by Dave Mikkola RS MPH | Nov 18, 2022 | blog
Time and temperature abuse accounts for an estimated 2/3rds of foodborne illness. It makes good sense to keep temperature logs with a high quality calibrated food thermometer. Check temperatures every 2 hours so any problems can be corrected before the 4 hour...
by Dave Mikkola RS MPH | Nov 18, 2022 | blog
A short man in a beige button-down shirt emblazoned with the New York City health department logo walked through the doors of a restaurant kitchen, detected signs of vermin and called over the owner to tell him the bad news.The restaurateur started shaking and...
by Dave Mikkola RS MPH | Nov 18, 2022 | blog
While Americans are distracted by the Covid-19 panic, our elected officials are trying to reduce our local food supply. Senator Luis Sepulveda and A10399 and Assemblywoman Linda Rosenthal, both of New York State, introduced Bills S8291 and A10399 on May 2, 2020,...
by Dave Mikkola RS MPH | Nov 18, 2022 | blog
Commentary by Christine Testa, Regional Food Safety Specialist FIFO is a commonsense system that allows you to prepare foods with optimum nutritional value and quality, along with practicing good food safety procedures. FIFO rotation will also lower your food cost....
by Dave Mikkola RS MPH | Nov 18, 2022 | blog
Food safety Perspectives by Christine Testa – Regional Food Safety Specialist Lately, during food service operation inspections, I have noticed that food service employees have questions about where and how to store the knives and other utensils. Many times, I...
