by David Mikkola | May 24, 2025 | Uncategorized
Microwave Cooking: Fast but Safe? This blog posting discusses microwave cooking in commercial food service facilities. There are still numerous questions. How does microwave cooking work? Is the process safe from two perspectives: does the irradiation create human...
by David Mikkola | May 2, 2025 | Uncategorized
Motivating Food Service Workers: What Drives Behavioral Change This blog has posted articles about the components of a successful training program. These are often summarized as what, why, how, who and when. What and why is there a problem, how should it be changed,...
by David Mikkola | Mar 1, 2025 | Uncategorized
Freeze Drying, Modified Atmosphere Packaging (MAP) – Increased Shelf Storage Life, Increased Food Safety Risk The increased cost of food makes it tempting to extend its shelf life. (Prior preparation also reduces labor and time at the point of service). Bacteria grow...
by David Mikkola | Jan 30, 2025 | Uncategorized
ATP Monitoring Fact Sheet (CLICK TO ACCESS FACT SHEET) Biofilms – Clean Those Surfaces! The Importance of Cleaning What are biofilms and why should we care? Biofilms sound like they come from outer space but they are a common occurrence in many different environments....
by David Mikkola | Jan 11, 2025 | Uncategorized
Consumers continue to demand convenient, healthy ready to eat foods such as sandwiches, previously cooked entrees and salads. While these foods offer convenience and nutrition, there are food safety concerns. Cook and serve foods have a limited preparation cycle,...
