Food Safety Archives

National Vegetarian Week

It’s National Vegetarian Week and so we thought we would ask this question: “Can reheating rice cause food poisoning?” The simple answer is YES! However it is not the reheating that causes the problem but the way the rice has been stored before it was reheated. Many outbreaks of food poisoning which emerge from the catering industry are found to be caused by the inadequate cooking of food. In some foods the bacterium that is associated with food poisoning is not eliminated by the cooking process and therefore, if food is held at temperatures ranging from room to very warm temperatures (20⁰C to 63⁰C) for a few hours, the spores of the bacteria germinate and multiply to dangerous levels. The longer cooked rice is left at room temperature the more likely it is that bacteria or toxins could make the rice … Read more

Real Bread Week – Get Kneading!!

Whether you bake bread at home or in a commercial environment REAL BREAD WEEK is for you. It’s the annual celebration aimed at supporting local, independent Real Bread Bakery as well as baking your own at home. So for those of you who may be joining in for the first time or looking to perfect your loaf, here are a few tips to help you on your way: Keep an eye on the temperature of the dough Aim for around 24⁰C/75⁰F Use warm water in the winter and cold water in the summer to get your dough to the right temperature Temperature of the water depends on the temperature of your room and the temperature of the other ingredients Use a thermometer to check your dough temperature Try to keep the dough at a stable temperature throughout the fermenting (proving/proofing) … Read more

Explore Comark’s Newest Products at NRA Show 2016 in Chicago

From May 21 – 24, Comark will be at the National Restaurant Association’s NRA Show 2016 at McCormick Place in Chicago for the largest single gathering of restaurant, food service and lodging professionals. Join us at Stand 3348 to learn more about our most recent innovations in high quality, precision thermometers, data loggers and wireless monitoring solutions. The Comark Team – including our recently appointed GM, Lika Dutta – will be on hand to discuss products like the newly introduced HACCP Touch, the easy and cost-effective system that enables food service professionals to collect, record and store daily temperatures of critical items as they are prepped, cooked and held. Additionally, food service professionals can learn about the Allergen Thermometer, which is color-coded for food allergy procedures in kitchens that regularly handle milk, nuts, fish and other allergens. Comark representatives will … Read more

Foodservice Industry Must Take Customer Safety More Seriously

More than 10 million people fall ill each year from infectious intestinal disease in the U.K., according to the most recent data from the Food Standards Agency – resulting in approximately 280,000 cases from Campylobacter alone. Recommended temperatures and policies are in place to help the foodservice industry combat this important public health issue, but that’s only one step for which foodservice providers must account in the supply chain. It is equally important to consistently maintain recommended temperatures in storage and prep areas to truly maximize safety precautions. The good news is the food industry now has more robust technology and improved temperature-monitoring instruments than ever before to help protect customers from dangerous illnesses. Integrating these resources into a comprehensive safety strategy will help drive higher safety standards, as well as compliance with industry regulations. Additionally, foodservice professionals who turn … Read more

Food Safety Guidelines from Sentencing Council

Sentencing Council Introduces Guidelines for Food Safety Offences

As of Feb. 1, 2016, the Sentencing Council has introduced new guidelines for food safety offences – in addition to health and safety offences and corporate manslaughter. The guidelines have been developed with the intention of providing comprehensive sentencing guidance for judges and magistrates in England and Wales charged with sentencing for the most common food safety offences. With the implementation the new guidelines, “fines for offences [will be] fair and proportionate to the seriousness of the offence and the means of offenders.” To accomplish this, sentences vary to “reflect the very different levels of risk of harm that can result from offences.” Because food safety offences can result in a wide range of consequences – from minor illness to hospitalization or even death – it is vital that kitchens implement proper food safety standards. Comark’s temperature monitoring solutions aid … Read more

Comark Instruments helps keep your kitchen Salmonella-free

Salmonella leads to approximately one million illnesses in the United States annually, according to the CDC. While the average person recovers within four to seven days, approximately 2,500 are hospitalized each year in the UK, according to Food.gov.uk. In the U.S., 19,000 are hospitalized in and nearly 400 people die annually from the infection. Elderly, children under five and people with compromised immune systems are more likely to have a more severe infection. Salmonella is a bacterium that causes salmonellosis, which is characterized by a number of symptoms, including diarrhea, fever, abdominal cramps and vomiting. Most infections can be resolved with fluids and rest, but antibiotics may be necessary if the infection spread to the blood stream, according to FoodSafety.gov Infections are typically the result of contaminated food, including eggs, poultry, meat, unpasteurized milk or juice, cheese, raw fruits and vegetables, … Read more

