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Why is Romaine Lettuce So Commonly Recalled?

Why is Romaine Lettuce So Commonly Recalled?

Salad lovers rejoice! The Center for Disease Control (CDC) has recently declared that the romaine lettuce E.coli outbreak of late 2018 is finally over. The outbreak lasted nearly two months between October and December, affecting dozens of people and hospitalizing at least 25, becoming worldwide news in the process and the subject of many watercooler conversations because of the extremely large scale of the outbreak and the recalls that followed. Even though the outbreak is finally over, the question of why romaine lettuce is so commonly recalled is still on the minds of many people.
 
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How Food Service Providers Should Handle Gluten Allergies and Sensitivities

How Food Service Providers Should Handle Gluten Allergies and Sensitivities

A great deal has been written about celiac disease, gluten allergies, and gluten sensitivity, though much confusion and misinformation continues to make the rounds. Allergens are a common issue faced by food service experts, bringing their own unique barriers that must be overcome in order to provide your patrons with the high quality of service they deserve. Agriculture and Agri-Food Canada estimates that nearly one-third of Canadians (around 10 million) are regularly seeking out gluten-free products. This includes around 2.5 million who require gluten-free food products for medical reasons. The growing demand for gluten-free alternatives has led to many Canadian restaurants adopting gluten-free alternatives to cater to all customers.
 
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Introducing Managing Food Safety (MFS)

Introducing Managing Food Safety (MFS) - New and Improved Food Handler Certification Training

 
Food safety trainers now have access to Managing Food Safety (MFS), a nationally recognized, high quality training program. MFS introduces a variety of new measures to make food safety training more effective, including things like visual case studies that can help trainers to transcend language barriers, opportunities for experiential learning, and detailed regional information. Managing Food Safety has been enthusiastically received by health authorities and food safety trainers around the country, who have said that the program makes the job of trainers easier, and makes learning more enjoyable for participants.
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Thawing & Defrosting Food Safely

2019-05-21 10:19 AM

Thawing & Defrosting Food Safely

Thawing and Defrosting Food Safely

Freezing food is a great way to preserve large quantities of perishable foods like meat and bread, as well as leftovers. Not only is does it allow you to extend the lifespan of certain foods, but it also allows for increased convenience. Before pulling your next meal out of the freezer, it’s important that you know how to properly thaw and defrost food to reduce the chances of harmful bacteria multiplying while in the “temperature danger zone”, where germs thrive, doubling in numbers in just 20 minutes. Remember to never thaw food at room temperature, as it can make your food unsafe and lead to foodborne illness. Only the following methods of thawing and defrosting are recommended by food safety experts.
 
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Dangerous Food Mistakes

2019-05-14 10:25 AM

Dangerous Food Mistakes

Stop Making These Dangerous Food Safety Mistakes

It’s all too easy to get careless or overconfident in the kitchen, but even making a simple mistake can have serious long-term consequences, especially for foodservice workers or those cooking for large groups of people. No matter how experienced you feel you are in the kitchen, it’s important to be aware of common food safety guidelines - it could help you avoid contracting or spreading serious foodborne illnesses. Here are some of the most commonly made food safety mistakes in the kitchen.
 
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