Leaving food out for too long even in room temperature can invite bacteria such as Staphylococcus aureus, Salmonella, and E. coli to grow, which could ultimately cause foodborne illness. Bacteria can multiply rapidly, doubling in number in as little as 20 minutes. According to the USDA, some bacteria, if left out too long, if allowed to multiply, produce toxins that cannot be killed by cooking or reheating.
Food Safety
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What is summer going to be like in the midst of a pandemic? Will people be staying home or going back out? Staying home means 20-30% increase in power usage.
If you are in an area that is susceptible to power outages caused by storms, sudden increase in demand, get ready for the summer of 2020. Learn how you can eliminate inventory loss during a power outage at your food service business.
The FDA will release the blueprint in the coming weeks, outlining our plans over the next decade to create a more digital, traceable, and safer food system. The challenges that have arisen during the pandemic have made it clear that the actions called for in the blueprint will strengthen how we approach the safety and security of the food supply, not just in the normal course of events but especially in times of crisis.
Within months after the monitoring solution was installed, the system alerted of an incident where the cooler door was not shut all the way which could have resulted in thousands of dollars of spoiled inventory and labor time to replace.
Consumers deserve to be confident in the safety of the food supply. Because farmers and food manufacturers want their customers, as well as their business, to thrive. But most importantly: Because too many of our citizens are still getting sick and dying of foodborne illness – and we can do better. No, we MUST do better.