- The recent, multi-state cantelope-listeria outbreak that caused several hundred illnesses and some deaths.
- A survey of restaurant managers and food handlers that found many didn't know basisc precautions to keep food safe for consumption, like where to store raw meat in a refrigerator or why hambrugers should be cooked thoroughly. (You can see the article about this survey at www.clariongp.com/newsletter , "Food Handlers Flunk Food Safety Quiz")
You need to cut open a melon in order to eat it, whether you're eating a wedge or cutting it into cubes. When your knife cuts through the contaminated skin, it brings the microbes that were on the skin into the flesh. If the same knife is used for other tasks without being sanitized, it becomes a miniature Typhoid Mary, spreading the contamination to everything it touches.
So, why aren't this and the many other food safety prepcautions taken? They should be as automatic as a chef garnishing each plate he/she sends out of the kitchen, but it's not.
The fact is, food safety is ignored routinely, without consequence. If the penalty for failing to take these precautions were as sure and certain as the penalty for sticking a finger in a live light socket, there would be no problem with compliance.
What does your dining service staff know about food safety? We've developed a 10-question, multiple choice quiz that you can use to find the answer. For a copy, please e-mail me at TWM@clariongp.com and I'll forward it to you (with an answer sheet).