food safety – Page 2 – SMF Training & Consulting

Why are so many foods containing Bio-Engineered Ingredients?

October 31, 2023 / Leave a Comment

Recently my social media feed has been bombarded with memes, Reels, and TikTok’s, about food labeled “Bio-Engineered food”. Most of us have been consuming BE foods for a while. The food ingredients haven’t changed, but the labeling has. Congress passed the National Bioengineered Food Disclosure Standard, requiring manufacturers to disclose when an ingredient is […]

food safetyams, bioengineering, gmo, usda

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Are you playing Wacka-Mole?

October 26, 2020 / Leave a Comment

Is your business struggling, we can help provide the guidance you need. Get a free consult to learn more.

business, food safetycovid-19, help for small business, management, organization, profits

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Do you have a positive food safety culture?

September 23, 2020 / Leave a Comment

When I was a teenager, I worked at a large franchise fast food place. I remember one night while closing the assistant manager told me to take the leftover toppings from the salad bar and pour them back into the original container. Even my 16-year-old self knew that was wrong and it sent a message

business, food safetyfood safety, food safety culture, food safety management system, haccp

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The risk of third party delivery services

December 18, 2019 / Leave a Comment

The problem: The driver opens up the to go container to take a peak or worse a sampling of the food. By touching it, they could contaminate the food with bacteria or viruses, physical contamination could occur, or worst-case deliberate contamination such as spitting on the food. In a study done by US Foods they

business, food safety3rd party delivery, door dash, postmates, uber eats

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Selling homemade goods using cottage food laws

December 17, 2019 / Leave a Comment

Do you make a great cookie or tasty home-baked bread? Do your friends and family always ask you to decorate cakes for them? Have you ever thought about starting your own business from home? You can have up to $25,000 in sales a year and not need a health permit. Effective October 1, 2019 there

business, food safetycottage food, food safety, homemade, maryland law

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Bad advice on thawing your turkey

November 22, 2019 / Leave a Comment

It’s that time of year when you are bombarded with posts and emails about food safety and Thanksgiving dinner. Most of it is excellent advice. However, today I saw a post from a popular site about thawing your turkey. The post mentioned several methods of thawing, including submersed in a pan, under running water that is 70°F

food safetyfood safety, tdz, temperature abuse, thanksgiving, thawing, turkey

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It’s almost Norovirus season!

October 17, 2019 / Leave a Comment

Norovirus is the number one pathogen that causes foodborne illness in this country! It is responsible for an estimated 20 million cases of each year. Statistically more cases occur during the months of November – April. No one really knows why other than possibly because we experience closer contact during the colder months. But the

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Why do some restaurants succeed while most struggle ?

October 14, 2019 / Leave a Comment

There are many factors that lead to the success of a restaurant. You have heard the saying; location, location, location, but if the food is inconsistent and service subpar it will be hard to have long term success even in the best location. You must have a combination of a good physical location that matches

business, food safetyarchitect, employee training, food service, haccp, new restaurant, pic, planning

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Employee Illness in retail food facilities

October 7, 2019 / Leave a Comment

Why is it important to have a written policy and effective training for employee illness? The cost of an outbreak is reported to be between $6,330 and $2.6 million dollars depending on type of retail facility and the severity of the illness. 3 An outbreak is classified as 2 or more people. However, most illnesses

food safetybig 6, e coli, employee hygiene, foodborne Illness, handwashing, hepatitis a, norovi, preven, salmonella, shigella

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Monitoring Food Temperatures

August 23, 2019 / Leave a Comment

Monitoring refrigeration units. Have you ever had a unit break down in the middle of the day? How about a unit that just can’t seem to maintain food temperatures below 41°F? Both present potential risks to food safety. Proper monitoring of your units can avoid the costly choice of throwing food away that has become

food safetycomar, food sa, monitoring, storage, temperatures, verifiable temperatures

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