesticides. Not only are the worst 12 ranked, but the cleanest 15 are also ranked. This report causes us to answer the question, Are the health benefits of eating fruits and vegetables worth exposing ourselves to harmful pesticides? Also, is "organic" really better since pesticides aren't used? Often in food protection we talk about threats to food safety associated with foodborne illness, but misuse of pesticides can be just as deadly. Pesticides are used to … [Read more...]
No Bare Hand Contact Rule Confuses Oregon Restaurants
June 5, 2013 by Leave a Comment
Oregon restaurants are all up in arms about a new health rule set to go into effect July 1. No bare hand contact with ready-to-eat foods first surfaced in the FDA Food Code in 1993, when states and restaurant industry professionals worked together to apply a comprehensive approach to hand washing as well as limited bare hand contact with food, but it has taken until this year for Oregon to join the discussion. Many Oregon restaurants see this rule as unnecessary. The 2009 FDA Food Code, the most recent version, doesn't allow bare hand contact with ready-to-eat foods, and Oregon restaurant operators don't like it. They're afraid it will cost more money and lead to more waste, and they're … [Read more...]
Tales of Food Illness: E. Coli & Tuna Scrape
March 22, 2013 by Leave a Comment
Last June, there were 2 food illness outbreaks that highlighted the complex nature of identifying and tracking food illness outbreaks nationwide. An outbreak relies heavily on each state's foodborne illness surveillance program. Some states are better than others, but as cases grow, it's important to understand there are probably many other unidentified cases not making it on the list, and food safety is at risk with contaminated product still being served. E. Coli O145 Food Illness Outbreak Now at 15 Cases Even though the number of cases is relatively low, what's concerning is that the CDC and state epidemiologists have yet to identify the cause. The cases are spread across 6 states … [Read more...]
Label Sanitizer Buckets
February 10, 2013 by Leave a Comment
This week's tip is about labeling sanitizer buckets. It's important to understand that even if your red buckets are only used for sanitizer, they still need to be labeled in writing. Typically, red buckets come pre-labeled, but over time the writing wears off. The FDA Food Code specifically states that any container with chemicals needs to be labeled with the common name. As you can see in picture A, the buckets have the label printed on them. In picture B, you can see the same style bucket with no label. Once the sanitizer printing has worn off, make sure to write "sanitizer" or simply replace the bucket with a new one. … [Read more...]
Social Media Extortion: Foodborne Illness Edition
February 3, 2013 by Leave a Comment
Everyone's familiar with the old way of foodborne illness extortion—"You made me sick so give me money or I'll call the health department!" This worked quite well in persuading some managers to give up at least free gift certificates. Now there's a new form of extortion happening by way of social media. The Red Rabbit Kitchen and Bar in Sacramento, California, was faced with this reality. The owners were contacted by a customer who claimed he became ill by eating in their restaurant. The customer demanded $100, and if they didn't pay up, he would post a bad review on the popular restaurant review site Yelp. If you aren't familiar with Yelp, it's a site that allows users to post reviews … [Read more...]
USDA Outlaws More Strains of Dangerous E. Coli
February 3, 2013 by Leave a Comment
There are more than 700 strains of E. coli today. Each one affects the body differently. Most are harmless while others can cause death after a long excruciating fight. The most dangerous E. coli strains are from the Shiga toxin–producing E. coli (STEC), and the most common is O157:H7. Until this week, that was the only strain the Food Safety Inspection Service (FSIS) was requiring testing for in raw beef products. Now, after much debate and petitions, 6 more strains of STEC have been added to the list of banned E. coli. It would seem that all E. coli found in food should be banned but that just isn't the case. It costs too much money to test for all strains. What makes the STEC strains … [Read more...]
Food Safety Starts with Smart Restaurant Kitchen Design
January 20, 2013 by Leave a Comment
Designing restaurant kitchens can be very complicated. There are many factors to be considered when planning where to put equipment and what materials to use. Health departments require detailed documents showing the site plan, floor plan, equipment layout and plumbing/mechanical/finish schedules even before any construction begins. These plans should be developed with food safety in mind. The information in this post can be used as a general guide to help new restaurateurs understand health regulations when designing their kitchens. Site Plan A site plan should show the facility and surrounding areas such as parking, storm drains and garbage areas. Most operators want the option to spray … [Read more...]
Dennis Keith has been working as a restaurant and food safety professional for more than 20 years.