Do you know the top five risks factors contributing to foodborne illness? Click here to take our quiz and find out!
Contributed by Jen Mesta, Environmental Health Specialist 3
On a recent inspection in a full-service restaurant, I did a quick walk-through of the kitchen to see what activities were going on. I notice the racks of meat cooling and the nine or so sealed bags of hot cooked greens out on a prep table. Deciding to begin the formal inspection, I kept the greens in the corner of my eye for a few moments. Although there was active monitoring of the cooling of the meat, there was…no activity, no movement to get vegetables cooling rapidly. After talking with management about the greens the thought was because they are vegetables, they don’t pose a foodborne illness risk. TEACHABLE MOMENT, I live for this stuff…
Follow the link below to test your environmental IQ and learn about the top five causes of foodborne illnesses.