Rose Acre Farms, one of the largest egg producers in the country, is responsible for a major outbreak of salmonella and a recall of over 200 million eggs. According to the CDC, the potentially tainted Eggs were distributed between January 11-April 20th under a variety of brand names listed by the FDA. In response to […]
Read more →Believe it or not, the FDA defines ice as “food”. As such, ice contaminated by bacteria, mold and viruses can spread illness just like any other food when handled by staff or consumed by diners. Ice from contaminated ice machines is one of the most common Health Code violations, a violation that could potentially lead […]
Read more →NYC’s New Sexual Harassment training requirements bill is aimed at preventing sexual harassment in the work place. The package of 11 bills will require all private employers with more than 15 workers to use model policies and training programs created by the NYS Department of Labor, increase the statute of limitations for filing claims, (read […]
Read more →The Letter Grade System was enacted to decrease foodborne illness, promote sanitary practices and create transparency for diners. While the Letter Grade System has achieved those goals since its inception, fines for violations have created additional financial burdens for many NYC restaurant operators already battling an extremely competitive environment. Preventing violations is key… Know the Rules […]
Read more →Since 2012, the Department of Health has been using a machine learning algorithm jointly created by Columbia University’s Department of Computer Science and New York City’s Department of Health to track instances of foodborne illness based on keywords found in Yelp restaurant reviews. “On line restaurant review sites are popular and many people are more […]
Read more →Temperature is a critical violation that is taken seriously by inspectors. Proper temperature is a big deal for good reason. Food that is out of temperature can result in a “B” grade, render food unsafe to eat and lead to closure. Food must NEVER be out unless in active use or being cooked. “In use” means […]
Read more →On January 25th, 2017, after 2 months of investigations, the U.S Centers of Disease Control and Prevention (CDC) and the Food and Drug Association (FDA) declared an end to a deadly Ecoli Outbreak that killed 2 people, hospitalized 22 and sickened many more across the U.S and Canada.. Although U.S officials have not been able to identify […]
Read more →Recent reports claim that 80% of store bought chicken is contaminated with Salmonella…. Yummy! …Not!!! Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit. Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, […]
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As we get set to reflect on 2017 and welcome in 2018, it dawned on us that many of the significant stories that we covered this year shared a common theme: women in foodservice! From the election of Victoria Vega to the leadership position at SHFM (Society for Hospitality and Foodservice Management) to the $2.4 billion dollar […]
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