mcfoodsafety1 minPreventing Cross-Contamination at Self-Serve Stations Customers would grab a loaf of bread, open it, reach in with their hand, grab a slice and put the bag back on the shelf.
mcfoodsafety1 minWhat's wrong with this picture? Reduced Oxygen Packaging (ROP)Here we have some reduced oxygen packaged (vacuum sealed) smoked trout. There is a key element missing in the identification of the...
mcfoodsafety1 minDoing it right. A Health Inspection FocusThis facility uses a chalkboard in the kitchen to remind staff where they need to have extra focus during their shift. A gentle and...
mcfoodsafety1 minWinter Shutdown for Food CartsWinter can be some tough months for the food cart owner. The weather turns, and customers thin out due to the cold and rain. Many food...
mcfoodsafety1 minDoing it right. Monitoring Cooler TemperaturesThis quart container is filled water and stays in the unit 24/7. There is a slit in the top of the lid, for easy access to insert your...
mcfoodsafety1 minQuiz Show - TCS (temperature controlled for safety) or Shelf Stable? Horchata The term 'TCS' is often used to refer to food that either requires temperature or time control for food safety and 7 day date marking. So...
mcfoodsafety1 minWhat's wrong with this picture? Raw Proteins This is the cold line at a saute station. As you can see with the discoloration on the spoons, the cooks have been interchanging them...
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 minQ & A - Sanitizer Solution - Bucket or Spray bottle?Q : Hi! Can you tell me what the requirements for sani buckets are? Not the solution within, but the vessel itself. Thanks! A : Hi, A...