In a recent study, the Centers for Disease Control and Prevention (CDC) reported that one in five restaurant employees worked while experiencing vomiting or diarrhea in the previous year. Handling food while sick is one of the most common causes of outbreaks in restaurants. (Charles, 2017) Thus, preventing sick employees from working with or around…
Is having a food safety program enough to create a food safety culture? No. Why? Because it doesn’t ensure that these procedures are followed or that importance is placed on them. Food service operations have policies for circumstances that impact food safety, such as reporting employee illness and avoiding exposure of potentially infectious conditions. As…
You have spent time and other valuable resources creating and implementing food safety standards and practices for your operation, but how well is your operation complying during busy meal periods or when balancing other priorities, such as service and revenues? Having an external auditor evaluate your operation’s current food safety system and compliance can be…
April is Alcohol Awareness Month The National Council on Alcoholism and Drug Dependence (NCADD) established April as Alcohol Awareness Month in 1987 to stimulate public outreach regarding alcohol awareness. This year’s theme, “Changing Attitudes: It’s not a ‘rite of passage’” focuses on underage drinking. According to the NCADD, underage drinking results in more than 4300…
A food allergy is an immune system response to proteins in certain foods that some people are sensitive to. Sensitivity varies with individuals and may vary over time. When exposure to the allergen occurs, the body’s immune system attacks and produces one or more adverse health effects. Some effects, such as anaphylaxis, can be fatal….