Food Safety Spot presented by NRFSP

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

New Illinois Law Requires that Food Handlers Receive ANSI-Accredited Certificate

Date: 11 Sep 2013 /
Posted by: NRFSP /
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Under an amendment to the Illinois Food Handling Regulation Enforcement Act which passed this week, training providers issuing personnel certificates to food safety handlers in the state of Illinois must be accredited by the American National Standards Institute(ANSI) under the ANSI Certificate Accreditation Program (ANSI-CAP). The new requirement, which applies to all businesses primarily engaged in the sale […]


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Using time to achieve food safety

Date: 10 Sep 2013 /
Posted by: Steven Sklare /
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Years ago there was a legendary commercial starring a corpulent Orson Wells who solemnly gazed into the camera with a wine glass in hand and told all of American, “Paul Masson will sell no wine before its time.” While wine may age gracefully and improve over time, most food, especially prepared foods, do not.  In […]


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A New Certification Examination for HACCP Managers

Date: 15 Jul 2013 /
Posted by: NRFSP /
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National Registry of Food Safety Professionals has developed a new independent examination for HACCP Managers that measures the level of food safety comprehension of workers in the retail and manufacturing industry. The Certified Food Safety HACCP Manager exam is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing […]


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Is food fraud on your menu?

Date: 11 Jul 2013 /
Posted by: Steven Sklare /
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The food on your menu may not be what you think it is. “Waiter, this is not what I ordered,” said my colleague after examining the nicely presented plate of scallops sitting before him. Ironically we were in Boston for the International Boston Seafood Show where seafood fraud was the featured topic of discussion for […]


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The New Reality of Food Safety

Date: 11 Jul 2013 /
Posted by: Steven Sklare /
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In the year 2000, a series of major food crises around the world shook consumer confidence to a new low. As a result, new organizations and food safety initiatives were formed to discuss and implement measures to ensure a safer food supply. One of the reactions to the food scares is the annual Global Food […]


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How to Teach Food Safety

Date: 26 Jun 2013 /
Posted by: Steven Sklare /
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“Here. Let me show you how to do that.” This phrase could make all the difference between a successful food handler-training program and a frustrating, ineffective waste of time. Note. I did not say, “Look here, stupid this is what you better do or else.” Safe food handling procedures are learned behaviors. One of the […]


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Illinois Changing Requirements for Food Safety Managers

Date: 24 Jun 2013 /
Posted by: NRFSP /
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Illinois legislators recently passed a bill that will affect food service manager training and examinations. If you are a food service sanitation manager or a trainer in Illinois, here is how this will affect you: The number of training hours required by the Department of Public Health will be reduced from 15 to 8 Illinois […]


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Top 10 Food Safety Tips for 4th of July

Date: 21 Jun 2013 /
Posted by: NRFSP /
Comment: 1

Independence Day is right around the corner, and you know what the means: Going to a party where your dad sets off an obscene amount of less-than-legal fireworks, your sister complains about the hot sun and how her sweaty fingers make it harder to text her friends, and your uncle undercooks all of the hamburgers and […]


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For now, produce food safety is up to you

Date: 23 May 2013 /
Posted by: Steven Sklare /
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On January 4, 2011, President Obama signed the Food Safety Modernization Act (FSMA), the most significant changes in the FDA’s approach to food safety in 70 years. On January 4, 2013, exactly two years later, the FDA issued two of five anticipated regulations that will help prevent foodborne illness. But wait, one of the regulations—the […]


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Rolling the Dice with Food Safety

Date: 20 May 2013 /
Posted by: Patrick Brown /
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A recent salmonella outbreak in Las Vegas Nevada at a couple of restaurants demonstrates the importance of two key aspects of ensuring that a food system is safe-training and verification. Having an educated group of certified food safety professionals that know the basics of how to prevent foodborne illness; including frequent hand washing, avoiding cross-contamination, […]


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