Food Hygiene Training

Food Safety DVD

When precautions are not taken with food, people can get very sick. Food safety begins at the supermarket. Learn to put refrigerated foods in your cart last and to check expiration dates on meats and dairy products before you purchase them. Foods that you should never buy because the risk of contamination is high are discussed. Learn how to safely store food in your kitchen, and become aware of how long you can keep various foods before you use them. Tips for preparing foods (more…)

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Food Safety Fundamentals: Essentials of Food Safety and Sanitation (Paperback)

This new, full color guide contains the must know information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish! Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Fa (more…)

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The HACCP Food Safety Employee Manual (Kindle Edition)

The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food f (more…)

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Fluke FP FoodPro Plus Food Safety Thermometer Tester

This article talks about the features of a very handy instrument used in the food industry for measuring food temperature using infrared sensors.

Features:

1. No cross contamination: Since the Fluke FP FoodPro Plus can take an accurate temperature measurement with infrared sensors without touching the item, the risk of cross contamination goes way down. There is a fold out internal temperature gauge as well, but most of the time the use of this add on is unnecessary.

2. Speed of Measurement: The ‘no contact’ feature also makes this device quicker than traditional contact temperature gauges. It allows employees to make quick, yet accurate, assessments on the temperature status of their dishes, allowing a more efficient kitchen. The range of the probe is from -40 to 200 degrees Centigrade.

3. Easily Readable: HACCP check lights immediately indicate safe or unsafe temperatures with either green or red lights in a clear and easy to use fashion.

4. Easy to Use: Simply illuminate the area you need the temperature of, it’s that simple. The FoodPro Plus combines a probe thermometer, integrated countdown timer, and an infrared surface temperature scanner for full inspections of food temperatures. It also monitors cooling and cooking intervals.

5. Hand Washable: No tricky washing necessary, just a simple hand wash that you could assign to any employee without worrying about them compromising the device.

The Fluke FP FoodPro Plus Food Safety Thermometer Tester Test Equipment
is Useful for:

1. Receiving: Use the FoodPro Plus at the point of delivery to insure your items are coming in at acceptable temperatures. Its a quick verification process and recommended by your HACCP program.

2. Food Monitoring: Use the FoodPro Plus to monitor food as it’s waiting to be used. Works great for both hot and cold food. A quick point of the FoodPro Plus can tell you if it’s still good to use or not.

3. Daily Inspections: The FoodPro Plus is a quick and efficient way for you to monitor daily food lines and make sure every item is in compliance with food standards. Simple go down the line and get a quick temperature to make sure all food items are the temperature you expect them to be at. Keeping a log of this is also great for liability issues.

4. Monitoring Appliances: This is also a great way to make sure all of your major appliances are functioning as they are meant to. Your freezers, coolers, fryers, grills, and warmers as well as hot and cold storage units are what make your business run efficiently and this device is a great way of monitoring those appliances. It avoids inconsistent food service and costly spoilage.

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Essentials of Food Safety and Sanitation (4th Edition) (Paperback)

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it’s your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling proced (more…)

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Obama’s Move to Improve Food Safety in 2010

In it’s bid to improve US food safety The Obama Administration has filled a key role within the Food and Drug Administration (FDA). Michael R Taylor is the new Deputy Commissioner for Foods. This position came out of the new Office for Foods that started in August 2009.

This position’s goal is to bulk up US prevention of food bourne illness and implement other proactive food safety measures. Taylor will implement plans to make sure food labels are clear and accurate about their nutritional content as part of this strategy. Up until now the food industry’s focus has mostly been on reacting to problems, outbreaks and wide spread sickness.

There is a food safety bill in the works for 2010 and Taylor will be charged with preparing the FDA for this bill to pass. This bill with include mandatory safety plans for processors and manufacturers which will be measured by a drastic increase in plant inspections. The FDA will also have a greater authority to recall food if this bill passes as well as enforcing ways to trace fruits and vegetables.

Since 2006, the pressure has been growing to overhaul the food safety system that is currently in place in the US. After the heavy media coverage of the spinach, lettuce, peppers and peanut outbreaks, it became obvious that the US needed a food hygiene overhaul.

As the Deputy Commissioner for Foods, Taylor brings a wealth of experience in from high level positions in the FDA and the USDA. He’s also well known for his work in academia as a professor and he’s been on many National Academy of Science committees.

Obama is also facing pressure to fill a key position at the Department of Agriculture’s Food Safety and Inspection Service. This pressure is coming from politicians and consumer advocates and is because this position has been unfilled for over a year.

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