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Did you know that there is no federal regulation that for zero tolerance of Salmonella and Campylobacter on the chicken you purchase? That is right, your chicken could and probably is swimming in potentially harmful bacteria.  There is an initiative to reduce the amounts that are present but feds are not considering a zero tolerance […]

There are 4 common methods of thawing food.  You can place in the refrigerator, in the microwave but you must cook the food immediately after, and as part of the cooking process, or under running water   When you are thawing foods under running water you need to follow these simple rules to protect the

Cold holding is an integral part of food safety.  Holding food at incorrect temperatures is one on the top 5 reasons there was an outbreak in this county.   Monitoring Depending on your jurisdiction you may not be required to log the temperature more than once or twice a day and often there are no

Do you have an allergen program? Do you “just know” what products you sell contain an allergen? Without looking, what are the allergens in Hot Dogs, Crackers or Potato chips? Now go look. Were you right?  Did you possibly miss allergens like milk in many hot dogs and crackers, soy in all three or peanut

I wanted a healthy version of the classic oatmeal cookie. After searching the internet I could only find no sugar no flour cookies or the classic full of fat and sugar.  So, I came up with my own version.  The bananas, raisins and the little bit of sugar make them enjoyable even for this sweet

This loaf has a soft crust and light texture making it a perfect loaf for sandwiches.   The dough is easy to work with due to the butterfat content and perfect for someone just starting out with bread dough. Ingredients: 1 package dry yeast 1/3 cup warm water 1/2 Tablespoon sugar 1/2 teaspoon salt 2

Have you ever had a foodborne illness outbreak at your facility? Most will answer NO!  But how do you really know? The CDC estimates that 48 million people will be ill from a foodborne illness each year.  That is one in six Americans. THE STATS In 2013 there were a total of 818 outbreaks resulting

I grew up in Maryland and spent my youthful summers at my Grandparents house on Tilghman Island, MD. Much of my day was filled with fishing and crabbing. From a young age I learned early how to properly prepare some of the bays finest of offerings, including the soft shell crabs or as we call

UPDATE:  09/12/17 SMF Training now offers a free employee illness training for your use.  The training takes approximately 10 minutes and briefly explains what foodborne illness is, the causes, symptoms, why it is important to report illness to management, prevention, proper glove use and hand-washing, reportable symptoms and explanation of the form.   Link for

Allergens: Part 3 of 3 Creating an Allergy Safety Plan I hope you found the information in the previous 2 segments useful.  We will now take that information and help you create a plan that will provide a seamless and less stressful order process for your customer and allow your staff to provide honest answers