Some of you read my blogs regularly and may know that I am a subject matter expert in the Food Safety arena. I have been in the food service industry for over 35 years (ugh!). Seems impossible since I'm only 35...hahahhaha
Anyway, this past year has been a nightmare. One outbreak after another, one recall after another, people not only in the US but around the world getting sick and dying from foodborne illnesses - which by the way, are 100% preventable.
Only a portion of the states in the U.S. require food service operators to have a food safety certification. Most reputable corporations require it of their management personnel. This stuff needs to be take seriously. People need to stop getting ill and dying because of someone else's carelessness or stupidity. Many companies conduct internal training, I have no issue with that, as long as it's done properly and it's not a "let's just get through the test mentality". It only takes one weak link and if we start multiplying those week links, well...
Once food comes into an establishment unsafe, there's nothing you can do to make it safe. I am attaching a link pertaining to some contaminated lettuce....quite a chain of events.
http://www.foodsafetynews.com/2013/01/lettuce-served-by-kfctaco-bell-in-canada-contaminated-with-e-coli/
I understand that training is expensive and everyone has a bottom line to concentrate on; however, well trained staff saves money. It's a fact.. And, what's is going to cost if someone gets sick or dies? A whole lot more than basic food safety training...
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