Retail Best Practices and Supervisor’s Guide to Food Safety and Sanitation (Paperback)
“The complete food safety and sanitation series for retail food establishments written by the people who know.” Personal Hygiene-Time and Temperature Management-Avoiding Cross Contamination-Cleaning and Sanitizing The Supervisor’s Guide is a quick and easy read, full color guide, of the “must know” information about food safety and sanitation in retail food operations. Supervisors and individuals who are preparing for all nationally certified exams including the NCS/FMI Exam wi (more…)
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STAT KIDS Health ID Wristband, 3-Pack
Finally, a wristband you and your child will both feel good about! Kids love them because they’re fashionable and comfortable. Parents love them because they are effective and kids actually want to wear them! STAT kids hypo-allergenic, 100% silicone bands make the identification of your child’s Multiple Food Allergies quick and easy. Our bright red wristbands with white recessed lettering are eye-catching, ensuring maximum visibility. They are comfortable, durable, water-proof, (more…)
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FOOD SERVICE TYPE DISPOSABLE POLYETHELYNE GLOVES MEDIUM 100/BOX
‘Domestically made of hot cast smooth film polyethylene. Cool, soft & comfortable to wear gloves, slide on/off hands easily without sticking or tearing. Cauntlet cuff angles up to prevent contaminations from getting inside. 100 per box. Medium sized.”
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LATEX, GLOVES, 100, 1 box, LARGE, GLOVE , NEW, SAFETY GRIP, POWER-FREE, SPECIAL TEXTURED GRIP, for, FOOD SERVICE, or GENERAL USE, for HAND HYGIENE, or, HANDS ON PROTECTION, NATURAL RUBBER LATEX, NSF PROTOCOL P155,
LATEX, GLOVES, 100, 1 box, LARGE, GLOVE , NEW, SAFETY GRIP, POWER-FREE, SPECIAL TEXTURED GRIP, for, FOOD SERVICE, or GENERAL USE, for HAND HYGIENE, or, HANDS ON PROTECTION, NATURAL RUBBER LATEX, NSF PROTOCOL P155,
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Fluke FP FoodPro Plus Food Safety Thermometer Tester Test Equipment
The FoodPro Plus non contact thermometer provides defense against improper holding, storage and receiving temperatures. Using infrared measurement techniques, the extremely accurate FoodPro Plus measures surface temperatures quickly, allowing workers to make frequent and rapid temperature measurements which is quicker than conventional contact instruments and without the risk of cross contamination. The easily visible illumination light exposes the measurement area. The FoodPro (more…)
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KidCo Food Mill
Give your baby all the advantages of wholesome, home-cooked meats, fresh fruits and vegetables. This lightweight, travel-anywhere food grinder makes it easy! Medical-grade, stainless-steel components and precision-sharpened plastic blade lets you quickly hand-grind fruits and vegetables into a smooth puree for easy digestion. Food strains automatically into a 4 oz. feeding dish. This item does not come with a carrying case. Dishwasher safe.
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The Future of Food (2004)
THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled patented genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. From the prairies of Saskatchewan Canada to the fields of Oaxaca Mexico this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications government policies and push towards globalization are all p (more…)
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How Long Do Leftovers Last in the Fridge?
If you want the short answer, not very long at all. Once your hot meal sits out for long enough to cool down, it’s already starting the countdown to bacteria growth. Bacteria grows more quickly at room temperature. Your best bet is to refrigerate right away. Even when you refrigerate right away, there aren’t any strict guidelines for the number of days a certain dish will last. Take into consideration food hygiene and this list of biggest dangers and ways to prevent food borne illness.
Biggest Dangers:
1. Foods made with mayonnaise & other egg based dishes. That potato salad left over from the cookout is likely very dangerous to eat, even the next day.
2. Meat.Veggies will last longer, but meat should be put in the refrigerator immediately and consumed within 1 to 3 days max.
3. Food that has been sitting out for more than two hours or food that has been out for even one hour in 90+ degree weather.
Way to prevent food borne illness:
1. Freeze it. Right away.
2. Make sure you safely reheat it. This means it must reach 160 degress throughout. A microwave may not do the trick since they tend to cook unevenly. Use a stove or oven whenever possible.
3. If you’re not sure how long it’s been in the fridge, don’t bother.
4. Avoid cross contamination by keeping your fridge clean (no moldy science experiments) and keeping left overs away from raw meat packages.
5. For large amounts of leftovers, like chinese containers, you should store them in several small shallow containers. If you use a large container, there’s a chance that the middle won’t cool correctly and bacteria will begin to grow.
6. Reheat only once. If you have a large portion of chili in the fridge. Don’t reheat the whole container unless you plan on eating all of it. Once you’ve reheated it, it shouldn’t go back into the fridge.
7. Label it. Decide when your cut off day is and mark the leftover package. Stick to it and throw it away after the date.
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