It’s not just your hands that need washing before, during and after food preparation. Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards. No matter the material of your cutting boards, it’s important to avoid cross-contamination, both for taste reasons and for sanitary purposes.
Continue reading KEEP CUTTING BOARDS CLEAN
Sliced melon is no stranger to foodborne illness! It’s considered a potentially hazardous food, meaning a food that has the ability for bacteria to grow and thrive. The recent multi-state outbreak of Salmonella infection has shed light on the importance of keeping cut melon safe. Continue reading Produce Safety
It’s springtime in Wyoming, which means branding season will soon be in full swing. Livestock producers know there are many risks associated with working livestock and with branding, but most do not consider gastrointestinal illness as one of these risks. But during the last 20 years , the Wyoming Department of Health has received numerous reports of campylobacteriosis among state residents due to the potential association between cattle handling, especially branding-related activities, and infection of the Campylobacter jejuni bacteria.
Continue reading Stay healthy this branding season!
While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year! In addition, each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Continue reading The Core Four Practices Of Food Safety
Many Americans regularly eat lunch and snacks at their workplace. Some have designated lunchrooms, but many of us regularly eat at our desks- including me!
By following a few simple, common sense food safety tips, you can safely dine during work hours. Continue reading Safe Workplace Dining