Food Safety Spot presented by NRFSP

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

Cultural Sensitivity for Food Inspectors

Date: 03 Mar 2014 /
Posted by: NRFSP /
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By Jeff Nelken and Rabbi Yakov Vann “Cultural differences distinguish societies from one another. Webster defines culture as the integrated system of socially acquired values, beliefs, and rules of conduct which delimit the range of accepted behaviors in any given society. It further defines the word cultural as conductive to culture and the word sensitivity […]


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Food Safety Tips Can Keep Consumers Safe

Date: 24 Feb 2014 /
Posted by: Dave McSwane /
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Sharing meals with family and friends is one of the highlights of the summer. This is also a time when consumers eat lots of fresh produce and prepare foods in a variety of settings including the outdoors. Food retailers can provide a value added service to their customers and patrons by offering basic information about […]


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Risky Business: Microbial Risk Assessments for Foods

Date: 17 Feb 2014 /
Posted by: Rich Linton /
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Understanding risk of hazards in foods is a very important consideration for the food industry. There are three basic components that are used when determining risk of foodborne hazards including: 1) risk assessment – identifies the extent of the risk of the hazard, 2) risk management – defines activities to control the hazard, and 3) […]


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Battling bacterial spores in restaurants

Date: 10 Feb 2014 /
Posted by: Steven Sklare /
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The bacterial spore is the foodservice industry’s equivalent of a sleeper cell. The Department of Homeland Security is not going to lend you a hand in dealing with this threat to your customers, so you better understand how this enemy agent operates and how to keep it in check. What is a bacterial spore? Simply […]


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How Lettuce Entertain You keeps food safe

Date: 05 Feb 2014 /
Posted by: Steven Sklare /
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Richard Melman has won every conceivable award for his ability to create outstanding restaurants. But you may not know that over his 40-year career he’s also proven to be a champion of food safety. Let me set the table for this discussion with a quote from Melman: “When we first opened R.J. Grunts in 1971, […]


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Illinois restaurant operators look to National Registry

Date: 13 Dec 2013 /
Posted by: NRFSP /
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With upcoming changes to the Illinois food laws, restaurant operators are looking to National Registry of Food Safety Professionals and its Certified Food Safety Manager Program to ease the transition to the state’s new regulations. Between National Registry’s ANSI-accredited food manager exam and its ANSI-accredited food handler program, business owners in Illinois will have no […]


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North Carolina Changing Requirements for Food Safety Managers

Date: 08 Nov 2013 /
Posted by: NRFSP /
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North Carolina amended its food code in September 2012, and some changes will be taking effect as of this coming January. Every restaurant in North Carolina will be required to have a certified food protection manager on site during operating hours. Certification can be acquired online and is now good for five years. Each food […]


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Top 10 Food Safety Tips for Halloween

Date: 25 Oct 2013 /
Posted by: NRFSP /
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Children shouldn’t snack while trick-or-treating. Remind them to wait until they get home so you can inspect the treats they received. Remind children not to take any food that isn’t commercially wrapped. Stop eating raw cookie dough when making your spooky cookies (no matter how good you think it tastes). Discard all of the following: […]


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Wash. Rinse. Repeat.

Date: 14 Oct 2013 /
Posted by: NRFSP /
Comment: 1

When it comes to foodborne illness, the foodservice industry has benefited from advances made in food science and technology. Restaurants are better equipped to prevent illness, and when an outbreak does occur it is easier to identify the outbreak and stop it than in the past. Restaurants have also benefited from advances and improvements in transportation. […]


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What You Need to Know About Food Allergens

Date: 30 Sep 2013 /
Posted by: NRFSP /
Comment: 1

Food allergies and food intolerances or sensitivities are nothing to sneeze at, not if you’re in the business of serving customers. The biggest difference being a severe food allergy reaction can be anaphylaxis, a life-threatening condition. A reaction due to a food intolerance or sensitivity can be gastrointestinal distress, headache and/or vomiting, similar to a foodborne illness, but rarely deadly. For at […]


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