Food Safety Broadcasts
WSGW RADIO PRESENTATION
November 13, 2018 - Food Contact Surfaces
Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, slicers, prep tables, pots, pans, mixing bowls, and thermometers.
The 2009 Michigan Modified Food Code has specific requirements associated with the cleaning frequency of food-contact surfaces.
True or False Quiz Questions:
- Food-contact surfaces must be cleaned before they can be sanitized.
- Cleaning food-contact surfaces reduces the number of pathogens on a surface to safe levels.
- Utensils cleaned and sanitized in a three-compartment sink can be dried with a clean towel.
- A cutting board only used for cutting bread should be cleaned and sanitized every 4 hours.
Wash, Rinse and Sanitize:
Cleaning is the process of removing food and other types of soil from a surface.
Rinsing removes any suspended soil AND detergent.
Sanitizing is reducing the number of microorganisms to a safe level. It is typically done with heat or chemicals.
On our website you can find 6 food safety videos that were created with a food safety grant from MDARD. Each video addresses a specific violation in the Food Code, with one of these videos focusing on the cleaning of food-contact surfaces. If you watch the video, please click on the link to take the evaluation survey.
Source: National Restaurant Association
Angela M. Fraser. Ph.D., Food Safety Specialist
Cortney Miller, M.S.
October 23, 2018 - Date Marking
September 25, 2018 - Approved Food Sources
September 11, 2018 - National School Lunch Program
August 28, 2018 - Smartphones and Hand Washing
July 24, 2018 - Home Canning Food Safety
July 10, 2018 - Food Safety Knowledge and Expectations of Inspections
June 26, 2018 - Food Safety at Fairs and Festivals
June 12, 2018 - Graduation Party Food Safety
May 22, 2018 - Reusable Grocery Bags
April 24, 2018 - To Glove or Not To Glove
March 27, 2018 - Food Safety for Handling Easter Eggs
March 13, 2018 - Spring Break: Tips for Dining Out
February 27, 2018 - Delivering Effective Food Safety Education
February 13, 2018 - Take Action to Prevent Salmonella Illness from Contact to Live Poultry
January 23, 2018 - Sally the Salad Robot
December 26, 2017 - Important Hepatitis A Information for Food Managers/Operators
December 12, 2017 - Employee Illness - Preventing Foodborne Illness
November 28, 2017 - Consumer Advisory - Undercooked Meats
November 14, 2017 - Let's Talk Turkey
October 24, 2017 - Apple Cider
September 26, 2017 - Sponges
September 12, 2017 - Food Safety During Emergencies
August 22, 2017 - Storing Onions and Cut Leafy Greens
August 8, 2017 - The 5 Second Rule and Double Dipping
July 25, 2017 - Cottage Food Law
July 11, 2017 - Fresh Produce Safety
June 27, 2017 - Dogs on Patios in Food Service Establishments
June 13, 2017 - Graduation Party Food Safety
May 23, 2017 - Date Marking
April 25, 2017 - Food Trucks
April 11, 2017 - Handling Easter Eggs
March 28, 2017 - Norovirus
March 14, 2017 - Corned Beef and Cabbage
February 14, 2017 - Oysters
January 24, 2017 - Arline Food Safety
December 27, 2016 - Food Service Inspections Online
December 13, 2016 - Holiday Parties
November 22, 2016 - Let's Talk Turkey
November 8, 2016 - Hunter Food Safety
October 11, 2016 - Fresh and Frozen Seafood
September 27, 2016 - Tailgating Food Safety
September 13, 2016 - Saginaw County Foodserve Enforcement Program
August 23, 2016 - Food Staff Qualifications and Training
July 29, 2016 - Food Safety at Fairs & Festivals
June 28, 2016 - Eat Safe Fish
June 14, 2016 - Cooking Outdoors and Grilling Food Safely
May 24, 2016 - Graduation Party Food Safety
May 10, 2016 - Raw Milk Food Safety Concerns