mcfoodsafety2 minWhat is a Foodborne Illness?What is foodborne illness? A foodborne illness, also known as food poisoning, is a sickness transferred to people by food or water. It is...
mcfoodsafety2 minPost-Pandemic Re-opening Checklist Many of you have been closed entirely for many months, some reducing capacity a lot and just doing takeout. If this sounds like you,...
mcfoodsafety2 minVibrio and Raw Oysters - What you need to know. Updated August 11, 2021 People love their fresh raw oysters, and there are many delicious ways to consume them. For example, you can go...
mcfoodsafety1 minQ & A - Will my inspector return for in-person inspections now the restrictions have loosened?July 1, 2021 A - Great question! Yes, you can expect to see your inspector again soon. It will be a full in-person inspection with the...
mcfoodsafety1 minInstalling Google Translate - Photo InstructionsStep 1 ↓ This is the opening page. Click on TRANSLATE WEBSITE. Step 2 ↓ This is the next window. Click HERE. Step 3 ↓ This is the next...
mcfoodsafety1 minQ & A - Looking for a guide to do an in-house health inspection. Do you have a form?Hello. I did a search and found a very detailed booklet from Los Angeles Public Health Department, called Food Safety Tools For Success....
mcfoodsafety2 minMaskless Guests and Required Verification of Vaccination Status!We were all taken by storm when Governor Brown announced fully vaccinated people were no longer to wear masks in public spaces, on the...
mcfoodsafety3 minThe Buck Stops With You Preventing (Attention all cooks!)The statement ‘the buck stops here’ was made famous by President Truman. This was in contradiction to the more common phrase, ‘pass the...
mcfoodsafety2 minSanitizing vs. DisinfectingWhich one of these 'disinfectants' is approved for front of house disinfecting? If you guessed the Seventh Generation you are right! This...
mcfoodsafety3 minRole of the County Health InspectorThe health inspector or the Registered Environmental Health Specialist (REHS) is not inspecting your facility with the intent of finding...
mcfoodsafety2 minCorrecting a Repeat Priority Cooling ViolationImproper cooling of hot food by restaurants is a significant cause of foodborne illness. The Center for Disease stated that in the United...
mcfoodsafety1 minFood Carts and Brick & Mortars - Styrofoam - Portland food carts vendors use approximately 60,000 disposable containers every month! That’s a lot of trash especially if Styrofoam....
mcfoodsafety3 minBiofilms : Secret colonies growing on your kitchen cutting boards? The term biofilm may sound strange, but you have probably seen them more than you realize. The slime that grows in ice machines, the...
mcfoodsafety1 minVacuum Sealing aka Reduced Oxygen Packaging (ROP)Reduced Oxygen Packaging (ROP) is when you remove or reduce the amount of oxygen in a package. The most frequent uses for this process in...
mcfoodsafety3 minEating Dirt and Increasing AllergensCDC has an on-line article in Emerging Diseases entitled Eating Dirt. The author explores the relationship of eating dirt and our health....
mcfoodsafety1 minThe Restroom Access Act (Ally’s Law)The Restroom Access Act is a law passed in several states that requires retail establishments that do not have public restrooms to...
mcfoodsafety4 minSpring and the Swarming Fruit FliesDuring my inspections over the last couple of weeks, I have seen excess fruit flies and been asked how to deal with a fruit fly problem....
mcfoodsafety1 minFood Carts : Handwashing RequirementsClass I mobile units are the only units not required to have handwashing. Class I units can only sell prepackaged foods and cannot even...
mcfoodsafety1 minHot Holding and Thermometer Requirements10/5/12 There is a new hot holding temperature, and it is 135°F. This is a five degree drop from the previous food code. The science has...
mcfoodsafety2 minRefrigerator Risks - A Warm CoolerWe all know a warm refrigerator is usually the most stressful thing we can come across during the day. I opened my restaurant with a...