• Do as I do—Demonstration tips

    People love cooking classes and food demonstrations.  So why not use this interest to teach more than recipes or cooking techniques? You can teach food safety by using good practices. Think of the class or demo as the “teachable moment”–that’s the time that is just right for someone to learn something.  Think about your audience. […] Tags:
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  • Sprouts or Microgreens?

    I like to ask sanitarians and other food safety experts what foods they WON’T eat. One item that’s always on their list is raw sprouts. Over the past 20 years, sprouted seeds have been associated with at least 55 foodborne illness outbreaks with more than 15,000 people getting sick. All of this came from eating […] Tags:
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  • NOT Ready-to-eat

    Except perhaps a quick glance at the recommended microwave cooking times, I’m betting that most people don’t look at the fine print on a bag of frozen vegetables. I’ve recently noticed that some packages now contain the food safety caution: “Product is not ready to eat. For food safety, cook to an internal temperature of […] Tags:
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  • Is it TWO or FOUR?

    This is something that’s been bugging me.  I teach food safety, primarily to food service managers and folks that work in restaurants.  Occasionally I do work with consumer groups. If you teach these topics you know that there are a couple differences in what we teach the restaurant folks vs. what we teach consumers.  Why? […] Tags:
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  • More Sushi Safety

    I had just posted the article on Sushi Safety when I saw a related scary report in the news about a California man with  a tapeworm that they suspect he got from eating  sushi. https://www.cbsnews.com/news/sushi-lover-pulled-5-foot-tapeworm-from-intestines/ First you may ask, could this really happen? Yes, it could. The tapeworm is a form of parasite that can […] Tags:
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  • What don’t you eat?

    I frequently teach food safety classes for food service managers. At the end of the first day of class—after sessions on foodborne illness pathogens and potentially hazardous foods— someone usually asks me if there are foods or places that I just don’t eat.  Local sanitarians are often guest speakers in this class—I like to ask […] Tags:
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  • Just a poached egg

    I like to teach with stories.  I think people learn more and remember it if they relate a topic to a real-life experience. Sometimes telling one story can lead to others and people can personalize the topic. Hopefully this will help them remember and make use of this knowledge. When teaching food safety we always […] Tags:
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  • Washing Poultry

    Research shows that 70% of consumers wash their chicken before they cook it. Where do you stand on this issue? The practice of washing chicken may actually have come from someone I admire greatly, Julia Child.  In one of her episodes of The French Chef she advised viewers to run uncooked chicken under the faucet […] Tags:
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  • Recalls in the news

    I know people on Facebook are just trying to be helpful….but they also spread fear and concern.  Twice within the last week I’ve gotten a “FLASH NEWS ALERT” about a recall of shredded cheese due to Listeria. There were many “shares” on this post and also many people commenting that they were afraid and pitching […] Tags:
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  • Leave the butter out

    If you read this blog regularly, you know that we’re trying to reduce the amount of saturated fats that we eat at our house. This includes butter. https://news.nutritioneducationstore.com/the-butter-dish-is-empty/ But, when teaching about food safety, I still get the question….should butter be kept in the refrigerator or is it safe on the counter? Obviously there are […] Tags:
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