Food Safety Spot presented by NRFSP

Your home for food safety news, articles, and opinions.

Some Insights about Effective Food Safety Training Techniques

Date: 12 Jun 2014 /
Posted by: Rich Linton /
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I think all of us recognize the most important component to changing human behaviors and improving food handling practices is through effective education and training of food handlers. Last year, I was asked to lead a session at the Food Safety Summit meeting that focused on “effective food safety training techniques in the food industry.” […]


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FDA’s Oral Culture Project Represents Innovation in Food Safety Training and Education

Date: 09 Jun 2014 /
Posted by: Dave McSwane /
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Traditionally, managers of food establishments have viewed food safety training for front line employees as a “necessary evil.” They see it more as a cost of doing business than an investment that has the potential of producing a significant return. The benefits of effective employee training include such things as improved customer satisfaction, lower worker […]


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Food Recall: Is Your Restaurant Prepared?

Date: 05 Jun 2014 /
Posted by: NRFSP /
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Food recalls present a serious risk management problem for restaurants. Consumers are worried about food safety, and they may blame your restaurant for serving recalled food that made them sick. Restaurants that manage this risk proactively lower the risk of serving tainted food and increase profitability. Food Recalls are a Serious Problem Food recalls are […]


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Food Safety Knowledge Area Guides Offer Versatile and Effective Training Tools

Date: 02 Jun 2014 /
Posted by: Dave McSwane /
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The staff at Environmental Health Testing asked me to review the Food Safety Knowledge Area Guides the company has created to summarize key concepts for the critical knowledge areas of food safety in retail food establishments. There are seven guides and they can be purchased individually or as a set. Each guide is printed on […]


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5 Reasons Why Food Safety Training Is Vital to Success

Date: 29 May 2014 /
Posted by: NRFSP /
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Apart from the fact that the estimated cases of food borne illness are around 76 million, including 325,000 hospitalizations and 5,000 deaths each year. The costs of poor food safety training include: A bad reputation. Consumers who have been made ill from restaurant food will tell 5 times as many people as compared with people who […]


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Salmonella…. It’s Back

Date: 26 May 2014 /
Posted by: Rich Linton /
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While it seemed as though E. coli O157:H7 and Listeria monocytogenes have captured much of the “foodborne pathogen limelight” during the past decade,Salmonella appears to be making a big comeback. There have been a number of well documented outbreaks in the past year, most notably peanut-containing products and fresh peppers. Today, we are dealing with two other Salmonellafood contamination […]


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Those First Impressions are Lasting Impressions!

Date: 21 May 2014 /
Posted by: NRFSP /
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Submitted by Doris Rittenmeyer, FoodHandler First impressions in your deli, kitchen, or food service work area are important to your customers. What will their first impressions be? Is your food prep area clean or cluttered? Is it messy or spotless? How about the impression your food workers make? Do they have clean uniforms? Is their […]


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Producing Safer Produce: A New Era in Food Safety

Date: 19 May 2014 /
Posted by: Rich Linton /
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Concerns about the safety of fresh fruit and vegetable products seem to be in the news almost every day. Numerous foodborne disease outbreaks and food recalls are now being identified with contaminated fresh produce. Salmonella spp. and E. coli O157:H7 bacteria are the leading causes of produce contamination, causing nearly 85% of all outbreaks. The table below shows the […]


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About Botulism

Date: 12 May 2014 /
Posted by: Rich Linton /
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The toxin produced by Clostridium botulinum is one of the most potent natural toxins known to man. Some scientists have reported that a teaspoon of the botulinum toxin may be enough to cause illness and death for a population the size of New York City. For this reason alone, CDC considers the botulinum toxin as a significant […]


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Correctional Food Service Challenges

Date: 05 May 2014 /
Posted by: NRFSP /
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By: Ricky G. Clark, ACFSA President Training and Development Coordinator Supervisor Correctional Food Service faces numerous challenges that many food service operations would never think about on a daily basis. Having inmates as employees is a great and terrible thing. It is great that they are there for work every day and you don’t have […]


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