By John Carillo, FSG Instructor History Chlorine was discovered in 1774 by Swedish chemist Carl Wilhelm Scheele. He combined hydrochloric acid with manganese dioxide to produce a greenish-yellow mix. In the 18th century, French fabric industries mixed chlorine with alkaline water to produce “bleach.” In 1810, Sir Humphry Davy confirmed the gas and named it…
I am quoting myself, repeating what I have said literally 1,000 times. Every ServSafe class, every new hire orientation, and anytime I explain the “Big Six Pathogens” I refer to the “Shigella fella”. This is a reminder that Shigella species come directly from human beings. In some way, shape, or form a person with shigellosis…
June 7, 2024, is World Food Safety Day. We focus every day on keeping our own food safe. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) report estimated statistics that globally there are over 600 million cases of foodborne illness annually, resulting in 420,000 deaths. Approximately 40%…
This guiding principle from the nautical world has an interesting application to food safety if we are allowed to take a little license with its use. “Any port in a storm” is another way of saying you are looking for a safe harbor. You want a place to dock that will protect your ship, cargo, and crew from rough seas and imminent hazards. Food safety professionals and regulators will sometimes use the term “safe harbor” as well.
An interview with April Ward, Marketing Communications Director, California Leafy Greens Marketing Agreement april@lgma.ca.gov FoodSafetyGuy (FSG): Thank you for taking time out of your busy day to answer some questions about your association and the important work you have started. Many of our readers are from the Upper Midwest and rely very heavily on leafy…
