One of the things I run across in my classes is confusion about what types of produce need to be washed. People ask questions about melons, garlic and lemons or sometimes about bananas. I think what is throwing people off is that these products have a peel that we don’t eat so it seems that if we remove the peel then we are removing the contamination. Continue reading Do Bananas Need To Be Washed?
Recently I came across a study on hand washing in the Journal of Environmental Health, it was lead by Carl Borchgrevink, Assosiate Professor at the School of Hospitality Business. Professor Borchgrevink outlines in his abstract that he pretty much wasn’t convinced by the numbers presented by previous research on hand washing studies. They state that between 2009-2010, 94%-96% of people were washing their hands correctly after using public restrooms. Well, according to Borchgrevink the previous studies are flawed because hand washing is a “socially desirable activity” so when people are “asked” if they washed their hands they lied. Continue reading 95% of People Wash Hands Wrong
Did you know that a major cause of food borne illness in the US is improperly cooling your food? What that means is that once your done making your rice or your chili you can’t just pop the hot food into the fridge. Putting the hot food into the fridge creates the perfect environment for bacteria to grow. Bacteria grows when food is warm, not hot and not cold but right in the sweet spot, similar to the temperatures in which people are comfortable, which also means that it is not a good idea to leave it sitting out at room temperature to cool down either. So if you can’t put it in the fridge and you can leave it sitting out then what can you do? Continue reading Chill Out! Cooling Food Is Important
Often times a manager will come to our food safety seminar and ask a very simple but important question, “How do I tell my employees to do that?” I find employees sometimes get promoted into a supervisory position because they are great at their job and have the qualities of a good manager but then fail miserably at their new managerial responsibilities. Continue reading Getting The Most From Your Managers