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Jan 9, 2023
Happy New Year! This 2023 don’t neglect the Core Four Practices when it comes to food safety. Remember the core four practices for food safety provided by Fight BAC - Partnership for Food Safety Education and reduce your risk of foodborne illness! Make cleaning, separating, cooking, and chilling your food safety resolution this year, and stick to it.
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Dec 14, 2022
Food Safety News has released an article on the guidance offered by federal agencies on third-party food delivery services for food safety best practices (summary is available below):
Although it is not intended to provide a “one-size-fits-all” approach, the recommendations, provided through a 49-page best practices document, focuses on the key parameters companies should consider when delivering food to consumers. This Guidance Document for Direct-to-Consumer and Third-Party Delivery Service Food Delivery, outlines the parameters critical to preventive controls, mechanisms to assess risk, recommendations for proper packaging, temperature control, physical and chemical contamination control, and allergen control. It also includes, general food safety information, and suggestion for return of compromised and abused products.
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Dec 9, 2022
Are you interested in starting a food business? Well, join the new three-part webinar series addressing food safety, licensing, legal, and economics considerations for starting a home-based or farm-raised food business. There is no cost for the webinar, but registration is necessary! Learn more: https://foodsafety.osu.edu/food-safety-education/continuing-education/webinars/webinar-starting-food-business-series
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Nov 11, 2022
Raw and Pasteurized Camel Milk Study: Dairy products, particularly fermented milks and yogurt, are major sources of Lactic acid bacteria (LAB). Currently, there are no cultures identified or optimized to inhibit pathogens in camel milk. In order to identify such cultures, the authors of this study tested four novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT_ and Klebsiella pneumoniae in raw and pasteurized camel milk. Achenef Melaku Beyene, a fellow TARTARE team member in Ethiopia at the University of Gondar, has provided us with a written summary of the publication.
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Oct 20, 2022
Estimating Mycotoxin Exposure and Increasing Food Security in Guatemala - Seminar on Friday, October 28th from 12:15pm - 1:15pm EST with Ariel Garsow and Igor Trujillo!
Ariel Garsow is a former Ph.D. student in the Food Science and Technology Department at The Ohio State University and alumni from our CFI Team. As a former Graduate Research Associate with CFI, Ariel’s work primarily focused on the PESAR project which assessed mycotoxin exposure and food security in Guatemala with an interdisciplinary team of researchers.
If you would like to join the seminar, please email Ashley Cellar (cellar.21@osu.edu) for the zoom link!
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Oct 15, 2022
Today is Global Handwashing Day! Through our stewardship of the Handwashing For Life Institute, we hope to work towards applying a practical set of proven measures to change food service and healthcare handwashing behaviors, protecting the business and the people they serve. This involves standards and meaningful measurement tools to overcome the underwashing of hands.
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Sep 16, 2022
For a safe plate, don't cross-contaminate! The CDC has highlighted these important steps in prevention for this year's Food Safety Education Month. Check out the graphics below and their website for more! https://www.cdc.gov/foodsafety/education-month.html
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Sep 8, 2022
Typically, the danger zone for bacterial growth occurs between 40 to 140 degrees Fahrenheit, making it extremely important to keep hot foods hot and cold foods cold. While many of these bacteria should be mitigated during food processing, there is always a chance that they may be present. It is for this reason that proper handling, storing, and cooking of food is important in keeping everyone healthy.
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Sep 6, 2022
The safety of your food and your health matter. Both should be handled with care, and at the very least, a thermometer!
The National Restaurant Association ServSafe has provided a useful Food Safety Basics Comprehensive Cooking Temperature Chart based on guidance from the FDA Food Code on safe minimum internal temperatures for meat and poultry prior to consumption.
You should always use a food thermometer to assure that raw meat, eggs, poultry, and seafood have reached a safe minimum internal temperature. Refer to the chart below the next time you’re roasting poultry and more, and stay out of the temperature danger zone.
Downloadable Time and Cooking Temperature Chart:
https://views.paperflite.com/.../63097888fbe91107a9a02139...
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Jul 18, 2022
Interview from Spectrum News 1 Ohio w/Gina Nicholson Kramer:
“If somebody tries to tamper with this, it’s going to rip. Once you open these, it’s hard to re-seal," Torres said as she showed how the containers work.
Torres said it’s necessary because there have been cases where a third-party delivery driver has tampered with, or even eaten some of the food.
Local health departments regulate food health and safety inside restaurants. For instance, kitchen staff learn how to handle food safely, how long it can be kept, and at what temperature.