Legionella

Legionella is a bacteria found in water that can cause Legionnaires’ disease – a severe pneumonia infection – or Pontiac fever, also known as legionellosis, according to the CDC. An estimated 10,000 to 18,000 people are infected annually in the United States, according to the Legionella.org, but it is rarer in the UK, with most infections transmitted in travel, according the National Health Service. The legionella bacterium spreads through inhalation of contaminated water droplets. It cannot be spread person to person and does not lead to infection in all cases of exposure. While it is found naturally in fresh water, exposure can cause illness. It grows best in warm water, particularly cooling towers used in air-conditioning units for large buildings. Symptoms of Legionnaires’ disease are typically flu-like, including a persistent cough, fatigue, high fever (39.5°C or 103°F), headaches or muscle … Read more

Comark Instruments Keeps Your Holiday Salmonella-Free

Year after year, salmonella leads to approximately one million illnesses in the United States, according to the CDC. While the average person recovers within four to seven days, approximately 2,500 are hospitalized each year in the UK, according to Food.gov.uk. In the U.S., 19,000 are hospitalized in and nearly 400 people die annually from the infection. Elderly, children under five and people with compromised immune systems are more likely to have a more severe infection. While salmonella infections have decreased by 10 percent, according to the CDC, taking the proper precautions is still imperative to keeping you and your family safe throughout the holiday season. In a time where the kitchen is busier than ever, and we are busting at the seams (literally) with turkey, roast beef and countless delicious sides, maintaining proper food safety standards should remain top of … Read more

Optimizing Operational Efficiencies through Wireless Environment Monitoring

For potential customers investigating the complexities of temperature monitoring solutions – what you don’t know can hurt you. As Comark’s National Sales Manager, I spend much of my time analyzing clients’ needs and expectations, helping to create compliance-focused solutions that allow for increased operational efficiencies and expanded revenue opportunities. One of the most common issues I see in evaluating kitchen coolers and freezers is in the area of defrost cycles. Defrost cycles typically rely on a mechanical timer, which is monitored and adjusted manually by an HVAC specialist. These adjustments are made to optimize efficiencies, but necessary changes may fluctuate as compressors and equipment age, or even as refrigerants leak or are replaced. Incorrect cycles characteristically raise the temperature of the cooler or freezer interior too high, only to require more work from the compressor to chill it back down. … Read more

Six Steps to a Safe and Delicious Thanksgiving Turkey

For Americans, Thanksgiving is just a few Thursdays away – a holiday where roughly 88 percent of Americans consume turkey, according to CNN. With 1.7 percent of turkey testing positive for salmonella in 2014, according to the USDA, it’s important to make sure your holiday meal is prepared safely. Below are six steps to a delicious and safe Thanksgiving turkey. 1. Check to be sure your meat has been kept at the correct temperature throughout the storage process. A data logger from Comark is an easy and cost effective tool to log transport data across any distance. 2. If your turkey has been frozen, use the Pocketherm from Comark to keep track of its status as you defrost. Safely defrost in the refrigerator, in cold water or in the microwave, but never leave meat out on the counter to thaw, … Read more

E. Coli Outbreak in Scotland, Stronger Food Safety Strategies Can Reduce Food-Borne Illnesses

Proper handling, storage and cooking of venison offers the best protection against food-borne illness, after a recent investigation by Health Protection Scotland found raw venison products have been linked to an E. coli outbreak. E. coli (Escherichia coli) O157 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. According to the Food Standards Agency (FSA), when venison is thoroughly cooked to an internal temperature of no less than 160 degrees, any harmful bacteria are destroyed and the venison is safe to consume. It is critical for food suppliers to ensure their food-temperature safety strategies are optimized to help drive down E. coli and other food-borne illnesses that can fester and grow when food is processed, transported, stored and prepared in improper conditions. Fortunately, temperature-monitoring technologies are smarter than ever before. … Read more

Comark Experts: Q&A with Product Marketing Director Michael Hall

Food safety technology is taking a more prominent role in kitchens and food processing facilities now. Handheld temperature monitoring devices and wireless data logging solutions are perfectly positioned to help food service providers take quality products to market, with customer safety as their primary ingredient. In this interview, we talk with Michael Hall, Director of Product Marketing at Comark Instruments, about the state of the temperature-monitoring industry, and the role Comark’s products are playing. Q. What type of temperature monitoring functionality is most “in-demand” now – particularly among restaurants? A. It is an exciting time to be a part of the temperature monitoring industry. Let’s say we have a restaurant following a food safety process and HACCP Regulations. It may have three freezers, two fridges, and a walk-in cooler – all of which need to be monitored throughout the day. That means someone … Read more